Posted on: 22 May 2020
COVID-19 has been making headlines for months and has resulted in many 'mom and pop' restaurants shutting down across the nation. If your diner is one of the establishments that was recently affected but you haven't closed it down, you may be concentrating your efforts on deep-cleaning the premises prior to reopening. A clean setting will reassure your future guests and will minimize the risk of COVID-19 spreading between guests.
Dispose Of And Replace Some Items
Part of the deep cleaning project should include the disposal of dinnerware items that were previously used and the purchase of new ones. During the reopening phase, you may not be ready to serve meals on standard plates or serve beverages in reusable glassware, but it will still benefit you to have some new items on hand to use for serving purposes once the COVID-19 pandemic is over.
For the time being, your guests can be served via disposable plates, utensils, and cups. After you have made the upgrade to your dinnerware, focus on deep-cleaning the kitchen or the dining area. It can be a rather large product to disinfect each inch of the diner and you may want to request the aid of some of your employees during the cleaning process. Focus on one room in entirety before tackling another part of the diner.
Disinfect, Vacuum, And Dust Surfaces
All non-porous surfaces should be sprayed with a disinfectant. For flooring or walls, a mop or a large sponge can be used to administer the cleaning agent. Since the counters and tables in the kitchen will be used for food preparations, any chemical agents should be rinsed with potable water that has been boiled.
Unexpired bleach is a product that can be used to disinfect surfaces and kill germs on contact if you would like to use a product that is stronger than a basic disinfectant. Surfaces that have been treated with bleach and that will be used for food preparations should be rinsed with boiled water in the same manner that you would rinse surfaces that come into contact with a basic disinfectant.
Dispose of open ingredients and clean out the interior of the refrigerator and freezer unit. Take inventory of any products that have not expired, including items that are in the freezer or pantry, and create a list of ingredients that you will need to reorder before opening the diner to the public.
Vacuum and dust the dining area and disinfect each table and chair. Replace salt and pepper shakers, ketchup and mustard bottles, and sugar dispensers with single-serve envelopes or packets that are filled with the condiments. Before opening day, create a post that can be shared with your existing or future customers. The information that you provide should pertain to your efforts to minimize the risk of infection, including each aspect of the deep cleaning that was performed.
To learn more, contact a company that offers COVID-19 deep cleaning services.Share