Keeping your Industrial Commercial Kitchen area Clean
I’ve lost count on how many times I’ve walked into a kitchen and said, “clean this kitchen up” Difficult? No, Lazy? Yes! I have absolutely no patience for a filthy dining establishment! It doesn’t cost much to keep a kitchen clean and tidy. I’ve heard every reason in the book around for a filthy commercial kitchen:”I don’t have the time”. “I do not have the cash to outsource our cleaning services “. “My employees do not listen to me”. And my perpetuity favored, “I really didn’t notice how dirty it was”.
How can anybody claim, with a straight face, that they really did not see the accumulation of grime and dirt? I’ve entered restaurants with noticeable rodent droppings, dirt covered drapes, panels, and window blinds, as well as floors so dirty my shoes actually stuck to the carpeting. But they didn’t notice this?
If you can’t keep your commercial restaurant kitchen clean, you may as well just close it down! When a customer walks in and see’s filth, this will promptly turn them off. I often just walking to the restroom glance in the kitchen door window and in about 2 seconds make a decision to leave or stay, unsanitary equipment and inappropriate food managing techniques can be a major health hazard. There is no valid excuse for not maintaining your restaurant and keeping it clean and sanitary!
If you remember the Mater Chef Fox – Snooty episode where they essentially had found a stacked and packed establishment with everything covered with years of dust in the dining-room. Yet that was just the start of their particular issues. The fryer and grill was horrible. Oil covered their kitchen and also mold and mildew was growing on the folds up of rubber in the fridge. I told them to close the place down right away as you won’t be serving one more customer until we deep cleaned the whole place.
