Chapter 9. Lesson 9: Cleaning and Sanitation

The Smoothie Area should be organized and free of food debris and wet spots caused by our blenders. In the Smoothie Area we use red sanitation to sanitize all food-contact surfaces.

• Never use these buckets to hold any product other than sanitizing solution
• Prior to beginning any food handling:

• Fill two red buckets with sanitizing solution that has tested at 200 ppm from the third compartment of the Three Compartment Sink
• Place a clean towel into each red bucket and put one red bucket on the floor by the prep station and one red bucket on the floor between the two Salad Stations

Throughout the day:

• Check solution and change when the solution is dirty, or when the results of the sanitizer check shows the sanitizing solution of the sanitizing sink to be below 200 ppm — this ensures the solution is strong enough to destroy bacteria, parasites and viruses

At closing:

• Wash the buckets in the Three Compartment Sink and place them on the lowest shelf away from food or paper products

• Between uses, store all wiping cloths in the red sanitation buckets — it is a health code violation to leave wiping cloths on counters, tables, etc. between uses
• When towels become soiled, place them in a designated basket or container for laundering

• Clean dining room tables with Sanitizer in the spray bottle and paper towels — DO NOT use Sanitizer from the red buckets and/or a wet towel
• Clean high chairs with All Purpose Cleaner after each use
• Wipe and sanitize serving trays after each use using Sanitizer in the spray bottle and a dry, clean towel
• Wash serving trays and in the Three Compartment Sink at the end of each day

• Clean all guest counters with All Purpose Cleaner and sneeze guards with glass cleaner and paper towels as needed throughout the day
• Clean all serving and guest counters at the end of each day with All Purpose Cleaner

• Clean the dining room floor with a broom and a dustpan as needed throughout the day and before mopping
• Mop the floor in small sections as needed throughout the day, following the proper procedures for the floor type
• Follow with a dry mop to prevent accidental slips during business hours
• Mop the entire floor and baseboards at the end of each day, following the proper procedures for the floor type
• Use a Caution–Wet Floor sign whenever mopping

Clean the walls in the dining room as needed throughout the day with All Purpose Cleaner and a clean cloth or paper towels, or with soap and water from the green cleaning bucket and a dry towel to wipe walls dry.

• Clean all glass and windows after every rush and as needed throughout the day using glass cleaner and paper towels

• Clean all chairs as needed throughout the day using All Purpose Cleaner and a clean cloth or paper towels
• Clean all tables as needed throughout the day using Sanitizer in a spray bottle and paper towels only
• Completely clean tables and chairs at the end of each day using All Purpose Cleaner on the chairs and Sanitizer in a spray bottle and paper towels only on the tables

Clean all glass and chrome after every rush period and as needed throughout the day.  All purpose cleaner and a fresh towel should be used to complete this task. We also need to look at the vented slats on the bottom of each cooler and make sure they are free of debris and clean.

Check the restrooms every 30 minutes throughout the day taking remedial action as necessary. Clean the restrooms several times throughout the day wearing disposable gloves. Team Members should put on the gloves only after entering the restroom. When Team Members are finished cleaning and before leaving the restroom, they must discard the used disposable gloves and wash their hands following the hand washing procedures.

• Clean the restroom floor with a broom and a hand-held dustpan as needed throughout the day and before mopping
• Mop the floor as needed throughout the day following the proper procedures for the floor type
• Follow with a dry mop to prevent accidental slips during business hours
• Mop the entire floor and baseboards at the end of each day following the proper procedures for the floor type
• Use a Caution–Wet Floor sign whenever mopping

Clean the restroom walls as needed throughout the day with All Purpose Cleaner and paper towels.

Clean restroom mirrors as needed through the day using glass cleaner and paper towels.

• Clean the urinals throughout the day as needed with All Purpose Cleaner and a toilet brush
• Clean the toilets throughout the day as needed by adding 4 oz. of All Purpose Cleaner into the toilet bowl and scrubbing with a toilet brush
• Clean the toilet surfaces as needed throughout the day with All Purpose Cleaner and paper towels

• Clean these areas as needed throughout the day using All Purpose Cleaner and paper towels
• Fill hand soap dispenser with Antimicrobial Hand Soap as needed

Remove and clean vents at least once a month using All Purpose Cleaner and paper towels.

Clean ceiling and ceiling tiles as needed or on a yearly basis using a professional cleaning company.  If there are water stains on the tile, change out the tile immediately. Contact your director of operations at the office to determine next course of action.

It is imperative that we keep our dishes clean and free of debris. Each morning when you walk into the store, set up the three compartment sink and follow the dishwashing procedure.

• Sweep hallway including underneath racks
• Wipe down all walls of hallway
• Wipe down baseboards
• Scrub floor with scrubber brush and bleach water mix
• Mop hallway after bleach scrub is complete

• Pull prep table and freezer away from wall
• Wipe down all walls behind prep table and freezer
• Wipe down baseboards
• Strip freezer and wipe down and detail all walls
• Wipe down Stainless Steel of freezer
• Scrub floor with scrubber brush and bleach water mix
• Mop floor after bleach scrub is complete

• Wipe down all walls on 3 Compartment side of kitchen
• Strip whisks/strainers/peelers/etc. to wipe wall behind them
• Pull out rack where cleaning supplies are to sweep and mop thoroughly
• Clean all pipes under 3 Compartment Sink
• Detail to make sure there are no food particles under 3 Compartment Sink
• Wipe down baseboards underneath 3 Compartment Sink
• Scrub 3 Compartment Sink and Hand Sink with metal sponges
• Wipe down 3 Compartment Sink and Hand Sink
• Scrub floor with scrubber brush and bleach water mix
• Mop floor after bleach scrub is complete

• Pull prep table and X-1 away from wall
• Wipe down all walls on Press Station side of kitchen
• Wipe down baseboards
• Wipe down windows
• Wipe down both drain grates
• Clean all pipes under Veggie Sink
• Detail to make sure there are no food particles under Veggie Sink
• Scrub Veggie Sink with metal sponges
• Scrub floor with scrubber brush and bleach water mix
• Mop floor after bleach scrub is complete

• Wipe down walls and floor of Mop Station
• Wipe down baseboards around Mop Station area
• Wipe down and sanitize Mop Bucket
• Wipe down and sanitize Push Vacuum
• With metal scrubber brush, wipe down and bleach ALL measuring cups
• Rinse all measuring cups off in sanitized solution

Every cambro that we have available not in use needs to be detailed

Scrub with metal scrubber brush with water and bleach solution

After bleach scrub, soak in sanitized water in 3 Compartment Sink

This includes the following:

3rd, 6th, and 9th pans

4, 8, 12, & 22 qt. cambro

Juce container

• Sweep hallway including underneath racks
• Wipe down all walls of hallway
• Wipe down baseboards
• Mop hallway
• Sweep Walk-In including underneath racks
• Re-Organize produce if need be
• Wipe down all walls of Walk-In, including wall behind Juce Rack
• Wipe down interior and exterior of Walk-In door