Frequencies noted in this chart are minimum Brand standards. Any surface, equipment, or area that appears to be in need of cleaning needs to be cleaned. In-use utensils must be stored in designated

Item Frequency Process
Beverage
Carafes, Thermal Pot andServers, Brew Baskets After each use Empty and rinse
COOLATTA ® Spindle Mixer After each use Sanitize or rinse — NOTE: Some states do not allow sanitizer to be used. In FL, VT, and RI, use water only after each use. Know your state’s rules.
Coffee Brewer spray heads (carafe, HV, IC3) After each use Wipe spray head with clean sanitized cloth
Counter Areas As needed Wash, rinse, sanitize, and air-dry or wipe with single use paper towel sprayed with multi surface cleaner
Espresso Machine/Steam Wand After each use Wipe steam wand with a clean, sanitized cloth and purge
Lemon Wedger After each use Disassemble, wash, rinse,sanitize and air-dry
Carafes, Thermal Pot and Servers, Brew Baskets Every 4 hr Wash, rinse, sanitize, and air-dry
COOLATTA® Spindle Mixer Every 4 hr Brush mixer blade, wash,rinse, sanitize, and air-dry
Cutting Boards Every 4 hr and/or between different products Wash, rinse, sanitize, and air-dry
Island Oasis Blenders Pitchers, Pitchers Collars, Measuring Cups, Rinse Station Basin Crates,Splash Guard, Ice Chutes Every 4 hr Remove items from blender,wash, rinse, and sanitize
In-use Utensils and In-use Food Contact Surfaces Stored at Room Temperature (Tongs, Spoons, Scoops,etc.) Every 4 hr and/or between different products Wash, rinse, sanitize, and air-dry
Wiping Cloths Every 4 hr Launder soiled cloths — NOTE: When sanitizer is changed, a clean cloth should be used.
Hot Winter Beverage Machine Every 8 hr Rinse whipping chambers
Coffee Brewer – Exterior Daily Wipe with single use paper towel sprayed with multi surface cleaner
COOLATTA ® Freezer – Exterior Daily Wipe with single use paper towel sprayed with multi surface cleaner
Dairy Dispenser- Exterior Daily Wipe exterior with single use paper towel sprayed with multi surface cleaner. Wipe valve area and drip tray with a clean sanitized cloth.
Espresso Machines Daily Conduct daily cleaning according to the Equipment Care Guide section on OPS Source
Espresso Steam Wand (All Models) Daily Soak with prepared WMF cleaner, rinse, purge, and wipe with clean, sanitized cloth.
FlavorShot Dispenser Daily Wipe exterior, valve area,and drip tray with clean sanitized cloth; clean dispensing spout with cleaning brush dipped in sanitizer
Grinders Daily Wipe exterior with single use paper towel sprayed with multi surface cleaner
Hot Winter Beverage Machine Daily Wipe exterior with singleuse paper towel sprayed with multi surface cleaner
Ice Bins/Portable Caddy Daily Empty, then wash, rinse,sanitize, and air-dry interior/exterior
Iced Coffee/Iced TeaHousings Daily Wipe with single use papertowel sprayed with multi surface cleaner
Iced Coffee/Iced Tea Liner(Disposable) Daily Dispose of liner andspigot
In-use Utensils and In-useFood Contact Surfaces at 41 °F (5 °C) and Below (Cream Cheese Spatula) or 140°F (60 °C) and Above Daily Wash, rinse, sanitize, andair-dry
Island Oasis Blender Daily Clean in Place. Refer toEquipment Care Guide for proper steps
Sugar Dispensers Daily Wipe exterior and driptray with single use paper towel sprayed with multi surface cleaner
Back of House
Can openers After each use Wash, rinse, sanitize andair-dry
Deck Ovens After each use Brush clean
Food Preparation Sink Before/after each use Wash, rinse, sanitize, andair-dry
Bodily Fluid As needed Put on Personal ProtectiveEquipment and see procedure in Bodily Fluid Cleanup Kit or your cleaning andsanitation manual
Floors As needed Mop, brush, squeegee seeprocedure in your cleaning and sanitation manual
Cutting Boards Every 4 hr and/or betweendifferent products Wash, rinse, sanitize, andair-dry
Wiping Cloths Every 4 hr Launder soiled cloths NOTE: When sanitizer is changed, a clean cloth should be used.
