As you know, deep cleaning your restaurant and the commercial kitchen does not just give it a beautiful, sparkling appearance, it also keeps your customers and employees safe! During the COVID-19 pandemic, this level of safety is more important than ever.
The COVID-19 pandemic has ushered in a new reality for the restaurant industry: social distancing, altered operating standards, and the need for intense cleaning. Keeping your kitchen sanitary will help keep your customers both safe and happy, as well as more likely to return to your establishment.
Having a professionally cleaned restaurant implies a high level of care for your customers. So here is all you need to know about maintaining your commercial kitchen during the COVID-19 pandemic, straight from the professionals themselves.
Cleaning During COVID-19
Why is it so important to keep your kitchen clean and sanitized during the COVID-19 pandemic? The viral outbreak caused by COVID-19 was declared a global pandemic on March 11, 2020. With over 4.5 million cases worldwide, and over 350,000 reported deaths due to the virus, it has caused devastation on a global scale.
COVID-19 can cause severe respiratory problems including trouble breathing, fever, loss of smell and taste, and even blood clots. Unfortunately, COVID-19 has had a major impact on the restaurant industry, with restaurants either forced to close or operate at a lower capacity. It has been connected to incidents at many restaurants, eateries, and coffee shops, including Starbucks, Panera, and Waffle House.
Gaining customer trust as restaurant limitations are raised depends on more than just handling food safely. Having your restaurant cleaned and sanitized by a professional company is a prime way to show your customers that you are taking this seriously. This entails cleaning your kitchen appliances, walls, floors, dumpsters, ceilings, vents, grease ducts, hoods, and fans.
Call APS-Hoods for a free estimate on your pressure washing, ventilation, sanitizing, or vent/duct/hood needs.
Proactive Cleaning During COVID-19
Both the Center for Disease Control (CDC) and Food Industry Association have put out special guidelines on how to proactively clean your restaurant during this time. These include a front-of-the-house and back-of-the-house cleaning checklist.
Front of the House
The front of the house gives off the first impression that your customers will get of your restaurant. Taking the following steps will ensure that their first impression is a good one and that you are taking the sanitization of your restaurant seriously.
- Sanitizing tables, countertops, registers, floors, walls, and bathrooms. This will mitigate the risk of transmitting or contracting COVID-19. The virus can live on surfaces for hours. Wiping down surfaces and continually participating in restaurant cleaning help stop the spread of the virus.
- Make sure you are using cleaning solutions that are proven to eliminate COVID-19. Not all cleaning solutions are effective in killing the COVID-19 virus. Make sure you use cleaning solutions that are certified to be effective in eliminating COVID-19.
Back of the House
The back of the house is where you are making the magic happen! Because there is so much going on, the back of the house also gets dirty. Food is being made; dishes are being taken out, and messy plates are being brought back in. Even now, while many restaurants are not fully open, the back of the house remains busy. Below are some steps that your restaurant can take for the back of the house cleanliness.
- Sanitizing countertops, prep areas, cooking equipment, refrigerators, walk-in coolers, food storage areas, sink areas, floors, walls, and ceilings. These are the areas and surfaces where food is handled and prepared. It is imperative that they clean and sanitized regularly, especially during the COVID-19 pandemic.
- Ensure there is soap, clean towels (or paper towels), and accessible sinks. Your staff is working hard to make sure that your restaurant stays open, safe, and profitable. Make sure that they also have the tools needed to stay safe in the kitchen!
- Cleaning with EPA-approved disinfectants.
At APS-Hoods, we can make this process easy and less time consuming for you by providing you with complete kitchen cleaning. This would include all kitchen items and surfaces mentioned above.
Your Kitchen Exhaust and Fire Protection Needs During COVID-19
Having your kitchen hood exhaust system professionally cleaned is something that is of the highest importance when it comes to maintaining your restaurant. Not only does it help keep your restaurant clean, but it also helps to prevent kitchen fires. Not having a properly cleaned hood system is one of the leading causes of commercial kitchen fires. At APS-Hoods we take this very seriously, and our goal is to make sure that your hood exhaust system is thoroughly cleaned if grease and other fire hazardous build. During the COVID-19 pandemic, the danger posed by the build-up of fire hazardous grease is still very much present.
