Exemptions◆ Other chemicals may be brought in to treat problems.
For example, if you have mold on your wallcovering,
you may bring in bleach. Once the problem is resolved,
the chemical must be removed from the restaurant.
◆ You may hire a cleaning service to do periodic thoroughcleanings. See the Services List in Chapter 6 for
recommended cleaning services.
◆ If you have a maintenance contract for your ice machineor are leasing a machine where the lessor is responsible
for maintenance, you do NOT have to use the ice
machine cleaners specified in the program.
◆ Non-traditional locations with a pre-existing cleaningprogram already in place may be eligible for a waiver.
Contact your DA for information.
* SUBWAY® Gold Standard cleaning products are availablethrough all DAI-approved Foodservice distributor and yourCoordinators.
Installation and TrainingYou will received your starter kit with your equipment
order and must order cleaning product prior to opening
(refer to Chapter 7 for details). Do NOT open the two
starter kit case packs. Hold the unopened boxes for your
SSDC representative who will provide equipment
installation and training for your staff.
A SSDC representative will call in advance to schedule
your visit. SSDC installs the cleaning equipment and
provides training at every restaurant. After the initial visit,
you are responsible for training any new employees. To
assist you in training your staff, use the Manager Training
Manual and CD-ROM training module included in your
starter kit.
A “Cleaning Guide - Core Products” is available on the In-
Store Job Aids page on SUBWAY Partners® that provides
instructions for use of the core cleaning products that will
be used most frequently in daily maintenance. Post the
chart in your backroom near the chemicals and cleaning
supplies for easy reference.
THE IMPORTANCE OF CLEANINGProper cleaning procedures eliminate dirt and bacteria,
helping you ensure a healthy product and atmosphere for
your customers. Cleanliness is one of the top five attributes
considered by customers, making it essential for your
employees to know how, and why, to clean. A thoroughly
clean and well-maintained restaurant has many benefits:
◆ The atmosphere is inviting to customers
◆ The risk of foodborne illness is decreased
◆ Equipment operates efficiently
◆ Equipment warranties retain validity.CLEANING CHEMICAL PROGRAMIn all countries outside the US and Canada, unscented
cleaning and sanitizing products must be used in all
restaurants. If EcoLab/Kay Chemical cleaning products are
available in your country, you must use them. See Figure 4 at
the end of this chapter for a listing of cleaning products by
country. If EcoLab/Kay Chemical products are not available
in your country, the brand of cleaning products used is a MOP
decision, so you must use the brand chosen by your market.
Gold Standard Cleaning Program -US/CanadaIn the US and Canada, all restaurants must participate in the
SUBWAY® Gold Standard Cleaning Program. This program
is administered by SSDC and includes:
◆ 11 required SUBWAY® Gold Standard Cleaning Products(listed by country in Figure 4 and on the Approved
Products List in Chapter 9).*
◆ Approved Ancillary (supporting) Products (listed onthe Approved Products List in Chapter 9).* You are
not required to use the ancillary products, but if you
choose to use a type of product on the list, then you
must use the brand listed.
◆ Starter Kit including dispensing equipment and toolssuch as mops, brushes, spray bottles (see the
Smallwares List in Chapter 6 for complete listing).
◆ Installation of Equipment (SinkRite™ DispensingSystem and Snap Pac™ Rack).
◆ Training Session on Equipment and Products.
◆ Training Manual and CD-ROM.
13This chapter provides general guidelines for cleaning and maintaining equipment. For details, refer to each
manufacturer’s owner’s manual. You can also refer to the Preventative Maintenance Guide provided to you by the IPC.
If your hard copy is no longer available, the PM Guide is posted on the IPC’s website at www.ipcoop.com.
CLEANING &MAINTENANCE
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Chemical CautionsWhen working with any type of chemical, use the product
correctly and follow all safety precautions.
◆ Train your employees on the proper use ofchemicals.
◆ Never mix chemicals.
◆ To prevent cross-contamination, use separatecleaning tools for different tasks. For example, do
not use the same cloth for cleaning bathrooms or
spills on the floor to clean counters or food contact
surfaces. Keep tools used for cleaning separate from
tools used for sanitizing.
◆ Store cleaning chemicals in a central location, awayfrom food items.
◆ Contact the appropriate regulatory agency for localrequirements.
◆ Always follow the manufacturer's instructions.
Material Safety Data SheetsRegulatory agencies in many countries require every
establishment using commercial cleaning products to have a
Material Safety Data Sheet (MSDS) describing these
products available at the establishment's location. The MSDS
contains critical product and safety information, including:
◆ Identity of product
◆ Manufacturer
◆ Emergency telephone number
◆ Hazardous ingredients
◆ Physical and chemical characteristics
◆ Fire and explosion data
◆ Health hazard data
◆ Precautions for safe handling
◆ Control measures, (gloves, clothing)
MSDS information must be accessible to employees at alltimes. Select a central, convenient location, such as a file
cabinet near the manager's desk. In emergencies, these
sheets enable you to provide highly specific information to
your local emergency services or poison control center.
Conduct yearly training with your staff so that they are
aware of any changes to the cleaning products.
MSDS information is included with cleaning products. If it
is not included, request the information from the product
manufacturer. The Cleaning Chemical Program starter kit
includes a Hazard Communication Booklet which contains
MSDS information on all cleaning products within the
program. The Hazard Communication Booklet is also
available on the In-Store Job Aids page on SUBWAY
Partners®.
When used as directed, our approved cleaningchemicals are not classified as hazardous waste whenthe used solution is directed to the sanitary sewer.
Global Harmonized SystemThe Global Harmonized System (GHS) includes guidelines
for classifying health, physical and environmental hazards, as
well as specifying what information is to be included on
labels and Safety Data Sheets of hazardous chemicals.
Chemical manufacturers and importers must determine the
hazards of the chemicals they produce or import and provide
criteria to classify chemical mixtures and to address health
and physical hazards. Labels must also be provided that
include a signal word, pictogram, hazard statement, and
precautionary statement for each hazard class and category.
Employees must be able to recognize pictograms and
understand signal words, hazard statements, and
precautionary statements. Additional information can be
found in Right to Understand Manual posted on the
Equipment & Decor Page on SUBWAY Partners® or on your
country’s regulatory agency’s website.
Safety Data Sheets (SDS)Chemical manufacturers will transition from the current
MSDS to Safety Data Sheets (SDS). Transition completion
dates vary by country. You may keep both MSDS and SDS
in the same binder until your transition date. Refer to the
website of your country’s regulatory agency that handles
workplace safety for your area’s transition completion date.
The new SDS format requires 16 specific sections, ensuring
consistency in presentation of important protection
information.
◆ Identification
◆ Hazard(s) identification
◆ Composition/information on ingredients
◆ First-Aid measures
◆ Fire-fighting measures
◆ Accidental release measures
◆ Handling and storage
◆ Exposure controls/personal protection
◆ Physical and chemical properties
◆ Stability and reactivity
◆ Toxicological information
◆ Ecological information*
◆ Disposal considerations*
◆ Transport information*
◆ Regulatory information*
◆ Other information, including date of preparation orlast revision*
*These are optional and may not be included in all SDSs.
Label Sub-ContainersStore and properly label all cleaning products in their
original containers. To prevent improper use, sub-
containers (e.g., spray bottles) must be professionally
labeled (we recommend silk-screening) with the appropriate
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1 January 2014 Chapter 13 • Cleaning & Maintenance 13.3
information (e.g., brand name of product, type of product,
the formula if contents are in a dilution, safety cautions,
proper emergency procedures, etc.). Placing stickers on
these containers at the restaurant level is not acceptable.
The Cleaning Chemical Program starter kit includes pre-
printed, color-coded spray bottles for all appropriate
products. You must use these sub-containers and display all
wall charts included with the program. This will help
ensure the proper chemicals are used. Cleaning equipment
with the wrong chemicals can cause damage.
Cleaning Tools• Deck Brush - Use a deck brush when cleaning floors to
lift any build-up or grease film. Rinse and hang to dry
after each use.
• Floor Squeegee - Use a floor squeegee to remove water
and soiled solution from floors after cleaning by pulling
the solution to the nearest floor drain.
• Mop - Rinse mop head and hang to dry after each use.
Replace mop heads regularly.
• MopBucket (US/CN Gold Standard Cleaning Program)
- A 26 quart (25 L) mop bucket is included in your
Starter Kit. A 35 quart (33 L), 2-compartment mop
bucket is also available for purchase.
• Cloth WipesUS/CN: Sanitizer Safe Wiper Towels (required with the
SUBWAY® Gold Standard Cleaning Program) - These
wiper towels are reusable. Remove a new wiper towel
from the box for sanitizing large surfaces. Leave in
sanitizing bucket when not in use. After one day of
sanitizing, upon cleaning a food spill, or after using with
any other chemical product, wash and rinse wiper towel
thoroughly. Wiper towel can then only be used for
cleaning. Rest cleansing wiper towels on side of sink to
dry when not in use. Never use a wiper towel forsanitizing that is already tainted with other chemicals.Replace worn wiper towels as necessary (usually last 3
to 5 days).
Outside of the US/CN: You must use a clean, sanitary
cloth for applicable cleaning purposes. The cloth must
be washable and sanitized after each use.
• Sponges - The only sponges needed are those with a
nylon scrub surface on one side (e.g., Scotch-Brite™
pads) or a Power Eraser sponge (see below). For all other
cleaning purposes, use a wiper towel/sanitary cloth
described above.
• Power Eraser Sponges - These sponges are NOT
considered an abrasive cleaner and can be used on any
hard surface in the restaurant (wallcoverings, FRP,
countertops, table tops, restroom fixtures, etc.) to
remove stubborn stains. If you choose to use this type
of sponge, you must use the approved brand. See the
Approved Products List in Chapter 9 for details.
Using a DishwasherIf you decide to install and use a dishwasher (see the
Decor/Equipment List in Chapter 6 for approved models),
do NOT place the speed oven basket, beverage dispenser
parts, or any Acrylic items into the dishwasher. These must
be cleaned by hand. Bread forms and Silpat liners may
only be placed in the dishwasher if a bread form rack is
used, otherwise these items must be cleaned by hand.
THE CLEANING PROCESSThe complete cleaning process consists of three steps:
washing, rinsing, and sanitizing. Your three-compartment
sink is designed specifically for these steps. The first sink is
for washing, the second for rinsing, and the third for
sanitizing. Perform each process correctly. To avoid cross-
contamination, thoroughly wash, rinse and sanitize each
compartment of the sink after each use. This chapter
references elements of the SUBWAY® Gold Standard
Cleaning Program. If you are in a country where the
Cleaning Program is not yet available, follow the instructions
using the products and equipment available in your area.
Contact the appropriate local regulatory agency for theircleaning and sanitizing requirements. If requirementsdiffer from those stated here, you must abide by whicheveris more stringent.
Step 1: WashingWashing is the process of removing dirt and impuritiesusing water and a cleansing agent. To keep food debris out
of your wash water and help to maintain the effectiveness
of your dish detergent, pre-rinse items using hot water.
This removes excess food particles before washing. Clean
any debris out of the sink before filling wash sink.
Fill the first compartment of the sink with a solution of dish
detergent and hot water (120° F/49° C). The SinkRite™
Dispensing System will automatically mix the correct
amount of product as water flows through the dispenser.
Submerge the item into the wash sink and wipe with a
sponge or other allowable scrubber. Change wash water
that cools, becomes tainted, or when soap suds disappear.
See Figure 2 regarding the importance of using hot water.
Step 2: RinsingRinsing is the process of using clean, clear water to removesoap/detergent or impurities. Fill the second compartment
of your sink with hot water (120° F/49° C). Submerge the
item in the rinse sink. Change rinse water that cools or
becomes tainted and/or soapy.
Always wash and rinse hands thoroughly after
washing and sanitizing items.
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Step 3: SanitizingSanitizing is the process of removing bacteria andconditions conducive to infection or disease. DO NOT
ELIMINATE this process! Washing and rinsing will
remove dirt, but only sanitizing will remove bacteria.
Sanitizing is only effective on items that have been
thoroughly cleaned.
Sanitizing reduces the chance of food contamination which
can lead to food poisoning. You must sanitize all food
contact surfaces after they have been thoroughly cleaned
and rinsed. A food contact surface is any utensil, piece of
equipment, or area of counter, table, etc., that may come
into contact with food.
If you do not properly sanitize food contact surfaces,you will be marked out of compliance in the area offood safety.
