Your floor should never be underestimated; its cleanliness should still be considered a kitchen sanitation priority. Commercial kitchen floor cleaning is often the last thing a crew does at the end of the day, but leaving the entire job for the closing crew can endanger your employees throughout the day as well as make the cleanup job more difficult when it finally happens. Here are some of the consequences that improper commercial floor cleaning can lead to.
Food sanitation
Dirty floors can contain organisms that cause foodborne illnesses. When items are dropped on these floors or puddles form, these germs can fly into the air as small droplets and affect the quality of your food. Shoes can track filth into walk-in refrigerators and freezers as well as food-prep areas, putting your kitchen in danger of cross-contamination; not to mention the bad mold, and odors that will slowly occupy your kitchen.
Dangers
It doesn’t take an expert to point out how bits and pieces of food laying on the floor can cause employees to slip and fall; then comes the workers comp claim. Not to mention the foods that get kicked under appliances and are left to mold. And if you have your kitchen staff move out appliances for thorough cleaning you run the risk of someone incurring some kind of bodily injury. Just call us, and you don’t have to worry about that.
Commercial Kitchen Floor Cleaning Methods by CRC
Deep cleaning of commercial kitchens should be done on a regular basis. We have a multiple step process; scrub and scrape, rinse, and sanitize.
CRC’s deep cleaning consists of high temp variable pressure equipment with industrial grade degreaser. This process is usually repeated to ensure maximum grease removal. Once the degreasing process is complete its time for a commercial grade germ and bacteria treatment, we use only commercial grade products to achieve the highest level of removal of contaminants. The final step is sanitation removing all chemicals and pathogens – leaving your facility with exceptionally clean and bacteria free floors
A few tips to help eliminate odors, unwanted germs and ultimately to keep a healthy kitchen
Problems can occur when the drains get clogged and water is left to stand on the tile and settle into the surface. When this occurs, mold can form, both on and between the tiles. If the problem is allowed to persist, it can lead to bacteria, which carries a host of unsavory elements for any eating establishment. Therefore, it’s crucial to make sure kitchen flow drains are unclogged and freely flowing. Cleaning Resource Center can clean out and unclog kitchen floor drains, it should be done regularly
Cleaning Things in the Wrong Order
During the cleanup of a restaurant kitchen, a typical mistake that employees make is to clean the food-processing equipment in advance of cleaning the floor. While it might seem intuitive to do the floor cleaning last, particulates of the dirt and germs from a kitchen floor can actually go airborne and land in the worst possible places, such as in the food supplies and on the cooking equipment.
When kitchen floors are cleaned at the end of each workday in advance of all other cleaning, everything is liable to be far more sanitary. The risk of airborne germs landing in opened food cans and spice containers is significantly reduced. In many facilities and restaurants the closing crew will sweep, and mop the floor, then clean all equipment, returning to a final mop.
Dirty Mops
Another big mistake that often occurs in foodservice environments is the use of dirty mops on kitchen floors. For example, when the same bucket of diluted cleaning fluid is used throughout a mopping session, the fluid will often get dirty. Within minutes, the person handling the mop will no longer be cleaning the floor, but instead be spreading more dirt around, which in turn is often left to evaporate.
Therefore, mop water must be changed out as soon as it darkens. If the last round of mop water remains clear after the mop has been wrung, it generally means that dirt has been effectively removed from the floor for that cycle. Dirty water and dirty mop only means you are spreading the contaminants around
Mopping can also become problematic when the same mop is used in not just the kitchen, but in all corners of an eating establishment, including the bathroom and the trash/recycling area. In order for a mop to be clean, sanitary and effective in the food-prepping portions of a dining establishment, kitchen mops must be exclusively designated for that area only.
Clean Once or Twice daily – when possible
While the kitchen floor of an eating establishment should be cleaned each day — or even twice daily, if the hours of operation are split between lunch time and evenings — there’s also a more serious measure that should be taken every four to seven days. On a weekly or twice-weekly basis, the floor should be buffered with a 20-inch, scrub pad-equipped cleaning device that can run at 175 rotations per minute.
The purpose of this special, more intense cleaning ritual is to loosen the types of harder, stickier gunk that can accumulate in spite of daily mopping. The floor cleaner should be left long enough to buffer the floor with relative ease, but also narrow enough to reach as many spots as possible. The benefits are often most felt in narrow and harder-to-access areas that aren’t always reached by a mop or squeegee.
Cleaning Resource Center can provide the ultimate Commercial Kitchen Floor Cleaning in Scottsdale, AZ - we help maintain a clean, germ free and sanitary commercial kitchen environment.
Call Cleaning Resource Center: 602-454-6790
