Keeping the place acceptable.
WHAT CUSTOMERS NOTICE MOST
Toilets Table surfaces Floors Staff appearance Smells
WHY TOILETS SPECIFICALLY
They are taken as evidence of what the kitchen is like.
WHAT TO ESTABLISH
A cleaning schedule with frequencies and owners.
WHAT IT SHOULD COVER
What is cleaned How often With what By whom Who checks
WHAT TO CHECK
Actual completion, not the signature on the schedule.
WHAT PEST CONTROL REQUIRES
A professional arrangement Proofing of entry points Removal of food sources Records
WHY RECORDS
Inspectors examine them.
WHAT ATTRACTS PESTS
Waste stored improperly Food left out Standing water Gaps in the structure
WHAT WASTE MANAGEMENT REQUIRES
Covered containers Removal frequently enough Storage away from food areas Proper disposal of cooking oil
WHY OIL SPECIFICALLY
Improper disposal blocks drains and attracts attention from authorities.
WHAT MAINTENANCE TO SCHEDULE
Extraction cleaning Refrigeration servicing Plumbing and drainage Electrical inspection
WHY EXTRACTION CLEANING
Accumulated grease is a serious fire risk.
WHAT TO INSPECT YOURSELF
The premises, as a customer would see it, regularly.
WHAT TO ASK
Whether you would eat here.
