For most back-of-house staff, cleaning the kitchen is the least fun part of working in a restaurant. Yet, it has to be done properly to keep the environment safe for workers and customers, as well as to avoid costly food safety fines. Here are a few tips to keep your commercial kitchen sparkling.
Quarterly Deep Cleaning
Many restaurants do deep cleans only once every six months or so, but this simply isn’t enough. It’s tempting to save the tough stuff for later, but the longer you put off these cleans, the harder you’ll have to work when it comes time to put in the elbow grease. To ease the load, build quarterly deep cleans into your schedule. This will make each deep clean session shorter because you’re avoiding build-up in those hard-to-reach areas.
Outsourcing Where Appropriate
Sometimes it pays to have someone else do the heavy lifting when it comes to certain tasks in kitchen cleaning. For example, most restaurants don’t have the equipment to effectively clean vent hoods or grease traps. Trap cleaning in particular can be a nauseating experience, so looking for grease trap service Findlay options can save you significant time and effort while getting the trap cleaner than you or your staff would be able to.
Getting the Right Equipment
Most restaurants have the necessary basics for keeping clean, but they may not have enough materials or lack some of the tools that make things easier. For example, it’s easy to find yourself running low on dish gloves or scrub brushes. Additionally, many smaller restaurants forego essential items like degreaser, which is necessary to keep dish washing machines and vents clean.
It’s not always easy to stay on top of restaurant cleanliness, but by keeping these tips in mind you can improve your workflow and clean more efficiently.