Quaternary SanitizerWe specify a Quaternary Ammonium Chloride Sanitizer,
which is odorless and tasteless. It is effective for immersion
and spray methods at a 150-400 ppm level, (150-400 parts
Quaternary Ammonium Chloride per million parts water).
How To SanitizeUse the immersion method for items that can be transported
to the three-compartment sink. Use the spray or bucket
method for large surfaces and equipment, (see Figure 3).
Immersion Method1. Prepare solution in the third compartment of the sink.
The SinkRite™ Dispensing System will automatically
dispense the correct amount of sanitizer as water runs
through the dispenser.
2. Wash all food contact utensils in the first (wash) sink.
3. Rinse items in the second (rinse) sink.
4. Immerse items in the third (sanitize) sink for at least
Figure 2 The Importance of Hot Water
Why Hot Water?
Cleaning PowerThe heat (energy) in hot water increases reaction rates helping to lift away soil and oils and reducing the amount of timespent scrubbing. Using hot water also reduces the amount of cleaning chemicals needed to achieve the reactionnecessary to remove oils and debris.
Killing Bacteria & Micro-OrganismsHot water helps to kill harmful bacteria and micro-organisms that can potentially be found on food surfaces.
Cutting GreaseGrease dissolves at a much faster rate with hot water versus warm or cold water. Additionally, the combination of heatenergy and cleaning chemicals causes grease to separate from food surfaces more easily.
Drying TimeDrying time is greatly reduced when cleaning with hot water, as the heat energy in hot water allows it to evaporate morequickly than room temperature or cold water.
Figure 3 How to Sanitize
Pans, Dishes, Utensils, Vegetable Slicer (all after each use) Refrigerators and Freezers (weekly)1. Wash 1. Wash2. Rinse 2. Spray with sanitizer solution3. Immerse in sanitizing solution for 1 minute 3. Dry with clean cloth4. Allow to air dry 4. Air with door open for 1 minute
Food Equipment: e.g., Electric Slicer (after each use), Mops, Brushes, Cleaning Cloths (after each use)Soda Machine, Oven, Microwave (all at end of day) 1. Wash
1. Wash 2. Rinse2. Rinse 3. Soak in sanitizing solution for 5 minutes3. Spray with sanitizing solution 4. Rinse4. Allow to air dry 5. Let air dry
Food Contact Surfaces (after each use): e.g., Counter Tops, Toilets (daily)Cutting Boards 1. Wash
1. Wash 2. Spray handle, rim and toilet seat withsanitizing 2. Rinse solution
3. Spray with sanitizing solution 3. Allow to air dry4. Allow to air dry
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.5
60 seconds. All surfaces must contact the sanitizing
solution for the prescribed amount of time. Watch
for air bubbles inside inverted containers that might
shield the interior from the sanitizer solution.5. Remove items and allow to air dry on a sanitary
surface.
Testing SanitizerYou must test the sanitizer solution using ppm strips, each
time the sink water is changed. A test sample with a water
temp higher than 75° F/24° C will give false ppm readings.
To test sanitizer solutions made with hot water, put solution
in a cup and let it cool to room temperature.
1. Allow suds to dissipate before sticking strip insolution.
2. Dip strip in solution for 10 seconds. Do NOT swirlor wave strip in solution.
3. Immediately compare test strip with ppm color chart
on test strip dispenser. Strip must be within 150-400
ppm.
4. Change the sanitizing solution as needed: when ppm
level falls below 150, if water becomes tainted
and/or soapy, or at least 3 times daily.
If ppm readings are consistently lower than 150, the
sanitizer metering tip may be clogged (see DispensingSystem details later in this chapter), or low water pressure
may be an issue in which case you must call SSDC’s
Customer Service.
Spray Method1. Fill spray bottle with sanitizing solution directly
from the SinkRite™ dispenser.
2. Spray previously cleaned and rinsed surfaces.
3. Let air dry.
4. It is not necessary to change sanitizing solution in a
spray bottle. The stability of the sanitizer allows a
pre-mixed solution to be stored for daily use.
Bucket Method1. Fill sanitizer bucket with sanitizing solution directly
from the SinkRite™ dispenser.
2. Using a Sanitizer Safe wiper, dip wiper in sanitizer,
wring out excess and wipe down surfaces. Do NOTuse any other cloths or towels with the approvedsanitizer, as they can affect the sanitizer/watersolution.
3. Let surface air dry.
4. Store sanitizer safe wiper towel in sanitizing solution
when not in use.
5. Change the sanitizing solution as needed: when ppm
level falls below 150, if water becomes tainted, or at
least 3 times daily.
Remember these important steps:
WASH, RINSE, SANITIZE !
HAND SANITIZERYou may offer your customers instant hand sanitizer. In the
US and Canada, you must use the approved sanitizer and
the approved dispenser. Refer to the Approved Products
List in Chapter 9 for the approved sanitizer product and the
Smallwares List in Chapter 6 for approved dispensers.
Outside of the US and Canada, you may use any instant
hand sanitizer that contains a level of at least 60% ethanol
or alcohol and is dispensed from a manual or touchless
dispenser.
If you choose to offer sanitizer for employees’ use, proper
handwashing techniques must still be followed. Hands
must be washed, rinsed, and dried before sanitizer is
applied. Refer to Chapter 3 for placement of both customer
and employee dispensers.
MAINTENANCERegular maintenance will help extend the effective life of
the equipment. This chapter provides general maintenance
instructions*. Contact the manufacturer for specific
equipment maintenance and repair information.
* Unless you have strong skills, hire a professional contractor.
ServiceNet - US/CanadaServiceNet in the US and Canada is an online management
tool that provides equipment and service information,
including:
◆ A database of service providers that are authorizedby equipment manufacturers or recommended by
other franchisees.
◆ Links to online web stores that sell discounted parts.
◆ Links to owners manuals, the PreventativeMaintenance Guide, and other useful documents.
◆ Training for basic preventative maintenance andnon-warranty equipment repairs, See SERVICE
SUBWAY™ section below.
ServiceNet also provides access to lists for other general
service providers, including plumbers, electricians and
HVAC technicians. To access ServiceNet, log on to the
IPC’s website at ipcoop.com.
SERVICE SUBWAY™ - US/CanadaSERVICE SUBWAY™ is a training program available in
the US and Canada that can help you reduce the cost of
equipment maintenance and repairs. The program allows
you to obtain training for yourself and/or your staff on
equipment in order to become certified to make non-
warranty repairs. To be eligible for the training, the
attendee must have a solid knowledge of electrical and
refrigeration systems and meet certain pre-requisites for
each class. Classes are offered throughout the year at
varying locations. You can access a list of class dates and
locations as well as pre-requisites in the ServiceNet section
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of the IPC’s website at www.ipcoop.com There is a fee to
attend each class and you are responsible for transportation,
meals and related expenses.
RESTAURANT INTERIORKnow all applicable laws in your country, state, province,or region regarding employees under the age of 18 andwhat items they may or may not be allowed to clean (e.g.,knives, electric slicers, hot well, bread oven, speed oven,microwave, etc.).
Proper cleaning and a regular preventive maintenance
program for equipment helps to ensure proper functioning,
reduce replacement costs, and extend the life of the
equipment. Always follow manufacturer's instructions and
keep all operator manuals and warranties together.
Preventive maintenance includes periodic inspection of
equipment and decor components. An efficient program
will usually detect minor problems which, left unattended,
could lead to major equipment break-downs or costly
construction repairs.
Always unplug any electrical appliance before cleaningor performing maintenance.
◆ AIR CONDITIONING UNITCheck with your landlord or manufacturer for proper
cleaning instructions.
◆ BEVERAGE DISPENSERYour beverage supplier should provide cleaning,
maintenance, and troubleshooting charts, as well as a
sticker for the side of the dispenser that lists service
numbers. Make sure all charts and contact information
are accessible at all times. Depending on your beverage
agreement, some suppliers may handle the monthly
maintenance of the dispenser, carbonator system, and
bottled beverage cooler.
Daily
Turn off dispenser. Parts are NOT dishwasher safe.• Remove the nozzles from the dispenser by turning
clockwise and pulling down. Remove the diffusers
by pulling straight down.
• Prepare 1/2 gallon of sanitizing solution and place
the nozzles and diffusers in the solution and scrub
each piece with a small brush. Allow to soak for 15
minutes. Remove from the sanitizer solution and let
air dry on a clean cloth. Do NOT use bleach or dish
detergent as these products will damage the plastic
and leave a residue that will produce an off-taste.
• Using a clean cloth and sanitizer solution, wipe all
exterior surfaces of the dispenser, including the
dispenser valves and underneath the dispenser valves
where nozzles and diffusers connect. Wipe the valve
actuating levers to remove any sticky syrup residue
which may cause levers to not operate properly.
• Remove the cup rest (the grate that covers the drip
tray) and wash, rinse, and sanitize.
• Wipe down the inside wall of the drip tray. Pour the
1/2 gallon of sanitizing solution used for
nozzles/exterior into dispenser drip tray to ensure you
do not experience clogging issues. Rinse with warmwater -- do not use hot water as the heat can cause the
flexible plastic drain line to collapse and stop the
flow. Do NOT pour any hot liquid into the drain.• Do not allow dried syrup to accumulate on any part
of the dispenser. Clogging, overflowing, bacterial
growth, and odor may occur.
• Never use bleach, steel wool, scouring pads, or
abrasives on any part of the beverage dispenser.
• Keep the area around the dispenser clean and free of
debris and excess supplies. Stack lids and straws
neatly. Replenish as necessary. If your beverage
center has a trash shoot, empty the trash receptacle
as necessary or at least once daily.
• Check syrup system connections. Correct leaks and
clean spilled syrup before operating.
Weekly
• Check CO2
supply. If you have a bulk tank, make
sure the tank is filled frequently to avoid running
out. If you have cylinders, ensure the cylinder is
properly secured to the wall with a chain or bracket.
• Check CO2
pressure. The high pressure gauge that
feeds the carbonator should be set at 105 pounds per
square inch (PSI) for stand-alone carbonators and 95
PSI for built-in carbonators. The low pressure gauge
that feeds the Bag-In-Box (BIB) pumps should be
set at 65 PSI.
• Rinse BIB hose connectors. Disconnect syrup line
from BIB and soak the connectors in a food pan of
warm water for 1-2 minutes. Spin connector until it
moves freely. Rinse again in clean, warm water.
Re-connect to the proper BIB.
• Replace any missing or worn connector tubing brand
labels. Labels are available from your beverage
supplier.
Monthly
• Clean inside of ice bin. Turn off ice dispenser (if
applicable) and empty all ice out of the bin rinsing
the bin with warm water until completely empty.
Scrub the inside of the bin and ice chute with a SOFT
long-handled nylon brush and sanitizing solution.
Do NOT use a metal brush. Allow to air dry. Then
turn on ice dispenser, if applicable, or manually re-fill
ice bin with ice.
• Check water filter and replace according to
schedule, (see Water Filtration System information
later in this chapter).
• If you have a mechanically cooled dispenser,
disconnect the power cord and remove the grill cover
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.7
in front of the condenser. Use a soft brush, and
brushing in the same direction as the fins, loosen any
dirt particles that are attached to the fins, then
vacuum. Replace the grill when cleaning is complete.
• If you have a mechanically cooled dispenser with a
foam filter, remove the filter and wash in a solution of
dish detergent and warm water. Rinse completely and
allow to air dry. Re-install the filter when totally dry.
• Check supply of small parts and brand labels,
keeping necessary amount in stock to use as needed.
Re-order parts/labels from your beverage supplier as
necessary.
BIB Syrup System
• Handle the syrup boxes carefully. Never stack more
than 5 boxes high to avoid product damage and leaks.
• If you connect 2 or more boxes of syrup together on
the same line, store BIBs on the same horizontal
plane, not on top of each other. If connected BIBs
are stacked on top of each other, gravity will pull
syrup from the top box to the bottom box resulting in
rotation issues.
• Store syrup boxes on dry storage shelving at least 6"
off the floor.
• For unrestricted syrup flow, keep gas and product
lines from kinking, flattening, or twisting.
• Rotate BIB stock when a new shipment is received.
Place on dry storage shelving using FIFO. Use
syrup by expiration or “enjoy by” date on the box.
• Never remove the bag from the box.
Changing a BIB
• Unscrew the syrup line connector and remove the
empty box.
• Open the flap of a new box by hitting the perforated
area firmly with the palm of your hand. Do NOT
use a sharp instrument.
