Identity Fitchburg, MA | Cleaning Log

Quick & Easy Cleaning Protocol for Staff

Our comprehensive digital cleaning guide provides your team with instant access to detailed, step-by-step cleaning procedures for all station areas. Employees can scan the QR code with their phones to access cleaning instructions for grease traps, kitchen equipment, floors, bathrooms, ice makers, cold brew stations, and espresso machines.

Features:
Mobile-optimized interface for easy smartphone access Detailed cleaning frequencies (hourly, daily, weekly) Safety warnings and best practices Integrated logging system for accountability
Professional, coffee shop-themed design.

Perfect for: Maintaining consistent cleanliness standards, training new employees, ensuring health code compliance, and creating accountability through digital logging.

Step 1: Turn off water and allow grease trap to cool completely
Step 2: Remove the lid carefully and scrape off solidified grease into disposal container
Step 3: Use hot water and degreasing solution to clean all surfaces
Step 4: Rinse thoroughly and check for proper drainage
Step 5: Replace lid and document completion

📅 Frequency: Throughout shift and deep clean nightly Food Prep Areas

Sanitize: Clean all surfaces with approved sanitizer between tasks
Equipment: Wipe down blenders, food processors, and mixers after each use
Cutting boards: Wash, sanitize, and air dry between different food types

Cooking Equipment
Grill/Griddle: Clean with grill brick while warm, then wipe with damp cloth
Fryers: Filter oil daily, clean exterior with degreaser
Ovens: Wipe down interior and exterior, clean racks weekly

📅 Frequency: Sweep hourly, mop every 2 hours, deep clean nightly

Sweep: Remove all debris and crumbs from floor surface
Mop: Use appropriate floor cleaner, start from furthest corner and work toward exit
Spot clean: Address spills immediately with appropriate cleaner
Deep clean: Use floor scrubber or deck brush for stubborn stains
Dry: Ensure floors are completely dry before closing

⚠️ Place "Wet Floor" signs during cleaning to prevent accidents.

📅 Frequency: Every 2 hours during operating hours

Toilet: Clean bowl with disinfectant, wipe seat and handle
Sink: Scrub with bathroom cleaner, polish faucet and mirror
Floor: Mop with disinfectant, pay attention to corners and behind toilet
Supplies: Refill toilet paper, paper towels, and soap dispensers
Trash: Empty trash bin and replace liner

📅 Frequency: Daily cleaning, weekly deep clean

External: Wipe down exterior with damp cloth and mild cleaner
Ice bin: Empty completely, wash with warm soapy water, sanitize
Water filter: Check and replace according to manufacturer schedule
Interior: Weekly deep clean with ice machine cleaner (follow manufacturer instructions)
Drainage: Check drain line for clogs and clean if necessary
⚠️ Never use soap inside ice maker. Use only approved ice machine sanitizer.

📅 Frequency: After each batch, deep clean weekly

Brewing vessel: Rinse with hot water, scrub with brush, sanitize
Filters: Replace or clean reusable filters according to schedule
Dispenser: Clean spouts and handles with sanitizer
Storage container: Wash with hot soapy water, rinse, and sanitize
Workspace: Clean all surfaces with sanitizer, organize tools

📅 Frequency: Throughout shift and nightly deep clean

Steam wand: Purge and wipe after each use, soak in milk cleaner nightly
Portafilters: Rinse and wipe after each shot, deep clean weekly
Water reservoir: Empty, wash, and refill daily
Grinder: Clean burrs weekly, wipe exterior daily
Drip tray: Empty and wash throughout shift