Commercial Kitchen Walls And Floors Should Be Cleaned

Commercial kitchen walls and floors, often overlooked amidst the flurry of culinary activity, are critical areas that demand consistent and thorough cleaning to maintain hygiene, safety, and regulatory compliance. Neglecting these surfaces can lead to a host of problems, from harboring harmful bacteria to creating hazardous conditions for kitchen staff.

The Imperative of Clean Walls and Floors in Commercial Kitchens

A commercial kitchen is a breeding ground for bacteria, grease, food particles, and spills. Walls and floors, constantly exposed to these contaminants, become reservoirs if not properly cleaned. Regular and effective cleaning is not just about aesthetics; it's about safeguarding public health, preventing accidents, and ensuring a safe and productive working environment.

Health and Hygiene

• Preventing Foodborne Illness: Dirty walls and floors harbor bacteria like Salmonella, E. coli, and Listeria, which can contaminate food and cause foodborne illnesses. Consistent cleaning eliminates these pathogens, ensuring the food prepared is safe for consumption.
• Controlling Pests: Food debris and grease attract pests like rodents, cockroaches, and flies. These pests spread diseases and contaminate food preparation areas. Clean walls and floors minimize their food sources and breeding grounds, keeping pest infestations at bay.
• Maintaining Air Quality: Accumulated grease and grime on walls and floors can emit unpleasant odors and release harmful airborne particles, affecting air quality. Regular cleaning eliminates these sources, creating a healthier environment for kitchen staff and customers.

Safety and Accident Prevention

• Reducing Slip and Fall Hazards: Grease and spills on floors create slippery surfaces, increasing the risk of slips, trips, and falls. Clean floors provide better traction, reducing the likelihood of accidents and injuries.
• Preventing Fires: Grease buildup on walls, especially near cooking equipment, is a fire hazard. Regular cleaning removes this flammable material, reducing the risk of kitchen fires.
• Improving Visibility: Clean walls and floors reflect light better, improving visibility in the kitchen. This enhances safety by making it easier to spot potential hazards and navigate the workspace.

Regulatory Compliance and Reputation

• Meeting Health Code Standards: Health inspectors scrutinize kitchen cleanliness, including walls and floors, during routine inspections. Maintaining clean surfaces ensures compliance with health code regulations and avoids fines or closures.
• Protecting Brand Reputation: A clean and well-maintained kitchen reflects positively on a restaurant's image and reputation. Customers are more likely to trust a restaurant that demonstrates a commitment to hygiene and cleanliness.
• Boosting Employee Morale: A clean and safe working environment improves employee morale and productivity. Staff members are more likely to take pride in their work and be more efficient in a well-maintained kitchen.

Step-by-Step Guide to Cleaning Commercial Kitchen Walls

Cleaning commercial kitchen walls requires a systematic approach to ensure thoroughness and effectiveness. Here's a detailed guide:

1. Preparation

• Gather Supplies: Assemble all necessary cleaning supplies, including:
  • Commercial-grade degreaser
  • All-purpose cleaner
  • Clean water
  • Buckets
  • Sponges
  • Scrub brushes (soft and stiff-bristled)
  • Microfiber cloths
  • Spray bottles
  • Ladder or step stool (if needed)
  • Personal protective equipment (PPE) such as gloves and eye protection
• Protect Equipment and Surfaces: Cover or move any sensitive equipment or surfaces that could be damaged by cleaning solutions. Use plastic sheeting or tarps to protect appliances, counters, and food preparation areas.
• Ventilate the Area: Ensure adequate ventilation by opening windows and doors or turning on exhaust fans. This helps dissipate fumes from cleaning solutions and promotes faster drying.

2. Pre-Cleaning

• Remove Loose Debris: Use a broom or vacuum to remove loose dirt, dust, and food particles from the walls. Pay attention to corners, edges, and crevices where debris tends to accumulate.
• Scrape Off Heavy Buildup: Use a scraper or putty knife to remove stubborn grease or food buildup. Be careful not to damage the wall surface while scraping.

3. Washing the Walls

• Apply Degreaser: Dilute the commercial-grade degreaser according to the manufacturer's instructions and apply it to the walls using a spray bottle or sponge. Focus on areas with heavy grease buildup, such as near cooking equipment.
• Let Degreaser Dwell: Allow the degreaser to dwell on the walls for the recommended time (usually 5-10 minutes). This allows the solution to penetrate and loosen the grease and grime.
• Scrub the Walls: Using a sponge or scrub brush, thoroughly scrub the walls to remove grease and grime. Use a soft-bristled brush for delicate surfaces and a stiff-bristled brush for tougher stains.
• Rinse with Clean Water: Rinse the walls thoroughly with clean water to remove all traces of the degreaser. Use a clean sponge or microfiber cloth to wipe down the walls and ensure no residue remains.

