hanks to strict industry standards and regulations, it’s fair to say that restaurants are amongst the most regularly cleaned public spaces around. But now more than ever, with the continued spread of COVID, it’s vital that we ramp up our game. And using a restaurant cleaning checklist is a great way to start.
From mask-wearing, to handwashing (remember the 20 second rule!), to surface sanitizing and deep cleaning, adhering to both Health Department requirements and CDC guidance is critical. Especially when you’re dealing with multiple high-trafficked spaces, each requiring their own set of cleaning protocols, from the bar to the bathroom, and from the dining room to the kitchen, a list is extremely helpful to keep everything straight.
That’s why we’re taking out the guesswork so you can get down to the dirty work. Our restaurant cleaning schedule checklist sample includes a daily restaurant cleaning checklist, a weekly restaurant cleaning checklist, and a monthly restaurant cleaning checklist for each area of your establishment.
Take a look at the sample checklist below and modify it to meet the needs of your restaurant, and then train your staff to follow your cleaning list. Your entire restaurant will remain spotless and your diligence will be rewarded, helping to keep your staff and patrons safer and protect your bottom line.
And just so you know, this content is for informational purposes only and is not intended as legal, accounting, tax, HR, or other professional advice. You’re responsible for your own compliance with laws and regulations. Contact your attorney or other relevant advisor for advice specific to your circumstances.
Restaurant Cleaning: From Front (of house) to Back (of house)
Front of House Cleaning Checklist
Your front of house is the first impression guests will have when arriving at your restaurant and needs to be an atmosphere that will make them feel comfortable throughout their dining experience, especially these days. This is where appearance is everything. Make sure your guests can see that you’ve ramped up the cleaning.
Cleaning Supplies Needed:
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Surface and glass spray cleaners.
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Sanitizer solution (bleach).
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Clean cloths.
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Broom.
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Mop and bucket of hot soapy water.
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Vacuum for carpeted areas and hard-to-reach nooks.
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Bathroom cleanser and toilet brush.
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Paper supplies such as toilet paper, paper towels, and napkins.
Daily
During the Shift:
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Spray and wipe down high traffic surfaces like door handles, railings, seats, and table tops as often as needed. During a health crisis, have a staff member do this much more frequently than usual.
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During a health crisis, it’s also worth considering removing any communal condiments that usually live on tables, like bottles of ketchup, and providing them only when asked — and wiping them down after each use.
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Spot clean windows and glass doors so they are free of smudges and streaks.
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Check that each table has a clean and fully-stocked setting.
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Periodically check bathrooms for cleanliness.
When Closing Out:
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Prepare silverware and napkins for the next shift.
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Spray and wipe down menus.
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Spray and wipe down all tabletops.
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Thoroughly clean and sanitize bathroom surfaces.
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Sweep and mop floors.
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Vacuum up any visible crumbs or debris from rugs.
Weekly
Once a Week:
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Vacuum harder-to-reach areas.
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Dust all fixtures and secondary surfaces.
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Spray and wipe down all glass surfaces and mirrors.
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Sanitize and scrub the toilets.
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Tend to any live plants.
Monthly
Once a Month:
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Check carpets, curtains, chairs, and other upholstered items for damage.
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Deep clean the bathrooms.
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Vacuum cobwebs and dust ceiling fans.
Bar Cleaning Checklist
The bar is a busy area that’s on full display to guests. It’s important to keep it clean for both safety purposes as well as for appearances.
Cleaning Supplies Needed:
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Surface spray cleaners.
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Several clean bar rags.
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Sanitizer solution (bleach).
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Trash bags.
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Broom.
Daily
During the Shift:
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Wipe down the bar, very frequently. Use sanitizing solution often and switch out your bar rag more often than usual during a health crisis.
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Run glassware through dishwasher.
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Refill disposables like napkins, stirrers, and straws.
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Empty trash and recycling bins.
When Closing Out:
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Clean and empty garnish trays.
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Wipe down bottles and speed wells.
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Clean soda guns.
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Empty and sanitize ice wells.
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Remove floor mats for cleaning.
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Sweep floor.
Weekly
Once a Week:
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Spray and wipe down the surfaces inside coolers.
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Dust and wipe down bottles and shelves behind the bar and any decorative fixtures.
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Clean and flush keg lines.
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Clean behind any movable equipment.
Monthly
Once a month:
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Check carpets, curtains, chairs, and other upholstered items for damage.
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Vacuum cobwebs and dust ceiling fans.
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Deep clean the floors.
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Dust light fixtures, bar shelves, and any other fixtures.
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