Free Restaurant Back of the House Cleaning Checklist

A restaurant back-of-house cleaning checklist is a detailed guide outlining the tasks and procedures required to maintain cleanliness and sanitation standards in the kitchen and other back-of-house areas of a restaurant. It helps ensure food safety, compliance with health regulations, and a hygienic work environment for kitchen staff.

Daily Cleaning Tasks

Food Preparation Surfaces

• Clean and sanitize cutting boards, prep tables, and countertops after each use.

• Use a commercial sanitizer solution or bleach solution to disinfect surfaces.

Cooking Equipment

• Clean and sanitize cooking equipment, including grills, fryers, ovens, and ranges.

• Remove grease buildup, food residues, and spills from surfaces.

Exhaust Hoods and Filters

• Clean exhaust hoods and filters to remove grease and smoke residue.

• Follow the manufacturer's guidelines for disassembly and cleaning.

Kitchen Floors

• Sweep and mop kitchen floors to remove dirt, debris, and spills.

• Use a commercial floor cleaner or degreaser for a thorough cleaning.

Wall Surfaces

• Wipe down wall surfaces to remove splatters, stains, and food residues.

• Use a mild detergent or cleaner suitable for kitchen use.

Sink and Dishwashing Area

• Clean and sanitize sinks, faucets, and drainboards.

• Ensure dishwashing equipment is in good working condition and properly maintained.

Trash and Recycling Areas

• Empty trash bins and recycling containers regularly.

• Clean and sanitize trash receptacles and surrounding areas to prevent odors and pest infestations.

Walk-In Refrigerators and Freezers

• Organize and rotate food items to prevent cross-contamination and spoilage.

• Clean and sanitize interior surfaces, shelves, and door handles.

Weekly Cleaning Tasks

Deep Cleaning of Cooking Equipment

• Disassemble and deep clean cooking equipment components such as burner grates, oven racks, and fryer baskets.

• Use degreasers and grill cleaners to remove stubborn grease buildup.

Storage Areas and Shelving Units

• Clean and sanitize storage areas, shelves, and racks.

• Remove expired or unused ingredients and properly dispose of them.

Floor Drains and Grease Traps

• Remove debris and buildup from floor drains and grease traps.

• Use a commercial drain cleaner or enzyme treatment to prevent clogs.

Small wares and utensils

• Wash and sanitize kitchen utensils, pots, pans, and small wares.

• Ensure proper drying and storage to prevent bacterial growth.

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