Has your school or church experienced water damage? Are you now ready to reopen and get on with business as usual? If so, there are steps to take to make sure that the commercial kitchen is good to go and ready to use. Here are some tips to be 100% certain the kitchen is clean and sanitized before you reopen and start cooking!
Who is Responsible for Cleaning?
The kitchen manager is responsible for making sure that the food and kitchen are safe and sterilized. This includes any food and equipment used during the clean up process. A complete inspection of the facility should be carried out by the kitchen manager, but also by a local or state authority.
How to Clean Your Commercial Kitchen
Cleaning up after a flood is not the same as the day to day cleaning in a kitchen. Standing water and flood water call for heavy sterilization.
Cleaning the Facilities
- All interior surfaces must be washed with a hot detergent solution. This means floors, walls, and ceilings. Once the detergent is utilized, use clear water to remove any residues and then treat with a sanitizing solution as well.
- Bring in a professional to check for mold. With any standing water, mold is possible. Mold must be treated immediately to prevent spreading. A professional mold remediation team can assist with cleaning and disinfecting the contaminated area. They will also ensure that mold has not reached any other areas of the building.
- All exhaust systems and hoods must be cleaned and all debris removed.
- Replace air filters, and if needed, work with a professional to sanitize and clean these items.
Sanitize Equipment and Utensils
- Any metal pans, ceramic dishes, and utensils should be washed in hot soapy water. Rinse thoroughly, and then sanitize by boiling in clean water. You can also use a solution of 1 tablespoon of chlorine bleach per gallon of water, and soak the items for 15 minutes, rinsing once the soak is complete.
- All counter-tops must be washed with hot soapy water. Once rinsed, sanitized with the bleach mixture mentioned above and allow the surface to air dry.
- Any single use items affected by the flood water must be disposed of. Items stored in cardboard boxes such as disposable plates or cups (even if they are stored in plastic bags within the box) must also be disposed of since the box is not waterproof.
- All equipment and utensils must be washed, rinsed, and sanitized.
- Use a dishwasher or 3 compartment sink
- Use a food service sanitizer like chlorine, iodine, or quaternary ammonium) and follow the instructions on the packaging for food sanitation.
- Test strips should be used to check the sanitizer concentration and adjusted as needed.
- If equipment has tubular legs, you must check to make sure that water has not seeped inside. The inside of the legs must be cleaned and sanitized if it has.
Have you discover that your commercial building has been hit by water damage or flooding? Alpha Omega Disaster Restoration is available and on site for emergency service 24/7. Call us today for more information!