Cleaning Checklist For Restaurant Dining Room

Restaurant supervisors use restaurant cleaning checklist to ensure all areas are safe the ambiance is great the facilities are operational and staff are implementing food safety procedures.

Cleaning checklist for restaurant dining room.

Change the foil lining on top of the ranges grills and flattops. In the restaurant business cleanliness or lack thereof can mean the difference between success and failure. Flip sign on door from open to closed if your front door is glass wipe it down to remove fingerprints. If soap and water are not readily available use hand sanitizer that contains at least 60 alcohol.

Here are some of the most important items for your restaurant closing checklist. Our dining room cleaning supplies include. Most front and back of house cleaning gets done at the end of each shift but your staff needs to do more than straighten up stations and sweep floors. Wipe down other equipment such as coffee makers microwaves toasters and meat slicers.

Keeping your dining room clean is more than a health issue a clean dining room is a promotional tool and. Used tissues should be thrown in the trash and hands washed immediately with soap and water for at least 20 seconds. Regular cleaning daily coils at least every 3 4 months. From front of house to back of house front of house cleaning checklist.

We offer this comprehensive restaurant cleaning checklist that organizes 12 important steps into daily weekly and monthly assignments. Article restaurant cleanup checkl. Microfiber cloths plenty of surfaces in your dining room need to be dusted and wiped down and microfiber cloths are ideal for this task. Your front of house is the first impression guests will have when arriving at your restaurant and needs to be an atmosphere that will make them feel comfortable throughout their dining experience especially these days.

12 steps for organizing restaurant and kitchen cleaning. They eliminate dust and debris on the dining room table and chairs china cabinet and buffet. Clean beverage dispenser heads in the soda fountains and bars should clean the tips of the soda guns. Additionally you should clean the evaporator coil and condenser coil at least every 3 4 months.

It helps to identify defects and damages that need to rectify immediately. Require the use of cloth face coverings among all staff as feasible. This often overlooked aspect has a profound effect on guest. Disinfect prep area surfaces.