It is crucial for all team members to ensure that the restaurant is clean and sanitized before opening during the morning shift. This helps maintain a clean and hygienic environment for customers and promotes food safety. Regular cleaning routines can prevent the spread of germs and bacteria, ensuring that the restaurant is safe for both employees and customers.

Process:

1. Team members must use Foodservice towels. Foodservice towels can be used until it gets dirty or too soft.
2. There are red buckets placed all around the restaurant in their designated positions. For sanitizing, you should use the food service towels together with the red bucket that has a sanitizer
3. Before starting to sanitize, use a testing strip for the sanitizer and the concentration should be normal. After that, you can start sanitizing/wiping all the surfaces in the restaurant.
4. You must replace the water multiple times a day if it gets dirty. To be more specific, the red bucket should be replaced every 2 hours.
5. The sanitizing process should be done before the restaurant opens, during the restaurant is open, and after the restaurant closes.
6. At the end of the day, the sanitizer inside the red buckets should be dump and the towels should be air dry.