Regular bar cleaning on a scheduled basis is an absolute necessity as customers will not frequent the establishment if not pristine and clean. The Health Inspector on a regular basis will note whether the premises are clean which will inhibit the growth of bacteria and pathogens that can result in a serious public health risk.
Below listed are suggested cleaning tasks and the frequency of doing such cleaning.
Frequently during each shift:
Wash hands. Wipe down the bar top, tables and seats after each use. Clear dirty dishes from table tops and the bar top. Break down and discard cardboard boxes. Empty trash. Change sanitizer water. Change water in the glass washing sinks behind the bar.
Once each shift:
Clean public washrooms. Wipe down all table top items such as salt and pepper shakers and condiment containers. Clean employee bathroom and locker room. Empty the steam table. Clean and sanitize the steam table and refill with fresh water. Sweep and mop the main bar and any other floor areas. Clean and sanitize all surfaces, such as reach in coolers, prep tables, counters on the line and etc. Send range grates to dish washer. Clean the fryer and filter the fryer oil. Mop the entire kitchen. Empty and sanitize the ice wells. Sweep the walk in and dish area.
Once each week:
Empty the reach in coolers and clean and sanitize them. Empty walk in coolers and clean and sanitize them. Pull any movable kitchen equipment away from the walls and clean the floors and walls behind them.
Once each month:
Contract an exterminator and have him come in to inspect the premises and undertake any remedial action necessary. Cover or remove all table top condiments to protect from pesticides.
Remove all glassware from shelves and clean the shelves before replacing.
Empty out all salt and pepper and condiment containers and wash in the dish washer. Let them drain and thoroughly dry overnight before refilling.
It is important that one consider cross contamination and adopt measures to avoid this situation. Cross contamination occurs when bacteria or other organisms present in one food are spread to another food and is the leading cause of food poisoning.
Suggestions to avoid cross contamination:
Provide sanitizer buckets with sanitizer solution and clean towels. Obtain training from your product supplier as to the correct use of such.
Provide adequate work space to separate staff working on different food stuffs. You don’t want raw chicken on the same prep table as vegetables and salad ingredients.
Clean and sanitize knives and other utensils before and after use as bacteria, dust and other contaminants can end up on equipment between use.
Suggestions to keep insects and rodents out:Ensure food bits are not allowed lying around anywhere on the premises. Don’t allow wet boxes in the kitchen or store room which means no cardboard boxes