Having your hood professionally cleaned is also a way to keep in line with fire protection codes and regulations. It is also required by insurance companies. Allow us to help you remain compliant with your local fire department, as well as your insurance company. We will clean your hood exhaust system from the atmosphere to the atmosphere. This includes the hood, filters, all areas of the grease duct (including opening any access panels), and the exhaust fan. We will make sure that the fire hazardous grease is cleaned out of your hood system.
APS-Hoods: Time-Tested Experts
We understand that deep cleaning your restaurant takes a lot of time and effort. With COVID-19 continuing to spread, taking on this endeavor can be even more nerve-wracking. So leave the complete commercial kitchen and restaurant deep cleaning to the professionals.
APS-Hoods are the experts when it comes to sanitizing, cleaning, and disinfecting your commercial kitchen during the COVID-19 pandemic. We have 20 years of experience providing restaurant kitchen cleaning, complete restaurant cleaning, and hood exhaust system cleaning. We are also National Fire Protection Agency affiliated, fully insured, bonded, and service Colorado and the surrounding states with our quality guarantee.
When you work with APS-Hoods, you work with a team that will go above and beyond to proactively address any of your commercial kitchen and hood exhaust system needs, especially during the COVID-19 pandemic. You focus on your customers; we’ll focus on the rest. Whether you’re looking for pressure washing, kitchen cleaning, hood exhaust system cleaning, or anything in between, we are here for you.
Are you ready to build customer trust and keep the health inspectors, fire departments, and insurance carriers happy? Contact APS-Hoods today for a free in-town quote for all your hood cleaning, grease duct, kitchen sanitization/cleaning, disinfecting, and restaurant cleaning needs.
There is no obligation when you call APS-Hoods for a quote on your commercial restaurant kitchen and hood exhaust system cleaning needs. We are here to give you the resources and information you need to make the best decisions for your business. So contact us today for help maintaining your commercial kitchen through the COVID-19 pandemic.
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Restaurant Cleaning Instructions – Denver, CO: Restaurant cleaning is no easy feat. Even on a slow day, crumbs could find their way into the carpet, a little grease could get splashed onto the walls, and the bathrooms could end up looking like a war zone.
That’s not even mentioning all the places there are to clean in your average restaurant. The floors, walls, ceilings, kitchen, bathrooms, and other areas will need to be scrubbed thoroughly. Because you know what happens if you don’t engage in the necessary cleaning. Your health inspector could become displeased.
No restaurant owner wants an unhappy health inspector. You could face foul marks that could make their way to the news, and you could be levied with fines or even be forced to shut your establishment down.
Let’s prevent any of that from happening, shall we? Here are some steps to take to ensure that the health inspector always gives you rave reviews for every future inspection.
Call APS-Hoods for a free estimate
Restaurant Cleaning 101
Most restaurants have their staff clean the floors, tables, and kitchen on a nightly basis. Doing so prevents rodents and insects from becoming guests of your establishment and makes the place nice and presentable for the next wave of customers.
However, sweeping and vacuuming the floors and wiping down the tables, even giving the kitchen a complete scrub-down is inadequate at best for keeping your restaurant clean. For a more thorough job, you should consider hiring a restaurant janitorial company.
Advantages of Restaurant Cleaning by Professional Janitors
You may think you are saving money by having your staff do all the cleaning, but restaurants who choose to hire janitors get to enjoy the following benefits.
Safe & Sanitary Environment
Your staff may not have the training or experience to get all the grease off the floors, which can lead to slips and falls. If your staff misses some crumbs in the corner or fail to get the hidden grease off the walls, you could be inviting roaches, rats, and dangerous microbes into your restaurant.
Learn more about: Restaurant Kitchen Deep Clean: How Long Will the Kitchen be Down and is It Worth It?
Professional janitors make your restaurant safer for staff and customers and will sterilize your environment to make it unappealing to pests while simultaneously making your restaurant inviting to customers.
Health Code Compliance
Most local health codes require you to get your restaurant professionally cleaned on a regular basis. This is necessary for safety and sanitation, which we have mentioned, but it’s also a good idea if you want to serve excellent food that won’t make your customers sick.
