Is there a correlation to restaurants and sanitation? Before I eat at any restaurant I always, always the check the bathrooms. If it is clean then I can assume (yes, I know the word meaning) that they are generally a clean establishment.

This process should come from the top all the way to the general clean- up crew, if you don’t have a clean-up crew then it the last to clean up. This process isn’t just the sweep up and go kind of job, this is clean the fryers and behind the stove type of cleaning. A single cockroach can live on a speck of food a very long time. I have seen grease build up on stoves that has been there years, no wonder they have issues.

Each restaurant should have in place a schedule for cleaning, a manager should also be assigned the duty of checking on the work. I check a grease trap each month in downtown Phoenix and I’ll tell you it is the cleanest restaurantI have ever serviced. Each morning when I arrive I see the prep cook cleaning something different, from the range hood, range filters to under the stove. Their commitment to service is within their employees and the management of the restaurant.

So here are a few tips to restaurant cleaning – if you need a copy of an actual cleaning schedule or pest log call my office 480-831-9328

1. Pick up debris, then sweep and not into the floor drains.
2. Don’t forget the dumpster.
3. Pick up inside the walk in cooler or freezer.
4. Any pest activity should be noted on Pest Log.
5. Refrigeration pans do need to cleaned occasionally.
6. Check behind cooler, refrigerators and other large equipment for spilled (anything).

It’s not a bad idea to have a master daily, weekly and monthly cleaning schedule and it must be enforced.