THE ROOM YOUR STAFF JUDGES YOU BY.
Employees forgive a dusty ledge. They do not forgive a microwave with someone else’s lunch baked into the roof of it. Break rooms, cafes, and full commercial kitchens cleaned nightly, with appliance interiors, degreasing, and drain care on a schedule.
- DAILY
- COUNTERS SINKS AND FLOORS
- INSIDE
- APPLIANCE INTERIORS ROTATED
- DRAINS
- TREATED BEFORE THEY SMELL
- FOOD
- SAFE CHEMISTRY THROUGHOUT
KITCHEN & BREAK ROOM CLEANING / PROGRAMS + SCOPE
From a coffee bar to a full production kitchen.
A thirty-person break room and a hospital kitchen serving three hundred trays need different chemistry, different frequency, and different documentation. The scope is written for the room you actually have.
- *Nightly
- +Degreasing
- OKFood-safe
21 kitchen lines
Counters, sinks, appliances, microwaves, refrigerators, dish areas, drains, floors, and waste stations.
Match the program to how hard the room works.
Every program uses food-safe chemistry, color-coded tools kept out of restroom rotation, and a dated appliance log.
- 01PRG-BREAK
Break
Nightly basics
Counters, tables, sinks, appliance exteriors, floors, and waste handled every business night
- 02PRG-CAFE
Cafe
Added rotation
Nightly work plus monthly appliance interiors, refrigerator purge, and drain treatment
- 03PRG-PROD
Production
Full kitchen
Cook line degreasing, hood exterior, stainless detail, and dish area sanitation after service
- 04PRG-RESET
Reset
One time
A deep degrease and appliance reset for a room that has been neglected long enough to smell
WHAT THE SCOPE COVERS
Written so grease has nowhere to hide.
Kitchens fail at the edges: the gap beside the range, the microwave ceiling, the seal on the refrigerator door, the floor drain nobody opens. Those are scope lines here, each with a frequency attached.
SURFACES
Counter and backsplash degreasing
Table and seating sanitizing
Stainless polishing and streak removal
Cabinet face and handle cleaning
APPLIANCES
Microwave interior and ceiling
Refrigerator interior and door seals
Coffee and espresso equipment exteriors
Dishwasher interior and filter check
WET AREAS
Sink basin and faucet descaling
Floor drain flushing and treatment
Dish pit and disposal cleaning
Ice machine exterior and drip tray
FLOOR AND WASTE
Degreasing mop and machine scrub
Grout line scrubbing on a rotation
Bin washing and liner replacement
Recycling and compost station cleaning
Crews who know a break room from a kitchen.
Corporate cafes and pantries
High-traffic coffee bars and pantry counters reset nightly so the first employee in the door finds a clean surface.
Manufacturing lunchrooms
Rooms that absorb shop dust, metal shavings, and shift-change volume get heavier chemistry and a floor program built for it.
Healthcare and senior living kitchens
Dish areas, tray lines, and storage cleaned to support your own sanitation standards without interfering with dietary staff.
Fix the room employees complain about most.
Add appliance interiors, drain treatment, and degreasing to your cleaning agreement instead of assigning them to whoever cares enough to do it.
COMPARE PROGRAMS->KITCHEN CLEANING MANAGEMENT
KITCHENS DECLINE QUIETLY. THEN ALL AT ONCE.
Buildup is gradual until it is a service ticket and an odor complaint. Your facility manager sets the rotation, tracks the appliance log, and walks the room so the decline gets caught in week two rather than month six.
- 01
INVENTORY THE ROOM
Appliance counts, finishes, drain locations, seating, and daily headcount are recorded during the walkthrough.
- 02
SET THE ROTATION
Nightly tasks, monthly interiors, and quarterly degreasing are assigned dates and posted for staff visibility.
- 03
CLEAN AND LOG
Crews use color-coded tools and food-safe chemistry, then log every appliance interior completed.
- 04
INSPECT THE EDGES
Walkthroughs check seals, drains, grout, and the gaps beside equipment where the failures always start.
READY FOR A KITCHEN CLEANING PROPOSAL?
WALK US THROUGH THE BREAK ROOM.
Tell us the appliance count and the headcount. You get a written rotation and a price before anything starts.
- COUNTERS
- MICROWAVES
- FRIDGES
- SINKS
- DRAINS
- FLOORS