They Can Clean Hard to Reach Places
Professional janitors can clean the walls, floors, ceiling tiles, and every other area of your restaurant. They don’t cut corners like staff might when they’re trying to get off early. Janitors will clean in the corners and in every nook and cranny to ensure a complete restaurant cleaning job.
Complete Restaurant Cleaning Checklist
Keeping the Back of House Clean
When we talk about “back of house” we are referring to the kitchen and other areas that customers aren’t readily exposed to.
Daily Restaurant Kitchen Cleaning
- Clean the fryers until every remnant of food or grease is gone.
- Sanitize all food preparation surfaces, including the cutting boards.
- Brush and scour the grills until all the crusty gunk is removed.
- Empty the trash cans and wipe them down with a damp rag and antimicrobial soap.
- Take all the rags to the laundry to be professionally cleaned (unless you do this in-house).
- Launder all the chef’s aprons and coats while you’re at it.
- Sanitize the meat and cheese slicers.
- Make sure all refrigerated food items are kept in air-tight containers and properly labeled.
- Sweep and mop all floors, including the walk-in cooler and freezer.
- Wipe down the outside of the ice machine.
- Clean the grease traps.
- Clean the ventilation hood filters by running them through the dishwasher.
- Replace the tin foil liners on the grills and ranges.
- Empty all the trash and recyclables.
- Wash the floor mats.
- Empty and clean the steam tables.
- Sanitize the sinks, faucets, and soda dispensers.
- Properly dispose of all grease and oil.
Weekly Kitchen Cleaning
- Clean the ovens by adhering to the manufacturer’s instructions.
- Empty, clean, and sanitize the walk-in cooler.
- Clean the coffee machines.
- Wash the walls.
Monthly Kitchen Cleaning
- Wash behind the fryers, flat tops, stoves, and oven.
- Remove all built-up grease, which can become a fire hazard.
- Empty and clean the walk-in freezer.
- Empty the ice bin, then clean and sanitize the inside.
- Wash the ceiling tiles.
- Check the equipment: Are the knives sharp? Is the thermometer calibrated?
- Check the entire restaurant for signs of pests and rodents. If you notice droppings or other signs, call pest control immediately!
Keeping the Front of House Clean
The front of the house includes all the areas staff may come into contact with, including your entrance, dining areas, bar, and others.
Daily Restaurant Cleaning
- Wash every surface of the restaurant (walls, floors, ceilings, countertops, bar, tabletops, chairs, and booths) with clean and sanitized rags.
- Clean and sanitize the restrooms (you should also check them multiple times per shift and clean them as necessary).
- Sweep and mop the floors.
- Wipe down the condiment dispensers.
- Check the menus for cleanliness and wipe them down as needed.
Weekly Restaurant Cleaning
- Dust the blinds, ceiling fans, walls, picture frames, and anywhere else dust has gathered.
- Clean the table and chair legs.
- Wipe down the baseboards.
Restaurant Ceiling Cleaning
Even though the ceiling tiles are way up high doesn’t mean they can’t become caked with grease and other contaminants. The fact is, the ceiling is positioned above everything, including your cooking appliances. That means that everyday food is being cooked and prepared, and your ceiling tiles are absorbing everything, from fumes and oil to grease and odors.
Failing to clean your ceiling tiles can make your entire restaurant look old and dingy. On extreme bases, the ceiling tiles can begin to negatively affect the air quality of your restaurant, leading to a fire hazard and failed health inspections.
Whether you have your staff clean the tiles or you hire a professional janitorial service, make sure the following steps are performed. Missing even a single step can leave your restaurant susceptible to disaster, and you may end up turning off your customers.
Cover Everything in the Kitchen
Cleaning the ceiling tiles means that all those contaminants are going to come raining down on your tables, floors, cooking appliances, and everything else. Therefore, make sure you cover everything down below with plastic tarps or drop cloths. You can also use old sheets or butcher paper. While you’re at it, cover your eyes with protective eyewear before the cleaning begins.
Remove the Tiles
If your restaurant sports a drop ceiling or suspended ceiling tiles, you will first want to remove all the tiles from along the ceiling grid. Use a shop vac and clean all the areas that aren’t readily available, like the vents, corners, and light fixtures. If your shop vac has a dusting attachment, use it to get into the nooks and crannies. If the tiles are excessively filthy, alternate between vacuuming and dusting until the tiles look clean.
