COVID-19 Cleaning & Disinfecting

Procedures & Guidelines for Safe, Proven, Effective, and Lasting Commercial Sanitation

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Protection of Cleaning Crew Personnel

We follow all proper personal hygiene, hand-washing and use of personal protective equipment (PPE) requirements.

Supplies
Use of a chemical disinfectant on this list of EPA’s Registered Antimicrobial Products for Use Against Novel Coronavirus SARS-CoV-2, the Cause of COVID-19.
  • There may be additional disinfectants that meet the criteria and EPA will update the list as needed. If you have questions about your particular sanitizer, please carefully read the package label or reach out to your chemical provider for more information.
  • Use separate (vendor provided) cleaning tools for cleaning and sanitizing each area, front of house, back of house, bathrooms, etc.

Application of EPA disinfectant to sanitize surfaces
  • EPA disinfectant is applied via a ULV Fogger, to cover large areas in a effective manner to get a thorough coverage of all surfaces while not damaging or over wetting.
  • All high touch areas, horizontal and vertical surfaces, for example: counter tops, tables, chairs are damp wiped with a microfiber towel with EPA disinfectant.

Guidance on Cleaning and Sanitizing COVID-19 in retail food service establishments

(Based on Initial COVID-19 Prevention Recommendations for Food Establishments, provided by WA State Department of Health)
  1. If shades/blinds do not effectively limit visibility into store from exterior, please cover windows with paper/film to prevent visibility of activity within store. Upon completion, please return blinds/shades to original position and/or remove paper/film from windows.
  2. It is expected that the Coronavirus that causes COVID-19 is, like other coronaviruses, is also susceptible to EPA-registered sanitizers and disinfectants.
  3. When disinfecting for Coronavirus EPA recommends following the product label use directions for enveloped viruses, as indicated by the approved emerging viral pathogen claim on the master label. If the directions for use for viruses/viricidal activity list different contact times or dilutions, use the longest contact time or most concentrated solution.
    [ Note: These disinfection concentrations may exceed the allowable levels allowed for use on food contact surfaces such as dishes and utensils. Be sure to follow the label directions for FOOD CONTACT SURFACES when using the chemical near or on utensils and food contact surfaces. ]
  4. Certain disinfection chemicals or increased concentrations may not be used on food contact surfaces or may need to be rinsed prior to use with food. All food contact surfaces such as utensils, cutting boards, and serve ware must be washed, rinsed, and sanitized (either with chemical sanitizer or high-temperature dish machine) by the staff. When using chemical sanitizers with dishes or in food prep areas, be sure staff use the concentration and directions listed on the product’s label for FOOD CONTACT SURFACES.
  5. Only use sanitizers registered with EPA as a sanitizer. Read the sanitizer label and follow usage directions. Be sure staff monitor the concentration of the sanitizer with test strips to make sure the active ingredient is available and at proper concentration.
  6. Wash and rinse equipment of visible dirt or debrisbefore sanitizing. Sanitizers work better on clean surfaces.
  7. All nonfood contact surfaces, such as equipment, counters, and doors should be cleaned of spills as needed. To help reduce the potential for Coronavirus, it is recommended to also wash, rinse, and sanitize nonfood contact surfaces that employees touch throughout the day.

Sanitizing Procedure for Front of House, Lobby and Back of House

Food
  • Discard any open/exposed food or beverage ingredients including:
    • ice in front of house bins and in ice machine
    • any open ingredients, whether ingredients are under refrigeration or not, such as:
      • dried fruit inclusions, powder in glass shakers, caramel in squeeze bottles, mocha/white mocha/chai sauce in opened plastic containers, etc.
        [ Note: Do not discard the container/small-ware the product was in, wash, rinse and sanitize small-wares in dish machine. ]
    • any open single use food contact items that are not protected from contamination, such as: opened packages of cups, lids, stir sticks, coffee filters, etc. within the area regardless of visible contamination.
  • Discard packaged food if it is not practical to sanitize the packaging and record the name and quantity of packaged items discarded. Examples of product which should never be sanitized and should always be discarded include:
    • wrapped sandwiches, bistro boxes, salads, opened milk or alternative milk and other packaging that is prone to leakage.
    • Only products which are hermetically or factory-sealed in air-tight, non-absorbent containers/packaging should be sanitized.
    • Examples of product which can be sanitized include:
      • factory-sealed bottled beverages, packaged coffee, airtight sealed packaged foods and impulse items, unopened milk jugs and alternative milks.
    • If there are open boxes of wrapped single use items such as honey packets or spoons, forms, knives, these should be discarded as sanitizing them individually would be less than practical from a time standpoint.

