Are most restaurant kitchens dirty?

It may come as no surprise to a germaphobe that restaurant kitchens are bacteria paradise. They found that menus carried the most germs, with an average count of 185,000 bacteria—nearly 16 times that of the second most germ-infested item, pepper shakers.

How do restaurants keep kitchen clean?

Monthly

1. Wash behind the hotline (oven, stove, fryers) to cut down on grease build up, which is a major fire hazard.
2. Clean freezers.
3. Empty and sanitize the ice machine.
4. Calibrate ovens.
5. Calibrate thermometers.
6. Sharpen the meat and cheese slicer.
7. Wash walls and ceilings.
8. Wipe down the dry storage area.

Do chefs clean the kitchen?

In professional kitchens most chefs enforce the “clean as you go” rule, which prevents unsightly messes from building to unmanageable levels and removes clutter, which can distract even the most efficient cooks as they chop, grill, and plate through the evening.

Do restaurants reuse food?

Restaurants tend to just throw these foods away, unless they can be delivered directly to those in need (in the case of complete dishes), or delivered while still warm, like soup. And in several cases restaurants will save unused food and repurpose it the next day; this is the origin of many restaurants’ “specials.”

How do you sanitize a restaurant kitchen?

Daily:

1. Wipe down walls.
2. Clean the grill, griddle, range, flattop and fryer.
3. Change foil lining on top of ranges, grills and flattops.
4. Wipe down other equipment: coffee makers, microwaves, toasters and slicers.
5. Disinfect prep area surfaces.
6. Clean beverage dispenser heads and soda guns.
7. Clean sinks.

How dirty are restaurant menus?

According to studies, menus can have bacteria counts as high as 185,000 per square centimeter-far more than a toilet seat. The reason: Scores of people touch restaurant menus and yet they are rarely cleaned. Of course, people don’t get sick every time they touch a menu.

How do you clean a restaurant?

Daily:

1. Wipe down the walls if necessary.
2. Sanitize the tables.
3. Inspect and wipe down the condiments and salt and pepper shakers.
4. Wipe down all the counters.
5. Clean the seats and benches.
6. Run cloth napkins, tablecloths, and wait staff aprons through the washing machine.
7. Vacuum the carpets.
8. Take out the trash and recycling.

Why do you need restaurant kitchen cleaning services?

The first and most important reasons deal with safety. Restaurant Kitchen Cleaning Services reduce the number of pathogens and other illness causing agents to infect the food that will be served to customers.

How often should a commercial kitchen be cleaned?

In addition to daily cleaning tasks, weekly, monthly and yearly commercial kitchen cleaning procedures are also imperative. Weekly cleaning of restaurant equipment should include washing and sanitizing reach-in coolers; de-liming sinks and faucets; cleaning coffee machines and cleaning ovens.

Are all restaurant kitchens the same?

No two restaurant kitchens are the same, especially between different restaurant types – full service, quick service, etc. However, there are certain factors that any back of house design should consider. 1. Flexibility & Space Efficiency

Do commercial kitchens require a lot of energy?

Commercial kitchens require a lot of power. In fact, a high percentage of your restaurant budget could be devoted to energy costs.

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