Whatever you do, don’t use disposable dusting cloths on ceiling tiles, as they will snag and tend to leave behind fibers. These fibers, in turn, will catch and attract additional dust and dirt. Use rags or towels instead.
Clean the Commercial Ceiling Tiles
With the dusting complete, you will next want to wash the tiles using a mixture of ten parts water and one-part dishwashing liquid. Next, use a wet sweeper to swab the tile’s surface. Don’t over-wet the tiles, as you can warp them or cause water damage. Make sure you wring your sweeper out before applying it to the tiles to avoid any water mishaps.
Instructions for Cleaning Permanent Ceiling Tiles
If you are tasked with cleaning restaurant tiles that are permanently set into the ceiling, use a static duster to first eradicate any loose dirt. From there, use the shop vac to get to all the hard to reach places, then use a wet sweeper dampened in the same dishwashing solution directly onto the ceiling tiles. Don’t get the sweeper too wet so that it doesn’t drip and cause a mess.
Finally, use a lint-free cloth to get the ceiling tiles as dry as possible.
Restaurant Fire Cleaning
The above advice is for standard restaurant cleaning, but what happens when the fire has reared its ugly head? Whether you suffered a small fire, or your restaurant has been gutted, there are strict protocols in place for how your restaurant should be cleaned.
Cleaning and Removing Smoke Odor
After a fire, your entire establishment could end up smelling like a giant ashtray. The first course of action is to give your restaurant a thorough scrubbing while eradicating the foul stench of acrid smoke.
Cleaning the Walls, Furniture, and Floors
To remove soot and smoke from surfaces like walls and floors, and from your furniture, use a mild soap or detergent. You can also mix four to six tablespoons of tri-sodium phosphate and one cup of household cleaner or chlorine bleach to every gallon of warm water. Always wear rubber gloves when cleaning up after a fire and be sure to rinse all the surfaces afterward with clear warm water before drying thoroughly.
Wash the walls one small area at a time. The best technique is to work from the floor up while taking care to prevent streaking. Rinse with clear water immediately after washing.
You should always wash the ceilings last. If you are considering repainting, only do so after the walls and ceilings are completely clean and dry. You can further reduce the chances of mold growth and mildew by wiping down all the surfaces with a solution comprised of one cup of bleach to a gallon of water. Always test the solution on small areas first to prevent unnecessary discoloring.
If you have drywall or insulation that was soaked by water from sprinklers or fire hoses, you should consult with a professional for assistance. You cannot dry these areas out and reuse them, as mold and mildew can result. The areas will have to be replaced completely by a professional before your restaurant can reopen.
Commercial Kitchen Fire Cleaning
Wash all the appliances and pots, pans, and utensils with soapy water. Then, rinse them down before polishing them. They can also be run through the dishwasher.
If any food or other items were damaged, they must be removed from the premises immediately, preferably before cleaning is conducted.
If your business is closed for renovation or repairs, your establishment will need to be reviewed and inspected by local authorities before you can reopen for business. This is why it is critical that you hire a fire restoration and cleanup service so you’re not handling everything on your own. A service can make sure all steps are completed for a faster and more efficient reopening.
Learn more about: Restaurant Kitchen Deep Cleaning Checklist for Commercial Operations in Denver, CO
There is one more aspect of cleaning a restaurant that we haven’t discussed, and that’s to clean up after new construction or a renovation project. Whether you recently built your establishment, or you remodeled it, you likely have a big mess on your hands.
Post-Construction Cleanup Checklist
- Sweep and vacuum all the surfaces, including all the ceilings and walls.
- Sweep, mop, and disinfect the floors.
- Vacuum the upholstery.
- Wipe down the doors, knobs, baseboards, moldings, and hardware.
- Give a thorough wipe-down and sanitization of the bathrooms and kitchens, including the appliances, cabinets, and counters.
- Dust and wipe down all the window interiors, including the sills and frames.
- Dust the air ducts, grates, vents, ceiling fans, blinds, and lighting fixtures.
- Clean hardware such as hinges and handles and clean the outside of all shelves and cabinets.
- Cleaning inside all cabinets is essential.
- You have to clean the inside of the cupboards.
