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Cleanliness begins with the basic personal hygiene of all employees.

  • We expect, as far as personal hygiene:

    • Clean hands

      • Be sure to wash hands upon arrival to work and any time you change work areas or before touching foods

Clean hair, face

  • If wearing a hat, it must be a Pitmaster BBQ hat

  • No facial piercings

  • No extreme hair colors

  • Long hair pulled back

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  • Clean Pitmaster BBQ shirt

  • Pants or Knee-length shorts without holes


All areas of the restaurant needs to be clean.  We deal with a lot of meat and have to avoid cross contamination at all times.  Things to remember about cross contamination:

  • Change gloves when working with raw meat

  • After putting meats on the smoker, remove glove to open door back into restaurant

  • Remove gloves to open refrigerators, warmers, ovens

  • Clean any area as soon as finished working, especially with the meats, with sanitizer water

  • Change gloves any time ticket indicates a gluten free (GF) customer 

  • All used cooking utensils must be washed and sanitized after lunch service


Dining room:

  • Trays need to be removed from the dining room often and the tray return area cleaned.  It is acceptable to clean the garbage area with cleaner and paper towels; so that the towels may be immediately thrown away.

  • Any fingerprints on the windows need to be cleaned with window cleaner

  • Sweep periodically as needed throughout the day; especially after families with young children.

  • Booths, tables and chairs need to be moved for nightly sweeping and mopping or as needed.

  • Highchairs need to be cleaned taking care to wipe the front and sides

  • Wipe clean the counters throughout the day

  • At night cleaning, be sure to use the CHECKLIST which outlines all the cleaning processes.

Mop room:

  • Mop room needs to remain clear and clean

  • After night use, keep all brooms, squeegees, and scrubbing brushes hung up–off the floor

  • Mop bucket needs to be cleaned inside and out periodically

  • Keep dirty linens in bin

  • Report to GM when opening last product so there’s time to refill

  • Mop draining sink needs to be cleaned with Comet periodically

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  • Office window cleaned with window cleaner



Using the dishroom checklist will ensure that the nightly tasks are completed.  In addition to the nightly assignments, things to accomplish are:

  • Dish racks pulled out and walls and floors cleaned with floor cleaner

  • Outside of sinks cleaned with Comet*

  • Shelving above sinks cleaned

  • Outside of dish machine cleaned with Comet

  • Clean inside of dish machine with sponge and lightly with Comet

*To clean with Comet means

  • Sprinkle area with Comet

  • Scrub with a sponge

  • Rinse with water

Storage room:

  • Sweep and mop the storage room nightly when mopping the kitchen floor

  • Keep storage area clean

  • Keep food off the floor


Utensil bins and drawers:

  • Empty any bins and/or drawers of their utensils

  • Clean thoroughly

  • Dry with paper towel

  • Replace utensils

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