As a restaurant or commercial kitchen owner/operator, you know that a clean kitchen is not only important for the health of customers, but it is also required by law. Health inspectors will not hesitate to shut down a kitchen if they find it to be dirty or unsanitary. That is why it is so important to have a cleaning routine that is thorough and leaves no room for error.
Our team of cleaning experts put together these key tips on how to clean your commercial kitchen flawlessly. By following these tips, you can be sure that your kitchen will pass any inspection with flying colors.
Keep your floors spotless.
Floors are one of the first areas that a health inspector will inspect. They’ll need to be free of food debris, grease, and grime to pass inspection. Your team should sweep and mop the floors at least once a day, and more often if necessary. If grease build-up is a problem, you may need to scrub the floors with a heavy-duty degreaser before mopping. Furthermore, customers will be incredibly turned off if they see a dirty floor. Keep every diner content by keeping a tidy floor to avoid injuries.
Sanitize all surfaces.
All surfaces in a commercial kitchen must be sanitized regularly. This includes countertops, chopping blocks, cutting boards, tables, chairs, doorknobs, light switches, and any other surface that comes into contact with food or utensils. It is recommended that all surfaces are sanitized with a bleach solution at least once a day.
Clean all cookware.
Cookware needs to be cleaned after each use, and this includes pots, pans, knives, mixers, blenders, and any other utensil that comes into contact with food. To properly clean them, soak them in hot soapy water for several minutes before scrubbing them clean. Afterwards, rinse them off and let them air dry or dry them with a clean towel.
Wash all dishes.
Dishes must be washed by hand in hot soapy water or in a dishwasher immediately after use. If they sit too long, food debris will harden and become difficult to remove. If you have a dishwasher, make sure to follow the manufacturer’s instructions on how to properly load it for optimal results.
Clean as you go.
One of the best ways to keep a commercial kitchen clean is to clean as you go. This means that all spills should be wiped as they occur and all food items and utensils should be put away as soon as they are done being used. By following this rule, big messes can be prevented which makes cleaning much easier overall.
A clean commercial kitchen is essential for the health of your customers and the success of your business. By following these simple tips on how to clean your commercial kitchen flawlessly, you can be sure that your kitchen will always pass inspection with flying colors! Don’t forget, if you are in the New York City area, Restaurant Cleaners would be happy to give a free quote and help keep your kitchen spotless. Simply visit our website today and fill out our form to receive a quote. We hope that these tips make a big impact on your business!