Weekly Other Requirements
1 .Remove all debris away from walls. 1 .Self-explanatory.
2 .Assemble cleaning equipment. 2 .Mix 15 g ofcleaning compound per liter of water.
3 .Scrape walls. 3 .Use hand brush.Scrub tiles and grout.
4 .Rinse wall surfaces. 4 .Use clean, warm water.
5 .Wipe dry. 5 .Use clean cloths or paper towels.
6 .Scrub floor area to remove any spillage. 6 .Self-explanatory.
AREAShelves
FREQUENCYWeekly
SUPPLIES AND EQUIPMENTHand brush, detergent, sponge, water, and bucketWeekly Other Requirements
1 .Remove items from the shelves. 1 .Store items on a pallet or other shelves.
2 .Brush off all debris. 2 .Brush debris into a pan or container.
3 .Clean shelves in sections. 3 .Mix detergent and warm water and scrub shelves.
4 .Replace items on the shelves. 4 .Check for damaged cans and discard as appropriate.
5 .Mop floor to remove soil. 5 .Use a clean, damp mop.
EQUIPMENTStack oven
FREQUENCYClean once a week thoroughly;wipe daily
SUPPLIES AND EQUIPMENTSalt, metal scraper with long handle, metal sponges,cleaning
compound in warm water, 4-L bucket, sponges, stainless steel polish, ammonia, vinegar, or oven
cleaner, as appropriate
Weekly Other Requirements
1 .Turn off the heat and scrape the 1 .Sprinkle salt on hardened spillage of oven floor.
interior.Turn thermostat to 260°C.When the spillage has
carbonized completely, turn off the oven.Cool
thoroughly.Scrape the floor with a long-handled metal
scraper.Use a metal sponge or hand scraper on the
inside of doors,including handles and edges.
2 .Brush out scraped carbon and 2 .Begin with top deck of stack oven.Brush out with
other debris. stiff-bristle brush and use dustpan to collect.
3 .Wash doors. 3 .Use a hot detergent solution on enameled surfaces
only;rinse;wipe dry.
4 .Brush interior chamber. 4 .Use a small broom or brush for daily cleaning.
5 .Clean and polish exterior. 5 .Wash the top, back, hinges, and feet with warm
cleaning compound solutions;rinse;wipe dry.Polish all
stainless steel.
Note:Never pour water on or use a wet cloth or sponge to soak.Do not squeegee, drip, or pour water inside oven
to clean.
EQUIPMENTHoods
FREQUENCYOnce a week (minimum)
SUPPLIES AND EQUIPMENTRags, warm soapy water, stainless steel polish, degreaser for filtersWeekly Other Requirements
1 .Remove filter. 1 .After removal,carry filter outside and rinse with a
degreaser and run it through the dishwasher after all
dishes and eating utensils have been cleaned.
2 .Wash hood inside and outside. 2 .Use warm, soapy water and a rag to wash hoods
completely on the inside and outside to remove
grease.Clean drip trough in an area below filters.
Foodservice Sanitation 383