printable restaurant cleaning checklist

Printable Restaurant Cleaning Checklist

Food safety is perhaps the most important consideration in the foodservice industry. Customers need to be able to trust the food they're eating is safe, so the FDA has created the Food Code to provide guidelines for best practices when operating a food-related business.

To pass health inspections and ensure a sanitary experience for customers, foodservice operations need a rigorous cleaning schedule. With all the equipment needed in foodservice, it can be difficult to cover all your bases. So, we've put together a checklist for daily, weekly, and extra cleaning tasks so you can stay on top of your cleaning duties and ensure no corner gets left uncleaned. We've also included a commercial kitchen cleaning checklist for equipment and Frequently Asked Questions about restaurant cleaning.

Use the link below to access your printable cleaning checklist:

Restaurant Cleaning Checklist_Printable

Important Cleaning Equipment

Finding the right cleaning equipment is necessary after equipping your commercial kitchen. Not only will a restaurant cleaning list help keep your food safe, but it will also save you money by prolonging your equipment's lifespan. Make sure you have the following equipment before opening your operation:

Restaurant Cleaning FAQ

How often should I clean my commercial kitchen equipment?

Different pieces of equipment usually have specific instructions on how often a deep cleaning is needed. Generally, the more you use an appliance, the more frequently you will need to clean it. Cleaning frequency also depends on your environment. Appliances like ice machines will need more regular cleaning if your water has a lot of minerals in it. The FDA Food Code states equipment such as cutting boards, thermometers, and other food-contact surfaces should be cleaned after use, but no less than every four hours.1

How do I make sure to pass my kitchen health inspection?

While state governments have specific guidelines on how to pass an inspection, the FDA Food Code summarizes what restaurants should aim for when keeping their kitchens clean. All food-contact surfaces and utensils should "be clean to sight and touch;" cooking equipment should be free from grease and other accumulations; and nonfood contact surfaces should be free of "an accumulation of dust, dirt, food residue, and other debris."1 Additionally, you'll need to make sure your food is stored at the proper temperatures. Be sure to familiarize yourself with state laws to maintain compliance.2 Our restaurant cleaning checklist is another great way to ensure you stay ready for inspections.

How do I stay safe while cleaning my restaurant?

Before starting your daily or weekly cleaning process, it's important to make sure you have the proper cleaning procedure. Create a system that your employees can easily learn and ensure your commercial kitchen cleaning checklist is readily visible and easy to understand. Always start a cleaning session by washing your hands; this will prevent any contamination on your hands from transferring to whatever you're cleaning. Depending on what you're cleaning, make sure to wear the proper PPE. Dishwashing employees, for example, should wear dishwashing gloves if working with harsh soaps and hot water. If you're cleaning a fryer or any cooking appliance, wear an apron to protect yourself from splashing oil. It's also essential to wear nonslip shoes, especially when mopping the kitchen floor.

What chemicals should I use when cleaning equipment?

Your cleaning chemicals depend on what your equipment is made of. For appliances with stainless steel exteriors, you'll want to use a non-abrasive cloth and a cleaner specifically designed for cleaning stainless steel, although a dish soap and water solution can work as well. To learn more about the specific steps to cleaning your stainless steel appliance, read our article on cleaning stainless steel.

You'll also need to disinfect food-contact surfaces like worktops and tables. Many disinfectors use chemicals with Quaternary Ammonium Compounds, or Quats. It's important to avoid prolonged contact with rags or mops in the solution to keep Quat binding—a process that removes the bacteria-killing properties from the cleaner—to a minimum.

What areas should I clean besides my kitchen?

While cleaning your kitchen is essential for food safety, presenting a clean appearance to customers when they enter is important for creating an appealing atmosphere. Make sure to have the proper bussing equipment for maintaining a clean front of house.

Bathroom cleaning is also an important schedule to maintain. Staff members should regularly check on your operation's bathroom throughout the day as part of their restaurant cleaning checklist.

Lastly, keep tabs on your cold and dry storage to ensure there is no expired food, mold buildup, or food waste.

Additional Resources

For more in-depth advice on cleaning specific appliances, visit the following articles: