Frequency Of Cleaning Non-Food Contacts Area In A Cafe

Frequency Of Cleaning In A Café

The frequency of cleaning areas in a café like food storage rooms, windows and toilets requires different cleaning schedule. It could be hourly, daily, weekly, and so on. Some areas require frequent cleaning while some do not. Example, some storage room requires frequent cleaning while others do not. A storage room with infrequent traffic may be cleaned once a while, while a storage room with frequent traffic may need to be cleaned once a day. Toilet needs to be cleaned at least once a day.

Equipment Food-contact Surfaces & Utensils

- Each time there is a change from working with raw foods to working with ready-to-eat (RTE) foods .

- Between uses with raw fruits & vegetables and with potentially hazardous food (PHF).

- Before using or storing food temperature measuring devices (TMDs).

- Any time when contamination may have occurred

- Before each use with different type of raw animal food, except in contact with a succession of different raw animal foods each requiring a higher cooking temperature than the previous food, such as raw fish followed by cutting/preparation of raw poultry.

Potentially Hazardous Foods, Food Contact Surfaces

- At least every 4 hours. Exceptions: Clean when emptied for in-storage containers of PHF maintained at temperatures/date markings.

- At least every 24 hours for containers in serving situations such as salad bars.

- In-use utensils intermittently stored in a container of hot water at 60C to be cleaned every 24 hours or more frequently to preclude accumulation of soil residues.

Non-Potentially Hazardous Foods, Food Contact Surfaces

- At any time when contamination may have occurred.

- At least every 24 hours for iced tea dispensers and consumer self-service utensils.

- Before restocking consumer self-service equipment & utensils such as condiment dispensers.

- In enclosed components of equipment such as ice bins, ice makers, beverage nozzles & syrup dispensing lines/tubes, cooking oil, storage tanks & distribution lines, coffee bean grinders, and water vending equipment, as specified by the manufacturer or as necessary to preclude accumulation of soil or mold.

Frequency Cleaning

Daily 

- Floor in café areas is to be dust mopped and debris/build up be removed in the morning before café opens.

- Floor in café areas is to be auto scrubbed and/or wet mopped, preferably in the morning before café opens.

- Custodial staff will arrange table and chairs in the process of cleaning floors in the morning prior to opening of café.

- Assist in emergency clean up of any large spills and/or messes.

- Café will be able to use custodial space to store mop bucket, mop, use slop sink and have water access.

- Mops that are spoiled will not be left in closet and/or in mop bucket.

- Trash will be picked up in café area in the AM, prior to the café being opened.

- Windows will be spot cleaned as needed throughout the week

- Walls will be spot cleaned as needed throughout the week

Weekly 

- Walls will be cleaned. (Walls to be cleaned as high as custodian can reach)

- Windows will be cleaned. (Windows to be cleaned as high as custodian can reach)

Yearly Project  

- Floors will be maintained on a yearly project frequency

- Cleaning of tables and chairs will be scheduled during cafe closings.

- Maintenance on the floors behind counter areas and in kitchen areas will be scheduled when the cafe is closed.