• Pull the bag connector through the opening and
remove the plastic dust cap.
• Screw the syrup line connector to the bag connector.
Tighten until the connectors are fully engaged.
• Clean any spilled syrup.
Tank Syrup System
• Handle the syrup tanks carefully. Do not roll,
bounce, rock, or drop. This will damage the tanks
and fittings and syrup may enter the gas line fittings
or valves, causing unstable pressure in the tank.
• Carefully connect and disconnect tanks (if a transfer
tank type system).
• Rinse quick change couplings in warm water before
connecting them to tank fittings, (or damage to the
sealing gaskets may occur causing gas and/or syrup
leaks).
• To avoid leaks and unsanitary conditions, check
connections and clean spilled syrup before operating.
• For unrestricted syrup flow, keep gas and product
lines from kinking, flattening, or twisting.
• Very carefully fill tanks that are permanently
attached to the dispenser.
• Do not remove the cover from the tank until all pressure
has been released. Damage or injury may occur.
• Do not allow dirt, caps, labels, insects, glass chips,
etc., to enter the tank while filling. Erratic flow, off
taste, or more serious repercussions may result.
• Do not accumulate syrup or empty containers and
cartons in the tank compartment area.
• If you need to attach syrup tanks to the system in
multiple series, follow your beverage supplier’s
instructions to ensure proper syrup flow.
Carbonator System
• Place carbonator off of the floor in a location within
6" of the main water supply, and within 3" of the
electrical outlet.
• Connect the carbonator to the proper power supply.
• Do not use a faulty switch or a loose line plug which
may fall from the receptacle. The carbonator will
not operate, resulting in a “flat taste.”
• Be sure there is an adequate supply of water, at the
proper pressure (60 PSI), going to the carbonator at
all times. A water booster may be needed if pressure
is too low.
• Do not permit the carbonator to operate without
water; pump damage may result.
CO2
Gas System
CO2
is available in bulk or in individual cylinders. If
you have bulk CO2, you’ll have a permanent tank and
CO2
gas will be delivered by a CO2
provider. Contact
your provider for maintenance information. Individual
cylinder information is below.
• Regulate the correct flow of CO2
gas to the
dispensing system at all times, (see specifics noted
earlier under Weekly information).
• Keep a full spare cylinder to interchange when
necessary.
• Do not allow the CO2
gas cylinder to become
“empty” at any time (no carbonated water at the
dispenser valve). Replace the cylinder when the
cylinder pressure gauge shows in the “red zone” or
less than 500 PSI for gauges without colors.
- Turn off gas at the cylinder valve and disconnect
the regulator.
- Replace empty cylinder with new cylinder.
- Check the washer on the regulator valve. If it is
worn or damaged, discard and replace with a new
washer. This washer must be in good conditionto prevent gas leaks.
- Reconnect regulator to the cylinder and slowly
open the cylinder valve until the hissing stops.
This allows the pressure to balance in the system.
Then, fully open the cylinder valve as far as
possible.
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• Keep the CO2
cylinder in an upright position and
secured with a chain or bracket to prevent it from
falling over. A horizontal position causes high
pressure to build with possible rupture and damage
occurring.
• Store CO2
cylinders in a well-ventilated area, away
from any heat source.
◆ BOTTLED BEVERAGE COOLERClean the glass of the cooler, inside and out, daily with
glass cleaner. Wipe down the interior top and bottom
monthly with a solution of dish detergent and warm
water. If the interior of the unit is clean but has an odor,
use a solution of baking soda and warm water to wipe
down the interior top and bottom.
Clean the condenser coil once a month. Disconnect the
power cord and remove the panel/grill covering the
condenser unit. Using a soft bristle brush, loosen any dirt
particles that are attached to the fins/coil, then vacuum.
Replace the panel/grill when cleaning is complete.
◆ BREAD CABINETDaily
1. Wipe inside with a clean, damp cloth to remove
crumbs.
2. Clean Lexan door panels with a cloth dipped in a
solution of dish detergent and warm water that has
been thoroughly wrung out. Wipe with a clean damp
cloth to remove soap residue. Or you can remove
the cabinet doors, bring to the 3-compartment sink,
wash in a solution of detergent and warm water,
rinse, let dry, and re-hang. Do NOT use papertowels or glass cleaner, as it will scratch and dull theLexan panels.
Weekly
Clean inside and outside with a solution of dish
detergent and warm water.
◆ BREAD FORMS AND SILPAT LINERSClean at least once a day or more often if needed. Fill
wash sink with a solution of dish detergent and hot water.
Place form or liner flat into wash basin and wipe with a
cloth. If there's baked-on cheese, let the forms soak for
2-3 minutes. Rinse forms or liners and sanitize. Neveruse a metallic brush or any abrasive materials. Shake
vigorously to remove excess water, and allow to air dry.
Never bake or dry empty bread forms or liners in the
oven. This shortens the life of the non-stick property.
Do not use bread forms or liners unless they are totally
dry. Do not cut bread while in the form. When not in
use, store bread forms face down on a tray or a shelf (do
not stack more than 12 together).
◆ BREAD PANSWash and scrub in a solution of dish detergent and warm
water, rinse, and sanitize after each use. A moderately
abrasive pad (e.g., Scotch Brite®) can be used for
scrubbing. Never use a metallic brush or any highlyabrasive materials.
◆ BREAD RACK - OPEN AIRAt the end of each day, wipe rack with a clean, damp
cloth.
◆ BREWER & ACCESSORIES (for FUZE® Iced TeaProgram & Drip Brew Coffee Program)
A maintenance kit is included with your FUZE®
equipment and contains the sprayhead cleaning tool, abrush (red) for cleaning the urns, a brush (black) forcleaning the brew basket, and a cleaning chart. Displaythe cleaning chart in your backroom to remindemployees of the proper procedures.
Brewer
Using a damp cloth, wipe the exterior of the brewer
daily. At the end of each day, remove the sprayhead and
wipe the sprayhead area with a clean, damp cloth. Wash
the sprayhead in a solution of hot water and dish
detergent, using the sprayhead cleaning tool to unblock
sprayhead holes. Then rinse and sanitize. After each
use, wash, rinse, and sanitize the brew basket, using a
small bristle brush to clean around the funnel, funnel
tip, and screen assembly.
Iced Tea Urns
After each use, soak the inside of the urn with a solution
of hot water and dish detergent for at least 5 minutes.
Scrub with a brush to remove any residue, build-up, or
stains. Rinse thoroughly, sanitize, and allow to air dry.
At the end of each day, remove the dispensing faucet
from the urn, unscrew the faucet cap, and dissemble all
the faucet parts. Wash in a solution of hot water and
dish detergent using a small bristle brush to scrub the
parts. Rinse, sanitize, and allow the parts to air dry
overnight. Re-assemble faucet components and re-
attach to the urn in the morning. Once a month, replace
the faucet seat cup.
When the urn becomes stained or unsightly, use SSDC
Coffee Pot Cleaner. Place two packets of Coffee Pot
Cleaner into the urn and fill with hot water. Let the
cleaner soak in the urn for 5 minutes, then wash, rinse
and sanitize the urn, then allow it to air dry.
Airpots
After each use, detach the lid and remove the airpot stem.
Wash, rinse, and sanitize the stem in your 3-compartment
sink. Do NOT submerge the airpot or lid in water. Fill
the airpot half way with a solution of dish detergent and
hot water. Let soak for at least 5 minutes, then use a small
nylon brush to scrub the inside of the airpot (For
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restaurants in the US, the red brush from your FUZE® kit
will work). Empty soapy water and fill with clear water,
filling and dumping clear water until no soap residue
remains. Fill with sanitizing solution, let sit for at least 1
minute, then empty and let air dry. Using a damp cloth,
wipe the exterior of the airpot. Wipe the airpot lid with a
cloth soaked in a solution of dish detergent and hot water.
Then wipe with a clean, damp cloth until no soap residue
remains. Spray with sanitizer and let air dry.
When the airpot becomes stained or unsightly, use
SSDC Coffee Pot Cleaner. Place one packet of the
cleaner into the coffee pot and turn the brewer on so that
the pot fills with hot water. Let the cleaner soak in the
pot for 5 minutes. Then take airpot to 3-compartment
sink, empty cleaner solution and wash, rinse and
sanitize the airpot. Allow it to air dry.
Wipe the airpot rack with a clean, damp cloth as needed
or at least once daily.
◆ BREWER (for Single-Serve K-Cup Program)At the end of each day, wash, rinse, and sanitize the drip
tray plate and the drip tray. For pour-over machines,
empty the reservoir and wash, thoroughly rinse, and
sanitize the water reservoir and lid. Allow to air dry.
Wipe down all external surfaces of the brewer with a
cloth dipped in a solution of dish detergent and warm
water. Never immerse the brewer in water.
Clean the water reservoir of plumbed-in machines every
15 months following manufacturer instructions.
Interior Parts
Once a week, disassemble and clean interior parts
according to manufacturer instructions. –Re-assemble
once parts have been washed, rinsed, sanitized, and air
dried.
Every 3 to 6 months, depending on the mineral content
in the water in your area, de-scale your brewer
following manufacturer instructions.
◆ CAN OPENERThoroughly wash, rinse, and sanitize blade after each
use. This is an area where food particles accumulate
and bacteria grows. Clean the base of the opener with a
solution of dish detergent and water.
◆ COOKIE DISPLAY BASKET (PRE-PACKAGED)Wash the basket weekly (or more frequently, if needed)
in a solution of hot water and dish detergent. Rinse,
sanitize and allow to air dry.
◆ COOKIE DISPLAY CASESIf you have cookie tray liners, remove each day and wash,
rinse, and sanitize in your 3-compartment sink. Wipe
empty case with a clean, damp cloth daily. Do NOT use
paper towels or any abrasive materials to wipe/clean case
and do not place in dishwasher. Each week, remove
merchandising clips and static clings before submerging
case in a solution of dish detergent and warm water.
Rinse and wipe dry using a soft cloth (to prevent water
spots). You can also spray the case with Acrylic cleaner,
and wipe the surface with a clean, dry soft cloth.
◆ COOLER/FREEZERCleaning
See Figure 4.
Maintenance
1. Clean and lubricate compressors according to
manufacturer instructions.
2. According to manufacturer instructions, uncover the
condenser and vacuum thoroughly. Dirt and dust
accumulations interfere with the circulation of air through
the cooling coils. Check filters and replace as needed.
3. To maintain proper air circulation, never store boxes on
top of the walk-in units, (especially in restaurants with
low ceilings).
4. Keep the door handle, door closure kit, door hinges,
sweep gasket, and door gasket free from dirt and in good
repair. Check the door gaskets for splits or cracks. Poorly
sealed doors will cause the units to operate inefficiently,
and might also lead to expensive repairs. Nor-Lake
recommends you change door gaskets every 3 to 5 years.
5. Monitor refrigeration units for excessive noise and
vibration. Check for and quickly repair bent fans, loose
belts, and worn bearings.
6. During extended periods of summer heat and humidity,
place a small house fan on top of the unit near the
condenser to enhance cooling efficiency.
7. Following manufacturer instructions, calibrate the dial
thermometer twice a year.
Floors
If flooring is worn and needs replacement, retro-fit floor
kits for Nor-Lake equipment are available in 4' x 6' and 6' x
6' sizes. The kit includes smooth aluminum floor plating,
cove molding, screws, glue, and silicon.
◆ CUTTING BOARDSClean any spills immediately. The longer a substance is
allowed to set on the board, the more likely it is to stain.
We recommend you have two sets of boards. After each
shift, clean the boards (at least three cleanings per day)
rotating the clean set for the ones needing to be cleaned.
Clean with dish detergent and scrub with a moderately
abrasive pad (e.g., Scotch Brite®), rinse, and sanitize. In
between shifts, flip the boards to use the opposite side
which is still clean.
Aggressive Cleaning
For a more thorough cleaning and to whiten cutting
boards use Board Bright Cutting Board Cleaner.
1. Rinse loose particles from board.
13.10 Chapter 13 • Cleaning & Maintenance 1 January 2014
2. Place board across empty three-compartment sink.
3. Squeeze Board Bright directly onto board, spreading
evenly over entire surface with a paper towel.
4. Let stand 15-20 minutes.
5. If necessary scrub with a Scotch-Brite® pad.
Rinse thoroughly.