Cleaning Brushes andScouring Pads (used for food equipment and food contact surfaces) Daily At 3 compartment sink,spray with Comet with Bleach, allow to soak 10 minutes, wash, rinse,sanitize, and hang to air-dry
Delivery Vehicles – Interior Daily Sweep
Donut Cutter/Depositor Daily Wash, rinse, sanitize, andair-dry
Donut Racks and Baskets Daily Wash, rinse, sanitize, andair-dry
Dry Storage Areas Daily Sweep/mop
Dry Topping Containers Daily Wipe with a cleansanitized damp cloth
Hand Sinks Daily Wash, rinse, sanitize, andair-dry
Jelly Pump Nozzles Daily Wash, rinse, sanitize, andair-dry
Mixer (Hobart/Spiral) Daily Wash, rinse, sanitize, andair-dry bowls, paddles, and dough hook; wipe mixer, agitator shaft, and bowldollies with wash solution, rinse then wipe with a clean sanitized damp cloth
Mop Heads/Floor Tools Daily AT THE MOP SINK –Wash withfloor cleaner, rinse and hang to dry
Oven (Bakery) Daily Clean per ovenmanufacturer procedures
Pastry Bags Daily Discard product, fullydisassemble. Wash, rinse, sanitize, air-dry
Proof Box Daily Clean In Place (CIP)
Rack Washers Daily Wash, rinse, sanitize, andair-dry
Three Compartment Sink Daily and/or between eachuse Wash, rinse, sanitize, andair-dry
Water Spray Bottle (BagelSpray Bottle) Daily Wash, rinse, sanitize, and air-dry
Front of House
Condiment Area As needed Wash, rinse, sanitize, andair-dry or wipe with single use paper towel sprayed with multi surfacecleaner
Counter Areas As needed Wash, rinse, sanitize, andair-dry or wipe with single use paper towel sprayed with multi surfacecleaner
Dining Areas As needed Sweep. Wash, rinse,sanitize, and air-dry chairs and table tops or wipe with single use papertowel sprayed with multi surface cleaner
Exterior As needed Clean and maintainwindows, foyer, walkway, parking lot, garbage area (lids closed) — NOTE:
For landscaping trim shrubs and bushes, sweep,brush, or mop sidewalk spills weekly.
Floors As needed Mop, brush, squeegee
Glass- Windows, Doors As needed Use single use absorbentpaper towel and multi surface cleaner
Restrooms As needed Clean using approvedcleaner with bleach for sinks, toilets and urinals. Use only dedicatedbrushes in the restrooms. Use multi surface cleaner and single use papertowels for mirrors, door handles, hand dryers and other high touch areas.Restock as needed.
Trash Receptacles – Exterior As needed or every 30 min Wipe with clean clothsprayed with multi -purpose cleaner or spray cleaner with bleach
(for heavy soil)
Handles (Refrigerators, Phones, Sinks) Every 4 hr Wipe with single use papertowel sprayed with approved multi surface cleaner or spray cleaner withbleach (for high touch areas or during flu season)
Wiping Cloths Every 4 hr Launder soiled cloths — NOTE: When sanitizer is changed, aclean cloth should be used.
Trash Receptacles – Interior Bin Daily or as needed At mop sink, use spraycleaner with bleach, scrub with a non-food contact brush or scouringpad/rinse/dry with a single-use paper towel or clean non-food contact wipingcloth. Alternate: wash, rinse, sanitize, and air-dry at MOP SINK ONLY
Front Counter Merchandiser As needed Remove interior componentsand wash, rinse, sanitize and air-dry. Wipe down with approved cleaner andpaper towels
POS Merchandiser As needed Wipe down exteriorcomponents with approved cleaner and paper towels
Sandwich Station – Refer to the Retail Operationssection on OPS Source – “Maintain Sandwich Station” for further detailedinstructions.
Cutting Boards Every 4 hr and/or betweendifferent products Wash, rinse, sanitize, andair-dry
In-use Utensils and In-use Food ContactSurfaces Stored at Room Temperature (Tongs, Spoons, Scoops, etc.) Every 4 hr and/or betweendifferent products Wash, rinse, sanitize, andair-dry
TurboChef – Cooking Trays Every 4 hr Wash, rinse, sanitize, andair-dry
Wiping Cloths Every 4 hr Launder soiled cloths — NOTE: When sanitizer is changed, aclean cloth should be used.
Hot-Holding Unit (Prince Castle) After each peak period Wash, rinse, sanitize;air-dry pans, trivets, and hardware; wipe outside and inside unit with singleuse paper towel sprayed with approved multi surface cleaner, or wash, rinseand sanitize
Bagel Saber (Slicer) Daily Wash, rinse, sanitize, andair-dry
Carter-Hoffmann – Pans/Trivets Daily Remove and wash with milddetergent, rinse, sanitize, and air-dry
Carter-Hoffmann – Interior/Exterior Daily Wipe surfaces of warmingcavities with a non-abrasive, clean, and sanitized cloth
Food Insert Pans Daily or sooner if theybecome empty Wash, rinse, sanitize, andair-dry. Use blade brush, do not touch blade.
