​We are today covering an area that some new restaurant owners are wondering about, and trying to learn new techniques. Or you just might be an old restaurant owner who enjoys learning new methods This article will go over grill cleaning techniques and how to properly deep clean them for health inspections, and stay in the blue area, and not the red area with Health Inspectors.
 
36" gas countertop radiant Charbroiler!

​The item of focus today is The  36" gas countertop radiant Charbroiler. Lets go over some of the features first, then outline the cleaning of this unit, then go over some common health inspection violations associated with this type of grill and how to deal with it. This is a life saver for new restaurant owners, and a chance to learn before it cost you.


This units features are amazing. It houses 3 independently operated             burners. Its perfect for multitasking your cooking duties and maximizing your cooking orders. It’s a very sturdy unit that is built to last and pass the rigors of cooking in a commercial kitchen. With its convenient size it is a perfect unit for fitting in tight spaces and maximizing the amount of equipment you can store in your restaurant. Upon arrival, the unit  is manufactured to be able to connect to a gas connection. It also is equipped with a propane connector, if that is the route a restaurant owner chooses to take.
 
To prevent over running of grease and oils, the unit carries a pretty nice cast iron gate. The burners are at 40,000 BTU U-Shaped. The cast iron frame allows cookers to even broil any food that touches its surface. It also holds a pan that catches all greases which can be used as seasoning for certain dishes. Some Chefs enjoy food art creation while cooking, and this ubit is perfect for creating such masterpieces.
 

One of the major concerns of cleaning a grill is left behind stranded food on the burners. One way Chefs eliminate this quickly, is by having a handy grill rack next to them. This allows them to quickly clean any abandoned excess food, left behind during the last cooing session. Health Inspectors are always o the lookout to find areas where left behind food is settling. So on the burners, and the area under the burners are a main concern. So we are mainly focusing on deep cleaning for an health inspection on this article, so lets stay to that particular topic. When deep leaning a grill of this nature, one must first remove the burners. During every clean, at Restaurant Cleaning Professionals our product of choice for its great disinfecting and degreasing capabilities is Dawn Dish Detergent. This product is used by us over other products because it collects the least amount of complaints from owners and customers. If the wrong cleaning products are used then restaurant owners and customers will complain of the cleaning products being detected in the food. So to stay safe we use Dawn universally on everything in the kitchen, even the floors.
 
Let the burners soak in the Dawn Dish Detergent for approximately one hour. The you want to use pant scrappers to scrub every area of the grills burners, till the surface of the burners are nice and smooth, like the are brand new, this is the restaurant cleaning professionals way

​You at least as a restaurant owner want to empty the charcoal of the grill and replace them with new charcoal at least one time per week. With the temperature being so High this area self sanitizes itself in a way that the high temperatures that it generates does not allow for bacteria to coexist. With that said the area needs to be deep cleaned to avoid buildup of stray food, and to remove any grease that falls from the above cooking food.

You want to first rack out the old coals and throw them away. Then you want to use Dawn Dish Detergent and spray the whole area and let it soak for one hour. After an hour has past, you can then turn on medium heat and use the heat to further release any still caked on stubborn grease. Then you want to use paint scrappers to scrapper away the rest of the buildup. Remove all caked on old buildup. The spray the area again with Dawn and remove all lose particle, until the grill floor is spotless.

​Ok so lets go over some of the health inspection complaints that restaurants receive. For this particular article, it just shows random complaints. We had trouble  finding complaints specific to the grill and grill area.  The Health Inspector complained of raid being used in the restaurant. This is a red flag right here. Where there's smoke there's fire. Normally with these types of complaints, its caused by not removing fallen food in areas under and behind equipment. Insects and rodents travel in these areas, and not sliding back equipment and deep cleaning the floor areas breeds these problems. If a restaurant owner does have these issues, they should hire a restaurant cleaning company to take care of this matter for them. Another complaint from this facility was that the walk-in cooler had a lead, and was leaking onto nearby boxes. This caused ice to settle on the boxes. Restaurants and storage space are always an issue, normally restaurant owners stack the hallways with boxes and use them for storage. This can and cannot start problems, but if there are ac leaks, cooler leaks etc. That water damage can cause health problems, if it settles on food items. No one should be getting sick in a restaurant due to preventable issues.

