Cleaning and rooms
Clean a room top to bottom, and have the record.
Answer yes or no. Get the fixes in the right order. Finish with a Clear stamp that says who and when.
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The problem
It looks clean.
Can you show it?
- What happens
The closing clean is notes on a whiteboard, and nothing says the restroom was done.
- What you worry about
Did we miss the ceiling vent?
- What you believe
Clean is worth more when you can show it.
The demo has a room to walk.
If you get pulled away
Stop, and pick it
up later.
A room check is resumable for 12 hours, on any device.
- After each tap you have 10 seconds to say
Undo that
. - A skipped item asks why: No supplies, No time now, Needs a repair, or Something else.
- Managers can change what is in a room under
Change what's in this room
, and go back to the usual list.
The Rooms line on Today is where you pick a room back up.
No double paperwork
One clean.
One record.
When a restroom is Clear, that also covers the soap, towels and cleaning columns of the restroom log.
- Clear is saved with the time and who did it.
- Cleaning sign-offs and room checks go into the inspection binder.
A cleaning record can be fixed without being erased.
A big mess, or a long break
Clean the
whole place.
Three safety questions come first. Then eight room stages, a supply list, and Ready to open
.
- The stages are dish, food, kitchen, bar, dining, other, restroom and trash.
- Managers can give each room to a person.
- The minutes it shows are a rough guide, not a stopwatch.
You can walk the whole place in the demo.
What first?
What should I
clean first?
The room board puts the urgent steps first and says why. The sink before the shelves, the fridge before the floor.
- Each step shows its reason.
- The minutes are a rough guide, not a promise.
- After three weeks of records, it starts to know your busy times.
The board does not read your register, so it does not know today's rush. Treat the order and the minutes as a guide.
The rules
The cleaning steps
name their rules.
Each step says where it comes from: the law, OSHA, the maker's instructions, or a suggestion. When no rule sets how often, it says so.
Cleaning frequency
Food-contact surfaces cleaned between raw and ready-to-eat, between raw meat types, and at least every 4 hours in continuous use.
Food Code 4-602.11; R392-102-9(4)–(5)
What is the difference between cleaning and sanitizing?Restrooms: stocked, clean, doors closed
Every restroom handwashing sink has soap, a way to dry hands and warm water; toilet rooms are fully enclosed with self-closing doors; restrooms are cleaned and disinfected on schedule and checked for soap and paper towels while open. Double handwash after the toilet: restroom sink, then the kitchen sink.
Food Code 6-202.14, 6-301.11, 6-301.12, 5-204.11; source protocols (restrooms checked hourly for soap and towels at events; clean and disinfect before and after)
Can the restroom mop be used in the kitchen?Mops, rags and cleaning tools kept apart
Restroom and floor tools never touch food areas: a separate, labeled set of cloths, sponges and mops for floors and restrooms; mop buckets filled and emptied only at the mop (service) sink; mops hung to air-dry; no food stored in restrooms or janitor closets; wiping cloths kept in sanitizer between uses and laundered.
Food Code 2-301.15, 5-203.13, 6-501.16, 3-305.11, 3-305.12, 3-304.14, 4-802.11; source protocols (separate labeled sets for food-contact surfaces and for floors and the bathroom)
How often should sanitizer buckets be changed?
What else can the inspector check? 2 more rules
Cleaning and sanitizing
Wash, rinse, sanitize, air-dry. Chlorine 50–99 ppm 10 s; quat per label 30 s; hot water 171°F 30 s. Test kit on site.
Food Code 4-301.12, 4-302.14, 4-501.112, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10
What is the difference between cleaning and sanitizing?Vomit and diarrhea cleanup procedure
Written procedure: stop service nearby, protective gear, absorb, clean, disinfect 1,000–5,000 ppm bleach or norovirus product, discard, log.
Food Code 2-501.11; R392-102-15(5)
How do you clean up vomit in a restaurant?
Each rule has a plain-word guide.
Ready to try one room?
Start with one room
tomorrow morning.
Pick your kind of place and the rooms come with it. Then walk one before you close.
- Pick your kind of place: a cafe, a restaurant, a truck or a hall.
- Walk one room, and finish with a Clear stamp that says who and when.
25 days free. Cancel anytime. Pick your kind of place and the rooms come with it.
Questions
Before you
start.
How long does a room take?
It depends on the room. The minutes the app shows are a rough guide, not a promise.
Can I stop and come back?
Yes. A room check opens where it stopped for 12 hours, on any device.
Does cleaning show up in the inspection binder?
Yes. Cleaning sign-offs and room checks are in the binder. A restroom Clear also fills in the restroom log's soap, towels and cleaning columns.
Where do the steps come from?
Each step says where it comes from: the law, OSHA, the maker's instructions, or a suggestion. When no rule sets how often, it says so.
Can I change what is in a room?
Yes. Managers add and remove items under "Change what's in this room" and can go back to the usual list.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667