6. Spray with sanitizer and air dry.
Do NOT use bleach on your cutting boards. It increases
deterioration, shortening the life of the boards. Bleach
causes the surface to feel sticky and gummy. The
surface then acts like glue and attracts small particles.
Once particles have mixed with the surface plastic, they
cannot be removed.
Long-Term Maintenance
Periodically, scrape the board with a clean, flat stainless
steel scraper after the board has been thoroughly
cleaned. This helps seal knife marks. Do not use
cleavers on any synthetic cutting board.
To get rid of deep gouges, use an inexpensive, medium
- grade sandpaper. Mount the paper on a small block of
wood and sand the cuts by hand. Do not use a powerbelt sander, (melts the plastic and causes the board toturn black). A wood planer may also be used to remove
cuts in the board.
◆ DINE-IN BASKETSClean baskets after each use by washing in a solution of
dish detergent and hot water. Rinse, sanitize, and let air
dry. Dine-In baskets are dishwasher safe.
◆ DISHWASHERClean dishwasher after heavy use (e.g.: lunch, dinner) or
at least once a day according to manufacturer instructions.
Dishwasher must be drained and turned off each night.
Yearly Maintenance
Replace the rubber tube on the detergent pump.
◆ DISPENSING SYSTEM - US & CANADA
Use the SinkRite™ Dispensing System when you wash
and sanitize items. You must monitor the solution
container levels and change containers when solutions
run out. If the dispenser is not pulling solutions, test the
system following manufacturer instructions.
If metering tip is clogged, replace tip with appropriate
colored tip. Use brown tip for dish detergent and copper
tip for sanitizer. Replacement tips are included in your
SUBWAY® Metering Tip Kit.
Figure 4 Cooler/Freezer Cleaning Chart
PARTS HOW OFTEN WHAT TO USE HOW TO CLEAN
Outside as needed Wiper towel; dish detergent Wash with warm water
(routine) and dish detergent. Do
not use abrasive or harsh
cleaners. Rinse and dry.
Inside walls/floor/ weekly Wiper towel; dish detergent Wash with warm water
shelving and dish detergent. Never
use steel wool or other
OR abrasive. Rinse and dry.
Scouring (Scotch-Brite™) pad, Apply Blizzard and let sit
mop, or sprayer; Blizzard for 10-20 minutes. Use
(do not dilute) a mop or scouring
(Scotch-Brite™) pad to
loosen and remove
soil and excess liquid.
Wipe area with a clean,
dry cloth. Let dry.
Door gaskets & sweeps monthly Wiper towel; dish detergent Wash with dish detergent
and warm water. Rinse
and dry.
Condenser coil monthly Vacuum cleaner Remove louvered panel.
Clean dust and lint from
condenser.
◆ DROP-IN LIGHT FIXTURESClean lenses as needed or at least quarterly. Remove lens
and carefully dust inside of lens with a feather duster.
Maintenance
Replace light bulbs as needed. Burned out fluorescent bulbs
can reduce the life of ballasts in the fixture. A bad ballast
will result in premature bulb failure. Only use bulbsapproved by appropriate regulatory agencies (e.g., UL).
Typical Problems
Always turn the power switch off or if necessary, cut offthe power to the fixture prior to making any adjustments
Tube will not light
1. Make sure the fuse or circuit breaker is not blown or
tripped.
2. If the fuse or circuit breaker is intact, try replacing
the starter.
3. If this does not work, replace the tube.
4. As a last resort, replace the ballast.
Light flickers and swirls around inside tube
1. If the tube is new, this condition will disappear with
use.
2. If the tube has been in operation for some time,
replace the starter.
3. If replacing the starter does not correct the condition,
replace the ballast.
Light blinks on and off
1. Tube is probably not seated in its socket.
2. Remove the tube and examine the pins on the end. If
the pins are bent, straighten them with long nose
pliers. Re-install the tube in its socket.
3. If it still blinks, remove it again and lightly sand the
pins.
4. Turn off power to the fixture. Straighten the socket
contacts. Brush out the residue with a toothbrush.
5. Remove the tube and fixture cover. Tighten any
loose connections. Re-install the tube.
6. Replace the starter.
7. Replace the ballast.
8. If the fixture is in an area of low temperature, replace
tube with jacketed, all-weather tube.
9. Replace the starter with low temperature starter.
10.Replace the ballast with low temperature ballast.
11. Replace the entire fixture with a low temperature
type.
Fixture hums but otherwise works properly
1. Check that ballast connections are not loose.
2. Replace the present ballast with the special low
noise ballast.
Ends of tube are discolored (a brown color is normal)
1. If the color is black and the tube is new, replace the
starter.
2. If the tube is old, replace it.
3. Make sure the ballast is correct and that its
connections are secure.
4. If the tube is discolored on only one side, remove
tube, turn it over, and re-install it.
5. If the tube is new and one end darkens before the
other, reverse the tube in its socket.
6. Check the power. If problem still exists, replace the tube.
Tube burns out too fast
1. The tube has probably been turned on and off too
often. Replace the tube. Leave the new tube on for
longer periods of time.
2. Replace the starter.
3. Replace the ballast.
4. Check for secure connections.
◆ FIBERGLASS REINFORCED PANELS (FRP)Clean spills as they occur. Once a month, clean with a
solution of hot water, dish detergent, and a hard brush.
For tough stains, use degreaser or a Power Eraser. Do
not use any type of scouring pad (e.g., Brillo® pad) as it
will scratch the surface. If necessary, FRP can be
steam-cleaned up to 250°F (121°C) once a year.
Also, for tough stains you can use Wipe Off Graffiti
Remover. Spray remover on the surface and allow to
stand for 3-5 minutes. Wipe solution off with a clean
cloth and remove any residue with a clean cloth dipped
in a solution of dish detergent and warm water. When
cleaning with Wipe Off Graffiti Remover, always use
rubber gloves and goggles.
◆ FLOOR TILESweep as necessary and wipe up spills as they occur.
Damp mop twice daily with fresh hot floor cleaner
solution.
1. Always use a clean mop and HOT water.
In the US and Canada:
2. Add 4 gallons (15 L) of water to bucket. Lesswater will not properly dilute floor cleaner.
3. Add one 2 oz. packet of floor cleaner in bucket.
In all other countries, follow cleaning chemical
instructions for water to chemical ratio.
For proper dilution and to avoid detergent build-up,ALWAYS add water first then add floor cleaner. If toomuch solution is used, you must damp mop with clearwater to avoid a film build-up.
At Closing - "Wet-mopping"
Sweep to clean up loose debris. Apply fresh hot floor
cleaner solution by removing the mop from the bucket
without wringing. Allow solution to remain for 3 to 5
minutes. This 'dwell time' is essential, allowing thesolution time to penetrate and lift any film build-up on thefloor. Scrub with your deck brush. Remove soiled solution
into the nearest drain using your floor squeegee. Damp
mop with clear water until all solution is removed.
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13.12 Chapter 13 • Cleaning & Maintenance 1 January 2014
Repair of Cracked Tiles
Determine the cause of the crack, since cause
determines how it's repaired. If caused by impact (as
when something is dropped), simply replace cracked
tiles. If caused by movement of the ground, remove all
cracked tiles, install a crack isolation membrane over
the concrete, then install new tiles. Match original tiles
as closely as possible.
Always contact your local tile distributor before makingrepairs, as instructions will vary depending on the situation.
◆ FOOD BOXClean daily by washing in a solution of dish detergent
and hot water. Rinse, sanitize, and let air dry.
◆ FOOD PANS/LIDS/BOWLSClean after each use by washing in a solution of dish
detergent and hot water. Rinse, sanitize, and let air dry.
To remove stains from chopped salad bowls, dampen
Power Eraser with warm water (do not use detergent)
and wipe bowl. Then wash, rinse and sanitize in 3-
compartment sink.
◆ HANGING LIGHTS - Dome, Cone, or PendantWipe down daily with a soft, damp cloth. Thoroughly
clean monthly following manufacturer directions.
Use the proper bulbs approved by the appropriate
regulatory agency (e.g. UL). Incorrect bulbs (or wrong
wattage) can crack the glass hanging lights and melt the
socket assemblies. Replace burned out bulbs
immediately.
Clean your light bulbs weekly. Turn the power off,
unscrew the light bulb, and wipe with a dry cloth. This
will remove any dust. Do not use a damp or wet cloth.A dirty light bulb can produce up to 50% less light,
while still consuming the usual amount of energy.
◆ HOT WATER HEATERSediment and faulty relief valves are the two most
common causes of a water heater breakdown. Sediment
builds up as a result of impurities, usually rust or
alkaline minerals, entering the water heater tank through
the main water supply line. Sediment can block the
distribution of heat, thereby wasting energy. The extent
of sediment build-up is determined by the condition
("hardness") of the water in your area. In areas where
water conditions are extremely poor, a water softening
system may be necessary.
Once a month, drain 2-3 gallons of water from the water
Film build-up will cause floors to becomeslippery. Floors must be mopped regularly asdescribed above or a film build-up will appear andit will be difficult to remove.
heater by placing a bucket under the drain valve and
opening the valve. Once drained, close the valve. This
simple maintenance procedure lengthens the life of your
water heater and improves the quality of your hot water.
Check the safety valve (located on top of the unit) by
pressing on the handle located on top of the valve. Take
caution as the overflow pipe should expel HOT water.
If it does not, have the valve replaced immediately. This
safety valve is designed to open in the unlikely event
that the thermostat should malfunction. If the valve
does not operate properly, the tank might explode due to
high steam pressure.
◆ ICE MACHINECleaning instructions for the most common ice machinesused in SUBWAY® restaurants are posted on theEquipment & Decor page on SUBWAY Partners®. Theseinstructions will indicate which of the approved icemachine cleaning chemicals to use with each model.Sani 750 Ice Machine Sanitizer can be used on allmodels. Use only the cleaner specified for your icemachine. Other cleaning products may damage theequipment and invalidate your warranty.
Since ice produced by your ice machine will be
consumed by customers, the ice machine is considered
a food contact surface area. Following manufacturer's
instructions, clean and sanitize it at least once every
month. The closer your ice machine is to your oven, the
more often you may need to clean your ice machine.
Cleaning will remove scale/lime build-up and other
mineral deposits while sanitizing will remove algae and
slime/mold growth.
After cleaning, apply Sani 750 Ice Machine Sanitizer
and allow to air dry.
Filters
For maximum filtration efficiency, replace the primary
filter cartridge every six months.
Slime & Mold Growth
To help prevent slime and mold growth below the water
line, a growth control device can be used. This devicedoes NOT replace regular cleaning and sanitizing -- itwill only be effective in a cleaned and sanitized machine.Some ice machines have the option of a built-in device.
For others, a separate device is available that can be
placed in the ice machine, (see the Decor & Equipment
List in Chapter 6 for recommended vendors). Note:
Slime/mold growth control devices may not be effective
in areas where water contains Sulfides.
◆ LED WINDOW SIGNSClean LED signs as needed. Turn sign off and remove
dust or dirt using a damp cloth. Do not use any
chemical cleansers as they will damage the signs.
◆ MENUBOARD AND TRANSLITESNon-Illuminated VGS Boards
If you have attached top lighting, turn power off beforecleaning. Wipe menuboard and attached light fixtures (if
applicable) with water dampened cloth as needed.
Note: The top edge of the MagaLens® is permanentlyattached. To insert menu translites, lift magnet fromthe BOTTOM edge to avoid damaging the board(s).
Backlit Boards
FrameRemove the frame from the cabinet by unlatching it at the
bottom of the cabinet. While holding the frame with both
hands, lift it up and pull it out. Carefully place the frame
face down on a flat surface and remove the panels. Dip a
cloth in a solution of dish detergent and warm water.
Wring the cloth of all excess water and wipe the frame.
PanelsThe panels are held together with Velcro® strips. Pull
the panels apart and carefully remove the translite (they
may be brittle from the heat generated from the lights).
Place the translite on a clean, dry and flat surface out of
the way.
Submerge the menuboard panel in a solution of dish
detergent and warm water. Gently wipe using a soft
cotton cloth. DO NOT RUB. If grime is not easily
removed, let the panel soak. Rinse with cool clear water
and carefully dry with a soft cotton cloth.
CabinetTurn power off. Dip a cloth in a solution of dish
detergent and warm water. Wring the cloth of all excess
water and wipe cabinet. Once clean, return the frame to
the menuboard cabinet.
Translites
Wipe dusty translites with a water dampened cloth. Do
not use any type of cleaners or chemicals, as they will
destroy the translites. Allow to air dry. Store translites
flat and avoid extreme heat or cold.