4. Sanitizing (Optional)

• Apply Sanitizing Solution: If desired, apply a food-safe sanitizing solution to the walls to kill any remaining bacteria. Follow the manufacturer's instructions for dilution and application.
• Let Sanitize Dwell: Allow the sanitizing solution to dwell on the walls for the recommended time (usually 1-2 minutes).
• Air Dry: Allow the walls to air dry completely. Do not rinse the sanitizing solution unless specified by the manufacturer.

5. Drying and Inspection

• Dry the Walls: Use clean microfiber cloths to dry the walls thoroughly. Pay attention to corners, edges, and crevices where moisture tends to linger.
• Inspect for Remaining Stains: Inspect the walls for any remaining stains or grease buildup. If necessary, repeat the washing process on those areas.

Detailed Guide to Cleaning Commercial Kitchen Floors

Cleaning commercial kitchen floors is equally important as cleaning the walls. Here’s how to do it effectively:

1. Preparation

• Gather Supplies: Assemble all the necessary cleaning supplies, including:
  • Commercial-grade floor cleaner
  • Degreaser (for greasy floors)
  • Clean water
  • Buckets
  • Mops (flat and string mops)
  • Floor scrubbers (optional)
  • Wet floor signs
  • Personal protective equipment (PPE) such as gloves and slip-resistant shoes
• Clear the Area: Remove any movable equipment, mats, or obstacles from the floor. Sweep up any loose debris, food particles, or trash.
• Ventilate the Area: Ensure good ventilation by opening windows and doors or turning on exhaust fans.

2. Pre-Cleaning

• Sweep or Vacuum: Sweep or vacuum the floor to remove loose dirt, dust, and debris. Pay attention to corners, edges, and under equipment.
• Scrape Off Heavy Buildup: Use a scraper or putty knife to remove any hardened food particles, grease, or spills from the floor. Be careful not to damage the floor surface.

3. Washing the Floor

• Apply Cleaning Solution: Dilute the commercial-grade floor cleaner according to the manufacturer's instructions. For greasy floors, apply a degreaser and let it dwell for the recommended time before proceeding with the floor cleaner.
• Mop the Floor: Dip a clean mop into the cleaning solution and wring out excess liquid. Mop the floor in overlapping strokes, ensuring all areas are covered.
• Scrub Stubborn Areas: For stubborn stains or grease buildup, use a floor scrubber or scrub brush to agitate the surface. Apply extra pressure and scrub in a circular motion.
• Rinse with Clean Water: Rinse the floor thoroughly with clean water to remove all traces of the cleaning solution. Use a clean mop or a wet vacuum to remove the rinse water.

4. Sanitizing (Optional)

• Apply Sanitizing Solution: If desired, apply a food-safe sanitizing solution to the floor to kill any remaining bacteria. Follow the manufacturer's instructions for dilution and application.
• Let Sanitize Dwell: Allow the sanitizing solution to dwell on the floor for the recommended time (usually 1-2 minutes).
• Air Dry: Allow the floor to air dry completely. Do not rinse the sanitizing solution unless specified by the manufacturer.

5. Drying and Inspection

• Dry the Floor: Use a clean, dry mop or a wet vacuum to remove any remaining moisture from the floor. Ensure the floor is completely dry to prevent slips and falls.
• Inspect for Remaining Stains: Inspect the floor for any remaining stains or grease buildup. If necessary, repeat the washing process on those areas.
• Replace Equipment: Once the floor is completely dry, replace any equipment, mats, or obstacles that were removed during the cleaning process.
• Post Wet Floor Signs: Place wet floor signs in the cleaned area to warn staff and customers of the potential slip hazard until the floor is completely dry.

Frequency and Scheduling

Establishing a cleaning schedule is vital for maintaining hygiene in a commercial kitchen. The frequency depends on factors such as kitchen size, volume of food preparation, and type of cuisine. Here's a general guideline:

• Daily:
  • Spot clean walls and floors to remove spills and splatters immediately.
  • Sweep or vacuum floors at the end of each shift.
  • Mop floors in high-traffic areas.
• Weekly:
  • Thoroughly wash walls, focusing on areas near cooking equipment.
  • Deep clean floors, including scrubbing and degreasing.
• Monthly:
  • Inspect and clean hard-to-reach areas such as behind equipment and under counters.
  • Apply a sealant to floors if necessary to protect against stains and damage.
• Quarterly:
  • Professional deep cleaning of the entire kitchen, including walls and floors, to remove accumulated grease and grime.

