Food & Beverage – Stewarding

WHAT: STW SOP04015 - Deep Cleaning Schedule

WHO: Stewarding Staff, Kitchen Staff
WHEN: 24/7
WHERE: All Hard Rock Hotels
WHY: To develop an efficient deep cleaning schedule

Deep Cleaning Schedule – The Price of Admission

It is important to consider all the areas and equipment in a commercial kitchen that need to be deep cleaned regularly.
Our goal is to have a system that will create a more consistent cleaning rotation of the coolers, freezers, hotboxes,
uprights, and Queens Marys, which will have a positive impact on the kitchen's hygiene results. At Hard Rock Hotels, the
deep cleaning schedule is in addition to the cleaning and sanitation done by the Stewarding team daily.

Procedure
• First, we need to complete a time and motion study to determine how long it usually takes to deep clean each
cooler, freezer, hot box, upright, and Queen Mary. The easiest way to do this is to ask four Staff to deep clean
one piece of each type of equipment, tracking the start and the finish time. Make sure that they will not be
interrupted so that we obtain the most accurate results
• Determine the deep cleaning time for each piece of equipment. Fill out the “Time-Motion” spreadsheet:

Equipment Cleaning Time Cleaning Time Cleaning Time Cleaning Average Cleaning
Type #1 #2 #3 Time #4 Cleaning Rotation
Time
Hotbox
Upright
Queen Mary
Cooler
Freezer

o Time the deep cleaning of each piece of equipment by four different Staff
o The “cleaning time” is the number of minutes that it takes to clean the equipment
o The “average cleaning time” is the average of the four different times for each piece of equipment to get
a more accurate cleaning time
o The “cleaning rotation” is how often the equipment should be deep cleaned, for example, it could be once
every two weeks, or it could be once per month
o It is recommended that each piece of equipment gets deep cleaned at least once per month
o Regular cleaning and wiping down the equipment should occur much more frequently
• After completing the time-motion study, we then need to take a complete inventory of the hot boxes, uprights,
Queen Marys, coolers, including the reach-ins and freezers. Once we know how many of each item we have, we
then need to assign a number to each piece of equipment. Take an inventory of:
o Hotboxes
o Uprights
o Queen Marys
o Coolers
o Freezers
• Assign a number to each piece of equipment, and each cooler and freezer
• Based on the time-motion study and the number of pieces of equipment, coolers, and freezers that we have, we
are now ready to create an efficient deep cleaning schedule for the hotel. For example, let’s assume that the
property has 20 hot boxes that we want deep cleaned once per month. We would create a schedule where each
week, we would deep clean 5 hot boxes per week (which is 20 hot boxes divided by 4 weeks)
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Food & Beverage – Stewarding

• Use the time and motion study and the inventory data to create a schedule
Example: The hotel has 20 hot boxes (5 per week)
o Week 1: Hotbox # 1 - # 5
o Week 2: Hotbox # 6 - # 10
o Week 3: Hotbox # 11 - #15
o Week 4: Hotbox # 16 - # 20
This process will be repeated for each type of equipment
• We put the schedule into a calendar format. During any given week, the Staff knows which equipment they need
to deep clean, and as the equipment is numbered, we are now able to verify that the equipment is indeed being
deep cleaned:

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1-Dec 2-Dec 3-Dec 4-Dec
Reach-In coolers Deep cleaning of the coolers: 4th floor and
on 1st, 3rd & 5th # 1,2 & 3 on the 3rd floor
floor Cleaning of: Upright # 1 - #15
Queens # 1 - # 10
5-Dec 6-Dec 7-Dec 8-Dec 9-Dec 10-Dec 11-Dec
Deep cleaning of the coolers: # 4,5,6,7 on the 3rd Reach-In coolers Cleaning of:
floor on 2nd, 4th & Upright # 16 - #30
6th floor Queens # 11 - # 20
Hotboxes # 9 - # 16

• It may be difficult at times to follow the calendar to the letter; we may be busy one week which would mean
that we may only be able to clean some of the items and not all of the items listed for that week, but the
understanding is that by the end of the month, all items are taken care of
• When rolling out the new deep cleaning schedule, it is important to include all of the F&B departments as well.
For example, the culinary team may need to prepare or empty the coolers and freezers before the Stewarding
Staff can complete their assigned task

Notes:
 All Foodservice and Food Handling Team Members are trained and have appropriate training documentation on
proper sanitation and food handling techniques in accordance with local and state regulatory standards, and the
culinary team handling the production of food must have appropriate training records specifically on HACCP and
SERVE SAFE certification
 All food and beverage outlets on the property, including leased outlets, must comply with local health codes and
alcohol regulations in addition to Hard Rock Hotels Guidelines, and standards for food handling and sanitation,
as outlined in the National Restaurant Association’s Applied Food Sanitation publication or applicable local and
state food sanitation/safety/hygiene laws and regulations, must be consistently maintained
 Each property must have self-check quality assurance practices in addition to any other external minimum
requirement by law, and Hard Rock Hotels reserves the right to perform ad-hoc additional quality assurance
audits, including food quality and kitchen inspections, as part of the Quality Assurance Program

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Food & Beverage – Stewarding

Hard Rock Key Takeaways

 In order to create a deep cleaning schedule you need to know what equipment must be deep-cleaned, the
number of units of each equipment and how long it takes to clean the equipment
 Busy times might make it difficult to follow the deep cleaning schedule, however at the end of the month the
equipment needs to be deep cleaned
 Don’t forget to involve other departments, like the kitchen, before rolling out the schedule

Glossary
 PPE - Personal Protective Equipment
 SDS – Safety Data Sheet
 BOH – Back of House
 °F – Fahrenheit

Hard Rock Related Documents Links

• STW SOP04007 Cleaning Kitchen Standards
• STW SOP04014 Waste Removal schedule

Hard Rock Taxonomy / Key Words

Stewarding Deep Cleaning Schedule Hotbox Upright
Queen Mary Freezer Cooler Cleaning Time Cleaning Rotation

Hard Rock Document Change Log

Document Author Document Owner Date Modified
Albert Ettinger – ZOGO Consultant Andrew Nasskau – VP Operations Dev. 01/22/2020

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