Restaurants must be clean and sanitary to meet customer expectations. This includes restrooms with toilet paper, soap, and sanitary napkin receptacles free of debris. Drains must also be regularly cleaned, or they may clog, posing a health risk to customers and staff.
Kitchen exhaust hood cleaning is usually done at night after restaurants close, so it’s a great part-time or full-time business! Therefore, restaurant cleaning services Columbia MO, are an excellent business during a recession.
Restrooms in a restaurant are breeding grounds for bacteria, germs, and viruses that can make customers sick. They also cause unpleasant odors. Regular restroom hygiene helps stop these pathogens in their tracks. It includes emptying sanitizer dispensers and toilet paper rolls, wiping urinals, sink faucets, and touchpoints such as door handles. It also involves using a bio-active drain cleaner to clean toilets and urinals from hard water deposits.
Food safety regulations require that all restaurant areas, including restrooms, be kept clean and sanitized. Routine public health inspections also demand high standards of cleanliness and sanitization.
Whether it is for dining chairs and tables, kitchen equipment, food storage areas, or floors, the areas that restaurant customers and staff touch need to be immaculately clean and sanitized; routine public health inspections and the demands of customers require it. Failure to meet cleanliness and hygiene standards could result in fines or the closure of the business.
Getting cleaning and sanitizing done appropriately requires heavy-duty commercial cleaners that are odorless. Employing a full-time cleaner on staff means additional salary and benefits, plus safe, secure storage space for the chemicals and equipment.
An enzyme-based drain cleaner removes tough grease and grime that can lead to clogs. A weekly foaming drain line service helps keep these clogs at bay. Regularly sanitizing the drains and lines also reduces unpleasant odors.
Kitchen Exhaust Hood Cleaning
Restaurant kitchens require specialized ventilation and exhaust systems to keep contaminants out of the air. This is important for both health and fire safety. The design should be cleaned regularly, usually four times a year for most restaurants and more frequently for those that use solid fuels.
The hood, vents, fans, and ducts are cleaned during this process. The restaurant technician removes the baffle filters and grease funnels, cleans the plenum area and drip pans, wipes down walls and ceilings, and may even go on the roof or into attic spaces to check access panels and inspect fans.
Once the work is complete, the technician applies a hood cleaning certification sticker. This is required by law and shows fire inspectors, the health department, and insurance agents that the restaurant has an adequately maintained hood and exhaust system by NFPA 96 standards. If a restaurant fails inspection, it can shut down and be subject to fines or other repercussions.
Greasy restaurant floors are more than just a problem for food quality. They can also cause health/sanitation problems and create a negative customer experience, lowering customer return rates. In addition, employee slips and falls on slick floor surfaces are a common source of workers’ compensation claims.
Cleaning a restaurant floor properly requires more than just mopping. It takes the right equipment, chemicals, and ongoing floor maintenance to eliminate greasy buildup, inhibit stain and odor-causing bacteria, and prevent slippery conditions that can lead to accidents. Therefore, it is a better idea to leave these tasks to expert restaurant cleaning services Columbia MO.