- Remove all trash and debris (though your construction contractor should have removed this already as part of your contract).
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Why Not Trust the Restaurant Cleaning to the Experts?
Instead of putting your staff to work on these really tough jobs, call APS-Hoods in Denver, Colorado instead. We can perform restaurant cleaning, kitchen cleaning, fire cleaning, and construction cleaning. Not only will you have less stress, but you can keep the health inspector happy, preventing fines and potential shutdowns.
Call today for a free estimate and let APS-Hoods make your restaurant the cleanest in town.
A restaurant kitchen deep cleaning is necessary for three primary reasons. For one, a dirty kitchen may produce lackluster food. A messy kitchen can also have contaminated air, which can seep out into the eating areas, leading to a less-than-stellar dining experience. Then there are all the fines you face by allowing your kitchen to reach the kind of cleanliness level health inspectors loathe.
Keep your food tasting delicious and your customers happy while ensuring your health inspector only gives you the best marks by putting the following checklist into action.
Here is the restaurant deep cleaning checklist all commercial kitchens should follow. If you need help cleaning your kitchen, call Aps-Hoods, now serving restaurants like yours in Denver, Colorado.
The Deep Clean Checklist for All Restaurant Kitchens
•Clean Grills & Change Foil
Each day of operation, your cooking appliances can produce food and grease buildup. Not only does this affect the quality of the food you cook, but all that Food, Oil, and Grease (FOG) can cause the breakout of fire.
To keep your cooking appliances clean, scrub the grill, range, and flattop by following the manufacturers’ recommendations. In most cases, you will want to scrape food from the flattop or grill slats before scrubbing the cooktops with a degreaser.
Don’t forget to clean behind and underneath each cooking unit, as grease tends to hide in the peskiest of places. While you’re at it, be sure and change out all foil liners, which can also keep a potentially dangerous fire at bay.
•Clean Grease Trap
All the grease your commercial kitchen produces can build up, causing overflow and a potential fire hazard. Your staff should be instructed on how to open and empty the grease traps to keep them at safe volumetric levels. With most models, the trick is to open the lid before removing the water with a bucket or small pump. The grease can then be scooped out to prepare the grease traps for the following day.
Grease trap cleaning is a job better left to the experts, as only professional grease trap cleaners have the necessary equipment and training to not only remove but dispose of the built-up grease properly.
All food preparation areas can become breeding grounds for bacteria, mold, and food-borne pathogens.
To keep your commercial kitchen clean, and prevent customers from getting sick, use a commercial-grade disinfectant that is safe for use in commercial kitchens.
Pay special attention to the surfaces where the food touches during each shift, including grills, cooktops, salad prep areas, meat slicing areas, and all others for a complete kitchen deep clean.
•Wash Food Prep Appliances
During busy shifts, non-cooking appliances can become coated with sauces, oils, and other substances. Use a professional disinfectant to thoroughly scrub down all your can openers, mixers, meat slicers, blenders, and grinders. Units with multiple missing parts may need to be disassembled before cleaning to perform the most thorough job.
•Wipe Down Walls
The walls of a restaurant can easily become coated with oil and grease, which lead to mold, fungus, and illness-causing pathogens. Keep your walls spotless by cleaning them with the appropriate disinfectant. Scrape any food that may have accumulated on the walls but be sure and clean that debris off the floor afterward.
While every effort has been made to make commercial kitchen floors as non-slip friendly as possible, unfortunately, falls happen. Rubber mats can help, but so can keeping the cleanest floor possible.
First, sweep all the debris and collect the piles into a dustpan. Ensure no solid waste falls down the floor drains, as clogs and overflow can result, making your job much harder. Mop the floor with a powerful commercial kitchen floor cleaner. Make sure you get into every nook and cranny, everywhere food and grease may want to hide.
•Wash Beverage Dispenser Heads
Caked up soda dispensers make drinks taste foul while throwing the pour mixture off balance. To keep your beverage dispenser heads flowing freely with just the right mixture, remove the heads and soak each one in a sanitizer solution. To be extra thorough, hand-wash each one with a dedicated brush, then dry and towel dry.
