deep cleaning

Now more than ever, it is important that customers have confidence in a business’s commitment to health and safety. For the restaurant industry, this means ensuring that guests feel you are doing everything possible to maintain a clean and sanitary environment. To achieve this level of consumer confidence, your restaurant needs to go beyond the routine cleaning done by staff. Current and future customers will be expecting a level of cleanliness that can only come from consistently adding “deep clean” into your cleaning schedule.

Deep Cleaning the Restaurant

Restaurants typically make general cleaning duties a part of front of house side work. Tasks such as wiping off tables, sweeping or mopping floors, and maintaining bathroom cleanliness fall under this category.

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The deep clean process of a restaurant requires a three-step process.

• Thoroughly cleaning all surfaces. This step is necessary to maximize the effectiveness of the next two.
• Application of a disinfectant that is effective against viruses, as well as mold and fungus.
• Reduction of existing bacteria through the use of a sanitizing product.

Deep Clean – Front of House

A deep cleaning of the front of the restaurant requires a thorough cleaning of all surface areas before using a disinfectant and sanitizer. This includes:

• Booths, chairs and chair legs, bar, tabletops, and legs
• Blinds, curtains, ceiling fans, walls, picture frames
• Baseboards, floors, shelving areas
• Soda machines and condiment dispensers
• Thorough cleaning of all restroom surface areas

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Deep Clean – Back of House

Deep cleaning the kitchen area of a restaurant is an arduous task. It requires the thorough cleaning, disinfecting, and sanitizing of all surface areas, such as:

• Cutting boards, tabletops, steam tables, sinks, faucets
• Grills, stoves, cook tops, fryers, ovens
• Soda guns, coffee machines, meat, and cheese slicers
• Walk-in refrigerators, reach-in coolers, freezers
• Walls and ceilings
• Floors and floor mats

Grease build-up in kitchen areas is not only a sanitary concern, but it can also become a fire hazard. Foot traffic from the kitchen through the front of the restaurant can result in grease lanes on floors in high traffic areas. This can result in a safety issue for employees and guests.

As part of the deep kitchen cleaning, it is important to clean grease build-up from walls, hoods, and ceiling areas. Grease traps and floor drains should also be cleaned and flushed.

To do a thorough and effective deep clean of your restaurant, you will need the proper tools and the best products available. By hiring a professional to do the work, you can be confident that you have done all you can to maintain a clean and safe environment for your customers and staff.

If your restaurant is ready to take its cleaning program to the next level, contact us today to see how a deep-cleaning program can benefit you and your customers.

The COVID-19 pandemic has affected businesses throughout the country, as many state governors have issued orders for residents to stay at home whenever possible, and non-essential businesses have been closed. Restaurants everywhere have been told to close their dining rooms and strictly offer carryout only amid this crisis. This is a challenging time for restaurant owners in Ohio, but it does offer an opportunity to deep clean the entire restaurant before reopening the dining room.

In determining how in-depth your restaurant cleaning should be, it is easiest to assess the risk to your staff and customers in terms of severity. A traffic light analogy can help you decide where your restaurant stands on the scale.

• Red. The most severe level is known as Proactive Remediation. If an outbreak in your restaurant or community affects your business, you must increase proactive measures and train staff more thoroughly.
• Yellow. The intermediate level is Risk Reduction. If there is potential for an outbreak in your restaurant, you must increase regular cleaning procedures, which will break the chain of infection.
• Green. The basic level of cleaning is called Standard Prevention. If you are not facing a direct threat, maintain your current cleaning standards, sanitizing, and ill employee practices.

RELATED ARTICLE: The Importance of Deep Cleaning During COVID-19

Seating Areas

While you are not open to sit down guests, this provides a great opportunity to clean and disinfect all dining room chairs, booths, and banquettes. Be sure to include other counters and surfaces, cash registers and tills, and door handles in this deep cleaning.

Kitchen Surfaces

Hard surfaces in the kitchen can be a prime area for germs and bacterial growth. They should be scrubbed thoroughly on a regular basis and cleaned with disinfectant spray regularly during service hours.

Bathrooms

Bathroom sinks, counters, soap and paper towel dispensers, and dryers should be cleaned every day. In addition to this, the floors should be mopped, and toilets should be scoured. Don’t forget the outer surfaces of the toilet and the toilet flush levers.

These are a few of the basic cleaning tasks that should be maintained at the restaurant on a daily basis, but it is always best to start with a full deep cleaning of the restaurant. This may be an intimidating chore, so it is usually best to hire a team of professional cleaners to make sure everything is done right.

Thorough and skillful cleaning of the restaurant will guarantee that all areas are cleaned and disinfected. This includes commercial appliances, exhaust hoods, walls, floors, and ceiling areas, and storage closets.

The best practices for maintaining business and avoiding infection include high standards of cleanliness. If you are looking for a reputable team of cleaning professionals to help with your restaurant deep clean, reach out to ProSurface today at (419) 705-8693. Our staff of dedicated professionals is ready to help you maintain the highest of cleaning standards.