Commercial Kitchen Cleaning Checklist

Maintaining a clean and hygienic kitchen is vital in the restaurant industry. Not only does it ensure compliance with food safety regulations, but it also guarantees the health and safety of both customers and staff. This is where food safety comes in, which refers to the measures taken to ensure that food is safe for consumption. Food safety is regulated by government bodies such as the Food and Drug Administration (FDA) in the United States.

To ensure that restaurants are meeting food safety standards, health inspectors conduct routine inspections of their premises. These inspections evaluate the cleanliness and hygiene of the kitchen, the handling and storage of food, and the overall compliance with food safety regulations. Therefore, restaurant owners and staff need to have a thorough restaurant cleaning checklist in place to ensure that the kitchen is up to the standards set by health inspectors. But with the constant hustle and bustle of a commercial kitchen, keeping it clean can be a challenging task. That's why we've put together a comprehensive restaurant cleaning checklist that covers daily, weekly, and monthly cleaning tasks. This checklist is designed to help restaurant owners and managers create a cleaning schedule that is efficient, effective, and easy to follow. 

By following this restaurant cleaning checklist, you can maintain a clean and safe kitchen, prevent cross-contamination, and prolong the life of your equipment. So, let's dive into the checklist and ensure that your commercial kitchen is always in tip-top shape.

Importance of Regular Commercial Kitchen Maintenance

Before we delve into the commercial restaurant cleaning checklist, let us find out the importance of regular maintenance. Regular commercial kitchen maintenance is essential for the smooth operation and longevity of a commercial kitchen. It helps prevent equipment breakdowns, reduces health risks, and ensures compliance with hygiene standards. Key tasks include inspecting ovens, fryers, and refrigerators for wear and tear, cleaning grease traps, and ensuring proper ventilation to avoid fire hazards. Routine upkeep not only lowers repair costs but also enhances energy efficiency, improving overall kitchen performance. Scheduling professional inspections and maintenance can further ensure that equipment stays in top condition, minimizing downtime. By integrating maintenance into your cleaning checklist, you create a safer, more reliable, and productive kitchen environment.

Back of House Commercial Restaurant Cleaning Checklist

As people bring in and take out plates and other dishes, the kitchen can quickly become disorganized. Commercial kitchen cleaning services are crucial for maintaining a clean and healthy kitchen environment. A professional cleaning service can ensure that all areas of the kitchen, including floors, walls, countertops, and equipment, are thoroughly cleaned and sanitized. They use specialized cleaning products and techniques to remove grease, grime, and bacteria buildup that can cause food contamination and health hazards. With regular services for cleaning a commercial kitchen, restaurant owners can meet health and safety standards. 

Here’s a back of house cleaning a commercial kitchen checklist you need to follow to extend the lifespan of the equipment, and provide a pleasant dining experience for your customers:

Daily Cleaning Checklist:

In order to provide faster service and keep areas clean, it is essential that the most frequently used cleaning supplies and equipment are well maintained. Safe food handling is also something that can be encouraged through this. Please follow our daily cleaning schedule to keep everything looking spotless.

Step 1: Start with clean the cooking equipments

1. Fryers: Cleaning a fryer involves draining the grease, scrubbing the inside, clearing the drain line of any food particles, and wiping down the exterior.
2. Griddles: Scrape off any leftover grease or food, clean as directed by the manufacturer, and empty the waste drawer.
3. Flattops: Scrape away food and grease that has built up on the surface and clean according to the manufacturer's instructions.
4. Ranges: Use a degreaser to get rid of food and grease buildup, then remove and wash parts, let them air dry, and put them back together.
5. Steam tables: Empty the water from the well, scrub the whole table with a mild soap, rinse, and let it dry in the air.
6. Vent hoods: Use a damp cloth to wipe away grease and stains.
7. Grease traps: Scrape the grease trap clean, remove any water, then wipe it with a dry cloth to soak up any remaining liquid.
8. Dishwasher hood filters: Take the filter out of the hood, soak it in a mixture of hot water and soap, scrub it, and let it dry in the air.

Keeping your commercial kitchen equipment running efficiently requires high quality parts and regular maintenance. At PartsFe, we supply all of the commercial kitchen equipment parts and components you need to keep your appliances functioning properly day after day. From stove knobs and oven thermostats to refrigerator gaskets and dishwasher racks, we stock parts for all major commercial kitchen equipment brands. 

