Restaurant cleaning schedule and cleaning log
A cleaning schedule lists what is cleaned, how often and by whom, and the cleaning log records that it was done. Food-contact surfaces in use with TCS food are cleaned at least every 4 hours (FDA Food Code 2026, §4-602.11(C)), and a test kit checks the sanitizer strength (§4-501.116(A)). One Letter sheet holds both.
A template from Patrono, the food safety, scheduling and food cost app for US restaurants.
Updated
What the Food Code requires
The Food Code sets the frequency for food-contact surfaces. Cooking equipment, microwaves, tea dispensers and self-service utensils: every 24 hours (§4-602.12, §4-602.11(E)). The rest per the manufacturer or as needed. The sheet has a column for how often and one for the sanitizer check.
- 1.At least every 4 hours. Food-contact surfaces and utensils in use with TCS food, throughout the day (§4-602.11(C)). A few cases may run longer, such as a prep room kept cold, with the frequency documented (§4-602.11(D)(2)(b)).
- 2.Between raw and ready-to-eat. Each time work changes from raw food to ready-to-eat food (§4-602.11(A)(2)).
- 3.As often as needed. Nonfood-contact surfaces of equipment, so soil does not build up (§4-602.13), and floors, walls and the rest of the building, to keep them clean (§6-501.12(A)).
- 4.Sanitizer by test kit. A test kit or other device measures the strength in mg/L, the same as ppm (§4-302.14(A), §4-501.116(A)). Chlorine, iodine and quat solutions each have their own rules (§4-501.114).
What the inspector checks
Inspectors mark cleaning on what they see and measure during the visit: the surfaces in use, the sanitizer strength read with test strips, and a talk about how and how often you clean (FDA Food Code 2026, Annex 7, Guide 3-B, item 16). One slicer or can opener that is visibly soiled and in use marks the item out of compliance. The log shows what was cleaned between visits.
Is a cleaning log required?
The Food Code sets how often surfaces are cleaned and says nothing about a log (§4-602.11). Its notes say a regular cleaning schedule should be set and followed (Annex 3, §6-501.12), and that is guidance, not a written duty. And within four years of your regulatory authority adopting the 2026 Food Code, a written food safety management system with monitoring records becomes due (§8-201.15).
Ask the health department that issued your permit which edition it enforces. More in what the 2026 Food Code changes for restaurants.
How to use the log
- 1.List what you clean. One line per surface or piece of equipment, with how often and who.
- 2.Read the sanitizer. Use your test kit, write the ppm, and follow the product's label (§4-501.114).
- 3.Not done, write why. What happened and when it was made up, on the same line.
- 4.Sign the week. The manager reads the sheet and signs at the bottom.
More food safety logs
The log
One line per task, with how often, who, the date and time, the sanitizer reading in ppm, the corrective action and initials. We email you a fillable PDF and a Word file, Letter size.
Restaurant cleaning schedule and cleaning log
FDA Food Code 2026, §4-602.11(C): food-contact surfaces in use with TCS food are cleaned at least every 4 hours. Cooking equipment, microwaves, tea dispensers and self-service utensils: every 24 hours (§4-602.12, §4-602.11(E)). The rest per the manufacturer or as needed. Check sanitizer strength with a test kit (§4-501.116(A)). Note any corrective action.
Location: ____________________________
Week of: __/__/____
| What is cleaned | How often | Who | Date | Time | Sanitizer ppm | Corrective action | Initials |
|---|---|---|---|---|---|---|---|
| Prep tables and cutting boards | Every 4 hours in use | Line cook | 10/26/2026 | 11:00 AM | 100 ppm | None | L. M. |
| Walk-in shelves and door gaskets | Weekly | Closing cook | 10/26/2026 | 9:30 PM | Not used | None | J. P. |
The first two rows are examples.
Checked by (manager): ___________________________
Keep the records in one app
Patrono keeps food safety records, schedules and food cost for US restaurants in one app, no POS required. Start with 14 days. $0 today, cancel before day 15 and nothing is charged.
Frequently asked questions
What does it cost?
Nothing. Enter your email and we send you the files.
How often should a restaurant clean food-contact surfaces?
At least every 4 hours while they are in use with TCS food (FDA Food Code 2026, §4-602.11(C)), and each time work changes from raw food to ready-to-eat food (§4-602.11(A)(2)).
Do I have to keep a cleaning log?
The Food Code sets how often surfaces are cleaned and says nothing about a log (§4-602.11). Its notes say a regular cleaning schedule should be set and followed (Annex 3, §6-501.12), and that is guidance, not a written duty. And within four years of your regulatory authority adopting the 2026 Food Code, a written food safety management system with monitoring records becomes due (§8-201.15).
Can I keep this schedule in an app?
Yes. In Patrono you build your own cleaning checklist with its frequency, and staff complete it in the browser on any phone, tablet or computer, with the name of who completed it. An owner or manager can print any month's log for a location.