1 Cleanliness Basics. 2 Patio Maintenance. 3 Restroom Maintenance. 4 Tea & Coffee Machines. 5 Other Beverage Equipment. 6 Expo Cooler/POS Equipment

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1 OVERVIEW Cleanliness Basics 1 Patio Maintenance 2 Restroom Maintenance 3 Tea & Coffee Machines 4 Other Beverage Equipment 5 Expo Cooler & POS Equipment 6 Opening Procedures 7 Afternoon Procedures 8 Closing Procedures 9 Weekly Cleaning 10 Trainer Instructions: CERTIFICATION Task Say Do 1 Cleanliness Basics 2 Patio Maintenance 3 Restroom Maintenance 4 Tea & Coffee Machines 5 Other Beverage Equipment 6 Expo Cooler/POS Equipment 7 Opening Procedures 8 Afternoon Procedures 9 Closing Procedures 10 Weekly Cleaning Team Member Signature Date General Manager Signature Date Page 1

2 CLEANLINESS BASICS CLEANING VS. SANITATION Definition of CLEANING The removal of visible dirt, grease and debris Definition of SANITIZING A process that is effective in killing bacteria PROPER PERSONAL HYGIENE Wash your hands! The single most important factor in maintaining food safety is frequent and proper hand-washing When to wash: Before handling food or equipment After using the restroom or touching your hair, face or body After smoking, eating, drinking or chewing gum After taking out trash or touching the trash can How to wash: Wet hands with hot running water; apply soap Rub hands together for at least 20 seconds, cleaning under fingernails and between fingers Rinse hands thoroughly under running water Dry hands with a clean towel; use towel to turn off water Eat, drink or smoke only in approved areas Do not eat, drink or smoke while you are preparing or handling food Do not work if you are ill Do not cough or sneeze on or around food Make sure cuts, sores and burns are properly cleaned and covered; do not touch or scratch these wounds when around food Maintain general cleanliness Bathe daily; be sure hair and clothing are clean PATIO MAINTENANCE DAILY MAINTENANCE First Impressions The patio and exterior of the restaurant provide our guests first impression of McAlister s Check patio for cleanliness every 30 minutes Check more frequently on days when patio is used heavily Tables and chairs Wipe off tops of all tables and chair seats Place chairs under tables and make sure tables are arranged neatly Ensure that highchairs and booster seats are cleaned and stowed in their proper location Parking Lot and Landscaping All areas immediately around the restaurant are perceived as McAlister s property Walk area and pick up debris from sidewalk, parking lot and plant/flower beds Safety first! Watch for moving vehicles whenever in the parking lot Trash Cans Check cans, remove trash and replace liner if cans are 3/4 (or more) full Always remove trash/replace liner at day s end WEEKLY MAINTENANCE Heavy cleaning is performed once each week Fill mop bucket with detergent Sweep patio with broom and dust pan to remove trash and debris Use hose or splash water from mop bucket to wet patio area Use scrub brush to remove stains and build-up Rinse patio with clean water Be sure to use wet floor cones or signs for guest and team member safety Page 2 RESTROOM MAINTENANCE RESTROOM CHECKS Conduct restroom checks every 30 minutes A quick check ensures restrooms are always attractive and properly stocked Immediately conduct a thorough cleaning if the restroom requires more attention Quick check procedure: Use paper towels to wipe counter and mirror Pick up towel pieces and debris from floor, check trash and change if full Check level of toilet paper and paper towels and restock if needed Determine if toilets, urinals, floor or diaper changing station require immediate cleaning THOROUGH RESTROOM CLEANING Deep-clean restrooms after lunch & at closing Tools & Cleaning Supplies: Broom, dustpan, mop, mop bucket, sanitizer towel, toilet brush, deck brush and gloves Image and Quad Power floor cleaners DO NOT store chemicals in restrooms unless they are locked in a cabinet Wet floor sign Cleaning & restocking procedures: Wipe surface and bowl of sink Wipe Diaper Changing Station and restock liners Wipe door handle, stall doors, latches and baseboards Check trash containers in individual ladies room stalls Change with appropriate small liner Make sure urinal is clean and free of debris Wipe wall behind urinal Clean inside, outside and base of toilet Clean mirror with glass cleaner Sweep & mop floor; scrub w/deck brush if needed Restock toilet paper, paper towels and soap Check and replace light bulbs as needed

