Owning a small neighborhood grill or restaurant is a dream for many people. Unfortunately, most owners are not familiar with the rules and regulations of preparing food for their customers. If you are a new owner, you may be feeling overwhelmed with these necessary tasks to clean and maintain your kitchen. Large franchises are not the only operations that receive violations during standard health inspections. Many smaller restaurants also receive negative marks that stem from improper food storage and handling and unsanitary conditions in the kitchen.
Considering 51 percent of foodborne illnesses occur inside restaurants, ensuring your kitchen is clean and sanitary is key to customer satisfaction. In addition, natural cleaning prevents cross contamination while preparing food for your guests. Using this guide, you can naturally clean your small kitchen.
Your restaurant's kitchen most likely uses a commercial fryer quite a bit. This fryer is an efficient way to create crisp French fries and juicy fried chicken. Unfortunately, it sees a great deal of abuse through the day. Oil, batter, and other food particles will build up quickly in and around the Frymaster parts. This heavy residue is not only unappealing for further food preparation, but it will become an attractive spot for insects and rodents.
To clean and maintain your fryer, use the following tips:
- Removing the Oil – Many restaurant owners remove used oil from the fryer at the end of the night, but this is not always sufficient. If you notice dark discoloration or thickness, remove and dispose of the oil immediately. For the best results, use a commercial tester to determine the polar content of the oil during use. If 24 percent or higher, the oil is no longer safe for use.
- Wash and Sanitize – To wash the interior fry basin, you may want to use strong cleanser. While effective, certain cleansers can be too harsh to use in your restaurant kitchen. Combine 1 gallon of hot water with ½ cup of baking soda in a bucket to safely remove the stubborn greasy residue. Pour into the fry bin and let soak for a few hours. Rinse with hot water and allow to air dry.
From scrambling eggs to frying burgers, your restaurant's grill is an imperative part of cooking food. Unfortunately, this popularity also prevents the grill from staying clean through the different shifts.
To prevent heavy buildup on your grill surface, use a scraper tool after cooking each dish. Run the scraper across the grill, while hot, to scrape away excess food and grease. At the end of each shift, a more involved cleaning is necessary.
In a bucket, combine ½ gallon of hot water with ½ cup of white vinegar. Soak a few clean sponges in the solution before washing the grill surface and surrounding areas. If cleaning at the end of the shift, the grill will still be hot. Combining the heat with the vinegar wash will create a strong steam that dissolves away food particles while sanitizing the grill surface. In addition, the vinegar will cut through grease without the use of toxic chemicals. Allow the grill to air dry.
Your appliances are important parts of the restaurant's kitchen, but your food prep surfaces also require cleaning and sanitizing.
Stainless steel is a common option in food prep surfaces because they are non-porous and easy to clean. It is also difficult for mold, germs, and bacteria to survive on stainless steel. Cleaning the stainless surfaces is imperative for a clean, safe food preparation.
In a spray bottle, combine 2 cups of water with 2 cups of white vinegar. Douse the stainless surface with the vinegar solution and wipe clean with a microfiber cloth. Allow to air dry to ensure the highest level of sanitization.
Cleaning and maintaining your restaurant's kitchen may seem impossible due to the various regulations in your state. However, natural cleaning on a regular schedule is imperative. Using this guide, you can serve customers in a safe and delicious manner.Share