Utilize our restaurant cleaning catalogue to create a cleaning program for your restaurant to upgrade general health and safety. Get Indian Restaurant In Sydney cleaning catalogue now. Please take a look at the sample catalogue below and change it to meet the requirements of your restaurant, and then instruct your staff to follow your cleaning list.
Restaurant Cleaning: From Front (of the house) to Back (of the house)
Front of House Cleaning Catalogue
Your foreground of the house is the guests’ initial impression when they come on the scene at your restaurant. It must be an atmosphere that will make them comfortable throughout their dining exploits, especially today.
Cleaning Bestow Requires:
- Surface and glass spray cleaners.
- Disinfect solution.
- Hygienic clothes.
- Swab.
- Sponge and Pail of hot soapy water.
- Vacuum Cleaner for carpeted areas.
- Restroom cleaner and toilet brush.
Day-To-Day
During the Shift:
- It often requires cleaning the door handle, sealing, and the top of the window area.
- During the health crisis, some things are avoided, like a ketchup bottle, provided when asked, otherwise picked out from the dining table.
- Clean the window and glass daily to be free from dust and smudge.
- Seldomly check each table clean and settle down.
- Time-to-Time check bathroom cleanliness.
When Wind up:
- Make ready silverware and napkins for the upcoming shift.
- Drizzle and Clean down menus.
- Drizzle and Clean down all tabletops.
- clean the bathroom properly
- Broom and Sponge floors.
Back of House Cleaning Checklist
The back of the house can get messy quickly as Indian Food in Sydney and dirty dishes come and go. Therefore, the safety of staff and guests alike must stay on top of restaurant kitchen cleaning tasks.
Cleaning Bestow Requires:
- Surface and glass spray cleaners.
- Clean clothes.
- Steel wool pads.
- Sanitizer solution (bleach).
- Stainless steel cleaner.
- Commercial dishwasher detergent.
- Degreaser.
- Hand soap.
- Food prep gloves.
- Broom.
- Mop and bucket of hot soapy water.
- Trash bags.
- Paper towels.
- Power washer.
- Stiff bristle deck brush.
Day-to-Day
Preparing Station
During the Shift:
- Check that all surfaces are clean before starting prep.
- Wipe down and sanitize surfaces between preparing different foods.
- Wrap and date everything after it’s been placed into a new container.
- Shuttle tools to the dish pit as needed.
When winding up:
- Clean articles and tools, and take cutting boards, bowls/containers, etc., to the dish pit.
- Wipe and sanitize the food-preparing plane and polish all stainless steel, ice makers, and refrigeration units.
- Separate floor mats for cleaning.
- Swab and sponge the floors.
- Reload soap and paper towel dispensers.
- Place dirty towels and linens in the appropriate bins.
- Break down cardboard boxes for recycling.
- Empty trash bins.
Health codes are just the bare minimum for cleanliness. By considering the cleanliness and the ambiance of your restaurant from front to back and from floor to ceiling, you’ll deliver an experience that will delight all the senses and get the thumbs-up from food safety inspectors and customers alike.