Weekly Cleaning Checklist

Weekly deep-clean cadence run by the closing manager and supporting FOH/BOH leads. Covers kitchen line, dining room, restrooms, dry/walk-in storage, bar, and exterior — the areas inspectors and guests notice first when daily cleaning slips.

Use this workflow
1

Kitchen Line Deep Clean

  1. Boil out and degrease the fryers
  2. Deep clean the flat top, char-grill, and salamander
  3. Break down and sanitize the hood filters
  4. Sanitize prep tables, cutting boards, and low-boy gaskets
  5. Verify three-bay sanitizer concentration
  6. Inspect oven cavities, racks, and door seals
2

Walk-In and Dry Storage

  1. Empty, wipe, and re-FIFO the walk-in cooler
  2. Log walk-in and freezer temperatures
  3. Sweep and mop dry-storage floor and corners
  4. Pull and discard expired or use-by dated stock
  5. Confirm pest-control bait stations and log
3

Dining Room Refresh

  1. Vacuum carpets and detail-mop hard floors
  2. Wipe tables, chair legs, booth seams, and high chairs
  3. Polish service stations, POS terminals, and host stand
  4. Dust light fixtures, sconces, and decorative shelves
4

Bar Sanitation

  1. Run beer-line cleaner through every draft tap
  2. Disassemble and soak soda-gun nozzles and holsters
  3. Wipe speed rails, ice well, and under-bar mats
  4. Restock glassware, garnish, and bar par
  5. Confirm liquor license is posted and current
    Collects list
5

Restroom Reset

  1. Scrub and disinfect toilets, urinals, and sinks
  2. Mop floors with quat-based disinfectant
  3. Restock soap, towels, and toilet paper
  4. Verify handwashing signage is posted at every sink
6

Exterior and Entrance

  1. Sweep and pressure-wash the entryway
  2. Clean storefront windows, doors, and menu cases
  3. Empty outdoor bins and degrease the dumpster pad
  4. Inspect patio furniture, umbrellas, and signage
7

Manager Sign-Off

  1. Walk every section against this week's checklist
    Collects list Collects paragraph Collects file Collects signature