Episode 18 - Keeping It Clean: Facility Maintenance & Sanitation
Episode 18 - Keeping It Clean: Facility Maintenance & Sanitation
Hey Store Manager! Mike here on "Smoke Break." Today we're talking about keeping your store clean and sanitary - not just looking good, but actually safe for food service. Trust me, there's a big difference between clean and sanitized.
Think about your store through a health inspector's eyes. Every surface, every piece of equipment, every corner matters. Today, we'll make sure you know exactly how to keep everything up to standard.
Let's start with your food prep areas. They need three steps: cleaning, rinsing, and sanitizing. Just wiping with a wet cloth isn't enough. Use proper cleaners, rinse thoroughly, then sanitize with the right solution at the right strength. Keep test strips handy to check sanitizer concentration.
Your equipment needs daily attention. Those hot dog rollers? Clean them thoroughly every day. Coffee machines? Deep clean them, including all removable parts. Soda fountains and ice cream machines? They need regular cleaning and sanitizing too. Build a cleaning schedule and stick to it.
Here's something often overlooked - your cleaning tools. Those mops, buckets, and cleaning cloths? They can spread contamination if they're not properly maintained. Store them correctly. Keep cleaning supplies separate from food areas. Replace them when they're worn out.
Floor drains are crucial. They need regular cleaning and sanitizing to prevent odors and pest problems. Use the right brushes and cleaners. Pay special attention to areas around drink stations and ice machines where moisture builds up.
Your waste management areas need attention too. Keep dumpster areas clean and sealed. Don't let garbage pile up inside the store. Clean bins regularly and make sure they have tight-fitting lids.
Question: Why is it important to follow the three-step process of cleaning, rinsing, and sanitizing rather than just using a sanitizer solution alone?
Think about it. The answer? Sanitizers can't work effectively through dirt and grime. Cleaning removes visible soil, rinsing removes cleaning chemicals, and only then can sanitizers effectively kill harmful bacteria.
Your action item for this week: Create a master cleaning schedule for your store. Include daily, weekly, and monthly tasks. Specify which cleaning products to use where. Start training your team on it immediately.
Before you go, hit that subscribe button for more "Smoke Break" episodes. Share these tips with other managers - clean stores are successful stores.
For more resources on running a clean and compliant store, visit cstorethrive.com.
That's all for today, Store Manager. Next time, we'll cover food safety documentation and record keeping. Until then, keep it clean, keep it sanitary, and keep your customers safe!
