FOODSERVICE CLEANING CHECKLIST
DISINFECT ENTRANCE
Regularly disinfect all high-touch entrance areas with a spray bottle of
disinfectant and a damp microfiber cloth or disposable microfiber wipe,
including door knobs, push plates and railings.
Wipe and polish all metal fixtures with blue glass cloth.
Ensure hand sanitizer station is available and refill as needed.
DISINFECT HOSTESS STATION
Regularly disinfect all high-touch areas with a spray bottle of
disinfectant and a damp microfiber cloth, including countertop.
Wipe and polish any metal fixtures with blue glass cloth.
Disinfect point-of-sale devices, including all touch screens and pagers.
Disinfect each individual menu using a disposable microfiber wipe.
Ensure hand sanitizer station is available and refill as needed.
SANITIZE BAR/LOUNGE
Remove visible soil, spills and crumbs using a microfiber cloth and water
with detergent.
Rinse the surface with clean water to remove any detergent.
Use a spray bottle of sanitizer and a damp microfiber cloth or disposable
microfiber wipe to sanitize the surface. Let air dry.
Wipe and polish all metal fixtures with blue glass cloth.
Ensure hand sanitizer station is available and refill as needed in
lounge area.
DISINFECT BREAK ROOM
Regularly disinfect all high-touch areas with a spray bottle of disinfectant
and a damp microfiber cloth or disposable microfiber wipe, including
countertop, tables and chairs, sink, fixtures, door knobs and appliances.
Ensure hand sanitizer station is available and refill as needed.
SANITIZE DINING ROOM AND BAR TABLES
Remove all items (salt and pepper shakers, napkin dispensers, condiment
containers, etc.) from the table in order to fully clean the entire surface.
Remove visible soil, spills and crumbs using a microfiber cloth and water
with detergent.
Rinse the surface with clean water to remove any detergent.
Use a spray bottle of sanitizer and a damp microfiber cloth or disposable
microfiber wipe to sanitize the surface. Let air dry.
Sanitize all tables at the start of the day, in between each group of
patrons and again at the end of the day.
Ensure any benches, chairs and high chairs are sanitized, paying special
attention to high-touch areas like arm rests.
DUST MOP AND WET MOP THE FLOOR
Regularly use a Lobby Pro® broom and dustpan to sweep up messes as
needed throughout shifts.
Check the floor for debris and use a scraper if needed before beginning.
Use microfiber 18" dust pad and begin dust mopping from the entrance
door working backwards. If a dust mop is not available, use a broom.
Place wet floor sign on the ground to alert patrons and staff of wet floor
to help prevent slips and falls.
Use sterile, disposable wet mop or freshly machine-laundered wet mop.
Fill the mop bucket with diluted floor cleaning solution as recommended
per chemical-specified guidelines.
Use a “Figure 8” motion to prevent cross-contamination and keep track
of dirty and already cleaned surfaces.
Change the mop after each shift.
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