Daily Restaurant Kitchen Cleaning Checklist

Clean means use soap.

Daily restaurant kitchen cleaning checklist.

Aside from washing tableware glasses and other utensils put the following on your cleaning checklist. All these areas need to be cleaned on the inside too because that s where all the food spills collect. These items comprise of utensils appliances floors as well as table tops. 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. Therefore here are some kitchen cleaning hacks for daily use. Daily kitchen duty should include. Sanitize means use a commercial grade sanitizing solution.

Put all cleaning rags in dirty laundry. 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. Kitchen items to clean after each cooking shift. Your everyday cleaning checklist may include the following.

Cleaning countertops grill griddle cooking range and fryer with a soft cloth and disinfectant several times a day. Daily kitchen cleaning checklist. Also throw in all aprons and chefs coats but not in the same bin as the dirty rags. 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.

Wipe down means use water. Wash your meat and cheese slicer after each use. Wash rags towels aprons and uniforms in the washing machine. A few quick notes about using the restaurant checklist.

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. 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. 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.

Put all cleaning rags in dirty laundry. The last completed column is so anyone using this checklist on a daily basis will know when weekly and monthly tasks were last completed. We also created a health inspection checklist for restaurants that you can use for your self inspections. You should clean disinfect and dry all preparation surfaces and table tops.

Download health inspection checklist pdf. Daily cleaning should encompass the most frequently used items. Wiping off the kitchen walls.