◆ MEZZALUNA CHOPPERSAfter each use, wash in a solution of dish detergent and
hot water using a cloth or soft bristle brush. (in the US,
use the red FUZE® brush).
◆ MICROWAVE OVENInside
Clean spills immediately with a paper towel. Spills leftwill bake into the oven. Clean the interior daily using a
solution of dish detergent and warm water and a soft
cloth. (Wring cloth to remove excess water before
wiping the unit.) If necessary, boil a cup of water in the
microwave to loosen soil before cleaning. After
cleaning, spray interior with sanitizing solution. Do notuse abrasive cleaners or cleaners containing ammonia
on the inside. Never pour water into the bottom of
microwave oven and never use water-pressure type
cleaning systems.
To ensure that the door closes properly, do not allow
spatter to build up on the door seals. Using a damp cloth,
clean the door and seals as necessary or at least once daily.
Splatter Shield/Splash Cover
The splatter shield/splash cover at least once a week
following manufacturer instructions Do not use harsh
or abrasive cleansers. Do not operate the microwavewithout the splatter shield/splash cover.
Air Filter
Remove and clean the air filter weekly or monthly, as
per manufacturer instructions. Wash the filter in a
solution of dish detergent and warm water. Rinse and
allow to air dry. Once completely dry, replace in
microwave. Clean it at least once a month or more,
depending on the conditions of use.
Discharge Air Vents
A slight build-up of cooking vapors and dust will occur
on the louvers of the discharge air vents. The vents are
located in the back of the microwave on the right hand
side. Once a month wipe the louvers with a damp cloth.
Maintenance
Do not use aluminum foil, steel, or other metal items inyour unit. Air must be able to flow around the front and
back of the unit and around the electronic components.
Leave at least one inch of space between the air
discharge on the back of the unit and the wall behind it.
If air flow is restricted, the unit will not operate properly
and the life of electrical parts will be shortened.
Always have absorbing material (e.g., food, water) in
the unit during operation. Do not operate the unit whenempty. If operated empty, the circuits on some units will
cause the unit to shut down for a 2 to 2.5 minute delay
before heating can be resumed.
When the unit is cooling down, the fan will continue to
run independently of timer controls with the door open
or closed. It will stop on its own.
Do not put excessive weight on the door, as this can
cause the door to become misaligned and result in
improper operation.
◆ NEONNeon is fragile, treat it with extreme care. Do not press
or squeeze the neon when cleaning. If neon has a
plexiglass background, use a soft cloth to clean it.
Clean neon as needed. Turn off power and take sign
down. Dampen a lint free towel with a solution of dish
detergent and water. Wring thoroughly and gently wipe
down the neon. Let it dry, then turn the power back on.
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If your neon banding looks faded or washed out, it may
be due to a malfunctioning transformer or crack in the
neon banding. First ask your electrician to check the
transformer. If it needs to be replaced, have the
electrician replace it or order one through your
Coordinator. If the transformer does not need to be
replaced, arrange for your neon sign company to check
for cracks. Before having cracks repaired, compare the
cost of repairs to the cost of a new sign to verify which
option is the least expensive.
◆ OVEN/PROOFERPosition the oven/proofer so there is a 1" to 2" (2 cm -
6 cm) clearance on each side. This allows the louvers to
dissipate the moisture which results from the difference
in temperature between the oven and the air of the
restaurant.
Oven
According to manufacturer instructions, clean interior and
exterior and check/adjust door gaskets, seals, and hinges.
If using oven cleaner, use only franchisor-approved
oven cleaner. Oil the motors of oven models
manufactured prior to July 1987. Use any standard weight
oil or appliance oil. Newer models do not require oiling.
Proofer
• Clean interior, including the water pan, according to
manufacturer instructions.
• Do not refill water pan until the next morning.This will prevent bacteria from forming in water that
is left overnight.
• Leave the proofer door open overnight.
To prevent cracking the bottom of the pan, the water pan
in the proofer should always contain clean tap water while
proofing bread. Leakage could short out the heating
element ring located under the pan. Never fill the prooferpan with any other liquid except clean tap water.
Lime, scale, and other deposits can develop on the
proofer pan. To remove this buildup use De-Limer
Lime and Scale Remover. Spray product directly onto
the proofer pan. Let stand in hot water for 10-15
minutes. Drain and flush with clean water.
According to manufacturer instructions, oil the motors
of proofer models manufactured prior to July 1987. Use
any standard weight oil or appliance oil. Newer models
do not require oiling.
Light Bulbs
Use the proper bulbs approved by the appropriate
regulatory agency (e.g. UL). Use a white, 40-watt
appliance bulb. Do not exceed 40 watts. Wash hands
before changing bulbs, as dirt or oil from your hands
will decrease the efficiency of the bulb. Replace all
burned out bulbs immediately.
◆ PLUMBINGDripping and leaking are the two most common
problems with compression (washer-type) faucets. To
avoid these problems, use light pressure to turn off the
faucet and replace washers as soon as it becomes
necessary.
Changing Washers
Keep an inexpensive washer kit with a variety of washer
sizes on hand. Also, do faucet repairs when your local
hardware or plumbing supply store is open in case you
discover additional parts are needed once the faucet is
disassembled.
Turn off the water under the sink from the main supply
valve. Open the handles to drain the pipes. Close the
drain to prevent parts from falling down it.
Remove the faucet handle. Most are held with a screw,
exposed or concealed under a removable cap, but some
types are held on with one or two sets of screws at the
base. A set screw has a tiny hex-shaped hold and must
be loosened with an Allen wrench. If the handle doesn't
come off, lightly pry it off with a screwdriver.
Next there will be one or two nuts. Remove these with
an adjustable end wrench. With the nuts removed,
unscrew the stem by replacing the handle and turning it.
If you don't already have replacement washers, take the
stem, the brand name and model number of the faucet to
your local hardware store or plumbing supply house.
The washer must be a good fit in order to work properly.
Replace any worn-looking interior faucet parts before
putting the faucet back together. Follow the same
procedure in reverse to re-assemble the faucet.
How to Unclog a Fixture Drain
Try clearing the drain with a rubber force up, sometimes
called a plumber's helper or plunger. The best type of
plunger to use is a wide, flat faceted one that makes
efficient contact with the mouth of the drain. Spread a
layer of petroleum jelly around the lower edge of the
plunger to ensure a tight seal. Run several inches of
water into the sink. If the sink has an overflow opening,
plug it with a wet cloth. This will keep the pressure
developed by the plunger from by-passing the clogged
area. Tip the cup to expel its air and place it directly
over the drain. Plunge it down and pull it up firmly and
rhythmically to build force. Then pull the plunger off
the drain opening to draw up the stoppage.
If, after several attempts, the drain does not run freely, try
a liquid chemical drain cleaner following the directions
and precautions on the label. If the stoppage is still not
corrected, it may be necessary to use a sink auger
(plumber snake). The auger is rotated into the drain and
will normally cut through the clog. An alternative to the
auger could be a garden hose. Snake the garden hose into
the drain. Try it with and without water pressure.
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How to Unclog a Main Drainpipe
If none of the above methods are successful, remove the
clean-out plug in the trap. Sometimes sink and other
fixture drains will back up due to clogs in drain pipes as
opposed to fixture drains. Determine this by loosening
a clean-out plug in the drain beneath and loosen the
fixture. If water runs out around the loosened plug, the
blockage is beyond that point.
Drainpipes are equipped with clean-out plugs. These
plugs will normally be larger than the plugs found on
fixture traps. Find the one that is as close to the fixture
as possible and remove it. Allow the collected water to
drain into a bucket. If the clog is close to the clean-out
plug, try to clear it up with a piece of stiff wire. Clothes
hangers work well if they are straightened, leaving a
hook on one end. Sometimes jamming a garden hose
down the pipe will remove the blockage. Turn the water
on gradually to force the clog out. If you have a drain
auger or plumber's snake, this can also remove the clog
for a short distance. If the clog cannot be reached in a
short distance, you can rent heavy-duty augers which
will reach 25, 50, or 100 feet (7.6, 15.2, or 30.5 m).
◆ POS SYSTEMRemove the interior drawer once a week to clean out
dust or crumbs. Clean the exterior casing of the register
daily with a soft cloth that has been dipped in warm
water and thoroughly wrung out. Excess water from a
wet cloth can damage keys and sensitive mechanisms
contained within. Never spray liquid cleaner directlyon or near the POS system!
Printer Area
Follow the manufacturer's instructions.
Battery
Change the battery two years into the life of your POS
system and at least three months before the expiration
date.
Electrical Requirements
Plug the POS system into an isolated ground circuit and
surge protector for maximum efficiency. This will also
protect it from common everyday power problems. DO
NOT plug refrigeration equipment, microwave ovens,
soda machines, etc., into the same outlet as the POS
system. If your restaurant has more than just an
occasional power problem, we recommend that you
invest in a battery backup/power conditioner. A power
conditioner is an enhanced surge protector designed to
handle strong lightning strikes or power surges.
◆ REFRIGERATED BACK COUNTERWipe down the outside and inside of the unit using a
solution of dish detergent and water as needed or at least
once daily. Never use abrasive cleaners.
Clean the condenser and check the filter, condensate
drain, and door gaskets according to manufacturer
instructions.
◆ RETARDER CABINETWash inside with a solution of dish detergent and warm
water on a weekly basis. Inspect hinges, handles, and
gaskets according to manufacturer instructions.
◆ ROTARY CHOPPERSPre-rinse the rotary chopper with hot water.
Disassemble the unit by turning each bolt
counterclockwise until the blades are free. Wash, rinse
and sanitize the chopper blades and unit. Reassemble
and allow to air dry. Do NOT leave the chopperdisassembled as parts may get misplaced.
◆ SALTED SNACK RACKSWipe metal parts with a damp cloth as needed. Do not
use abrasive cleaning materials, steel wool, or steel
brushes. For basket racks, clean baskets with a damp
cloth as needed. Do NOT submerge baskets in water.
◆ SANDWICH UNITUsing glass and multisurface cleaner, clean the glass
facing the customer whenever smudges appear or at least
three times daily. Clean the glass on the inside of the
sandwich unit only when the unit is empty (to avoid
cleaning agents spraying food); do this at least once a day.
Do NOT spray cleaner directly on sneezeguard clings and
wipe around the clings whenever possible. If visibly
soiled, gently wipe the clings with a damp cloth. Too
much moisture will cause the clings to peel or reposition.
If you have the curved glass unit and the glass divider
pulls away from the glass, DO NOT tape the divider
pieces back onto the sandwich unit. Order a plastic
replacement piece that slides into the unit from your
Coordinator.
Clean the stainless steel basin and exterior edging with
a solution of dish detergent and warm water. Do NOTline the inside of the sandwich unit with subwrap foreasier clean-up. The liner acts as an insulator
decreasing the unit's efficiency.
Clean the condenser according to manufacturer
instructions.
Turn Unit Off Overnight
This unit is not designed to keep food products
overnight. Following proper handling procedures,
remove all pans and place in the refrigerator. Shut off
the power to the sandwich unit at night and turn on again
at opening. This allows the unit down time and prevents
excess ice build-up. When ice builds, the efficiency of
the unit decreases, the compressor will run continuously,
and the life span of the components will be shortened.
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◆ SEATINGWipe down table tops and seats with a damp cloth after
each customer. At the end of the day, thoroughly clean
using glass and multisurface cleaner. Do not soak table
tops and seats with too much cleaner. Moisture can soak
into the particle-board base and create expansion and
laminate separation after a short period of time. Do not use
degreaser or wax-type products on the tabletops or seating.
Periodically check all nuts, bolts, and screws for tightness.
◆ SHELVINGClean all shelving, Nor-Gard™ or metal, with a solution
of dish detergent and warm water, and a soft cloth. Donot use abrasive cleaning materials, steel wool, or steelbrushes to clean the shelving.
◆ SILK PLANTSUsing a feather duster, lightly dust the leaves of your
plants monthly. If needed, gently wipe plant with a
warm damp cloth. Do a thorough cleaning as necessary:
Hanging/Wall Mount Plants
Fill your rinse sink with clean warm water. Place
leaves, not the stem or basket, into the water and gently
move the leaves around. Let the plant air dry. Do notget water in the plant container.
Trees and Bushes
Cover the tree/bush container with a garbage bag and
tighten the top of the bag around the trunk of the plant
(this will keep the container dry). Take outside and
rinse with a water hose setting the nozzle on mist. Place
in a shaded area and allow to air dry.