While you are cleaning the dispenser heads, empty out the drip pan and sanitize every side, front and back the same way. Wipe down the entire surface of the dispenser to keep it free of smudges, buildup, and bacteria. And finally, empty the ice bin and clean the sides of the interior before cleaning the ice chute inside and out.
•Disinfect Waste Disposal Area
Commercial kitchen garbage disposal areas and dishwashing stations must be cleaned every day. Your staff should be vigilant about following a strict protocol when it comes to the garbage disposal and commercial washing areas, as doing so will very much please the health inspector.
All spills must be cleaned up as soon as they happen, as stagnant water can lead to all sorts of health issues. Wipe down the sinks as often as possible using a commercial-grade disinfectant and remove all trash the moment the bins are full.
After each trash change, clean the garbage cans with chlorine to kill any bacteria and pathogens left behind. Sweep and mop the floors and thoroughly clean the dishwasher. The dishwashing unit should be cleaned of all debris before the interior is sprayed with regular water to rinse food, oil, and grease away.
•Clean Hood Filters
Your range hood filters are bound to become grease-city before the end of every long shift.
To clean the filters, remove each one from the main housing, and gently wipe off any excess grease with a paper towel.
Most filters easily slide or pop out of the underside of the unit. Slip the filters into a sink or bucket filled with hot water. Add to the water a non-corrosive, metal-safe cleaner that is designed for hood filters. Usually, this amounts to a cup of granular or 4 ounces of liquid cleaner for every gallon of water.
Soak the filters overnight, then rinse them clean the following morning. The hoods will then be ready for immediate use.
Staff members tend to enter and exit the cooler and freezer multiple times on a daily basis, and sometimes food gets spilled around. Your staff should always be trained to keep the doors to the walk-in cooler and freezer closed. The door should never be propped open for any reason, for example, nor should anything be blocking either door.
The condenser coil and fans can be cleaned at least twice per year, but they should be checked weekly for the best results. Cleaning the walls of the walk-in units is easy, as a simple solution of soap and water works best. Never use harsh chemicals in your cooler and freezer, as those substances can harm the metal surfaces.
Make sure all surfaces are thoroughly scrubbed, including the doors and floors, to keep mold, debris, and pests away.
Your sinks may look clean after a thorough scrubbing, but they may have accumulated limescale. To de-lime, a sink means to clean that white-colored deposit that tends to build on the inside of pipes, kettles, and pots.
Limescale is caused by the minerals leaching from the water and will have to be cleaned. While the sinks should be cleaned daily, the weekly cleaning regimen will involve using a non-abrasive cleaner and all-purpose cleaning spray to give the sink a thorough deep clean.
Your commercial ovens pull a lot of weight each week. Therefore, each one should be cleaned of all food particles, grease, and other debris. If this cleaning isn’t performed on a weekly basis, smoke and fire can result, not to mention costly heating inefficiencies.
To clean your ovens, use a dedicated hand brush to sweep out any crumbs from each unit’s interior. Remove the racks and wash them separately by dunking them in soapy water.
For stubborn debris, use a scouring pad or wire brush to keep the racks clean. Wipe down the walls and doors of the oven with warm water or an industrial-strength oven cleaner. Finally, clean the doors and fans to promote maximum airflow. Some oven doors are removable, making them much easier to clean.
•Clean Floor Drains
Floor drains are easy to miss when performing a weekly deep cleaning, which is why keeping a restaurant deep cleaning checklist is so handy. Above all, instruct your staff to keep the drains free of as many solids as possible. Many people are unaware, but mop water filled with particles is one of the most common causes of commercial kitchen drain clogs. Make sure all particles are filtered out before the mop water is dumped down the drain.
To keep your drains clean every week, begin by flushing out loose debris using hot water. For best results, stay away from chemical-based drain cleaners. Instead, use a mixture of baking soda and vinegar, which works to break down built-up materials within the pipes.
If a drain becomes clogged, you can eliminate the problem with a snake drain or drain auger, which may require the services of a professional plumber or commercial kitchen deep cleaning service.
•Clean Coffee Machine
Over time, a coffee machine can develop buildup, gunk, and grime. This can affect the taste and quality of the coffee, leading to poor customer experience. Descaling can help your coffee maker produce the choicest blends. Use a white vinegar and water solution by filling the coffee pot with one-third vinegar and two-thirds distilled water. Turn the machine on and allow the coffee maker to fill the pot with the heated solution.
