Sanitation Schedules + Protocols

Each cook is responsible for maintaining a clean work station and must clean up after themselves before moving on to a new project

  • Following every shift, every surface including hand and prep sinks, will be scrubbed down with warm soapy water

  • Spot cleaning should be done as needed with a clean as you go mentality 

  • Tables should be wiped down with sanitizer regularly and as needed

  • Gloves are to be worn when working with ready to eat product

  • Hand washing is to occur frequently and as needed

CDCs will be responsible for providing the kitchen management team with a detailed cleaning + maintenance schedule that is specific to your CH’s kitchen layout and equipment.

Cleaning Schedule Template

  • Turn on Lights/Hoods

    Turn on Fryer(s)

    Turn on French Eye

    Turn on Flat Top

    Turn on Ovens (ALWAYS CHECK INSIDE OVENS FIRST)

    Check pilots on burners

    Turn on Grill

    Check all refrigeration/freezer temps, if anything is amiss notify a Chef

    Set-up trash/compost bins

    Flip all proteins into appropriate non reactive containers, quality check as you go

    Receive, log, and appropriately store all deliveries

    Be aware and sensitive to any bread/pastry operations in the kitchen space

    Pull up/print banquet, programming menus, etc. (Chef)

    Consult station prep lists

    Greet Chef on duty

    Check for any notes from PM Shift

    Check dates on all mise en place for day of service

    Refresh fish storage (i.e swap out lexan trays, fresh ice as needed, prohibit water accumulation)

    Open Dish (i.e fill trip sinks with detergent, rinse water, and sani. Make sure machine is operating at proper temperature)

    Give the walk-in a look. If you see something, do something.

    Tend to any overnight projects (i.e stocks, braises, deal with them accordingly)

    If your prep is light, do what you can to help your team for the imminent service

    If day prep is looking good, see what you can do to set up the PM team for success. We are brothers and sisters in arms. Cleaning proteins, portioning or extruding pastas, anything to save time for our allies. Communicate! Collaborate! Conquer!

  • Flip/wrap containers

    Ensure all items are labeled/dated

    Fresh pans for proteins (beef uncovered)

    Flip walk-in fish bins -- reup ice, dump fish water

    Shut off all hot equipment

    • Grill, Flat, French, Fryer, Six burner, Cheese Melter, Ovens (conventional, rational, combi), Altoshams, etc.

    • Check pilot lights

    Ensure ovens are empty

    Check robot ovens, run self-clean as necessary

    Strain Fryer (change oil as necessary)

    Scrub/scrape Grill

    Brick Flat Top

    Scrub six burner

    Empty drip pans (hood, flat top, etc.)

    Wipe inside of lowboys/fridges

    Wipe down all surfaces

    Wipe down oil bottles, pepper mills, etc.

    Scrub/send to dish cutting boards

    Clean all sinks

    Organize/tidy up walk-in

    Vacuum/store floor mats

    Sweep floors

    Scrub/squeegee floors

    Mop floors

    Dump/replace linen bags

    Shut off dish machine, ensure dish pit is wiped down/scrubbed

    Check BEOs for upcoming days/week

    Write prep lists

    Call in orders (produce, chef’s wh, igf, etc.)

    Check all refrigeration/freezers plugged in

    Take out trash

    Break down recycling

    Compost

    Turn off hood

    Shut off lights

    Ensure all fridge doors are shut (walk-in, low boys, etc.)

    Set alarms and lock up where necessary

  • Clean insides of conventional ovens

    Clean inside six burners and drip trays

    Change fryer oil (2-3x a week)

    Clean hood vents

    Clean kitchen shelving (plates, dry goods, etc.)

    Wipe down all speedracks

    Wipe down all walk-in storage

    Wipe/windex kitchen windows

    Check inventory

    • Produce

    • Dry goods

    • Cleaning supplies

    • Deli/take out containers