How does ur kitchen clean floor at end of night?

I worked in sweep and mop places (which really doesn't seem all that effective).  Once a week (in theory), we were to dump the buckets of soapy water all over, scrub it with brooms and blast it down the drain with a pressure hose.  I would have liked to seen it done daily but, you know, payroll.

Sweep first!!!!!

 

Mop with hot water and Mr Clean or similiar.

 

For really filthy areas, sploosh hot water over area, soak in for a few minutes then mop as normal.

 

A properly "just mopped" floor should take less than 5 mins for a 10 foot section to dry.

 

Rinse mop out several times and wring out as much water as possible before hanging up mop to dry.

 

Hose out mop bucket and squeezer  before putting away.

 

Sounds simple and stupid doesn't it?  The amount of  places I've been to where you could smell the mop a mile away, and the bucket was full of greasy black cold water is mind boggling.....  

• First, clean the rest of the kitchen, EVERYTHING else
• Pads, mats, duckboards, etc., up and out to the "wash area".
• Sweep the floor at least once
• Soak/scrape obvious problem areas
• Mop with HOT, soapy (preferably floor cleaner detergent) water, scrubbing where necessary, change water in mop bucket as necessary
• Rinse with clean, HOT, water, changing mop bucket probably twice as often as with soapy water.
• Rinse again with chlorine/Quat sanitizer USING sanitizer mop, NOT the cleaning mop!
• Turn off the lights, set the alarm, lock the door and go home!

 

This is what we do

 

-clean all surfaces including grills

-sweep

-with some floor soap and a broom scrubber, do a deck scrub

-mop

-sweep using a large broom to get rid of the bits brought up by the deck scrub

-do a final mop using quats in the bucket with a clean mop head, not the one we just used

In the galley after all of the ovens, machines, tables etc...were cleaned and inspected, the steam jacketed kettles would be filled and the water heated. The chief cook after pouring GP soap on the deck would pull 4 of the 8 drain plugs and thus dump a couple hundred gallons of hot water on the deck which quickly turned into a big soapy mess. The cooks on watch would scrub the whole floor with scrub brushes and then push the soapy water into the drain pit under the kettles. Then the other 4 kettle plugs would be pulled and a couple hundred gallons of rinse water would once again flood the deck. The cooks would squeegee the water into the pit once more and then finish mop the deck before falling into formation to be secured for the day.

Sweep first! Sweep well. When we used to dump hot soapy water everywhere we would use deck brushes to scrub the entire floor then squeegee excess water into the drains and finally we would wet vac the floor. It worked out well.

We've got a night porter a my restaurant, and along with front of house, we washes the mats and floors in the kitchen. Sooo nice

it does not matter how slow or busy we are with san diego catering.  Our procedure is always the same.  At the end of every night we take out the mats and clean broom them of debre,

then we sweep the floor, especially paying attention to corners and hidden areas under table..etc..etc.  Then we use HOT water with soap and a little bit of bleach and mop every square inch.

The mop MUST be re-soaked and drenched after every 10 square feet to allow the mop to be fresh and clean for the next 10 square feet.  Once a month we add a  thick floor brush and brush everything clean.  I am a clean freak when it comes to the floor and walls.

 

Reza

San Diego Catering

Edited by rezacatering - 11/29/10 at 6:08pm

Live Steam

clean the kitchen top to bottom

sweep

pour soapy water down the line

deck brush

spray down with hose

squeegee

every night it is also one of the cleanest kitchens i've worked in

A good kitchen will have floor drains, which allows you to flood the floor and squeegee it down the tube.  But many N.American kitchens don't.

normally use hot soapy water and a mop and bucket.

 

 

but, the last restaurant i worked at sprayed this kind of biological chemical on to the floor, left it for 5-10 mins, then went over it with a cold mop bucket and water as if to dry-mop the floor. I looked at the head chef funny when he asked me what was i doing putting hot water in the mop bucket for....

I once worked for "Chee-Chee's" for about three weeks in a managment trainee program.  The floor was red square tile and had about a half-inch layer of greasy slime coating on it.  I could barely hold myself upright trying to ambulate on that gelatinous mess.  How the staff and cooks worked back there without breaking bones and busting skulls I have no idea.  My first closing shift I was careful to watch the floor cleaning process which consisted of...nothing.  They did nothing to the floor but sweep (and that was half-assed).  When I asked the GM why they didn't clean the floor at night he simply said, "I leave that to the kitchen keys.  I don't micromanage."  My response of "You apparently don't try to walk back there, either." earned me a fierce glare but didn't prompt any changes.  I quit the next day.  Who works like that??

Edited by ChefBazookas - 11/4/10 at 8:07am

sweep well.  very well.

deck scrub with degreaser.

mop with hot water/floor cleaner.

 

Some schools of thought say NOT to sweep first.  The logic is that sweeping pushes dust particles into the air which land all over the kitchen.  So first hot soapy water is put all over the floor, then its scrubbed and squeegeed to the drains. 

Typical European kitchens have floor drains, typical N. American ones do not--save for grilles under steam kettles/tilt skillets.  If the floor does not have drains, I would suggest NOT to pour water all over it, or else you're just giving the dirt a bath.... 

 

I was unaware that most N. American kitchens lack drains. That's incredibly senseless.

 

Best method I've seen is a sweep, hose, soap & scrub, hose, squeegee, dry-mop method. Makes the floors sparkle. I have no idea how one can remove (nearly) all debris without hosing the floor down. Not everything in a kitchen can be pulled out every night.
 

How to remove debris without hosing down the floor?

I run a chocolate and pastry place, lots of sticky residue on the floor, and no, I don't have floor drains.

 

Ya go to a hardware store and get a stiff brush mounted on a broom stick.  Dribble water all over the mess with the brush, wait a few minutes, then scrub, then mop.

Really? No "hand wash" sink or any other "sink" in your kitchen???

 

I though ALL sinks in kitchens were required to drain into a "floor sink" (fancy name for a floor drain!).
 

No....

My hand sink and my pot sink and my pre rinse sink empty into my grease trap--as required by law, my d/washer by passes the grease trap and goes directly to the sanitary lines.

 

If I did have floor drains, --that is, a grille w/ a basin underneath on the floor surface-- by municipal plumbing code, it would have to go to my grease trap, even condensate from my a/c and coolers have to go to my grease trap.  Don't ask me why, that's what the code wants.

Interesting, to say the least, the "code" does not require an "air gap" (6" required in California) in the sanitary sewer connection, i.e. a sink/grease trap drain MUST end 6" above a "floor sink" that is directly connected to the sanitary sewer?

I'm thinking mostly of the crap that gets under shelving, immovable equipment, &c.

For stuff like speed racks, walk-in shelving, and anything portable, it does make sense to rent a pressure washer, truck the stuff outside, and let 'er rip.  For immovable stuff, you got to do it the "old fashioned way" with a brush-on-a-stick to clean the crud off, and a good shot of sanizer afterwards.

 

Pete, no, no air gaps.  Don't know why, other than the chance of a sewer back up.  Code here demands back-up prevention devices on ice machine drains  and dishwashers, but not on sinks.  I never argue with those city plumbing boys, give them what they want, and sign off on my occupancy permit please.  Weirdest thing I ever encountered was a demand to have a 2 hr rated fire wall  and doors around my walk in cooler and freezer in Singapore.  I did it, went over budget to to do so, but I did it for them.  Still to this day I can't figure out  why they wanted it though......   

This is what we do while cleaning kitchen.

 

We first clean the kitchen top to bottom