Log in
START FOR FREE
GO BACK
  • Uncategorized

Restaurant – Facility and Equipment SOPs

There are a few key elements that every change management plan should have in order to increase the likelihood of success. These elements include having a clear and achievable goal, a detailed plan of action, designated roles and responsibilities, and effective communication. Additionally, it is important to have buy-in from senior leadership and key stakeholders, as well as a way to track progress and measure success.
A man demonstrating his knowledge of procedures by holding a cogwheel.

Table of Contents

Back to overview

Table of Contents

Laundry and linen use

  1. All soiled linen must be placed in the hamper in the dish room
  2. Soiled aprons and towels must be placed in the designated bin in the dish room
  3. All linen must be sorted by color before being placed in the washing machine
  4. Linen should be washed in hot water and bleached as needed
  5. Linen should be air dried or placed in the dryer on the low setting

Dining area sanitation

The interior of a restaurant with green and yellow seating showcasing knowledge of procedures.
  1. Before each shift, sweep and mop the floor in the dining area. 
  2. Wipe down all tables, chairs, and highchairs. 
  3. Empty all garbage cans and replace garbage bags. 
  4. Wipe down all condiment containers. 
  5. Wipe down salt and pepper shakers. 
  6. Wipe down menus. 
  7. Check and refill all drink stations.
  8. Clean and sanitize all baby changing stations.

Thermometer calibration

  1. Place the thermometer in a cup of ice water
  2. Wait for the thermometer to reach 32 degrees Fahrenheit
  3. Compare the reading on the thermometer to the standard 32 degree mark
  4. Make any necessary adjustments to the thermometer

Ice machine cleaning:

A stainless steel ice machine.
  1. Turn off the ice machine
  2. Drain the ice and water from the machine
  3. Remove the ice bin and clean it with a sanitizing solution
  4. Wipe down the inside of the machine with a sanitizing solution
  5. Replace the ice bin and fill the machine with fresh water
  6. Turn the machine back on and allow it to cycle through

Pest control:

  1. -Inspect the premises for any signs of pests

    -Follow the pest control company’s instructions for keeping the premises pest free:

     

    1. Maintain a clean and organized restaurant.
    2. Inspect food preparation areas and storage areas regularly for signs of pests.
    3. Seal any cracks or crevices in the restaurant where pests could enter.
    4. Use only pest-proof containers for storing food.
    5. Keep food storage areas clean and free of debris.
    6. Remove garbage from the restaurant regularly.
    7. Use traps or baits to control pests in the restaurant.
    8. Hire a professional pest control company to treat the restaurant for pests if necessary.

    -If pests are found, contact a professional pest control company

Dishwashing

A commercial kitchen that follows strict procedures and processes in maintaining stainless steel appliances.
  1. General:
    1. Wash all dishes in the dishwasher
    2. Wash pots and pans by hand
    3. Wipe down the inside of the dishwasher with a sanitizing solution
    4. Wipe down all countertops and surfaces with a sanitizing solution

  2. Manually:
    1. Gather all dirty dishes and place them in the sink.
    2. Turn on the hot water and let the water run over the dishes for a minute or two to loosen any food particles.
    3. Add dish soap to the water and begin washing the dishes, starting with the dirtiest ones first.
    4. Rinse the dishes with hot water and place them in the dish rack to air dry.

       

  3. Dishwasher:

    1. Check the dishwashing machine to ensure that it is properly turned on and filled with the correct amount of water and dishwashing detergent.

    2. Place dirty dishes into the dishwashing machine.

    3. Close the dishwashing machine door and select the appropriate cycle.

    4. Allow the dishwashing machine to run its cycle.

    5. When the cycle is finished, open the dishwashing machine door and remove the clean dishes.
    6. Place the clean dishes in the appropriate storage area.

Start documenting your policies, processes & procedures

SHARE:

Facebook
Twitter
LinkedIn