KC should focus on cleaning those parts of the kitchen that are usually neglected. Often we will have an "IKC leader" who will dictate what everyone should be doing through out the shift.
Credit: 1.5 Hours
** Please note that it is a good idea to check in with the Kitchen Manager to prioritize cleaning from the following list.
Duties:
1. Clear the Kitchen
Remove all bottles, bins and appliances from counter/underneath counters and place on the dining room tables.
Remove all garbage and compost bins, also place in dining room.
2. Start Cleaning!
Grill Cleaner: Scrape the grill. (however, remember that we have an intensive stove cleaning shift). Consider cleaning the little parts that don't get seen as much (like below the grill covers and such).
Wipe down the outside surface of the stove, oven handles, and dials using Food Safety Sanitizer(pink solution) or all-purpose cleaner.
Wipe down all counters. Clean the sinks with Food Safety Sanitizer or Comet. Clean the outside of all of the cabinets and the kitchen island with Murphy's Wood Oil (in the supplies closet).
Clean and remove debris from drains underneath the hobart and underneath the food prep sink.
Wipe down doors and handles of the walk in and freezer with Food Safety Sanitizer.
Wipe down walls of kitchen and pantry with a mild stearamine tablet solution (these are the quat tablets used for pot wash). Or, you can use warm Dawn dish soap. The stearamine tablet solution is to kill gnat and fly eggs. Check all corners for signs of an infestation.
Clean the wall behind the food prep sink.
Clean the window sills/trim/walls near the coffee machine and the one by the toaster.
Clean the top vents of the refrigerators, remove dust from behind fridge/freezer as best you can (i.e., the stuff stuck on the walls)
Clean the metal filters above the stove - (once a month or when they seem dirty). At the beginning of your shift, remove them, then put them in the double sink and spray them with Degrade degreaser (dilute 32 parts water to 1 part Degrade). Let sit for an hour. At the end of your shift scrub them clean, dry, and put them back.
3. Keep Cleaning
Wipe down all compost and recycling bin lids with Food Safety Sanitizer/stearamine solution/or multi-surface cleaner
Wipe exposed shelving with Food Safety Sanitizer/stearamine solution/multi-surface cleaner and replace items in their proper places.
Remove the large can opener and clean it.
Wipe down the walls/stainless steel in the dishroom. Remove mold any place you see it.
4. Other tasks to be done in rotation:
1 Clean the racks in the walk in fridge as well as in the pantry
2 Clean the outside of all of the wood cabinets with Murphy's Oil Soap
3 Clean the inside of all of the wood cabinet doors with Murphy's Oil Soap
4 Clean the inside of all the drawers with Murphy's Oil Soap
5 Clean the inside and outside of the milk machine
6 Clean the ice machine - run the scoop through the sanitizer
7 Clean the filters on top of the stove with Degrade Degreaser. Soak in the double sinks at the beginning of your shift, then wipe them off at the end.
8 Clean the wood cabinet with the silverware and glasses with Murphy's Oil Soap. Clean the glass part with glass cleaner.
9 Clean the outside of all of the stainless steel appliances with stainless steel cleaner (in the cabinet under the toaster)
10 Clean the milk machine - scrape out ice, wipe down with Food Safety sanitizer
11 Wipe down the ceilings in the pantry, kitchen, and dishroom
13 Wipe down the tile walls above the double sink
14 Wipe down the dishroom walls & ceiling with stearamine solution
15 Clean the hood above the grill. Remove the slats and let them soak in degrade solution while you are doing your shift - then at the end you can use an old sponge or steel wool to wipe off the crud. Replace the slats at the end of the shift. Also clean the small bucket/trap that catches oil, located below the slats, in the middle, against the wall.
16 Clean the outside of the rice cooker, toaster, and blender with degrade degreaser
17 Mineral oil the wood countertop
18 Sharpening of knifes