Step 2: Clean the kitchen tools

1. Utensils: If necessary, pre-soak, rinse, put in the dishwasher, and spritz off any leftover soap.
2. Glassware: Pre-soak if required, rinse, put in the dishwasher, and spritz any leftover soap off.
3. Flatware: Pre-soak if required, rinse, put in the dishwasher, and spritz any leftover soap off.
4. Smallwares: Pre-soak if required, rinse, put in the dishwasher, and spritz any leftover soap off.

Step 3: Disinfect or sanitize all the surface and areas:

1. Sinks: Wash the sink, sanitize it, and then follow the sanitizer's label's instructions.
2. Drains: Use a drain brush to scrub the drain, then run water through it.
3. Soda fountains: Clean, wipe, and sanitize the entire surface and components.
4. Dispenser heads: Wash the dispenser and take the nozzle off, soak it, and disinfect it.
5. Countertops and prep areas: Use a food-safe sanitizer to clean surfaces and wipe them dry.
6. Cutting boards: Select a cleaning agent that won't damage the material of your cutting board, then use it as directed before letting it air dry.
7. Areas used for waste disposal: Routinely remove trash whenever garbage cans are full, and clean surfaces with a cleaning solution.

Step 4 : Wash the clothes

• Clean floor mats by scrubbing both sides with soapy water, rinsing thoroughly under the hose, and hanging to dry.
• To clean towels, simply use your regular washing machine and dryer.
• To care for your apron, simply put it through a regular wash and dry cycle.

Step 5:  Clean the walls and ceilings

Walls: Use a damp cloth or sponge to remove any grease or food stains.

Ceilings: Use a damp sweeping cloth to remove any grease or food stains.

Step 6: Sweep and Mop

• Use a broom and dustpan to sweep the floor of the kitchen, then mop it with a solution of water and degreaser, and finally mop it again with a solution of water and bleach.
• Sweep and mop the floor under the stove and other cooking appliances if at all possible.
• Walk-in freezers and refrigerators: take out the mats so you can sweep and mop the floors thoroughly.
• The floors of storage areas should be swept and mopped after all containers and bins have been removed.

Step 7: Clean and Vacuum

Trash cans: Empty the trash cans, replace the bag with a new one, and wipe away any food stains.

Recycling bins: Rinse food stains off recycling bins and take out items that can be recycled.

Weekly Cleaning Checklist

Fortunately, some components and fixtures don't get dirty as frequently as others, so they require less upkeep. To better manage your cleaning time, it can be helpful to know which areas only need to be dusted and vacuumed once a week.

Commercial kitchen equipment cleaning 

• Clean your oven according to the instructions in the owner's manual.
• Empty the contents of your fridge or freezer and give it a good cleaning on the inside and outside.
• If you own a coffee machine, clean it by wiping it down and then following the manufacturer's cleaning instructions.
• Deep fryers: boil water in the fryer to remove stubborn grease stains, then drain the water and rinse the fryer thoroughly.
• Drains: Scrub the drain with a drain brush and some soapy water, then pour a mixture of water and sanitizing solution down the drain and rinse.

At PartsFe, we understand that cleaning can be a hassle, especially when it comes to hard-to-reach places like ovens and ice machines. That's why we offer a range of high-quality cleaning products specifically designed for commercial kitchens, including oven cleaners, ice machine cleaners, and more. Our products are formulated to remove stubborn grease, grime, and stains, leaving your kitchen looking and smelling fresh. Plus, they're easy to use and safe for food-contact surfaces.

Degrease the walls and doors

Walls: Use a cloth and degreaser to scrub off grease buildup.

Doors: Use a degreasing cloth and spray to remove grease buildup.

Delime sinks, faucets, and dishwashers

Sinks and faucets: Make a solution of water and deliming solution and scrub away hard water deposits with it.

Dishwasher: Pour a deliming solution into the dishwasher and start  cleaning it. Let it sit for a few minutes halfway through the cycle. Restart the machine and wipe the inside after the cycle is complete.

Spot clean the gas pipes and water hoses

• Brush the pipes to remove any buildup and wipe them down with a damp cloth.
• Wipe down water hoses with a damp cloth.

Monthly Cleaning Checklist

Monthly cleaning usually involves commercial kitchen deep cleaning, which is why it's recommended for hard-to-reach areas and equipment. Cleaning on a monthly basis will take more time than cleaning on a daily or weekly basis, so preparation is key. You can assign these duties to staff members by consulting our monthly cleaning checklist.