​Restaurant Cleaning Professionals is a 12 year old restaurant cleaning service that will come to your restaurant as needed and handle all of the deep cleaning duties for you. With 12 years of experience, we will remove all equipment from walls, clean equipment, under equipment, floors, walls, dining etc. You can fill out one of our online request forms and  we can send you a quote within 40mins. Just fillout the form and let us know what areas of your restaurant that you are looking to have cleaned. Ou can also setup many different options for us to complete the service on a regular basis. We can come 1x /2x per week, or monthly or 1x per quarter. We can also setup 5x-7x per week daily cleaning.
www.Restaurantcleaninspections.com
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​Restaurant cleaning is becoming more and more of a life saver in these new times that we are living in. With Covid cases popping up all over the place, restaurant owners have to have a sanitation routine. This is key to getting through the times that we are living in.


Major chain stores like Waffle House, Panera Bread, and Str Bucks are some or the noted restaurants that are having a really tough time. After positive test many restaurants have gone the route of closing doors, hiring a deep clean service, then reopening after everything is all cleared.

If you have any issues, all that’s needed is a calm approach. Make sure that a procedure is in place and that the health care officials are called. High volume areas should be addressed first,
and purification of  high-touch visitor zones are whats best . It’s of most extreme significance to guarantee everybody is working together and clear steps are taken after, this can make or break the situation. If not this could lead to your doors being shutdown longer than expected. If a worker does confirm that he or she has tested positive for covid self-isolate for 14 days and take after direction from their specialist. you have to treat this situation the same as in past times dealing with employees spreading the flu. If the worker is tested and it was a false flag, it is still recommended to quarantine for 72hrs just to stay on the safe side of things. 

​Garland / US Range MCO-E-5-C-208/3 Details
Wreath / US Run MCO-E-5-C-208/3 Details Perfect for high-yield kitchens, the Laurel MCO-E-5-C
This is a real nice and durable piece of equipment that works well in restaurants, but needs to be properly cleaned, for normal cleanliness, and for risk with covid.  This is a nice convection oven that allows you to streamline your cooking and it can handle for most extreme productivity. Very durable and sturdy framework is the benchmark of this equipment. framework, warm expands to each portion of the stove depth and disposes of the got to pivot dish amid the cooking cycle!  This model is the perfect combination of design an great quality.
The approach to take with cleaning convection ovens is the same approach used with most oven types. You want to start by reaching into the unit and removing all trays. You then want to fill the sink up with water and use Dawn dish detergent as both a degreaser and disinfectant.
 
 

​Continental Refrigerator 1FE-SA-PT-HD Details
 
This Mainland Fridge 1FE-SA-PT-HD 28 1/2" additional wide, pass-through cooler is the best in cooler choices for modern restaurants. Gloating 21 cu. ft. provides enough space and capacity, to make the most of kitchen space.! The front doors of this unit are auto closing, so this helps with keeping power and and function reserved. 

​Noble Shine
For these times that we are living in today and going through Covid, floor cleaning and food removal from hard to reach areas under equipment is crucial. Restaurants face harsh penalties when dealing with the floors. Floors can house a few things. One of the major things that floors can house is a breeding ground for rodents and insects. We have literally been in restaurants where food sits on the floor every night, and is not cleaned until the following morning. So we are talking about anywhere to around 8hrs of the floors in some of these restaurants acting as a buffet line for rodents and insects. With even normal cleaning conditions, food still falls behind hard to reach areas, and restaurant owners and employees, cannot always stop and move around equipment, to cleanup these areas.

