Operating Safely GUIDE

How restaurants and foodservice operations can adopt safe practices while operating efficiently

Deep Cleaning Checklist for Restaurants and Foodservice Operations During Coronavirus and Beyond

The data and recommendations below are from The Acheson Group for US Foods®

Overview

This is an example/checklist of a deep cleaning protocol (in this example: peroxide). However, other disinfectants and chemicals are also acceptable. Please refer to the EPA’s list of Disinfectants for Use Against SARS-CoV-2 to find the solution that works for you (and to ascertain you are using a recommended disinfectant). Read and follow the label to formalize contact time.

What is a Peroxide deep cleaning?

A deep cleaning is a cleaning, sanitizing, and rinsing of the entire restaurant using a hydrogen peroxide/peroxyacetic acid solution or a hydrogen peroxide only solution. Do not mix the peroxide solution with any other chemicals. Use the following checklist to complete all the mandatory tasks for each area.

5 Steps for a Deep Cleaning:

Step 1 – Preparation

  • First, ensure that all open food is completely covered and stored. Do not start deep cleaning process until completed all food has been covered and put away!
  • Identify cleaning teams for each area. Review this Overview section and the checklist with each team.
  • Remind the teams to never mix peroxide solution with any other chemicals.
  • Have supplies ready:
    • Clean, dry cloth towels
    • Two clean disinfectant buckets
    • Two clean mop buckets
    • Plastic gloves

Step 2 – Clean and Disinfect

  • First, clean off surfaces with a clean and dry cloth towel.
  • Second, disinfect surface with a clean towel dipped into the clean disinfectant bucket filled with hydrogen peroxide/peroxyacetic acid or peroxide solution.
  • Third, using a clean mop bucket with peroxide solution hydrogen peroxide/peroxyacetic acid or peroxide solution, clean the floors with a mop.

Step 3 – Wait

  • Depending on which disinfectant is used, you may need to wait between 2-10 minutes for the product to effectively disinfect. Many hydrogen peroxide/peroxyacetic acid solutions need a contact time of 2 minutes, while hydrogen peroxide and other solutions may need 5 or more minutes of contact time to be effective. Allow the disinfectant to sit for the required number of minutes prior to rinsing.

Step 4 – Rinse

  • First, thoroughly rinse the mop.
  • Second, use a new/clean bucket filled with fresh/potable water and a new and dry cloth towel, dip towel into hot water and use towel to rinse the surface.
  • Third, using a separate clean mop bucket filled with fresh/potable water; rinse the floors with a mop.

Step 5 – ReSanitize Food Contact Areas Prior to use

  • For food contact areas, once deep cleaning has been performed ensure appropriate steps are taken to rinse with potable water and sanitize with an appropriate EPA-registered food contact before any food is applied to that surface.

Deep Cleaning Checklist

Restaurant Entrance and Patio

Clean/disinfect, wait and rinse:

  • Locks, doors and door handles, and push bars (inside and out)
  • Patio gate, lock, and push bars or handles
  • Patio tables and chairs

Front of House

Clean, rinse, and disinfect

  • Utensils, bowls, trays, serving/eating items taken to dish area for washing, rinsing, and sanitizing
  • Top and sides of the counters
  • Front counter and payment stand. All items on counter surface – displays and holders, stampers, stapler, business card holders, and tip jars
  • POS screens and printer (do this with a very tightly wrung towel)
  • Inside and outside of the cash drawers
  • Under-counter shelves and storage
  • Inside and outside of beverage cooler
  • Food shelves and cabinet (if applicable) – Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on shelves
  • Phones
  • Floor and floor drains

Dining Room

Clean/Disinfect, wait, and rinse:

  • Surfaces that customers may touch, including customer side of the line, sneeze guard, poles, and handrails
  • Menu holders, menus (if with plastic cover). Plastic covers on menus are recommended as they will be easier to disinfect
  • Chairs and highchairs – top, bottom, and armrests
  • Seats and backs of all booths
  • Tops and sides of all tables
  • ADDITIONAL STEP: Tabletops are food contact surfaces and require a rinse and sanitize step
    • Bottom/underneath side of all tables at least 6”-8” from the edge
    • Floors, baseboards, and corners
  • ADDITIONAL STEP: Furniture requires a rinse step

Bathrooms

Clean/Disinfect, wait, and rinse:

  • Inside and outside of all doors – including handles and knobs
  • Mirrors
  • Sinks and counter tops – including faucets, handles, soap dispensers, and paper towel dispenser
  • Hand-dryer(s) if applicable
  • Baby-changing stations – handles, surfaces (inside and outside)
  • Toilet stall partitions, doors, latches, and hooks
  • Toilet paper dispensers
  • Surfaces of toilets and urinals
  • Walls from the floor to an average arm reach height – 24“
  • Trash cans, covers and all feminine products depositories
  • Floor and floor drains