Wash, sanitize and empty

• Behind equipment: Wipe, sweep, dust, and mop behind equipment that is usually against the wall.
• Walls: Mix water and cleaning solution together and clean the walls with it. Then, use a cloth to dry the walls.
• Grease buildup: Use a scraper to get rid of grease buildup, then apply degreaser and rinse with water.
• Ceilings: Take the tiles off the ceiling and vacuum or dust the grid. Wash the tiles with soap and water and a degreaser if needed.
• Refrigerators and freezers: Empty your refrigerator or freezer and wipe down the inside and outside. Use a sanitizing solution to clean the inside and vacuum the condenser and coils.
• Floors: Sweep and mop the floor, then use a commercial floor scrubber to make it shine.
• Ice machines: For ice machine cleaning, once check the manufacturer's cleaning and sanitizing instructions. Wipe down the outside and clean the condenser and filter.
• Pest or rodent droppings: Look for droppings in the kitchen. If you find any, clean the area.

By following the above daily, weekly, and monthly commercial kitchen deep cleaning services in the back of the house kitchen, you can reduce the risk of food-borne illnesses. 

Front of House Commercial Restaurant Cleaning Checklist

The first thing that customers will notice when they enter your restaurant is the front of house. So front of house cleaning a commercial kitchen is especially important in today's dining environment to create a comfortable environment. Here, appearance truly does matter. Make sure your visitors can see that the cleaning has been improved.

Daily Cleaning Checklist

Here is the daily checklist for front of house cleaning:

During the Shift:

• We recommend routinely spraying and wiping down door handles, railings, seats, and table tops. During a health emergency, this should be done much more frequently.
• It's also a good idea to wipe down the table after each use and remove any condiments that are kept out in the open, such as ketchup bottles, during a health emergency. 
• Windows and glass doors should be spot cleaned.
• Make sure that every table is neatly set and has everything it needs.
• Make sure the restrooms are spotless at regular intervals.

When Closing Out:

• Get the dishes and napkins ready for the next shift.
• Clean menus with a spray and a wipe.
• Sanitize all surfaces in the restroom. 
• Clear the floor of debris and mop it up.
• Remove any obvious trash from carpets by vacuuming.

Weekly Cleaning Checklist

Given below is the weekly cleaning checklist that you should follow for front of house cleaning:

Once a Week:

• Clean the corners and nooks that the vacuum can't get to.
• Clean the dust from all the furniture and other surfaces.
• Wipe down all mirrors and glass with a cleaning spray.
• Scrub the restrooms to ensure cleanliness.
• Take care of any plants that are still alive.

Monthly Cleaning Checklist

Follow the below monthly cleaning checklist for front of cleaning:

Once in a Month:

• Look for holes and rips in the carpeting, drapes, and furniture. 
• Clean the restrooms thoroughly. 
• Remove dust and cobwebs from the ceiling fans. 

The success of any commercial restaurant depends on a clean and hygienic kitchen. By following a thorough cleaning checklist on a daily, weekly, and monthly basis, restaurant owners and staff can ensure that their kitchen is safe, sanitary, and up to code. 

FAQs

How often should a commercial restaurant kitchen be cleaned?

A commercial restaurant kitchen should be cleaned daily, with deep cleaning and sanitization performed weekly, monthly, and yearly, according to industry standards and regulations. Regularly scheduling commercial kitchen deep cleaning services can extend the life of your appliances and reduce the risk of pest infestations.

What cleaning products and tools should be used for cleaning a commercial restaurant kitchen?

Cleaning a commercial kitchen requires a variety of cleaning products and tools to ensure the space is thoroughly cleaned and sanitized. Some essential cleaning products include degreaser, all-purpose cleaner, disinfectant, and stainless steel cleaner. Additionally, tools such as scrub brushes, sponges, mop buckets, and microfiber cloths are needed to clean surfaces, floors, and equipment.

How can restaurant staff be trained to follow a regular cleaning schedule?

Restaurant staff can be trained to follow a regular cleaning schedule by providing clear and specific instructions on what needs to be cleaned, how often it needs to be cleaned, and how it should be cleaned. Regular reminders and monitoring can also help ensure that staff members are following the cleaning schedule consistently. 

What are the health and safety benefits of maintaining a clean commercial kitchen?

Maintaining a clean commercial kitchen can significantly reduce the risk of foodborne illnesses, slips, trips, and falls. It also helps to maintain a hygienic working environment, promotes food safety, and ensures compliance with health and safety regulations.

What are the consequences of not maintaining a clean kitchen in a commercial restaurant?

Not maintaining a clean kitchen in a commercial restaurant can lead to various consequences such as food contamination, health code violations, loss of customers, and a negative reputation.