Daily: Wipe down walls. Clean the grill, griddle, range, flattop and fryer. Change foil lining on top of ranges, grills and flattops. Wipe down other equipment : coffee makers, microwaves, toasters and slicers. Disinfect prep area surfaces. Clean beverage dispenser heads and soda guns. Clean sinks.
Make sure the tasks below are completed: Sweep or vacuum the floors of your kitchen , pantries and walk-in fridges. Mop the floors (use strong degreaser to scrub major grease spills) Clean floor mats. Clean the washing stations and sinks. Wipe spills and splatters off the walls.
You can look to spend an average of $100 per hour on commercial kitchen cleaning with costs ranging from $50 to $150 per hour.
A cleaning schedule is an easy and effective way of demonstrating all equipment is regularly cleaned. It is a set of instructions that describe everything that needs to be done in order to maintain the premises in a clean and sanitary condition.
The average commercial kitchen requires daily cleaning and regular deep cleaning , as often as once a week. There are no excuses when it comes to keeping a clean commercial kitchen , in fact unsanitary kitchens are at risk for being shut down and heavily fined.
Daily Cleaning Checklist: Wash every surface with clean , sanitized rags (bar, tabletops, chairs, booths) Clean and sanitize restrooms (check them multiple times per shift and clean as necessary) Sweep and mop floors. Wipe down condiment dispensers. Check menus for cleanliness.
Kitchen Cleaning : A Step-by-Step Guide Clear clutter off your counters. Empty the dishwasher and the dish drainer and wash dishes. Dust the tops of the fridge and cabinets. Clean small appliances. Clean anything else that stays out on your counters. Scrub down the exterior of your stove and oven. Wipe down your counters. Deep clean your sink.
The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean , sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth. Clean . Rinse.
Here are details on each step to make the job as easy as possible: PREP. Scrape dishes to remove leftover food – use a rubber spatula or paper towel. FILL. Fill sink or dishpan with clean , hot water. WASH . Wash “in order,” starting with lightly soiled items. RINSE. Rinse suds and residue with clean hot water. DRY.
According to NFPA 96 “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations” it is now required that you be properly trained, qualified and ” certified” to clean hoods and ducts of commercial cooking establishments.
How Much Should I Charge for Cleaning per Square Foot ? Typically, you can charge customers about $90 to clean a house that’s less than 1,000 square feet and $250 for a house that’s 3,000 square feet or more, according to Home Advisor. Residential cleaning is usually charged by the hour.
Commercial cleaners charge $25 to $90 per hour , and the average hourly rate is $39. Companies that charge by the hour may provide a free cost estimate based on a walkthrough and the number of hours they think it could take to clean a space.
The 6 main stages in cleaning are: pre -clean, main clean, rinse, disinfect, final rinse, drying. Any cloths and equipment used for cleaning can be a source of contamination if not cleaned properly.
The Best Kitchen Cleaning Supplies, According to Professional House Cleaners Bona mop and floor cleaner . “It’s the best for expensive wood flooring,” says Dimopoulos. Traditional wring mop. Microfiber cloths. Mrs. Non-cellulose sponges. Paper towels. Coconut oil spray. Vinegar and water.
A master cleaning schedule includes cleaning of equipment, tools, containers, structures, and grounds, and identifies the area or equipment to be cleaned, the time period between each cleaning , and the person(s) responsible for the cleaning . As it is completed, it also becomes a work record.