One disinfecting product that will work wonders in dealing with the current climate, is a product called “Noble Shine”. This is a well-respected cleaning solution in the janitorial community. Any areas that are none carpeted areas will benefit from this high-end chemical.  Any puddles of water or grease left on a restaurant floor unattended is a hazard for the potential of breeding bacteria. This chemical can be used along with proper and effective Health Inspection cleaning methods, and deep cleaning methods.
 
Deep cleaning of the restaurant floors requires degreasing and scrubbing, then disinfecting. To start off, tools needed are a Floor Squeegee, Deck Brush, Dawn Dish Detergent, and lastly Noble Shine. Fill a mop bucket with dawn dish detergent as a degreaser and floor disinfectant. Next push over the mop bucket and flood the floor, with the Dawn Detergent Degreaser. Next use a deck brush and go over every inch of the floor. Then use the floor squeegee to push the excess grease into the floor drains. Next, deck brush scrub the floor one more time. Now you are ready to use The Noble Shine product to disinfect the floor Notice that it is slip safe. Most strong products clean so well that they leave the floor, slippery slick. A restaurant owner will complain of slippery floors everytime. So products that do the job and address this matter are key.
 

Next is what we sometimes get request for on an as needed basis, but its become more of a requirement, is disinfecting and degreasing restaurant walls. Not a hard process but a crucial process. You never want to have your walls in such a bad state that they are breeding bacteria. Remember that we are dealing with a restaurant here. Steam and smoke carry grease and grease settles on walls. This is an easy place to pass around covid, due to wall cleaning being an as needed area of concern, the kitchen walls can be easily cleaned with a product called, Advantage Chemical. You can mix this with Peroxide to add more disinfecting effects for Covid. This chemical is ideal for cutting through hard to eliminate oils, soil, and  grime.
 
First purchase a soft Bristol deck brush, you can find these at any depot, or supply store. Next use the first chemical and degreaser combo, in Dawn Dish Detergent. 3rd we will use our Advantage chemical in combo, with our Dawn Dish Detergent. First you want to just spray down the wall area with both Dawn Dish Detergent and The Advantage chemical. Let the walls soak for about 40 min. Then take your soft Bristol deck brush and scrub the area. The grease should start running down the wall pretty easily, for any corners with tough buildup you can also scrub with a green scrubber pad.

​Restaurant Cleaning Professionals is a restaurant cleaning service that specialize in handling these types of cleaning duties for restaurants. You would just need to contact them and let them know which areas of your restaurant need cleaning Kitchen, Equipment, Floors etc. They deep clean on a 1x-4x per month schedule, or they can come to service you up to 7 days per week. You can request a instant quote from them by clicking the image link below.
www.Restaurantcleaninspections.com
 

​A great skill to have is the talent of cooking, and one of the great businesses to come across is the food truck business. If you are good at cooking, its something serious to look at. It has been around for years and is not going anywhere.  Doing service all around the country we run into food trucks. We have even run into food trucks with a restaurant setup or more appropriately, you can call it a open concession setup outside. Ive seen it setup where its multiple food trucks lined up in a half circle, acting as a food court. This was one of the more genius ideas that I have come across. Most food truck owners have a talent for cooking, and find way to the capital needed for the opening of a food truck, and go straight into business. We even these days have online ordering and delivery, to where you can park a food truck in your back yard and operate it straight from your food truck and kitchen. These days the restaurant industry is a wide open business. In my opinion this is the best time to enter the business with the most in options in generating income.

​Now you have invested into a new food truck, purchased all of the right equipment for your restaurant type, and you are ready to get started. One of the things that you have to be prepared for are the local health inspections. These are typically conducted 1x per year, but if you receive a customer complaint, it could send you into an early inspection. Do not worry, this article will go over some equipment types and the proper procedure for cleaning each type. We also will refer our services and come out and lend you a hand. We offer our services all over the country and come out and meet food truck owners, and assist them in passing health inspections.