Best Practices and Tips

To ensure effective and efficient cleaning, consider these best practices:

• Use the Right Cleaning Products: Select commercial-grade cleaning products specifically designed for kitchen use. Choose products that are effective at removing grease, grime, and food stains while being safe for use around food.
• Follow Manufacturer's Instructions: Always follow the manufacturer's instructions for dilution, application, and dwell time of cleaning products. Using too much or too little product can reduce its effectiveness and potentially damage surfaces.
• Train Staff Properly: Provide thorough training to kitchen staff on proper cleaning techniques, safety procedures, and the importance of maintaining hygiene.
• Use Color-Coded Cleaning Supplies: Assign different colored cloths, sponges, and mops to different areas of the kitchen to prevent cross-contamination.
• Maintain Equipment: Regularly clean and maintain cleaning equipment such as mops, scrubbers, and vacuums to ensure they are in good working condition and free from contaminants.
• Document Cleaning Activities: Keep a log of cleaning activities, including the date, time, areas cleaned, and cleaning products used. This helps track cleaning frequency and ensures accountability.
• Address Problems Promptly: Address any cleaning issues or maintenance needs promptly to prevent them from escalating into larger problems.
• Consider Professional Cleaning Services: For deep cleaning or specialized cleaning tasks, consider hiring professional cleaning services that specialize in commercial kitchens.

Overcoming Common Challenges

Cleaning commercial kitchen walls and floors can present unique challenges. Here’s how to tackle them:

• Stubborn Grease Buildup: Use a powerful degreaser and allow it to dwell for an extended period. Scrub the area vigorously with a stiff-bristled brush or use a steam cleaner to loosen the grease.
• Hard-to-Reach Areas: Use extension poles, angled brushes, and spray bottles to reach high or tight spaces. Consider disassembling equipment to clean behind and underneath.
• Damaged Surfaces: Repair any cracks, chips, or damage to walls and floors to prevent the accumulation of dirt and bacteria. Use appropriate patching compounds and sealants.
• Time Constraints: Schedule cleaning tasks during off-peak hours or allocate dedicated time for cleaning each day. Break down large cleaning tasks into smaller, more manageable tasks.
• Staff Resistance: Emphasize the importance of cleaning for health, safety, and regulatory compliance. Provide incentives and recognition for staff who consistently maintain cleanliness.

Advanced Cleaning Techniques

For kitchens requiring a higher level of cleanliness, consider these advanced techniques:

• Steam Cleaning: Steam cleaning uses high-temperature steam to loosen and remove dirt, grease, and bacteria from walls and floors without the use of harsh chemicals.
• Pressure Washing: Pressure washing uses high-pressure water to blast away stubborn grime and buildup from walls and floors. Be cautious when using pressure washers to avoid damaging surfaces.
• Enzyme Cleaners: Enzyme cleaners use enzymes to break down organic matter such as grease and food stains. These cleaners are effective, environmentally friendly, and safe for use around food.
• Antimicrobial Coatings: Apply antimicrobial coatings to walls and floors to inhibit the growth of bacteria, mold, and mildew. These coatings provide long-lasting protection and reduce the need for frequent cleaning.

The Science Behind Cleanliness

Understanding the scientific principles behind cleaning helps emphasize its importance.

• Microbial Growth: Bacteria and other microorganisms thrive in warm, moist environments with a readily available food source. Commercial kitchens provide ideal conditions for microbial growth.
• The Cleaning Process: Cleaning removes dirt, grease, and organic matter that serve as food for microorganisms. Sanitizing kills any remaining microorganisms on the surface.
• Chemical Reactions: Cleaning products work through various chemical reactions to break down and remove dirt and grease. Surfactants reduce surface tension, allowing the cleaning solution to penetrate and lift away contaminants.
• The Impact of Temperature: Hot water is more effective at dissolving grease and dirt than cold water. Steam cleaning uses high-temperature steam to kill bacteria and loosen stubborn grime.

Commercial Kitchen Cleaning Checklist

A comprehensive checklist ensures no area is overlooked.

• Daily Checklist:
  • Spot clean walls and floors
  • Sweep floors
  • Mop high-traffic areas
  • Empty trash cans
  • Clean spills immediately
• Weekly Checklist:
  • Wash walls
  • Deep clean floors
  • Clean drains
  • Clean grease traps
  • Sanitize food preparation surfaces
• Monthly Checklist:
  • Clean behind equipment
  • Clean under counters
  • Inspect and clean ventilation hoods
  • Clean storage areas
  • Check and restock cleaning supplies
• Quarterly Checklist:
  • Professional deep cleaning
  • Inspect and repair surfaces
  • Calibrate equipment
  • Review cleaning protocols

Conclusion

Maintaining clean walls and floors in a commercial kitchen is essential for health, safety, and regulatory compliance. Regular and thorough cleaning prevents foodborne illnesses, reduces accidents, protects brand reputation, and boosts employee morale. By following the detailed guides and best practices outlined in this article, commercial kitchens can achieve and maintain the highest standards of cleanliness and hygiene.