Do not use silk plant cleaners in aerosol cans or pumpspray bottles. These make dust cling to leaves more
than usual, causing extra maintenance. The cleaners
also damage leaves over time.
If a leaf comes off the plant's stem and cannot be reattached,
cut off the plastic ribbing where the leaf was attached.
◆ SLICERSPower Driven
Unplug the slicer and strip the machine of all removable
parts, such as the meat tray, vegetable hopper, blade guards
and scrap catcher. Immerse these items in a solution of hot
water and dish detergent. Wash, rinse, sanitize and allow
parts to air dry. Do not soak these removable parts in soapy
water since grease or floating food particles may get into
screw threads making reassembly difficult.
Blades are sharp. Handle carefully. Carefully clean the
blade with a solution of dish detergent and warm water
and a soft cloth that has been wrung out thoroughly.
Clean from the center outward. Do not get water into thebearings in the center. As soon as the blade is cleaned,
cover it with a plastic blade guard while cleaning the rest
of the machine. Never allow the machine to lieunattended or be cleaned with an exposed blade.
For non-removable slicer parts, clean first and then spray
with sanitizing solution. Use a sanitizing solution that is
compatible with anodized aluminum and stainless steel
finish. Allow the slicer to air dry. Once dry, reassemble unit.
Cleaning Frequency
Clean exposed surfaces of the machine thoroughly after
each use. Do this between slicing each different food
item, (after slicing turkey, clean the slicer before slicing
ham, clean the slicer again before slicing bologna).
Clean end-weight prongs by brushing them with a small
brush. Clean the counter underneath the slicer.
Tomato (Manual)
Blades are sharp. Handle carefully. Immediately after
use, follow manufacturer instructions to remove the
blade assembly and pusher assembly. Immerse all pieces
in a solution of dish detergent and hot water and wash
using a brush. Do NOT rub blades with your hands or a
cloth as this may cause injury. Rinse, sanitize, and allow
to air dry. Safely store the slicer on your shelving to
avoid being damaged. Replace blades when they become
dull. To keep the pusher assembly moving smoothly,
periodically apply mineral oil in the grooves of the slide
board. Do not use any other type of oil.
The slicer will last longer if it is kept clean. Theacidity of remaining juice and seeds will pit the metalparts over time.
Vegetable (Manual)
Blades are very sharp. Handle with care. Replaceblades once they become dull. Clean immediately after
each use.
1. Remove slicing assembly and submerse it in a
solution of hot water and dish detergent. Carefully
swish the assembly around and allow it to soak for 2
- 3 minutes. Carefully place the blades in the sink so
that they do not chip or nick.
2. Submerge the assembly in clean rinse water, and
swish it around several times to remove the soapy
residue.
3. Place the assembly in sanitizing solution. Remove
and allow to air dry.
4. Remove the guard from the slicer trough and wash,
rinse, sanitize.
5. Remove slicer trough assembly from its base and
wash, rinse, sanitize.
◆ SPEED OVENClean your speed oven daily. Since the speed oven will
need to cool completely before cleaning, you may find
it easier to clean each morning before it is turned on for
the day. The entire process will take about 2 hours.
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Follow manufacturer instructions for cleaning the interior
and exterior of your speed oven. Use only franchisor-approved oven cleaner. If applicable, clean fan area at
the back of the speed oven and clean/change air filters.
✔ Do NOT attempt to clean the oven during the cooldown cycle. The oven operates at 500° F/260° C and
may cause injury if not allowed to cool properly.
Cooling takes approximately 90 minutes.
✔ Do NOT spray cleaner on wave guide caps. Spraycleaner on a cloth, then wipe the caps. Clean waveguide caps carefully! They will break if too much
pressure is applied and that will result in a non-
warranty service call. Note: Know when the wave
guard caps are clean. Caps may retain some staining
even when cleaned, (see Figure 5). Even if
neglected and heavily soiled, do NOT deviate from
manufacturer cleaning instructions.
✔ If a wave guard cap cracks or breaks, call for service.If under warranty, contact the manufacturer. If not
under warranty, contact your local service provider.
You may continue to use the oven with a crackedwave guard cap that is intact, but do NOT use yourspeed oven if wave cap is broken out.
24 Hour Locations
If you have a 24 hour location, you will need to choose a
2-hour timeframe each day for the oven to be turned off,
cooled down, cleaned, and reheated. Choose a time when
business is the slowest. Post a sign for your customers
indicating when your speed oven is unavailable each day.
State that “Due to daily cleaning and maintenance of our
toasting oven, toasted sandwiches will not be offered
from XX to XX. We apologize for the inconvenience.”
Enter the times appropriate for your restaurant. A sign
template is available on the In-Store Job Aids page on
SUBWAY Partners®.
Cleaning is the only reason for which you may shut your
speed oven down during business hours. It may be shut
down for only the time it takes to cool and clean. A
heavily soiled speed oven may take longer to clean.
Total shutdown time is not to exceed 3 hours.
Maintenance
• ALWAYS use the mesh basket and deli paper to
prolong the life of wave guard covers and prevent
build-up on the bottom of the speed oven.
• Do NOT operate the speed oven empty.
• Do NOT place food pans (including Amber pans) in
the speed oven. You must still heat bulk product in
the microwave prior to placing it in the hot well.
• Do NOT place any kind of metal, foil, plastic,
Acrylic, or polystyrene in the speed oven.
• Do NOT place paper portion trays in the speed oven.
The glue used to hold the tray together does not hold
at high temperatures.
• Do NOT use the old-style deli paper in the speed
oven. Only use the silicone paper in the red box with
the "Approved for Use in the Speed Oven" note.
• Do NOT open the oven door while the oven is
toasting. Press the STOP key to end the cycle.
• Do NOT turn the speed oven off during business
hours. If available, use the snooze mode during non-
peak hours.
• Do NOT move, reposition, or shift the speed oven
using the handle. This may affect the safety
switches and cause the oven to stop operating.
• Do NOT place more than one microwave on top of
the speed oven. Any weight in excess of this will
damage the oven.
Mesh Basket/Wave Tray
• Clean the basket/tray as needed or at least once daily.
Dampen a soft cloth with dish detergent and warm
water and wipe the basket/tray clean. Do NOT clean
in dishwasher or soak in a sink. Do NOT use
scrubbing pads, scrapers, or hard brushes. This will
scrape the non-stick coating off the basket/tray. If
food particles remain burnt or stuck on the basket/tray,
use a tip of a spoon to gently remove them.
• Rinse and sanitize.
• Shake off all excess water and lay flat to air dry.
Basket/tray must be completely dry before placing in
the speed oven.
• Store the baskets/trays flat. Do not fold, roll up, or
store items on top of the baskets/trays.
Figure 5 Wave Guard Caps
New Used Neglected
• Never cut or use sharp objects/utensils on the surface.
• Do not oil or grease.
• To extend the life of the basket/tray, alternate
baskets/trays after each use. Hot baskets/trays
should not be placed back into the speed oven.
Aluminum Paddle
Clean the paddle as needed or at least once daily. Wash
in a solution of dish detergent and warm water, rinse,
and sanitize. Allow to air dry. Paddle must be
completely dry before placing in the oven.
◆ SQUEEZE BOTTLESOnce emptied, remove both caps. Pre-rinse bottles and
caps using a pressurized faucet or hot running water to
remove all sauce particles. Then wash all pieces in a
solution of dish detergent and warm water. Rinse
thoroughly to remove all cleaning solution and
sanitize. If sauce still remains, fill the bottle half way
with hot, soapy water and connect both caps. Shake
vigorously to dislodge particles. Empty bottle and
repeat the wash, rinse, sanitize procedure. Do NOT use
a brush or force items through the valve to clean it.
Doing so can cause the valve to dislodge. If a valve
becomes dislodged, the cap must be discarded.
◆ SPRAY BOTTLES (for water sprayed on bread)Discard leftover water daily. Remove top pieces and wash
in a solution of dish detergent and warm water. Rinse
thoroughly to remove all cleaning solution and sanitize.
◆ THERMOCOUPLE THERMOMETERBefore and after every use, clean the thermometer probe
with an alcohol wipe or a clean cloth dipped in
sanitizing solution. Do NOT submerse the unit or probe
in water. Clean the thermometer unit as needed by
removing the rubber boot (which can be washed in a
solution of warm water and dish detergent. Boot must
be completely dried before replacing on unit). Wipe the
face of the unit and the probe wire with a slightly damp
cloth. Wipe dry with a soft cloth. When not in use,
store the thermocouple in its case. Leave the cable
loose rather than wrapping it around the thermocouple,
which can damage the wires.
Attaching the Probe
Since the probe plug is polarized, you must carefully
insert it into the unit. As you face the display screen, the
thin pin should be on the left and the thick pin on the
right.
Battery Replacement
The unit will automatically shut off after 5-6 minutes of
non-use. The display will dim, flicker, or not function
when the battery needs to be replaced. To change the
battery, remove the rubber boot and unscrew the cover.
Always keep extra 9-volt batteries on hand.
◆ TRASH RECEPTACLESEach day, remove the plastic container from the
receptacle and discard the trash. Remove any trash from
the inside of the receptacle and thoroughly wipe clean
using a solution of dish detergent and warm water.
If you use a basket saver, clean using a solution of dish
detergent and warm water at the end of each day.
Weekly, or more frequently if necessary, remove the
container from the receptacle and clean with a solution
of dish detergent and warm water. Spray with a
sanitizing solution and let air dry. Always line container
with a plastic bag changing bags as needed.
◆ TUNA PRESSImmediately after each use, completely submerge the
tuna press in a solution of dish detergent and warm
water. Soak for 2-3 minutes. After soaking, rinse in a
sink filled with clean water, then dip into a sanitizing
solution for at least 60 seconds. Remove and air dry on
a sanitary surface.
◆ UTENSILSFor utensils used in the backroom, clean after each use
by washing in a solution of dish detergent and hot water.
Rinse, sanitize, and let air dry. For utensils used at the
front counter such as tuna scoops and portion scoops,
keep the utensils in the product. When a new pan of
product is brought to the front counter, use a new utensil
or wash, rinse and sanitize the previous utensil before
placing it in the pan of new product. All knives used on
the sandwich unit must be properly washed, rinsed and
sanitized when they become visibly soiled or at least
once every two hours.
◆ WALLCOVERINGMural, Duo-Tone Marble, Stucco, Red, and Brick
Remove ordinary dirt and smudges with glass and
multisurface cleaner. Spray cleaner onto a soft cloth and
wipe from the bottom of the wall upward. Rinse
thoroughly with a clean, wet cloth from the top down.
Dry the wallcovering with a soft, lint-free cloth or towel.
For more difficult stains, use a Power Eraser or degreaser
sprayed onto a soft cloth. Graffiti Remover is also
available if needed. Follow manufacturer instructions for
use.
Do not use steel wool or powdered abrasive cleaners.
They mar the surface and leave an unsightly
appearance. Do not use active solvent-type cleaning
products (e.g., nail polish remover, bug remover, etc.)
because they will remove print and/or finish from the
wallcovering.
If the wallcovering is vandalized or severely damaged,
call the manufacturer for assistance in determining the
best method for repair or replacement.
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Marlite®
Clean spills as they occur. Once a month clean with a
solution of dish detergent and warm water. For tough
stains use degreaser. DO NOT spray cleaner directly on
planks, but spray onto a soft cloth and wipe the plank
down.
MaintenanceTouch up any surface scratches with Marlite® touch-up
paint (available through your Coordinator). Apply two
coats of paint to seal exposed substrate. (The touch-up
paint will only cover up scratches and chips).
RepairTo repair a large gouge, replace the whole panel. If the
panel color has faded due to being in direct sunlight,
replace the entire wall area in order to maintain a
consistent wall color. Unless you have strong carpentryskills, hire a local contractor and/or contact theMarlite® company directly.
Wall Art/Banners
Wipe with a cloth dampened in a solution of water and
dish detergent as needed. Use of stronger cleaning
products may damage the graphics.
Mold
Periodically check your wallcoverings for mold growth.
The combination of air conditioning units, soda
machines, heating units, and in-restaurant bread baking
all result in a higher than normal humidity level, which
can result in the growth of mold. Building and
construction factors also contribute to mold growth.
