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Cleaning process

Preparation

Ensure all cleaning supplies and equipment are available and in good condition.

Remove any food items, utensils, and equipment from the area to be cleaned.

Put on appropriate personal protective equipment (PPE), such as gloves and masks.

Dining Area

Clear tables and chairs of any debris.

Wipe down tables and chairs with a disinfectant cleaner.

Sweep and mop the floor, paying special attention to corners and under furniture.

Clean windows and glass surfaces with a glass cleaner.

Check and restock condiments, napkins, and utensils.

Kitchen

Remove all food items from countertops and tables.

Clean and sanitize all countertops and food preparation areas.

Wash and sanitize all kitchen utensils and equipment.

Sweep and mop the kitchen floor, ensuring to get under appliances.

Clean the inside and outside of appliances (ovens, fryers, refrigerators).

Restrooms

Empty trash bins and replace liners.

Clean and disinfect toilets, sinks, and urinals.

Wipe down mirrors and countertops with a disinfectant.

Sweep and mop the restroom floors.

Restock toilet paper, paper towels, and soap dispensers.

Storage Areas

Organize and clean storage shelves and racks.

Check for expired or spoiled food items and dispose of them.

Wipe down surfaces and sanitize any frequently touched areas.

Sweep and mop the floor in storage areas.

Final Inspection

Conduct a walkthrough of the restaurant to ensure all areas are clean.

Check that all cleaning supplies are properly stored away.

Ensure that all equipment is returned to its designated place.

Document any issues found during cleaning and address them promptly.

Regular Maintenance

Schedule regular cleaning routines for daily, weekly, and monthly tasks.

Assign cleaning responsibilities to staff members.

Provide ongoing training for staff on proper cleaning techniques and safety protocols.

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