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ITEM OR SERVICE
| FREQUENCY |
| TASK TO BE ACCOMPLISHED |
Cafeteria/Dining Room
| Walls |
| Quarterly |
| Wash visible wall surfaces |
| As required |
| Wipe down walls where visible splashes, sprays, food, or contaminants are present |
| Quarterly |
| Clean behind/underneath stationary equipment |
| Ceiling/wall vents |
| Daily |
| Dust/clean exterior |
| Floor/Baseboards |
| After each meal service |
| Sweep/mop floors and around equipment; |
Clean baseboards, corners and edges following facility procedure
| As required |
| Hard surface floors maintained with protective floor finish according to manufactures recommended floor care instructions |
| Light fixtures |
| Weekly |
| Dust/clean exterior |
| Ceiling tiles |
| As required |
| Dust/clean; notify COR if ceiling tiles are stained or broken and need to be replaced |
| Trash removal |
| As required |
| Remove trash |
| After each meal service |
| Remove trash |
| Daily |
| Remove trash/clean the trash container and the exterior and interior of the trash cabinet |
| As required |
| Break down/move boxes to designated area |
| Signage/wall décor |
| As required |
| Clean/dust/replace signage |
| Pest control |
| Schedule developed by Pest Control |
| Maintain kitchen to reduce and eliminate pests as per VHA policy; notify COR if any pest activity is noted; cooperate and comply with pest control measures |
| Daily spills |
| Daily |
| Mop floors upon notification of a spill following facility procedure |
| Machines/equipment |
| Daily |
| Clean/sanitize interior/exterior |
| Tables/chairs/stands/microwaves |
| After each meal service |
| Clean tables/chairs |
| Daily |
| Clean microwave/condiment stands and tables/chairs |
| Refrigerators |
| Daily |
| Clean interior/exterior |
| Weekly |
| Clean behind/underneath |
| Window sills/ledges |
| Daily |
| Dust/clean |
| Beverage counter/serving line |
| After each meal service and as needed |
| Clean interior/exterior, clean floors, sanitize surfaces |
| Soup/salad bar |
| After each meal service and as needed |
| Clean interior/exterior; clean floors, sanitize surfaces |
Customer side of serving line
| After each meal service and as needed |
| Clean/mop, sanitize surfaces |
| ITEM OR SERVICE |
| FREQUENCY |
| TASK TO BE ACCOMPLISHED |
Food Preparation Areas and Kitchen
| Walls |
| Daily |
| Spot clean any visible food splashes |
| As needed |
| Clean any splashes or spills during operating hours |
| Quarterly |
| Deep clean behind stationary equipment |
| Ceiling/wall vents |
| Daily |
| Dust/clean exterior |
| Floor/Baseboards |
| Daily after last meal service |
| Sweep/mop floors and around equipment |
Clean baseboards, corners and edges following facility procedure
| As required |
| Hard surface floors maintained with protective floor finish according to manufactures recommended floor care instructions |
| Throughout the day |
| Mop floors notification of a spill following facility procedure /sweep any debris |
| Light fixtures |
| Weekly |
| Dust/clean exterior |
| Ceiling tiles |
| Weekly |
| Dust/clean; notify COR if ceiling tiles are stained or broken and need to be replaced |
| Trash removal |
| As required |
Remove trash
| Daily |
| Remove trash/clean the trash container and the exterior and interior of the trash cabinet |
| As required |
| Break down/move boxes to designated area |
| Signage/wall décor |
| As required |
| Clean/dust/replace signage |
| Pest control |
| Schedule developed by Pest Control |
| Maintain kitchen to reduce and eliminate pests as per VHA policy; notify COR if any pest activity is noted; cooperate and comply with pest control measures |
| Daily spills |
| Daily |
| Mop floors upon notification of a spill following facility procedure |
| Machines/equipment |
| Daily |
| Clean/sanitize interior/exterior |
| Refrigerators |
| Daily |
| Clean interior/exterior, clean floors underneath |
| Weekly |
| Clean behind/underneath |
| Window sills/ledges |
| Daily |
| Dust/clean |
| Hood surfaces exterior to ducts (food surfaces and exterior) |
| Bi-weekly or as needed |
| Clean/degrease/polish |
| Equipment, mechanical components |
| Daily |
| Conduct checks, clean as per manufacturer’s standard operating procedures or instructions for use |
| Hand washing sinks |
| Daily |
| Clean any splashes/remove debris; remove any buildup or stains |
| Dishwashing/food preparation sinks/ counters |
| Opening |
| Sanitize all sinks and counter surfaces |
| Closing |
| Clean/degrease all counters, dishwashing, and food preparation sinks |
| Food preparation equipment (ovens, warmers, stoves, surfaces, etc.) |
| Daily |
| Clean, sanitize and degrease |
| Shelves/spice racks |
| Closing |
| Clean any spilled spices, or other cooking materials from all surfaces |
Cover and properly store all spices and ingredients
| Weekly |
| Clean and maintain all shelves or racks |
| Storage rooms |
| Daily |
| Clean walls/floors; remove any materials or food; sanitize surfaces |
References
·Food Code US Public Health Service, Food and Drug Administration
·VHA Directive 1439(1)
·Facility Infection Control Policy
·National Restaurant Association ServSafe Standards
·CDC Food Safety Recommendations