Whether or not the building has a vapor barrier, the
building tightness, amount of ventilation, and water
infiltration can greatly impact whether or not mold will
grow. Examine your location for things such as:
• Landscaping appropriate for limiting dampness
• Roof condition and design
• Water stains
• Leaking pipes
• Leaking plumbing
• Leaks at windows/doors/deck attachments
• Missing or damaged flashing
• Building cladding or trim improperly installed
• Wood in direct contact with the ground, allowing
it to wick up moisture
• Exterior wall structure, insulation and vapor
barriers
• HVAC system and moisture management
Cleaning and Removing Mold
Determine the extent of the problem: has the mold
penetrated beyond the wallcovering to the gypsum
wallboard/drywall, or has it remained on the surface?
Remove contaminated wallcovering, bag, and take it to
a landfill. Treat mold growth that is not extensive, less
than 10 sq ft (0.93 sq m), and has not infiltrated the wall
surface, with a diluted solution of biocide and detergent,
or with a solution comprised of two cups of household
bleach per one gallon of water. The bleach solution is
not recommended for the initial treatment, however, as
it may just bleach the spores and make them difficult to
see. Wash the walls with the detergent solution first,
followed by the bleach solution. Carefully monitor the
affected area for future mold growth. DO NOT use
abrasive cleaners or cleaners containing chlorine,
bleach or solvents on wallcoverings.
If wallcoverings must be replaced, use the recommended
primer and adhesive, as each has fungicides incorporated
into the formula to help prevent mold growth in high
humidity conditions. Primer/adhesive information and
application instructions are posted in the “Wall Preparation
Tips and Recommendations” document on the Equipment
& Decor page of SUBWAY Partners®.
Controlling and Maintaining Mold Growth
Take any necessary steps to control the moisture and
contain the mold spread and growth. When possible:
• Control condensation
• Maintain proper air movement and ventilation
• Seal any building leaks
• Maintain relative humidity below 60 percent
• Check building soundness and make appropriate
repairs
Wall Tile
Once a week, using a clean cloth dipped in a solution of
dish detergent and hot water, wipe tile completely. Then
use a cloth dipped in clear water to rinse tile. Continue
with clear water rinse until all soapy residue is removed.
◆ WATER FILTRATION SYSTEM• Following manufacturer instructions, change filter
every 15,000-30,000 gallons (depending on the
model), at least once per year, or if there is a change
in water pressure. Check water pressure monthly:
• If your water pressure starts at 60 psi or higher,
change filter when pressure reaches 40 psi.
• If your water pressure starts lower than 60 psi,
change filter when pressure reaches 20 psi.
• US restaurants with the approved water filtration
system installed and that are participating in the
Coca-Cola Beverage Agreement will be offered
Cartridge Fulfillment Program Options. You can
choose to have a Coca-Cola technician change the
restaurant’s water filter(s) or you can elect to
perform the Cartridge Changeout service yourself.
To elect to change the water filter(s) yourself, go to
the Water Filter Management Portal link on the
Coca-Cola Vendor page of SUBWAY Partners®.
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(including equipment, seating, etc.) with a bleach
disinfectant solution. To make this, combine 2 capfuls of
bleach with 1 gallon of water. This solution is corrosive and
may bleach furniture and fabrics. After the area is
completely cleansed, discard gloves and aprons. When
finished, wash hands for at least one minute with soap and
hot water.
A kit that contains all the items needed to clean a protein spill
(gloves, apron, absorbent powder and towel, disinfectant,
etc.) is available for purchase through your Coordinator.
When cleaning a food preparation area, carefully remove
all vomit and cleanse thoroughly using the above
guidelines. Prepare a second batch of bleach and water and
disinfect the area applying the new solution. Immediately
discard any exposed food, food that may have been
contaminated or food that may have been handled by the
infected person. When finished, wash hands for at least one
minute with soap and hot water.
PEST PREVENTIONNot only is the existence of pests aesthetically unpleasing,
they potentially drive away customers as well as damage
food, supplies, and facilities. Additionally, pests also spread
disease and illness. Due to these factors, you must
implement an integrated pest management program (IPM).
An IPM program is designed to help prevent pests from
infesting your restaurant and to get rid of any pests that are
present. See the Services List in Chapter 6 for
recommended pest prevention programs.
Step 1: Perform a Self-InspectionThis will help you determine problem areas in your
restaurant so you can tackle them quickly and efficiently.
Using a flashlight and mirror, inspect your restaurant for
signs of pests. Create a map of your restaurant to mark
where you find evidence of pests and where the potential
for pests could occur (e.g.; cracks, water accumulation,
etc.). Perform these self-inspections monthly to reduce the
need of a professional exterminator.
Step 2: Consult with an ExterminatorMany control methods, including pesticides, can be
hazardous if not used correctly. Therefore, we recommend
you hire a Pest Control Officer (PCO) and schedule regular
visits to help manage any new or recurring pest problems.
If you choose to perform your own pest controlprocedures, consult a licensed PCO and/or your localregulatory agency first.
If you fail to treat a pest problem, your restaurantwill be marked out of compliance for Food Safety.
◆ WINDOWS/FRONT DOORKeep windows clean at all times. Clean the front door
glass often since it is in the area of highest traffic and
gets smudged quickly. Use glass & multi-surface
cleaner to clean glass. Exterior glass may need periodic
professional cleaning. Glass that has become cloudy,
scratched, or vandalized with graffiti and cannot be
restored to clear must be replaced.
Using dish detergent and warm water, clean window
frames, door handles, and door frames as needed.
To increase efficiency of heating and cooling units,
install weather stripping and caulking around window
and door frames.
Weather Stripping
Apply weather stripping to all window and door edges to
eliminate air leaks. Stripping is typically made of plastic,
metal, or felt and is fastened with screws, staples, nails,
or glue. Install more expensive, longer lasting weather
stripping on frequently used windows and doors. This
will save you money over time by reducing the
frequency of replacement. Inspect weather stripping
yearly and replace material that is old and worn.
Caulking
On immovable surfaces, such as windows within their
frames, apply a layer of caulking. Caulking is composed
of many pliable materials (such as putty, glazing
compounds, and sealant) used to fill cracks through
which air can infiltrate. Your local building supply store
can recommend the best materials for your situation.
◆ WORK/PREP TABLEClean and sanitize table surface before and after every use.
1. Clean table surface with a solution of dish detergent
and warm water.
2. Sanitize table using the spray or bucket method.
3. Allow to air dry.
If using optional functionality prep table:
1. Pull out trash chute and discard any food particles
remaining.
2. Clean with dish detergent and warm water and push
chute back into position.
3. Empty the trash can and put in a new liner.
PROTEIN SPILLSIn the event an employee or customer becomes ill and
vomits, the area must be cleaned immediately. First, section
off the area for at least one hour. During this hour, do what
is needed to ventilate the area, (open doors or windows, run
fans, etc.). The employee who cleans the area must wear a
disposable apron and disposable gloves. Begin by soaking
up all excess liquid with paper towels. Throw the soiled
paper towels directly into the trash and remove from
restaurant. Using disposable cloths, cleanse the area
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◆ Do NOT let garbage pile up outdoors. Always placegarbage in dumpsters.
◆ Do NOT let stagnant water accumulate near theexterior of your building.
Identifying PestsSince it's possible to follow the previous steps and still
wind up with a pest problem, you need to learn how to spot
signs of pests and identify what type of pests are present.
Knowing how to spot them gives you a chance to contact
your PCO and start early treatment.
CockroachesCockroaches are medium-sized to large, broad, flattened
insects with long antennae and wings. Immature
cockroaches look like adults, but lack wings. You may have
a problem if you notice a strong oily odor, droppings
(which look like grains of black pepper) or egg cases that
are capsule shaped, brown, dark red, or black and may
appear leathery, smooth, or shiny. Also, most cockroaches
do not come out during the day. If you spot one in daylight,
it may be a sign of infestation.
FliesFlies range in size from 1/8" (.32 cm) to 1/4" (.64 cm), with
colors ranging from black, brown, and gray. Flies breed in
moist places or areas plentiful in food, (e.g. stagnant water,
damp mops, drains, garbage cans, or decaying vegetables).
Larva are worm-like and pale in color. A problem is
identified if a swarm of flies are in an area prone for
breeding. Fly prevention is important as flies can carry
diseases.
RodentsRodents are a serious health hazard. They eat and ruin
food, damage property and can spread disease. A building
can be infested with both mice and rats at the same time.
Look for these indications - signs of gnawing, droppings
that are either shiny and black (new) or gray (old), tracks,
nesting materials or holes.
RESTAURANT EXTERIORThe exterior appearance of your restaurant often determines
whether or not a customer will even consider entering your
business. Establish a program for exterior care of your
restaurant.
• Pick up or sweep away litter on a daily basis.
• Hose down parking lot and/or sidewalks as
necessary. Paint parking lot lines annually. Repair
potholes as necessary.
• Trim bushes/hedges and weed flower beds as
necessary.
• Keep building surfaces in good repair. Attend to
damaged or unattractive surfaces by painting or
patching.
Choosing a PCO◆ Be sure the PCO is licensed or certified by the
necessary regulatory agencies. (For example, in the
US, PCO's must be certified or licensed by their state).
◆ Ask for references and check them.
◆ Ensure the PCO has sufficient insurance to cover thework. Ask for proof of insurance in the form of an
insurance certificate.
Step 3: Prevent Pest InfestationRegular cleaning and sanitizing is your best defense against
pests. You can also prevent pest infestations by denying
them access to your establishment and of food and shelter.
Deny Pests Access Holes and cracks are the most common ways pests enter
buildings. Mice can squeeze through a hole the size of a
dime, rats through holes the size of a quarter. Maintaining,
repairing and remodeling your building can reduce pest
access. In addition:
◆ Check all deliveries before they enter yourestablishment. Look for any signs of infestation;
such as those that contain egg cases or body parts
(legs, wings, etc.)
◆ Screen all windows and vents with at least sixteenmesh per square inch screening. Install self-closing
devices on all doors. Keep all exterior openings
closed tightly.
◆ Use concrete to fill holes or sheet metal to coveropenings around pipes. Install screens with at least
sixteen mesh per square inch over ventilation pipes
and ducts on the roof. Cover floor drains with hinged
grates.
◆ Seal all cracks in floors and walls. Properly seal spacesor cracks where equipment is fitted to the floor.
Deny Food and ShelterClean and sanitize thoroughly. Careful cleaning eliminates
the food supply, destroys insect eggs, and reduces the
number of places pests can safely take shelter. In addition:
◆ Keep humidity as low as possible, as it helps preventroach eggs from hatching.
◆ Follow FIFO, so pests don't have time to settle intoproducts.
◆ Keep all food tightly sealed in plastic containers orin their original containers.
◆ Keep garbage in containers with lids and remove orempty regularly. Promptly remove empty boxes and
piles of paper from the restaurant, as these provide
hiding places for insects and rodents.
◆ Keep outdoor vents clear of shrubbery, ivy or otherdense ground cover, as these are also attractive
hiding areas.
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.21
13.22 Chapter 13 • Cleaning & Maintenance 1 January 2014
◆ AWNINGSTo avoid invalidating your warranty, follow the
manufacturer's cleaning instructions for your awning.
◆ SIGNSReplace burned out bulbs as necessary. Clean all sign
faces yearly. Use only sturdy, stable ladders to reach the
sign or enlist the services of a professional, insured
cleaning company. Sponge or spray on a solution of dish
detergent and hot water, followed by a cold water rinse.
This will remove dirt and grime and restore the gloss
and clarity to the Lexan sign face.
If cleaning heavily weathered signs, clean with a one-to-
one mixture of butyl cellosolve and isopropyl alcohol.
Apply the cleaning solution over the entire sign face and
allow it to stand for 5 minutes. Wash it with a soft cloth,
wet with more of the solution and scrub vigorously.
After the surface dirt and grime have been loosened,
wipe off with a dry cloth to remove the excess solution
and yellow deposits.
Do not clean sign faces in direct sunlight.
ASSIGNING CLEANING TASKSAssign cleaning tasks to a shift for a particular day or to an
individual. Figure 6 shows sample charts for this purpose.
(These charts can be downloaded from the IPC website at
ipcoop.com.) You can right shift number or initials in the
boxes to assign tasks or have employees initial the boxes as
they complete tasks. Always verify that the work wascompleted properly.
