Deep Cleaning – Roti

Purpose

The purpose of this document is to outline deep cleaning responsibilities and standards for the restaurant. Routine deep cleaning is critical to maintaining a sanitary, organized, and safe environment for both employees and guests. These practices also help extend the lifespan of equipment and ensure ongoing compliance with local and national health regulations. By adhering to these standards, franchisees help protect the brand's reputation and promote operational excellence across all locations.

Things You Need

All-Purpose Cleaner
Green Soap Bucket
Red Sanitizer Bucket
Clean Towels
Degreaser
Scrub Brushes
Paper Towels
Step Ladder
Plastic Trash Bags
Dish Soap
Dish Sink
Broom & Dust Pan
Mop & Yellow Mop Bucket
Deck Brush
Organizing & Zoning Standards
Food Safety Standards
Label Maker
Gloves
Vacuum

Walls, Ceilings & Vents

Wipe down walls behind and around all equipment using degreaser and a clean towel.
Dust and clean ceiling vents with a step ladder and vacuum or towel.
Spot clean ceiling tiles as needed.

Equipment & Fixtures

Pull equipment away from the walls. Clean behind and under all equipment thoroughly.
Clean and sanitize all sides of equipment, including under and around knobs, buttons, and handles.
Clean grease traps and filters per grill and fryer cleaning standards.

Storage & Organization

Check expiration dates and discard expired products.
Reorganize shelves according to Zoning Standards and FIFO.
Label all items per Food Safety Standards and ensure nothing is stored on the floor.
Dust and wipe down shelves and storage racks in walk-in and dry storage areas.

Dish Area & Sinks

Scrub down dish machine exterior and wipe out interior.
Clean and sanitize all sink basins including the mop sink.
Wipe down all surrounding walls and counters. Reorganize dish rack storage if needed.

Floors & Drains

Sweep and mop all floors. Use deck brush for built-up grime.
Pull up floor mats, scrub both sides, and hang to dry.
Flush and clean floor drains. Remove debris and sanitize.