Restaurant Kitchen Cleaning

Sweeping the walk in fridge and other storage areas in the kitchen using vacuum attachment or microfiber cloth.

Restaurant kitchen cleaning.

Kitchen exhaust cleaning is often referred to as restaurant hood cleaning or commercial hood cleaning. Place dirty kitchen rags and linens in the laundry separately from uniforms place dirty aprons and coats in the laundry separately from kitchen rags and linens empty garbage cans frequently. Washing kitchen rags towels aprons and staff uniforms. They all refer to the same process but hood cleaning is a bit of a misnomer.

Disinfect prep area surfaces. Follow this handy commercial kitchen cleaning procedure checklist to ensure your restaurant is spick and span passing all health and safety inspections. 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. A restaurant kitchen cleaning checklist is used to thoroughly inspect cleanliness and sanitation in different kitchen areas such as food preparation zones ambient storage cellar and freezers.

Clean beverage dispenser heads in the soda fountains and bars should clean the tips of the soda guns. Wash meat and cheese slicer after each use. Sweep and mop the kitchen floor. You can also use a warm water vinegar mix cleaning solution to scrub off any grease stains from these areas.

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. Change the foil lining on top of the ranges grills and flattops. Wipe down other equipment such as coffee makers microwaves toasters and meat slicers. Clean any major spills or splatters off surfaces floors or equipment.

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. It helps restaurant supervisors to evaluate if proper food preparation handling and storage were implemented and followed by employees accordingly.