Dispose of the brewed byproduct, then remove the spray head. Use a soft-bristled brush with warm water to scrub the spray head until all debris is gone. While you are at it, scrub the funnel and filter it in a similar manner.
Poor a pot of warm water into the coffee maker and brew a pot, then repeat the process until all traces of vinegar are gone. Reattach the spray head and give the exterior of the machine a thorough cleaning with a food-grade disinfectant.
For any grime that is built-up on the outside of the maker, use a baking soda and water solution along with a microfiber cloth before wiping the machine down and drying to remove any trace of moisture.
•Empty Grease Traps
Grease traps can be located inside or outside your kitchen, depending on the size of your commercial kitchen operation. Deep cleaning your grease trap can prevent the local water supply from becoming contaminated. You can also avoid potentially hefty fines by keeping your grease trap as clean as possible.
You know it is time to clean your grease trap when 25% of the liquid consists of grease or oil. This is usually once per month for a restaurant-style layout.
It is recommended that you hire a professional to clean the grease trap, as the job can get extremely messy. If you are doing the job yourself, make sure you empty and clean the trap thoroughly.
While you are at it, go on a grease hunt by washing behind all the fryers, flat tops, stove, and oven with a degreasing agent. When you are finished, use a polishing agent on any stainless-steel units for a healthy sheen.
•Clean Ice Machine
Failing to clean your ice machine could put a hefty dose of bacteria into each customer’s drink. A deep clean of the ice maker is more than a simple empty and scrub down.
To ensure the best job, we recommend that you hire the services of a professional kitchen cleaning service who can scrub down each individual component of your ice machine, and some disassembly may be required.
If you are doing the job yourself, turn off the machine, unplug the water supply and power connection, then discard all the ice. Drain the water from the ice maker while you’re at it.
Check your manufacturer’s instruction manual for which cleaner to use inside and outside the machine. Some require scrubbing with a nickel-safe cleaner, while others need a mild phosphoric acid solution.
Flush all the water from the system and clean all the condensers to ensure they remain free of food and grease.
Finally, clean all parts that touch water or ice with a commercial kitchen deep cleaning solution or bleach to kill any microorganisms that remain. Be sure and rinse the machine thoroughly after this deep clean and allow it to air dry.
You can then wipe down the exterior before plugging the unit back in and allowing the ice maker to resume its regular operation.
•Wash Ventilation Hoods
Your monthly deep clean is never complete until your ventilation hoods are sparkling clean.
Vent hoods are designed to keep exhaust fumes from permeating throughout your kitchen. The stainless-steel units also collect grease and debris. Over time, the buildup can occur, leading to a smoky kitchen and risk of fire.
To clean your greasy ventilation hoods, unplug the unit and then remove the grease receptacles, which are usually located on the sides of the hood.
Do not throw the collected grease in the trash, but instead, store it in a dedicated container for later disposal.
Soak the receptacles in hot water with the manufacturer’s recommended cleaner, then remove the filters and spray them with a chemical degreaser or all-purpose cleaner.
Scrub the exhaust hood with a degreaser and soft cloth and be sure and clean the fan blades.
This is another job we recommend that you leave to a professional, as restaurant vent hood cleaning can be tedious. Furthermore, all grease must be removed, which is sometimes tough for a do-it-yourselfer, leading to the risk of fire down the road.
By hiring professionals to do the job, you can protect your investment while keeping your commercial kitchen sanitized all year long.
Professionals can also inspect and provide HVAC cleaning services to ensure your restaurant is always well ventilated for a healthy and customer-friendly environment.
Get Regular Commercial Kitchen Cleaning from the Denver, CO Experts
This commercial kitchen deep cleaning checklist should give you some idea of how extensive the process can be. The fact is, while a deep clean of your restaurant sounds simple enough, all the hard work may be too much for you and your staff to manage. There is a lot that can go wrong, and your main goal should always be to keep both your customers and the health inspector happy.
Aps-Hoods can help you do both with complete commercial kitchen deep cleaning by experienced professionals. We service in Denver, Colorado. If you are located in either of those areas and you want a commercial kitchen that is always clean, we have the training and equipment to get any sized job done. Call us now for a free estimate.