Every business should be clean and safe, but a restaurant is unique in that it absolutely must put sanitation and cleanliness as a top priority. A restaurant that isn’t sanitary risks health problems for customers and staff, violating food safety regulations and the potential for fines, prosecution and ultimately closure. A dirty restaurant is a breeding ground for food-borne illnesses, damaged reputations and a loss of business. In a nutshell, a dirty restaurant is an absolute no-no.
Restaurant owners have the extra responsibility of keeping all areas both clean but also sanitised, which requires a deeper level of cleaning. It’s not a difficult task, it simply requires some organising, timetabling, regularity and a touch of elbow grease. Alternatively, hire a professional cleaning contractor to provide the best clean on a regular basis. For Leicester commercial cleaning, visit Ace Cleaning Company. Here are some of the most important areas of a restaurant that deserve special attention in a cleaning regime and can be supplied by a Leicester commercial cleaning company:
Areas of the Back of House:
Daily cleaning jobs should include:
Fryers
Sanitisation of all surfaces including cutting boards
Scouring of the grills
Empty bins
Cloths, tea towels, aprons and chef’s whites to laundry
Sanitisation of cheese graters/meat slicers
Immediate air-tight sealing of food with labelling before storing in fridge
Sweeping and mopping of all floors
Wiping the outside of any ice machines
Clean out the grease traps
Clean the hood filters inside the dishwasher
Remove and replace tin foil liners in oven and grill
Take out all rubbish and recycling
Wash floor mats
Sanitise the sinks, taps and soda guns
Dispose of oil and grease properly
Dispose of grease and oil correctly
Jobs to be carried out weekly:
Oven cleaning as per manufacturer instructions
Empty and sanitise coolers and refrigerators
Clean the coffee machines
Treat the floor drains with drain cleaner
Wash down the walls
Jobs to be carried out monthly:
Any grease build-up should be dealt with and cleaning carried out behind fryers, ovens and stoves. Grease build-up is not only unsanitary but a fire hazard too.
Empty out and clean freezers
Wash the ceiling
Equipment checks should include making sure knives are sharpened and thermometers calibrated
Keep an eye on backs of cupboards and corners for any evidence of pests
Front of House Daily Cleaning Jobs:
Every surface to wiped with sanitised cloths, including the table tops, the bar, chairs and booths
Cleaning and sanitising of toilet facilities with regular checks throughout the day
Sweeping and mopping of floors
Wiping of condiment dispensers and menus
Weekly jobs:
Dusting of the ceiling fans, blinds, curtains and picture frames, for example
Wipe down the chair and table legs
Wipe down the skirting boards