3 TEA & COFFEE MACHINES TEA MACHINE Monitoring quality Discard tea that is more than four hours old Tea brewed by the Gallon must be refrigerated immediately after brewing and discarded at the end of the day Remove grounds after brewing is complete Grounds left in brewer will continue to drip and cause tea to become bitter Brewer maintenance Wipe down all sides of machine with sanitized towel before and after rush End of day cleaning Empty and discard all tea Run urn and drip basket through dish machine or wash in 3 compartment sink Take apart tea nozzles; soak in hot water over night Weekly maintenance Soak and clean tea urn and drip basket to remove stains COFFEE MACHINE Monitoring quality Pour out coffee that is more than two hours old Remove coffee bags after brewing is complete Bags left in brewer will continue to drip and cause coffee to become bitter Brewer maintenance Wipe down all sides of machine with sanitized towel before and after rush End of day cleaning Empty and discard all coffee Run urn and drip basket through dish machine or wash in 3 compartment sink Weekly maintenance Soak and clean coffee pots and drip basket to remove stains OTHER BEVERAGE EQUIPMENT LEMON CHILLERS & SECTIONIZER Keep lemon chillers in freezer when not in use Pull and fill chillers with fresh cut lemons each shift Use sectionizer to cut lemons to set par Safety first! Blades are VERY SHARP follow correct procedures for machine use Fill chillers; place remaining cut lemons in cooler When done, carefully clean sectionizer with sanitized towel and place back on storage shelf After lunch rush, replace chillers with frozen ones from freezer; restock with cut lemons Wash used chillers and replace in freezer At day s end, place remaining cut lemons in cooler, wash chillers and replace in freezer LEMONADE BUBBLER Make enough lemonade for one day s use each morning (procedure in FOH Basics, page 4) Make more during the day if needed Refill lemonade bubbler after lunch rush Bi-Weekly maintenance: Drain lemonade and discard, make note on waste sheet Remove and soak nozzle; wipe all sides of machine with sanitized towel Remove bubbler basin and lid Run both through dish machine; air dry SODA FOUNTAIN MACHINES Take apart nozzles and soak in hot water nightly Clean and wipe the drain with sanitizer solution Page 3 EXPO COOLER & POS EQUIPMENT EXPO COOLER Check cleanliness and organization of cooler at beginning of each shift Ensure all items are stocked to par Check expiration dates daily Discard any items that have passed expiration Make note of discarded items on waste sheet End of day cleaning: Rotate product to front and restock (FIFO) Wipe shelves, door sides, gaskets and bottom of cooler Weekly maintenance: Remove all items from cooler Pull out shelves and wash in 3-compartment sink Use sanitizer spray & clean towel to wipe down interior, door and gaskets Replace shelves and restock with product POS & COMPUTER EQUIPMENT Regularly check printer paper Replace if at end of roll Ensure backup paper is nearby for quick replacement If printer has debris inside, lightly blow out do not stick fingers or wet towel inside printer (and DO NOT blow over or near food) Pre- and post-shift maintenance: Wipe all sides of POS with slightly damp towel Lift POS slightly and wipe debris from underneath Use a slightly damp cloth to wipe POS screen Do not press hard!

4 OPENING PROCEDURES NOTE: Refer to your restaurant s opening checklist PRE-SHIFT SIDEWORK Prep duties: Assemble tea urns and soda fountains (and lemonade bubbler if necessary) Brew tea, sweeten tea, bottle and immediately refrigerate teas by the gallon Make lemonade Slice lemons and fill lemon chillers Cleaning duties: Prepare sanitation bucket Wipe down all counters and expo window Put chairs down, wipe tables, chairs, booth seats and ledges Place clean mats in proper location Check for trash outside and around both doors Make sure both restrooms are swept, mopped and the mirrors are cleaned Clean glass doors, windows above tables, and dessert case Clean dining room mirrors where applicable Stocking duties: Completely fill ice bins Stock and rotate chips and desserts as needed Check the soup board and update Stock napkins, utensils, cups, to go boxes, condiment table and menus Check/restock and rotate items in coolers Check printer paper on all terminals Wipe and fill sugar caddies and salt & pepper shakers AFTERNOON PROCEDURES NOTE: Refer to your restaurant s afternoon checklist POST-RUSH SIDEWORK Prep duties: Discard tea that is more than four hours old Brew sweet and unsweetened tea to par Make lemonade if needed Cleaning duties: Dining room maintenance Pull out chairs; sweep entire dining room Wipe down and buckle all high chairs and baby seats Sweep and/or shake out mats; replace in proper locations (never shake out mats inside the restaurant) Clean doors and windows Expo and counter area maintenance Empty and refill sanitation bucket Wipe down and clean all counters Clean expo window Wipe down dessert case Complete thorough restroom cleaning Check trash, remove bags and replace liners Restocking duties: Completely fill both ice bins Stock and rotate chips and desserts as needed Replace the morning lemon chillers with frozen ones from freezer Stock napkins, utensils, cups, and to go boxes Stock condiment table Stock menus Wipe and refill sugar caddies and salt & pepper shakers Page 4 CLOSING PROCEDURES NOTE: Refer to your restaurant s closing checklist END-OF-DAY CLEANING Restroom maintenance Clean according to thorough restroom cleaning procedures listed on page 2 Expo counter maintenance Wipe down all counters and shelves Empty and clean sanitation buckets Empty, clean and place lemon chillers in freezer Dining room maintenance Wipe down all tables Sweep and mop floors Clean windows, doors and ledges, inside & outside Clean bussing station and empty trash Equipment maintenance Wipe down ice machine Break down and clean tea urns and drink machines END-OF-DAY RESTOCKING Expo & Condiment Counter Restock and rotate chips, crackers & teddy grahams Restock forks, spoons, knives, napkins, cups, lids and straws Wear gloves when stocking utensils Restock cooler as needed Refill ice bins to the top Restock desserts Discard any remaining tea by the gallon Dining room Restock paper menus Refill salt/pepper and sugar containers

5 WEEKLY CLEANING NOTE: Some areas of the dining room require extra effort that can only be given during non-business hours. Following is an EXAMPLE of a weekly cleaning schedule; see your manager or trainer for your restaurant s weekly schedule. SAMPLE WEEKLY CLEANING GUIDE Monday: Clean walkway to entrance with deck brush Clean vent covers Tuesday: Scrub bathroom floors with brush Wednesday: Scrub in front of and behind registers with deck brush Remove and clean lemonade bubbler & nozzle Thursday: Clean all fans Clean wood rails throughout dining area and down hall Scrub walkway with brush Friday: Clean section dividers in dining room Saturday: Clean underneath hand sink Clean table and chair legs throughout the dining room Sunday: Remove and clean lemonade bubbler & nozzle Scrub all trash cans Scrub and clean tea urns to remove tea stains Page 5