Health inspectors do not announce their visits. A restaurant that is clean every night is a restaurant that is ready every day. Local rules differ, so check with your health department, and use this list as a starting point.
Every night
- Sanitize food-contact surfaces, prep tables and cutting areas
- Clean and sanitize sinks, and clear the drains of debris
- Sweep, degrease and mop kitchen floors, including under equipment where reachable
- Clean restrooms, stock soap and paper, and empty trash
- Wipe tables, chairs, menus and condiment holders in the dining room
- Empty and wipe trash and grease containers
Every week
- Clean hood exteriors and filters
- Clean walk-in coolers, including shelves and floors
- Deep clean the dish area and mop sink
- Wipe wall splash zones
Specialists
Some tasks belong with licensed vendors: kitchen hood duct cleaning, grease trap service and pest control. A general cleaning crew keeps everything else in shape between those visits.
Walk it like an inspector
Once a week, walk your kitchen with a clipboard. Look at handwashing sinks, floors under equipment, storage areas and restrooms. Whatever you notice, an inspector will notice too.
Get the printable version on our restaurant checklist page, or read about our restaurant cleaning.
Ready when you are
Bethel J Cleaning Services works nationwide with vetted, background-checked cleaners, organic pet-safe products and a 75-point inspection on every job. Ask for a free quote or read why customers choose us.