As a food preparation area for customers, it is obvious that a restaurant kitchen would need to be always kept clean and safe. This is not only responsible, but it is also a legal requirement.
Federal and state health codes must be followed by all restaurant owners, and while these do vary from one state to another, they usually include making sure that all surface areas, cooking appliances, floors, utensils, and walls are cleaned after each food service. This is to ensure a sanitized and safe environment at all times.
In addition to maintaining a clean and safe environment, restaurant kitchens will also need a deep clean at least every month, according to the experts at All Pro Cleaning Systems. They say that hiring a commercial cleaning services company and maintaining a regular cleaning schedule for your restaurant kitchen will mean that you are always ready for a health inspection.
Why is a Deep Clean Required?
You might be wondering why a deep clean is necessary if you are cleaning your kitchen after every food service. After all, what else would you need to clean? Well, a lot really.
In fact, many parts of a restaurant kitchen get overlooked during normal everyday cleaning. Take the kitchen hoods and exhaust fans for starters. The primary purpose of a kitchen hood is to draw up steam and smoke, and this inevitably leads to a buildup of grease and grime. However, it can be hard to tell when these hoods are dirty; until, that is, they stop doing what they are designed to do. Those who do not clean their kitchen hoods regularly are often shocked when they eventually get around to it and they see the filters caked with grease. This is one of the jobs that is done during a deep kitchen clean.
The grease that builds up on cooker hoods and exhaust fans can also find its way onto floors and underneath appliances. Grease can also accumulate there when it drips from the cooking surface. During a deep clean, appliances are moved, and the floor underneath is thoroughly cleaned and sanitized. The bottoms and sides of the appliances should also be cleaned.
Should You Hire the Professionals to Deep Clean Your Restaurant Kitchen?
While you don’t have to hire a commercial cleaning company to take care of your monthly deep clean, you might find that it is the best solution. Cleaning companies have the necessary equipment to ensure your kitchen is cleaned to the highest standards. They will often use pressure washers to get rid of grease and grime buildup and will know which products to use to avoid contamination and ensure your establishment continues to meet local and federal health codes.
A professional cleaning company will usually take care of deep cleaning the following:
- grease traps
- ceilings, walls, and floors
- floor mats
- kitchen hoods
- exhaust fans
- sinks
- countertops
- work surfaces
- appliances.
They will also replace filters if required and will make sure that all dispensers have been filled with the relevant solution and hand sanitizer.
Conclusion
A restaurant kitchen should be cleaned daily to ensure that it is a safe place for food preparation. But in addition to daily cleaning, a deep clean should be carried out a minimum of once per month. This will ensure that restaurants are adhering to local and federal health codes and are ready for a health inspection at any time.
A professional cleaning service can schedule a monthly deep clean of your restaurant kitchen to prevent a buildup of grease and grime and to take care of those cleaning areas that are often overlooked during the daily clean.