Restaurant Back-of-House Cleaning Checklist
Mar 09 2018
As well as front-of-house cleaning, the cleanliness of the back-of-house is just as important. It is important so that cross-contamination and the spread of bacteria doesn’t occur.
The team at Synergy Stocktaking have compiled a useful daily checklist for ensuring the utmost cleanliness of the back-of-house of your restaurant.
Daily:
- If there are splashes on the walls, wipe them down
- Ensure that the grill, griddle, range, flattop, and fryer are cleaned. It is important to get underneath the equipment too
- Ensure that the foil lining on top of the ranges, grills, and flattops is changed
- Other equipment, such as coffee makers, microwaves, toasters, and meat slicers should be wiped down
- Prep area surfaces should be disinfected
- Clean beverage dispenser heads in the soda fountains, and bars should clean the tips of the soda guns
- Wash the utensils, smallwares, flatware, and glassware and let them air dry overnight
- Clean the sinks
- Wash rags, towels, aprons, and uniforms in the washing machine
- Refill soap dispensers and replace empty paper towel rolls
- Sweep walk-in refrigerators and storage areas
- Take out the trash and recycling
- Disinfect the waste disposal area and clean the trash cans
- Sweep and mop the floors
We have also compiled a cleaning checklist for B&Bs.
If your premises needs help with food or drink stocktaking then call the professionals at Synergy Stocktaking and find out how we can help keep the cash in your business!
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