Restaurant Kitchen Cleaning

Washing kitchen rags towels aprons and staff uniforms.

Restaurant kitchen cleaning.

Wash meat and cheese slicer after each use. Sweeping the walk in fridge and other storage areas in the kitchen using vacuum attachment or microfiber cloth. It helps restaurant supervisors to evaluate if proper food preparation handling and storage were implemented and followed by employees accordingly. You can also use a warm water vinegar mix cleaning solution to scrub off any grease stains from these areas.

Change the foil lining on top of the ranges grills and flattops. Cover all bins in a reach in cooler with plastic wrap. Clean any major spills or splatters off surfaces floors or equipment. The actual hood is the canopy outside the exhaust system and kitchen exhaust cleaning involves removing grease that has accumulated behind the filters and in the.

Put all aprons and chefs coats in the laundry not with cleaning rags wash and sanitize all surfaces cutting boards reach in line prep tables empty steam table and clean. Refill empty paper towel rolls or soap dispensers. Disinfect prep area surfaces. They all refer to the same process but hood cleaning is a bit of a misnomer.

Clean beverage dispenser heads in the soda fountains and bars should clean the tips of the soda guns. Follow this handy commercial kitchen cleaning procedure checklist to ensure your restaurant is spick and span passing all health and safety inspections. Sweep and mop the kitchen floor. Unclog the kitchen sink after every use.

Kitchen items to clean after each cooking shift wash and sanitize all surfaces including cutting boards the line and prep tables wash your meat and cheese slicer after each use. Kitchen exhaust cleaning is often referred to as restaurant hood cleaning or commercial hood cleaning.