Commercial Kitchen Cleaning Schedule Template template

2. How the schedule works

• Daily tasks are completed on the shift indicated and initialed on the daily sheet; the closing manager verifies before lock-up.
• Weekly and monthly tasks are assigned by name on the weekly plan at [location/system] — a task without a name attached is a task that waits for "someone".
• Every food-contact surface task means clean then sanitize: wash with detergent, rinse, apply sanitizer at the concentration on the manufacturer's label, and air dry.
• Any equipment that cannot be cleaned on schedule (broken, in use, inaccessible) is flagged to [name/role] the same day — not silently skipped.

3. Daily cleaning tasks

1. 1Clean and sanitize all prep surfaces and cutting boards between tasks and at close; run cutting boards through the dish machine at close.
2. 2Break down, clean, and sanitize slicers, mixers, and the can opener after use and at close — including blades and guards.
3. 3Empty, wash, and sanitize sanitizer buckets and replace cloths [per shift]; test concentration with test strips each time buckets are mixed.
4. 4Clean the cook line at close: flat top scraped, range surfaces degreased, fryer area wiped down, spills behind and between equipment cleared.
5. 5Wash, rinse, and sanitize all smallwares and utensils through the dish machine or three-compartment sink; check dish machine temperature or sanitizer per its data plate.
6. 6Clean hand sinks and restock soap and paper towels at every station.
7. 7Empty trash as needed and at close; wash your hands after handling trash and before returning to food tasks.
8. 8Sweep and mop all kitchen floors at close, including under movable equipment; put wet-floor signs out while drying.
9. 9Wipe walk-in and reach-in door handles and gaskets; spot-clean spills in coolers immediately.

4. Weekly cleaning tasks

1. 1Empty each walk-in and reach-in on rotation: clean and sanitize shelving, walls, and floors; check and clean fan guards; verify unit temperature after restocking.
2. 2Clean ovens, salamanders, and microwaves inside and out with the listed product for each.
3. 3Boil out or filter-clean fryers per the manufacturer's procedure and clean the fryer cabinets behind and beneath.
4. 4Delime the dish machine and spray arms, and clean the three-compartment sink drain baskets and backsplash.
5. 5Move the line equipment that rolls and clean the floors and walls behind it.
6. 6Wash floor drains with the designated brush and flush with [product] — never use that brush for anything else.
7. 7Clean shelving in dry storage and check for pests, damaged packaging, and anything stored on the floor.

5. Monthly cleaning tasks

1. 1Clean or exchange hood filters and wipe accessible hood surfaces; confirm the professional hood and duct cleaning is on contract at [frequency per your fire code and usage] and log the last service date.
2. 2Pull refrigeration units forward where safe and clean condenser coils per the manufacturer's instructions [or log the service visit].
3. 3Deep-clean walls, ceilings, and light fixtures in the kitchen and dish area; replace any missing light shields.
4. 4Empty and scrub ice machine bins and clean per the manufacturer's schedule; log the service.
5. 5Wash trash and recycling containers and the dumpster area; confirm the dumpster lids close and the area drains.
6. 6Audit the chemical station: stock levels, labels on every secondary bottle, safety data sheets current and accessible, nothing stored above or beside food.

6. Chemical safety

• Use only the products listed on this schedule, at label concentrations — stronger is not cleaner, and unlisted products have no safety data sheet on file.
• Label every secondary container (spray bottles, buckets) with the product name — an unlabeled bottle gets emptied, not guessed at — and never mix chemicals, especially chlorine products with anything else.
• Wear the PPE listed for each product ([gloves, eye protection]) and know where the eyewash [station/bottle] is.
• Store all chemicals in the designated area, below and away from food, equipment, and single-use items.

7. Records and review

Initialed daily sheets and signed weekly and monthly plans are filed at [system/location] for [period]. They are the first thing to show an inspector who asks how cleaning is managed — and the first place to look when something is repeatedly missed.

This schedule is reviewed [frequency, e.g. quarterly], after any inspection finding or pest sighting, and whenever equipment or menu changes add new cleaning tasks. Owner: [name/role]. Next review due: [date].