​Food storage is a big deal. All uncooked food should be stored in marked containers, and stored in a properly temperature storage area, for proper health safety. Raw uncooked meat, or meat that has not yet been cooked should be stored separate from cooked food. All food stored should be labeled and the date and time it was stored should be visibly marked on the front of its container.  All food that is set out for prep should not be kept out in the open for long periods of time. All of the paper products, and tableware should be stored in a safe clean location and properly sanitized before every reuse. Make sure that all refrigerator units have no issues when dealing with keeping the proper temperature.   Make sure that sanitation products are kept in separate storage locations from the actual food. Hand washing stations should be on deck in a food truck.  Your food truck should be equipped with the proper ventilation needed. Making sure that your refer is in proper working condition and up to date on maintenance is key. The refer can be a major breeding ground for mold and mildew. This is a very important area for a food truck. Mold can settle in areas, and you can lose major money as a food truck owner. All mobile vender permits need to be up to date and current according to regulations.  All of the floors should be properly degreased, walls, and ceiling.

​The 36” gas countertop radiant charbroiler is a perfect piece of equipment for a food truck. It holds 3 burners, in which you can cook three different dishes at the same time. Very durable piece of equipment, and the perfect countertop size. It also has a simple propane connection that works well. The surface of the equipment is castiron to even the broiling and it has a function that catches the grease. The casriron gates are removeable from the equipment.
 
Cleaning of this bit of equipment is not that bad. Pressure washing should never be an option, due to the damage that it causes. The burners have to be removed and and soaked in a degreaser/disinfectant for 1hr prior to scrubbing. Some of these burners become badly filled with buildup. If Deep Cleaning of these item can be setup 1x per week or Bi-weekly, it can greatly cutback on severe buildup.  While the burners are soaking you can place degreaser in a spray bottle and spray the areas to be cleaned. Let these areas soak for 1  hour as well.  Buildup collects against the sides of the unit. Ive seen reports of citations on burners for runoff buildup. So since this machine is soo durable, and well built, spray soaking it is no problem. After one hour of soaking use paint scrappers to remove any heavily caked on buildup. Then you should be able to use a regular green scrubber pad after that. Dawn dish detergent is use as a great degreaser and disinfectant. If you use too strong of chemicals, customers will taste the harsh chemicals in their food. So Dawn products work best. Its very effective without being expensive and gets the job done. Other areas to clean are just the surface, and remove any crumbs or buildup, where the burners are docked.
 

 This is another great countertop design perfect for food trucks. This the Avantco Chef Series Gas 12 burner.  This is is used as recommended by the manufacturer as a sauce, side, and entrée perfect tool.  The temperature controls are nicely centered at the front of the unit.  This unit is built like a tank, it is designed to last and withstand the harshest of conditions. This is not a large piece of equipment it can easily fit on a table with other equipment. This is perfect for maximizing your earning potential and output.
 
These durable stainless steel countertop ranges are built to withstand everyday use. Their compact design fits easily onto work tables and chef bases to optimize kitchen space. The removeable trays work well for cleaning up the area. This is another propane capable unit with the easy connectors.
 
 
Cleanup for these units are much like the broilers. Chemicals always stay the same with our cleaning services, to stay safe and prevent customer complaints. Dawn again is the chemical of choice. The burners need be removed, and set in a sink or a tub of water. Dawn dish detergent needs to be filled in the sink. The burners should soak for one hour. Any areas on the stove should be sprayed with Dawn. Let these areas sit and soak for 40min to an hour. After the burners and the other soaking areas soak for 1 hour, you can use a paint scrapper on tough areas, and green scrubber pads on the remainder. Wipe any crumbs in the burner dock area, and cleaning is complete.

We run a service, called Restaurant Cleaning Professionals. We specialize in cleaning restaurants, but we clean food trucks as well. We work with restaurant owners and food truck owners alike to help them deep clean their food trucks and every line of equipment. We can come on a as called service or we can clean on a weekly to bi-weekly basis. We are very affordable, and our service are a great service to give restaurant and food truck owners a break from worrying about cleanliness and passing Health Inspections. If you would like to try out our service, and let us manage your Health Inspection ratings, you can fillout our service request form, found here 

​There are numerous modern eatery proprietors out there that come over eatery gear, and are managed with the errand of keeping their unused eatery up to pare. We at Eatery Cleaning Experts clean eateries all over the nation and we trust to supply offer assistance with getting eatery proprietors prepared for the few wellbeing reviews coming their way, annually. They confront planning issues with these fryers and legitimate transfer of oil. Anything can slither in these oil dish on the off chance that not legitimately secured, and the dim ancient oil is inconceivable to see down to the foot.