Hatco – Interior/Exterior/Drawer Daily Wash with a non-abrasivecleaner, rinse, sanitize, and air-dry
Hatco – Pans/Grates Daily Wash, rinse, sanitize, andair-dry
In-use Utensils and In-use Food ContactSurfaces at 41 °F (5 °C) and Below (Cream Cheese Spatula) or 140 °F (60 °C)and Above Daily Wash, rinse, sanitize, andair-dry
Knife and knife Holder Rack Daily Wash, rinse, sanitize andair-dry
Toaster (Crumb Tray) Daily Wash, rinse, sanitize, andair-dry
Toaster (Grate) Daily Clean with a small wirebrush
TurboChef/Encore – Bottom Element Daily After cooled, wipe debrisfrom the bottom of the oven cavity with a sanitized towel
TurboChef/Encore – Exterior Daily Wipe with a sanitizedtowel
TurboChef/Encore – Inside of Oven Door Daily Wipe with a clean, damptowel sprayed with oven cleaner
TurboChef/Encore- Interior Daily Wipe with a clean, damptowel sprayed with oven cleaner and apply Oven Guard
TurboChef/Encore – Lower Access Panel Daily Remove and wipe out crumbswith a sanitized towel
TurboChef /Encore- Lower Access
Panel/ Bottom of Oven Door
Daily Wipe with a sanitizedtowel
TurboChef/Encore – Stone/Rack Daily After cooled, gentlydry-scrub with a nylon scrub pad to remove food particles;
do not wash cook stone or use oven cleaner orOven Guard on it
Drive-Thru
Counter Areas As needed Wash, rinse, sanitize, andair-dry or wipe with single use paper towel sprayed with multi surfacecleaner
2-1-Go Mat As needed Wash, rinse, sanitize, orwipe with single use paper towel sprayed with multi surface cleaner
Handles (Refrigerators, Phones, Sinks) Every 4 hr Wipe with single use papertowel sprayed with approved multi surface cleaner or spray cleaner withbleach (for high touch areas or during flu season)
Wiping Cloths Every 4 hr Launder soiled cloths — NOTE: When sanitizer is changed, aclean cloth should be used.
Ops Smart Ready Next DT Cart Nightly Wipe with a sanitizedtowel, or single use paper towel sprayed with multi surface cleaner
2-1-Go Mat Nightly Wash, rinse, sanitize, airdry at 3 compartment sink
Baskin-Robbins
Blender Pitchers & Lids After each use Wash, rinse, and sanitizeat least every 4 hours
Cake Turntable After each use Wipe with a clean clothwith wash solution from the 3 compartment sink, or a single use paper towelsprayed with approved multi-surface cleaner
Malt Cup & Collars After each use Rinse, if Nut Allergenwash, rinse, sanitize, and air-dry after each use
Mix’n Machine Splash Zone After each use Wipe with clean cloth withsanitizer solution
Tub Cutter After each use Wash, rinse, sanitize, andair-dry
Sundae Area (non-food contact) Hourly Clean with a single usepaper towel sprayed with approved multi-surface cleaner
Cake Decorating Tips Every 4 hr Wash, rinse, sanitize, andair-dry
Dipper Wells Every 4 hr Drain, disassemble, wash,rinse, sanitize, reassemble, and refill
Ice Cream Scoops & Spades Every 4 hr Disassemble ice creamscoops, wash, rinse, sanitize, and air-dry. Reassemble scoops
Ice ‘n Easy Every 4 hr Wash, rinse, sanitize, andair-dry all food contact surfaces
Malt Mixer Sanitation Cup Every 4 hr Discard solution, wash,rinse, sanitize/replace sanitizer solution
Soft Serve Machine Red Star Tip & DripTray Every 4 hr Wash, rinse, sanitize, andair-dry
Sundae Station Smallwares Every 4 hr Wash, rinse, sanitize, andair-dry
Banana Tree Daily Wash, rinse, sanitize, andair-dry
Cone Displays & Holders Daily Wash, rinse, sanitize, andair-dry
Pink Taster Spoon Holder (in DippingCabinet) Daily Wash, rinse, sanitize, andair-dry
Soft Serve Machine Daily Clean per the Soft ServeManual
Upright Dessert Freezer – Exterior Daily Clean glass with singleuse absorbent paper towel and multi surface cleaner
Waffle Cone Machine Daily Wire brush
Wet Topping Containers Daily Wash, rinse, sanitize, andair-dry