BACK OF HOUSE (BOH) CLEANING
Keeping a high standard of restaurant (BOH)cleaning is vital not only to comply with regulations but to give your customer a high expectation. Who would want to go to a location with reviews that read “Good food, but dirty restaurant?”off course no!!
Our daily and weekly checklist keep your restaurant sparkly on the surface, a routine of deeper cleaning of (BOH) is essential to maintain high health and hygiene standard.A high standard restaurant needs a thorough deep cleaning.
Our Restaurant (BOH) Deep-Cleaning Checklist includes:
1. Deep clean your fryer every month
2. Remove and clean baskets
3. Drain used oil from the fryer.
4. Fill the fryer with warm water and a cleaning solution.
5. Turn the fryer to warm – not hot enough for a full boil.
6. Use a soft, long-handled brush to clean the fryer vat.
7. Drain and rinse the fryer. Be sure to rinse out all cleaner.
8. Let the fryer dry completely before refilling with oil.
9. Clean and descaled dishwashers every three to six months.
10. Disassemble and clean the oven hob exhaust every 2 days.
11. Deal with grease build up: wash behind fryers, flat tops, stove and oven
12. Check for pest/rodent droppings
13. Brush floor, and clean walls and ceiling
14. Flush floor drains with drain cleaner
15. Empty the bins, clean and sanitize them
