5 Common Misses When Cleaning Restaurant Kitchens
Cleaning up a restaurant kitchen is probably one of the least-enjoyed jobs. Everyone’s tired and ready to go home after a long shift. But when you don’t do a thorough job one night, your equipment can harbor bacteria the next day, at the risk of making clients sick. Over time, missing clean-up jobs can lead to a huge mess, which could put your equipment out of service.
Commercial appliance service in Santa Rosa is available 24/7, but having a breakdown can slow your kitchen. Keep a checklist to ensure that your commercial kitchen is getting properly cleaned by making sure no one misses these five locations.
The Dumpster Area
The dumpster area might not be part of the kitchen, but it does harbor bacteria, rodents and flies when it isn’t clean. This can ultimately hurt your business. All trash needs to go in the containers, which should have lids that fully close and stay closed. Staff should be hosing down the exterior to wash away residue and keep the area clean. Your dumpster might be enclosed and unseen, but people will smell it.
The Ice Machine and Beverage Dispensers
The beverage dispensers often get overlooked, but nozzles and dispenser heads have sugar and moisture, which entices fruit flies, bacteria and mold to grow. Every day, the nozzles of the beverage dispensers should be washed and sanitized. The ice machine is another forgotten item. Ice is food. Even if hands of customers and staff rarely come into contact with the ice, the machine can grow bacteria which makes people sick. Clean the storage bin and dispenser to ensure a contaminant-free product.
Refrigerator Coils
The refrigerator works hard to keep food cool. Cleaning the coils can help keep your unit in better working order. It may also prevent uneven temperatures inside the unit. At least once a month, the employees should dust the back of the refrigerator to ensure that it maintains high performance.
The Meat Slicer
Most people clean the top blade of the meat slicer while forgetting the bottom section. You can’t just clean one part of the slicer. Clean up the entire slicer between different cuts of meat and at the end of the day. Make sure your employees have the tools they need to stay safe and be efficient.
Food Splashes
No matter how careful you are, food will splash on the walls and equipment. Have staff clean up splatters and spills immediately. First, food on the floor is a hazard and can cause an accident. Secondly, dried-on food is mush harder to clean up. Third, bacteria and pests can be attracted to the food. It can be hard to clean-up in the heat of the moment, when the kitchen is busy, but it will save time later.
Need Your Equipment Serviced?
Don’t let an equipment breakdown interrupt your service. CASCO provides restaurant oven service and commercial appliance repair to let your business keep going. We have 50 years of experience in the industry. Our technicians are factory trained. Call us today for commercial appliance service in Santa Rosa. We’re available 24/7 for emergencies and are always upfront with costs.