Restaurant Back-of-House: A Degreasing Schedule That Passes Inspection

Back-of-house cleaning is a compounding system. Nightly discipline keeps monthly work cheap; skipped nights turn quarterly work into a shutdown.

Nightly

• Cook line surfaces, equipment exteriors, and hood surround wipe-down
• Floors degreased with attention to equipment bases and drains
• Prep surfaces sanitized and waste removed

Weekly

• Behind and under equipment, wall splash zones, and dry storage shelving
• Walk-in cooler floors, gaskets, and shelf detail

Monthly and quarterly

Deep degreasing of walls and ceilings in the cook zone, drain treatment, and coordination with your certified hood and duct provider. Keep dated records; inspectors ask.