Cleaning Kitchens Performance Checklist

Cleaning Kitchens

1. Review the client’s care plan for instructions and preferences.
2. Check supplies and equipment
3. Clean surfaces (counters, stovetops, tables)
   • Wipe surfaces with hot, soapy water. Dry.
     • Stubborn counter stains: use baking soda.
   • If contaminated with raw poultry, meat, fish, or eggs: scrub with disinfectant and rinse with boiling water. Dry with paper towel.
   • Wipe table and placemats with a second hot, soapy cloth. Dry
4. Clean toaster/toaster oven
   • Unplug the appliance.
   • Turn it upside down and gently shake to remove crumbs. Wipe up the crumbs.
   • Remove crumb tray and wash, if necessary, in warm soapy water. Dry carefully and replace in the toaster.
5. Clean microwave oven
   • To soften stains/grease splatters: place a cup of water into the microwave and microwave on High for 90 seconds.
   • With hot soapy water or diluted vinegar, wash the inside of the microwave thoroughly. Dry with a clean cloth or paper towel
6. Clean cutting boards
   • Wash with hot, soapy waster. Rinse and pat dry with paper towels
   • If contaminated with raw poultry, meat, fish, or eggs: scrub with disinfectant and rinse with boiling water. Dry with paper towel.
7. Wash dishes
   • Scrape food off plates.
   • First: Wash glassware and mugs. Rinse well in hot water.
   • Second: Wash plates, bowls, utensils. Rinse well in hot water.
   • Last: pots and pans. Soak pots and pans in hot water if necessary to remove stuck food. Rinse well in hot water.
   • Place items on a drying rack to air dry. Air drying is cleaner than towel drying.
8. Using a dishwasher
   • Read instructions or ask the client/family member to demonstrate its use.
   • Scrape food off plates.
   • Places glasses and mugs in washer upside down. Typically, on the top rack.
   • Do not stack items on top of one another. Do not overfill
   • Check with the client before putting pots and pans in the washer.
   • Do not put the following in the washer: electrical appliances, delicate glasses, fine china, sharp knives, cast iron, wood, or most plastics.
   • Use only dishwasher detergent. Do not use other soaps or detergents.
9. Clean Kitchen Sink
   • Clean with hot, soapy water and scouring powder.
   • If contaminated with raw poultry, meat, fish, or eggs: scrub with disinfectant and rinse with boiling water. Dry with paper towel.
   • Wipe taps with hot, soapy cloth. Dry with paper towel.
10. Clean the Refrigerator
    • Open containers and check for expired food, do not look fresh, or were made more than 2 days ago. With client’s permission, discard items that fit the above criteria.
    • Remove items from shelves, one shelf at a time.
    • Remove a shelf, wash with a hot soapy cloth. Dry with paper towel or a clean cloth.
    • Replace the clean and dry shelf; replace items on the shelf before moving on to the next shelf.
    • Clean the drawers and inside of door.
    • Clean all inside surfaces of the refrigerator.
    • Place a small bowel or partially opened box of baking soda to absorb odours.
    • Wipe the outside of the door and the handles of the refrigerator.
11. Dispose of Waste
    • Wearing gloves, remove, sort, and discard garbage, recyclables, and organics. Place in garage, apartment chute, or per client’s preference.
    • Place recyclables and organics in the appropriate container per client’s preference and municipal guidelines.
    • Check with the client for preferences on recycling papers, cans, bottles, etc.
    • Wash the empty garbage and organics container can with paper towels and hot, soapy water. Dry with paper towels
    • Place a fresh bag in the container(s).
12. Clean Kitchen Floors
    • Sweep the floors
    • Damp mop the floors (unless it is hardwood; check with client for preferences).
13. Report and record observations according to agency policy.