❖ ❖ ❖
Figure 4 Global Cleaning Chart
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.23
13•
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As D
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ed b
y M
anuf
actu
rer
KAY®
Veg
i Was
h
(100
x 1
oz)
Mex
ico
KAY®
QSR
Mul
ti-Pu
rpos
e Si
nk
Det
erge
nt
(1
68 x
45
ml)
KAY®
QSR
Hea
vy
Dut
y D
egre
aser
(4
x 3
.8 li
tre)
KAY®
Sin
k Sa
nitiz
er
(200
x 1
oz)
From
Sin
k
KAY®
QSR
Qua
rry T
ile
Floo
r Cle
aner
(120
x 2
oz)
KAY®
QSR
Gla
ss &
M
ulti-
Surfa
ce C
lean
er(4
0 x
1.5
oz)
Tem
po H
and
Soap
(4
x 1
gal
)KA
Y® Q
SR H
ygie
nic
Han
d R
ub
KAY®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KAY®
QSR
Res
troom
C
lean
er
(6 x
1 q
rt)KA
Y® O
ven
Cle
aner
(6 x
1 li
tre)
As D
irect
ed b
y M
anuf
actu
rer
KAY®
Veg
i Was
h(1
00 x
1 o
z)
Net
herla
nds
Asse
rt C
lean
(6
x 1
litre
)In
sta
Use
HD
D(1
2 x
10 m
l car
tridg
e)KA
Y-5®
San
itize
r(2
00 x
1 o
z)Ka
y Su
rface
San
itize
r
(4 x
1 li
tre)
KAY®
QSR
Qua
rry T
ile
Floo
r Cle
aner
(120
x 2
oz)
Inst
ant S
olut
ions
Mul
ti Su
rface
& G
lass
(1
2 St
rips)
Man
osan
Foa
m(1
x 6
litre
)Ac
tigel
(6 x
800
ml)
KAY®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KAY®
QSR
Res
troom
C
lean
er
(6
x 1
qrt)
KAY®
Ove
n C
lean
er(6
x 1
litre
)As
Dire
cted
by
Man
ufac
ture
rKA
Y® V
egi W
ash
(100
x 1
oz)
New
Zea
land
KAY®
QSR
Mul
ti-Pu
rpos
e Si
nk
Det
erge
nt
(1
68 x
45
ml)
Inst
ant S
olut
ions
, Pu
rple
stri
ps In
sta
Use
D
egre
aser
KAY®
Sin
k Sa
nitiz
er
(200
x 1
oz)
Inst
ant S
olut
ions
Foo
d C
onta
ct S
urfa
ce
Sani
tizer
KAY®
QSR
Qua
rry T
ile
Floo
r Cle
aner
(120
x 2
oz)
Inst
ant S
olut
ions
Mul
ti Su
rface
& G
lass
(12
Strip
s) In
sta
Use
M
S&G
KAY®
QSR
AM
H
Han
dwas
h
(4 x
3.8
litre
)KA
Y® Q
SR H
ygie
nic
Han
d R
ub
KAY®
Sta
inle
ss
Cle
aner
& P
olis
h
(6
x 1
qrt)
KAY®
QSR
Res
troom
C
lean
er
(6 x
1 q
rt)KA
Y® O
ven
Cle
aner
(6
x 1
litre
)As
Dire
cted
by
Man
ufac
ture
rKA
Y® V
egi W
ash
(1
00 x
1 o
z)
Phili
ppin
es
KAY®
QSR
Mul
ti-Pu
rpos
e Si
nk
Det
erge
nt
(1
68 x
45
ml)
KAY®
QSR
Hea
vy
Dut
y D
egre
aser
(4
x 3
.8 li
tre)
KAY®
Sin
k Sa
nitiz
er
(200
x 1
oz)
From
Sin
k
KAY®
QSR
Qua
rry T
ile
Floo
r Cle
aner
(120
x 2
oz)
KAY®
QSR
Gla
ss &
M
ulti-
Surfa
ce C
lean
er
(40
x 1.
5 oz
)
KAY®
QSR
AM
H
Han
dwas
h
(4 x
3.8
litre
)KA
Y® Q
SR H
ygie
nic
Han
d R
ub
KAY®
Sta
inle
ss
Cle
aner
& P
olis
h
(6
x 1
qrt)
KAY®
QSR
Liq
uid
Cle
anse
r
(9
x 1
qrt)
KAY®
Ove
n C
lean
er
(6 x
1 li
tre)
As D
irect
ed b
y M
anuf
actu
rer
KAY®
Veg
i Was
h (1
00 x
1 o
z)
SUB
WA
Y® C
lean
ing
Prog
ram
Glo
bal P
rodu
ct M
atrix
- Ja
nuar
y 20
13
13.24 Chapter 13 • Cleaning & Maintenance 1 January 2014
Cat
egor
yD
ishe
sD
egre
aser
Sink
San
itizi
ngO
ther
San
itizi
ngFl
oors
Gla
ss C
lean
ing
Han
dsoa
pH
and
Sani
tizer
Stai
nles
s St
eel
Res
troo
mO
ven
Cle
aner
Ice
Mac
hine
Cle
aner
Vegi
Was
h
Puer
to R
ico
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(168
x 4
5 m
l)In
stan
t Sol
utio
nsP
urpl
e st
rips
KA
Y®
Sin
k S
aniti
zer
(200
x 1
oz)
From
Sin
k
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(120
x 2
oz)
Inst
ant S
olut
ions
Mul
ti S
urfa
ce &
Gla
ss
(12
Stri
ps)
Fortr
ess
AM
H
Han
dsoa
p
(6 x
800
mL)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Stia
nles
s C
lean
er &
Pol
ish
(6 x
1 q
rt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Ove
n C
lean
er(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h(1
00 x
1 o
z)
Saud
i Ara
bia
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(168
x 4
5 m
l)
KA
Y®
QS
R H
eavy
D
uty
Deg
reas
er
(4 x
3.8
litre
)K
AY
® S
ink
San
itize
r (2
00 x
1 o
z)Fr
om S
ink
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(1
20 x
2 o
z)
KA
Y®
QS
R G
lass
&
Mul
ti-S
urfa
ce C
lean
er(4
0 x
1.5
oz)
KA
Y®
QS
R A
MH
H
andw
ash
(4
x 3
.8 li
tre)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Ove
n C
lean
er(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h(1
00 x
1 o
z)
Sing
apor
e
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(168
x 4
5 m
l)
KA
Y®
QS
R H
eavy
D
uty
Deg
reas
er
(4 x
3.8
litre
)K
AY
® S
ink
San
itize
r (2
00 x
1 o
z)Fr
om S
ink
KA
Y®
Qua
rry
Tile
Fl
oor C
lean
er
(120
x 2
oz)
KA
Y®
QS
R G
lass
&
Mul
ti-S
urfa
ce C
lean
er
(40
x 1.
5 oz
)
KA
Y®
QS
R A
MH
H
andw
ash
(4
x 3
.8 li
tre)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R L
iqui
d C
lean
ser
(9 x
1 q
rt)K
AY
® O
ven
Cle
aner
(6 x
1 li
tre)
As
Dire
cted
by
Man
ufac
ture
rK
AY
® V
egi W
ash
(100
x 1
oz)
Sout
h A
fric
a
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(1
68 x
45
ml)
KA
Y®
QS
R H
eavy
D
uty
Deg
reas
er
(4 x
3.8
litre
)K
AY
® S
ink
San
itize
r (2
00 x
1 o
z)Fr
om S
ink
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(120
x 2
oz)
KA
Y®
QS
R G
lass
&
Mul
ti-S
urfa
ce C
lean
er
(40
x 1.
5 oz
)
Fortr
ess
AM
H
Han
dsoa
p
(6 x
800
mL)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Ove
n C
lean
er(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h (1
00 x
1 o
z)
Taiw
an
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(168
x 4
5 m
l)
KA
Y®
QS
R H
eavy
D
uty
Deg
reas
er
(4 x
3.8
litre
)K
AY
® S
ink
San
itize
r (2
00 x
1 o
z)Fr
om S
ink
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(120
x 2
oz)
KA
Y®
QS
R G
lass
&
Mul
ti-S
urfa
ce C
lean
er
(40
x 1.
5 oz
)
KA
Y®
QS
R A
MH
H
andw
ash
(4
x 3
.8 li
tre)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h
(6 x
1 q
rt)
KA
Y®
QS
R L
iqui
d C
lean
ser
(9 x
1 q
rt)K
AY
® O
ven
Cle
aner
(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h
(1
00 x
1 o
z)
UA
E
KA
Y®
QS
R M
ulti-
Pur
pose
Sin
k D
eter
gent
(1
68 x
45
ml)
KA
Y®
QS
R H
eavy
D
uty
Deg
reas
er
(4 x
3.8
litre
)K
AY
® S
ink
San
itize
r (2
00 x
1 o
z)Fr
om S
ink
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(120
x 2
oz)
KA
Y®
QS
R G
lass
&
Mul
ti-S
urfa
ce C
lean
er
(40
x 1.
5 oz
)
KA
Y®
QS
R A
MH
H
andw
ash
(4
x 3
.8 li
tre)
KA
Y®
QS
R H
ygie
nic
Han
d R
ub
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Ove
n C
lean
er(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h(1
00 x
1 o
z)
UK
& Ir
elan
dA
sser
t Cle
an
(6 x
1 li
tre)
Inst
a U
se H
DD
(12
x 10
ml c
artri
dge)
KA
Y®
Sin
k S
aniti
zer
(200
x 1
oz)
From
Sin
k
KA
Y®
QS
R Q
uarr
y Ti
le
Floo
r Cle
aner
(120
x 2
oz)
Inst
ant S
olut
ions
Mul
ti S
urfa
ce &
Gla
ss
(12
Stri
ps)
Man
osan
Foa
m
(1 x
6 li
tre)
Act
igel
(6
x 8
00 m
l)
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6 x
1 q
rt)K
AY
® O
ven
Cle
aner
(6 x
1 li
tre)
As
Dire
cted
by
Man
ufac
ture
rK
AY
® V
egi W
ash
(100
x 1
oz)
Uru
guay
Pot
& p
an
(5
gal
)H
eavy
Dut
y D
egre
aser
(5 g
al)
KA
Y-5
® S
aniti
zer
(200
x 1
oz)
From
Sin
kP
ot &
pan
(5 g
al)
Pot
& p
an
(5
gal
)
KA
Y®
QS
R A
MH
H
andw
ash
(4
x 3
.8 li
tre)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Sta
inle
ss
Cle
aner
& P
olis
h(6
x 1
qrt)
KA
Y®
QS
R R
estro
om
Cle
aner
(6
x 1
qrt)
KA
Y®
Ove
n C
lean
er(6
x 1
litre
)A
s D
irect
ed b
y M
anuf
actu
rer
KA
Y®
Veg
i Was
h(1
00 x
1 o
z)
U.S
. and
Can
ada
SU
BW
AY
®
Dis
hwas
hing
Det
erge
nt
(2 x
1 g
al)
SU
BW
AY
® In
stan
t S
olut
ions
(24
Pur
ple
strip
s)S
uper
San
®, R
ed Q
uat
(1
gal
)Fr
om S
ink
SU
BW
AY
® F
loor
C
lean
er P
acke
ts,
Gre
en
(128
)
SU
BW
AY
® In
stan
t S
olut
ions
,
(24
Blu
e S
trips
)C
hem
co F
oam
Han
d S
oap
Che
mco
Han
d S
aniti
zing
Gel
(6 x
800
ml)
Che
mco
Sta
inle
ss
Ste
el P
olis
h
(6 x
1 p
int)
Sub
way
®R
estro
om
Cle
aner
with
Ble
ach,
(6
x 3
2 oz
)
Che
mco
SU
BW
AY
®
Ove
n C
lean
er
(6
x 3
2 oz
)
Icy
Cle
an Ic
e m
achi
ne
clea
ner /
Cub
e Ic
e M
achi
ne C
lean
er
(6
x 1
pin
t)K
AY
® V
egi W
ash
(100
x 1
oz)
Figure 4 Global Cleaning Chart - continued
Figure 5 Daily Task Chart Sample
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.25
13•
Clean
ing
&M
ainten
ance
Figure 5 Weekly Task Chart Sample - continued
13.26 Chapter 13 • Cleaning & Maintenance 1 January 2014
Figure 5 Monthly Task Chart Sample - continued
1 January 2014 Chapter 13 • Cleaning & Maintenance 13.27
13•
Clean
ing
&M
ainten
ance
Figure 5 Quarterly Task Chart Sample - continued
13.28 Chapter 13 • Cleaning & Maintenance 1 January 2014