Kitchen Cleaning: Are You Covering All the Bases?
In the fast-paced world of restaurants, clean isn’t optional—it’s everything. Clean kitchens keep customers safe, inspectors happy, and operations running smoothly. But real cleanliness is more than a surface-level shine. It’s a system of smart practices and the right equipment working together to make sure nothing (and we mean nothing) slips through the cracks.
At Chemmark of East Texas, we’ve seen it all—and we know what works. So here’s a quick refresher on best practices every commercial kitchen should follow…along with a few ways we can help.
1. Break the Cleaning into Zones
Not all messes are created equal. Food prep areas, service stations, dishwashing zones, and storage areas all have different cleaning needs. Keeping supplies and cleaning schedules organized by zone helps your team stay consistent and thorough. We recommend using color-coded systems to prevent cross-contamination and ensure clarity.
2. Don’t Cut Corners on Dishwashing
Your dish machine is the heartbeat of the kitchen. If it fails, everything backs up. Regular maintenance and proper loading techniques are crucial—but the right detergent, rinse aid, and water quality are just as important.
At Chemmark of East Texas, we:
Lease and service top-performing low-temp dish machines
Provide pot & pan detergents, pre-soaks, and hand soaps
Install commercial water softeners to fight spotting and mineral buildup
Offer 24/7 support, because your rush doesn’t end at 5 p.m.
3. Stick to the Schedule
Cleaning isn’t a “when-we-have-time” task—it needs to be built into the rhythm of your day. Set expectations by assigning specific tasks to specific shifts and training staff to do it right. Break down responsibilities into daily, weekly, and monthly duties for clarity and accountability.
Need a custom cleaning schedule? We can help you build one based on your kitchen setup and traffic.
4. Sanitize the Forgotten Zones
It’s easy to remember to wipe down counters. But what about floor drains, trash bins, refrigerator gaskets, or sink sprayers? Build a checklist that covers all the often-missed places where bacteria like to hide.
Bonus tip: Make sure your 3-compartment sink is cleaned just as often as the dishes it holds. And yes—we sell those too.
5. Partner with Pros
A great cleaning plan starts with the right products and equipment—and a trusted partner who’s just a phone call away.
Whether you're opening your first restaurant or adding your fifth location, we’re here to help you keep it spotless, efficient, and inspection-ready.
Let’s build your cleaning system together: 281-290-6801