Dry Storage Areas

Clean, rinse, and disinfect

  • Base and electrical cord of all equipment
  • Box cutters
  • Cut-resistant gloves
  • Shelves
  • Writing markers and holders
  • Carts to be used for moving and holding food
  • Each shelving unit section and container
    • Using two cleaned, rinsed and disinfected carts, remove all ingredients from each section of the shelving unit one unit at a time
    • Make sure all containers are securely closed
    • EXTERIOR of all hard surface food containers (plastic jugs, pans, etc.) before returning ingredients to shelving unit
  • Inside and outside walls – including the fan and door
  • Floor and floor drains

Walk-In Coolers

Clean, rinse and disinfect

  • Carts to be used for moving and holding food.
  • Each shelving unit section and container
    • Using two cleaned, rinsed and disinfected carts, remove all ingredients from each section of the shelving unit one unit at a time
    • Make sure all containers are securely closed
    • EXTERIOR of all hard surface food containers (plastic jugs, pans, etc.) before returning ingredients to shelving unit
  • Plastic door curtains (top to bottom)
  • Inside and outside walls – including the fan and door
  • Doors between the back of house and front of house, focus on door handles
  • Floor and floor drains

Food Preparation Area

Clean, rinse and disinfect and sanitize (as appropriate)

  • Utensils (spatulas, spoons, cheese wire, bag openers, and measuring cups/spoons), knives and kitchen shears taken to dish area for washing, rinsing, and sanitizing
  • Knife racks
  • Disinfect all prep tables including prep surfaces and the inside and outside of any drawers
    • ADDITIONAL STEP: Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on these surfaces.
  • Hand washing sink – including the basin, faucet, handles, soap dispenser, and paper towel dispenser
  • Prep sink – including the basin, faucet, handles, and drain latch
  • Writing markers and holders
  • Food prep equipment/surfaces including equipment or dishware/cutlery handles, plates, and temperature control knobs
    • ADDITIONAL STEP: Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on these surfaces
  • Surfaces on the food table, displays, display wall, baskets, including under-counter shelving
    • ADDITIONAL STEP: Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on these surfaces
  • Inside and outside of the all production line, reach-in coolers
  • Each shelving unit section and container
  • Using two cleaned, rinsed and disinfected carts, remove all ingredients from each section of the shelving unit one unit at a time
  • Make sure all containers are securely closed
  • EXTERIOR of all hard surface food containers (plastic jugs, pans, etc.) before returning ingredients to shelving unit
  • Inside and outside walls – including the fan and door
  • Doors between the back of house and front of house, focus on door handles
  • Floor and floor drains
  •  Shelving Area

Ice Machine Area

Clean, rinse and disinfect

  • Connectors and hoses (let air dry overnight before reattaching)
  • Outside of ice machine
  • Floor and floor drains

Dishwashing Area

Clean, rinse and disinfect

  • Sinks – let them dry before washing dishes
  • Fill the dish area sink with Pot and Pan Detergent. Use a suitable disinfectant solution in all sinks. Rinse with fresh water
  • Floors and floor drains

Beverage and Drink Preparation Stations, Self-Serve Drink Stations

Clean, rinse and disinfect (as appropriate)

  • Inside and outside of the reach-in cooler
  • Top and sides of the counters
  • Equipment – focus on the handles, plates, and temperature control knobs
    • ADDITIONAL STEP: Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on these surfaces
  • Ice Caddy –inside and outside
    • ADDITIONAL STEP: Follow food contact use instructions to rinse and sanitize using an EPA-registered food contact sanitizer prior to any food being placed on these surfaces
  • Utensils, ice scoops, serving/eating items taken to dish area for washing, rinsing, and sanitizing
  • Under-counter shelves and storage
  • Containers and holders for drink lids, straws, etc.
  • Exterior surfaces on the soda machine
  • All exterior surfaces at the drink station
  • IMPORTANT! Do not deep clean the interior of beverage dispensers (urns, bubblers, etc. – follow clean steps for your operations)

Chemical Area

Clean, rinse and disinfect

  • Mop, broom, and floor squeegee handles
  • Floor and floor drains
  • Shelving and any equipment

Office

Clean, rinse and disinfect

  • Phone, computer keyboard, calculator, high-touch devices (do this with a tightly wrung towel)
  • Top and sides of the desk and everything on the desk (including coffee makers, mugs, etc.)
  • Office door and doorknobs on both sides
  • Floor and floor drains
The Acheson Group (TAG) is a global food safety consulting group that helps companies throughout the food supply chain more effectively mitigate risks, improve operational efficiencies, and ensure regulatory and standards compliance. Since its founding in 2013, TAG has built a strong reputation — and is proud — to have helped thousands of organizations in the food industry achieve better results.