Restauranteurs, brewery owners and property managers know the power of a clean kitchen. It’s essential for the health of customers, but it’s also required by law. Health inspectors are eager to shut down kitchens they believe to be unsanitary or downright dirty. That’s why it’s so important to create a cleaning routine that leaves no margin for error.
Our cleaning experts can help you keep your commercial kitchen looking and feeling spotless. By following these tips, you can rest easy knowing your kitchen will pass any inspection, no matter how last minute.
Prioritize Clean Floors
Health inspectors often hone in on floors as the first part of their inspections. Floors must be free of grime, dirt, and food debris at all time. Aim to sweep and mop at least daily, but the more often you can get it done, the better. If grease buildup is a particular challenge in your kitchen, use a heavy-duty degreaser before breaking out the mop. Don’t limit your efforts to the back of the house, either. Customers will be ready to flee at the first sign of a dirty floor, so aim to keep flooring throughout the building tidy at all times.
Sanitize Surfaces Regularly
All surfaces in a commercial kitchen should be sanitized at least once each day. This includes light switches, chairs, tables, doorknobs, cutting boards, countertops, chopping blocks, and any other surface that comes in contact with utensils or food. It should go without saying that all cookware should be cleaned after use, too. Wash all dishes, pots, pans, mixers, knives, and blenders. Ideally, dirty dishes shouldn’t sit too long, as food debris can harden and become challenging to remove.
Clean As You Go
One of the best ways to maintain clean work surfaces it to encourage your team to clean as they go. Countertops are magnets for pathogen growth and bacteria that leads to food-born illnesses. With disinfectant and clean rags on hand, employees can quickly and easily clean surfaces throughout their shifts. This can cut down on the time you spend closing down the kitchen later, too.
Use the Right Equipment, Cleansers
In the restaurant world, the right tools make all the difference. You wouldn’t use a paring knife to break down a rack of lamb, so why use the wrong cleanser to sanitize your countertops? If you’re unsure that your current cleaning regimen is getting the job done effectively, chat with the SaniChem experts about best practices. We can help you create a cleaning schedule and find the ideal cleansers and tools for your needs. Get in touch today!