Cleaning is incredibly important in the foodservice industry for preventing cross-contamination and passing health inspections, and it's imperative that you clean your business regularly and thoroughly. But, with so many things to clean in a restaurant, it can be difficult to remember all of the individual cleaning tasks that you need to take care of and how regularly you need to clean your equipment. To lessen the burden, we created this restaurant cleaning checklist that your employees can use to keep track of the cleaning tasks that need to be completed.
Back-of-House Cleaning Checklist
Cleaning the back-of-house area consistently and thoroughly is important for preventing cross-contamination and the spread of bacteria. Here is the list of things you should be cleaning in the back-of-house:
Daily:
- Wipe down the walls wherever there are splashes
- Clean the grill, griddle, range, flattop, and fryer. Make sure to get underneath the equipment, too
- Change the foil lining on top of the ranges, grills, and flattops
- Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers
- Disinfect prep area surfaces
- Clean beverage dispenser heads in the soda fountains, and bars should clean the tips of the soda guns
- Wash the utensils, smallwares, flatware, and glassware and let them air dry overnight
- Clean the sinks
- Wash rags, towels, aprons, and uniforms in the washing machine
- Refill soap dispensers and replace empty paper towel rolls
- Sweep walk-in refrigerators and storage areas
- Take out the trash and recycling
- Disinfect the waste disposal area and clean the trash cans
- Sweep and mop the floors
Weekly:
- Clean ovens, including the walls, door, and racks
- Delime the sinks and faucets
- Boil out the deep fryer
- Wash and sanitize the walk-in refrigerators and freezers
- Clean any anti-fatigue mats
- Use drain cleaner on the floor drains
Monthly:
- Wash behind the hot line to prevent clogs
- Run cleaning and sanitizing chemicals through the coffee or espresso machine to remove built-up grime
- Clean out and sanitize the ice machine (every 6 months)
- Clean and sanitize the freezer
- Clean refrigerator coils to remove dust
- Empty grease traps
- Wash walls and ceiling to remove grease buildup
Front-of-House Cleaning Checklist
Having a clean front-of-house area is important because the cleanliness of your dining space affects how your guests perceive your business and whether they choose to become repeat customers. Here is the list of things you need to clean in your front-of-house:
Daily:
- Wipe down the walls if necessary
- Sanitize the tables
- Inspect and wipe down the condiments and salt and pepper shakers
- Wipe down all the counters
- Clean the seats and benches
- Run cloth napkins, tablecloths, and wait staff aprons through the washing machine
- Vacuum the carpets
- Take out the trash and recycling
- Clean the interior and exterior of all the trash and recycling bins
- Sweep and mop the floors
- Clean and sanitize your bathrooms by:
- Disinfecting the toilets
- Wiping down the sinks
- Emptying out feminine hygiene product bags
- Taking out the trash
- Sweeping and mopping the floors
Weekly:
- Dust and wipe down the light fixtures
- Wash glass windows and doors
- Disinfect the door handles
Monthly:
- Dust any decorations or wall art
- Check the ceiling for cobwebs
- Wash the walls
Using a restaurant cleaning checklist is useful because it helps you stay organized, delegate tasks to your employees, and keep on top of important sanitation regulations. By keeping your equipment clean, your food will taste better and you'll increase the lifespan of your kitchen equipment. Additionally, a clean and well-maintained dining space will impact your guests and make them want to come back. In addition to this easy-to-use cleaning checklist, creating and enforcing a HACCP plan in your restaurant can help keep your space sanitary and safe.
- Wash vent hoods (every few months)
- Replace pest traps
