Food Service Industry

Serve Safe with complete cleaning programs that improve efficiencies,
with proven efficacy and best cleaning practices.

3 SINK METHOD

Food Service

Wallcharts

Enviro Solutions 3 Sink Wallchart ServeClean 2 Sink Wall Chart

Recommended Cleaning Frequency

Throughout the shift:

  • Brush down grill between grilling
  • Wipe down and sanitize prep areas
  • Cycle through cutting boards & utensils
  • Test and change sanitizer solution and tools when below 100ppm

After Each Shift:

  • Clean fryer & brush grill
  • Wash sanitizing buckets and allow to air dry
  • Retire soiled rags and aprons to laundry
  • Empty steam table and clean
  • Wash down all slicers, cutting boards and utensils
  • Sweep & mop heavily soiled areas of the floor

Daily Cleaning Tasks:

  • Check grease traps & enzymatic treatments
  • Wash and sanitize can opener, mixers, etc
  • Wash hood filters and floor mats in dishwasher cycle
  • Flood wash, scrub and rinse floor, pour bio-enzymatic cleaning solution down drains

Weekly Cleaning Tasks:

  • Descale sinks, dish machine and coffee makers as necessary
  • Clean oven and hood
  • Treat floor drains with 1/2 cup of DRAIN

Monthly Cleaning Tasks:

  • Wash behind all fixtures and equipment as possible
  • Clean freezer
  • Wash down all walls and spot clean ceiling

Food Service Resources

Cost Calculator ServeClean Brochure ServeClean video