Restaurant Deep Cleaning Checklist

1. Clean and sanitize all eating surfaces:

Restaurants should thoroughly clean and sanitize all surfaces that are used for consuming food, including table tops, countertops, chairs, high chairs, booths, tables, and any other areas in which customers may come into contact with food or beverages. When cleaning these areas use warm water and a mild detergent followed by a disinfectant to properly clean and sanitize the area.

2. Clean and sanitize all non-eating surfaces:

Any surface that customers or employees come into contact with should be cleaned and sanitized regularly. This includes doorknobs, door handles, handrails, light switches, telephones, countertops, bathrooms, sinks, floors and more. Use of appropriate cleaning products is essential for proper sanitation of these areas.

3. Vacuum carpets:

Carpets are often overlooked when it comes to deep cleaning a restaurant but they can harbor dust, dirt and food particles if not frequently vacuumed. Top quality vacuuming should take place at least once a week. It is also recommended to shampoo carpets every few months for maximum sanitation.

4. Mop floors with appropriate disinfectant solution:

Floors should be cleaned and sanitized daily before opening the restaurant for business. Use a mop and appropriate disinfectant solution to thoroughly clean tile, wood and other flooring surfaces. Make sure the mop is clean before using it to avoid spreading germs or dirt around your space.

5. Disinfect sinks in bathrooms:

Restaurants must ensure that all bathroom sinks are properly disinfected after each use. This includes faucet handles, countertops, and any other surface that comes into contact with customers or employees during restroom visits. Use a disinfectant specifically designed for bathrooms to ensure that all bacteria and germs are thoroughly killed.

6. Clean windowsills and frames:

Windows allow natural light into the restaurant but can also provide an ideal breeding ground for dust, dirt, and allergens. Make sure to regularly wipe down the windowsills and frames in your restaurant with a damp cloth or paper towel. This will remove any buildup of dust and increase air quality inside your space.

7. Dust shelves and any decorative items or wall hangings:

Restaurants should be free of dust particles at all times, which means keeping shelves, décor items, walls, shelving units etc dusted on a regular basis. Use a microfiber cloth or feather duster to remove dust from these surfaces and prevent it from spreading throughout the restaurant.

8. Empty wastebaskets:

Empty all trash receptacles in your restaurant at least twice a day. This will reduce odors and the risk of bacteria spreading around the space. Make sure to dispose of any waste in designated areas for proper sanitation.

9. Wipe down exterior of refrigerator/freezer units:

Refrigerators and freezers are essential pieces of equipment that must be kept clean and sanitized in order to avoid food contamination. Cleaning them regularly is important, as well as making sure that there are no spills or leaks on the interior or exterior surfaces. Use a disinfectant or all-purpose cleaner specifically designed for use on kitchen appliances to wipe down the exterior surfaces.

10. Sanitize food prep areas:

Food preparation areas in restaurants must be kept clean and sanitized to avoid the spread of bacteria. Make sure to properly wash and sanitize any cutting boards, utensils, or kitchen tools after each use. Additionally, all food surfaces should be wiped down with a disinfectant solution before being used for food preparation.

11. Sweeping outdoor patio area (if applicable)

If your restaurant has an outdoor patio area, then it should be regularly swept to remove debris and dirt. This will ensure that the area is safe for customers and employees. Additionally, any wooden furniture or accessories should be wiped down with a disinfectant solution at least once a week to avoid bacteria buildup.

12. Wiping down light switches and door handles:

Light switches and door handles are two of the most used items in a restaurant. As such, they should be frequently wiped down with an appropriate disinfectant solution to ensure that all germs or dirt are removed and the surfaces remain sanitized. This will help reduce the risk of illness or disease spreading throughout your space.

13. Scrubbing deep kitchen equipment :

Deep kitchen equipment, such as ovens and grills, should be regularly scrubbed and sanitized. This includes all interior surfaces, as well as exterior handles and buttons. Use a brush or scrubbing pad to remove any buildup of grease, food particles, or other contaminants from these surfaces. Once the cleaning is complete, make sure to wipe down the entire surface with an appropriate disinfectant solution.

14. Check expiration dates on food items:

Restaurants should routinely check expiration dates on all food items. Doing so will ensure that no expired products are being served and help maintain the safety of your customers. Additionally, it is important to regularly rotate food items and discard anything that has gone past its expiration date.

15. Clean and sanitize utensils, dishware, and cookware:

All utensils, dishware, and cookware should be cleaned and sanitized after each use. Use an appropriate cleaner or disinfectant solution to ensure that all bacteria or food particles are removed before they can spread throughout your restaurant. Additionally, make sure to regularly inspect all items for wear or damage that could increase the risk of contamination.

16. Maintain cleanliness of restrooms:

Restrooms in restaurants must be kept clean at all times. This includes regularly cleaning and sanitizing all fixtures, surfaces, and floors. Additionally, make sure to check the restrooms throughout the day for any need of restocking supplies such as toilet paper or hand soap.

17. Disinfect menus/table place settings :

Menus and table place settings should be regularly disinfected in order to avoid the spread of germs or bacteria. Use an appropriate cleaner or solution to ensure that all surfaces are properly sanitized before being used by customers. Additionally, make sure to always provide fresh and clean place settings for each customer at their table.

18. Sanitize bar area (if applicable):

In restaurants with a bar area, it is important to regularly sanitize the surfaces. This includes wiping down the countertops and stools with an appropriate disinfectant solution. Additionally, make sure to clean out any ice bins or drink dispensers on a regular basis in order to avoid bacteria buildup.

19. Check all fire extinguishers to make sure they are within expiration date:

Fire extinguishers should be inspected regularly to make sure they are still in working order and within the expiration date. This is to ensure that your restaurant is prepared for any unexpected fires or emergencies. Additionally, all employees should be trained on how to use a fire extinguisher in case of an emergency.

20. Sweep & mop all storage areas:

All storage areas in a restaurant should be routinely swept and mopped. This helps ensure that any dirt, debris, or food particles are removed from the area and no bacteria is able to spread throughout the space. Additionally, make sure to regularly inspect all storage containers for cracks or damage that could increase the risk of contamination.

21. Wipe down any exterior signage or decorations:

Any exterior signage or decorations should be regularly wiped down with an appropriate disinfectant solution. This will help reduce the risk of bacteria, germs, or viruses spreading throughout the restaurant and can help keep your customers safe. Additionally, make sure to inspect these items for any damage or wear that could increase the risk of contamination.