Daily Restaurant Kitchen Cleaning Checklist

Therefore here are some kitchen cleaning hacks for daily use.

Daily restaurant kitchen cleaning checklist.

Once you understand the food codes and have a plan in order for cleaning your restaurant health inspections become a routine experience. Kitchen items to clean after each cooking shift. A few quick notes about using the restaurant checklist. Wash your meat and cheese slicer after each use.

Wash rags towels aprons and uniforms in the washing machine. Put all cleaning rags in dirty laundry. These items comprise of utensils appliances floors as well as table tops. Sanitize means use a commercial grade sanitizing solution.

Also throw in all aprons and chefs coats but not in the same bin as the dirty rags. Wiping off the kitchen walls. Daily kitchen duty should include. We also created a health inspection checklist for restaurants that you can use for your self inspections.

Wash meat and cheese slicer after each use. 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. All these areas need to be cleaned on the inside too because that s where all the food spills collect. Commercial kitchen cleaning checklist pdf download by james epperson december 14 2016 september 12th 2019 no comments using a cleaning checklist for your commercial kitchen keeps your facility in top shape and helps employees follow a consistent cleaning schedule.

Aside from washing tableware glasses and other utensils put the following on your cleaning checklist. Wash and sanitize all surfaces including cutting boards the line and prep tables. The last completed column is so anyone using this checklist on a daily basis will know when weekly and monthly tasks were last completed. 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.

Put all cleaning rags in dirty laundry. Wash cutting boards countertops and prep table surfaces wash slicers grinders mixers microwaves coffee makers and other prep equipment wipe down and disinfect prep station surfaces after preparing food. Daily kitchen cleaning checklist. Clean means use soap.

Daily cleaning should encompass the most frequently used items. Wipe down means use water. Cleaning countertops grill griddle cooking range and fryer with a soft cloth and disinfectant several times a day. Wash the utensils smallwares flatware and glassware and let them air dry overnight.

It helps restaurant supervisors to evaluate if proper food preparation handling and storage were implemented and followed by employees accordingly. Click the button below to download the pdf. Your everyday cleaning checklist may include the following.