Daily Restaurant Kitchen Cleaning Checklist

Your everyday cleaning checklist may include the following.

Daily restaurant kitchen cleaning checklist.

Clean beverage dispenser heads in the soda fountains and bars should clean the tips of the soda guns. Put all cleaning rags in dirty laundry. A few quick notes about using the restaurant checklist. We also created a health inspection checklist for restaurants that you can use for your self inspections.

Daily kitchen cleaning checklist. Put all cleaning rags in dirty laundry. Therefore here are some kitchen cleaning hacks for daily use. It helps restaurant supervisors to evaluate if proper food preparation handling and storage were implemented and followed by employees accordingly.

Wipe down means use water. 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. 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.

These items comprise of utensils appliances floors as well as table tops. 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. Clean means use soap. Cleaning countertops grill griddle cooking range and fryer with a soft cloth and disinfectant several times a day.

Kitchen items to clean after each cooking shift. Wash and sanitize all surfaces including cutting boards the line and prep tables. Daily kitchen duty should include. All these areas need to be cleaned on the inside too because that s where all the food spills collect.

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. Sanitize means use a commercial grade sanitizing solution. You should clean disinfect and dry all preparation surfaces and table tops. Click the button below to download the pdf.

Also throw in all aprons and chefs coats but not in the same bin as the dirty rags. Aside from washing tableware glasses and other utensils put the following on your cleaning checklist. The last completed column is so anyone using this checklist on a daily basis will know when weekly and monthly tasks were last completed. Wash your meat and cheese slicer after each use.

Daily cleaning should encompass the most frequently used items. Wash the utensils smallwares flatware and glassware and let them air dry overnight. Wiping off the kitchen walls.