Front of House, Behind the Bar and Back of House

  • Clean and sanitize all exposed food contact surfaces including counter tops
  • Wash in dish machine, all reusable food contact items including:
  • Dishes, plates, mugs, glasses, cutting boards, etc.
  • Small wares/utensils such as shakers, shot glasses, spoons, tongs, bottles, plastic containers, etc.
  • Utensil holders, plastic plexi cubes, etc.
  • Clean and sanitize all equipment in the store including:
  • interior and exterior of:
  • refrigerators, pastry cases, freezers, ice machines,
  • exterior of:
  • coffee brewers, coffee grinding equipment, and touch screens and cup labelers
  • Clean and sanitize all sealed food packages both in dry storage and under refrigeration per direction above.
  • Ensure that all cold food stays under refrigeration/freezing during the cleaning process by moving it from the unit being cleaned into another unit.
  • Clean and sanitize all remaining non-food contact surfaces.
  • After general cleaning and sanitizing, apply extra sanitizer to "High Touch" areas identified on last page of this document.

Café and Lobby

  • Clean and sanitize all surfaces of the area.
  • After general cleaning and sanitizing, apply extra sanitizer to "High Touch" areas identified on last page of this document.
  • Clean and sanitize all merchandise on display where possible.
  • Discard any merchandise that is absorbent or not otherwise cleanable. Record the name and quantity of any items discarded.
  • Extract and steam clean any soft surfaces.
    [ CAUTION: Spin bonneting is not recommended due to aerosolization concerns ]


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Restrooms

  • Clean and sanitize the restrooms following regular store procedures (see below)
  • Pay special attention to "High Touch" areas identified on the last page of this document.

Floors

  • Apply floor cleaner as per in-store procedures.
    [ Note: if the vendor has a floor cleaning machine, it may be used in place of the regular store cleaning procedures. ]

Clean Up

  • Place all disposable PPE, cleaning tools, towels, gloves, aprons, including any clothing or shoes that may have been exposed during cleaning into a double-bagged heavy-duty trash bag and remove from premises and dispose of as per local regulations.
  • Remove gloves following the proper glove removal process and place in the outer trash.
  • Wash hands following the proper hand washing procedure.

High Touch Areas

The following areas should receive special attention as they are most likely to receive hand-contact and thus have a higher potential to transmit illness.


Back of House*

  • Door handles and push plates
  • Handles of all equipment doors & operating push pads
  • Handles of dispensers
  • Ice Bucket and Scoop
  • Walk/reach-In Refrigerator exterior handles: Walk/reach in Freezer plastic curtains
  • 3 comp sink and mop sink handles (faucets, chemical dispensers, etc)
  • Hand wash sink faucet handles
  • Hand soap dispenser push plates
  • Towel dispenser handles or dispense area
  • Food prep utensils and wares
  • Trash receptacle touch points
  • Cleaning tool handles & buckets
  • Telephone keypad
  • Manager’s computer, iPad, iPod
  • Office cabinet handles
  • Safe handle/dial/push pad
  • Drive Thru Headsets


Restroom(s)

  • Door handles and push plates
  • Coat hangers
  • Sink and toilet handles
  • Soap dispenser push plates
  • Towel dispenser handles or dispense area
  • Baby changing station
  • Trash receptacle touch points


Front of House Prep Areas*

  • Door handles and push plates
  • Handles of all equipment, doors and operating push pads
  • Handles of dispensers
  • Ice Bin Lids
  • Hand wash sink faucet handles
  • Hand soap dispenser push plates
  • Towel dispenser handles or dispense area
  • Trash receptacle touch points


POS & Merchandise Area (Ordering Area)

  • Point of sale registers
  • Merchandising fixtures including display cases
  • Front counters and Order Hand Off Plane
  • Drive Thru plane


Lobby & Outdoor Patio

  • Door handles, push plates, thresholds and hand railings
  • Dining tables
  • Chairs and banquets
  • Newspaper racks
  • Condiment bar top, napkin dispensers, shakers, etc
  • Trash receptacle touch points
  • Highchairs
  • Bus tubs

Products Used During Sanitation Process 

MediClean® Germicidal Cleaner Concentrate, Lemon/Mint Scent

  • EPA LIST N: Disinfectant for use against SARS-COV-2, the cause of COVID-19
  • Lemon scented
  • pH: 12.4
  • Variable dilutions
  • Kills H1N1 (Swine Flu)


Fiberlock ShockWave Disinfectant & Cleaner

  • EPA LIST N: Disinfectant for use against SARS-COV-2, the cause of COVID-19
  • Quaternary ammonium chloride disinfectant
  • pH: 11.7
  • Variable dilutions
  • Over 140 organism kill claims

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