Alright so Im aiming to handle this from a diverse angle. Im planning to appear a few infringement and how having a benefit like Eatery Cleaning Experts, restaurantcleaninspections.com can help.

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​ The to begin with infringement alludes to oil buildup around the fryers. This eatery area ought to have a eatery cleaning benefit to come in 1x per week and let the fryer exterior sit for 40 min to an hour in degreaser. At that point either green scrubber cushions or paint scrappers will need to be used depending on the seriousness of the oil buildup. This can be not a as well exorbitant of a benefit and a cleaning company would be able to thump out other regions of the eatery on each visit sparing eatery proprietors from conceivable infringement like these. The moment infringement alludes to fair the range encompassing the fryer being dusty and not appropriately cleaned well. They would require daily cleaning to handle this. Most time eatery holding up groups total the daily cleaning obligations. So these would be ignored or through and through ignored regions. Once more enlisting a neighborhood eatery cleaning benefit will permit a eatery proprietor to sit back and be able center on distinctive regions of the generation of the eatery whereas t

 

How to join these essential fixings to keep your visitors and representatives happy Over the final few a long time, eateries have been feeling the warm in the midst of concerns approximately COVID-19, laborer deficiencies and rising nourishment costs. But the industry is balanced for a comeback concurring to a later National Eatery Affiliation overview – it found the eatery workforce is anticipated to develop by 400,000 occupations. There’s too pent-up request from buyers who need to return to eating at eateries as regularly as they had pre-pandemic. With this anticipated convergence on the skyline, it’s imperative that your eatery takes stock of appropriate cleaning and cleanliness measures for key front-of-house (FOH) and back-of-house
https://www.restaurantcleaninspections.com/equipment.html​
For the best in restaurant cleaning services visit restaurantcleaninspections.comhouse (BOH) zones.

Investing on administrations within the Joined together States rose $93.8 billion in February, the Bureau of Financial Investigation detailed Thursday. Businesses offering those administrations, like restaurants and beauticians, got to choose how much to charge buyers since they have their claim rising costs to bargInvesting on administrations within the Joined together States rose $93.8 billion in February, the Bureau of Financial Investigation detailed Thursday. Businesses offering those administrations, like restaurants and beauticians, got to choose how much to charge buyers since they have their claim rising costs to bargain with. The Crowbar & Flame broil in Laramie, Wyoming, offers a lot of pizza and burgers, two things that have gotten to be a part more costly to form. “Beef costs are higher, cheese has basically doubled,” said chief Emily Incense. She said the eatery has also increased compensation to draw in laborers. To keep pace with those costs, “we’ve had to raise costs approximately 20% within the final two years.” The most later cost increment was this month; a essential burger with fries is presently $14. So distant, Infuriate said clients are taking it in stride, but she said it’s a adjusting act. “You know, not estimating individuals out of coming in, but too making beyond any doubt that ready to proceed to pay our workers a better than average wage and make beyond any doubt ourain with. The Crowbar & Flame broil in Laramie, Wyoming, offers a lot of pizza and burgers, two things that have gotten to be a part more costly to form. “Beef costs are higher, cheese has basically doubled,” said chief Emily Incense. She said the eatery has also increased compensation to draw in laborers. To keep pace with those costs, “we’ve had to raise costs approximately 20% within the final two years.” The most later cost increment was this month; a essential burger with fries is presently $14. So distant, Infuriate said clients are taking it in stride, but she said it’s a adjusting act. “You know, not estimating individuals out of coming in, but too making beyond any doubt that ready to proceed to pay our workers a better than average wage and make beyond any doubt our

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