Restaurant Facilities Tour
To start, let’s take a look at a standard commercial kitchen. Tabletops should be clear and the floor must be cleaned regularly. Everything must be stored at least 6” off the floor to make cleaning as easy as possible. The Dining area should be clean and organized. Tables should be clean. The floor must be cleaned regularly.
Store utensils in proper containers. All storage shelves must be at least 6” off the ground. Make sure to store utensils and plates in the correct places. Cover appliances when not in use. Use non slip mats in high traffic areas like the main kitchen or walkways. Proper ventilation is important. Good ventilation does not drip or accumulate water.
- Tabletops should be clear
- Everything must be stored at least 6” off the floor
- Cover appliances when not in use