Purpose

To ensure all  KDS screens and backup printers remain clean, sanitary, and fully functional. Proper cleaning prevents grease buildup, reduces equipment failures, and maintains a professional kitchen environment.

Scope

All BOH/Kitchen Staff & Managers

Required Supplies

• Approved kitchen-safe electronics wipes or microfiber cloths with mild degreasing cleaner
• Dry microfiber cloth
• Sanitizer Spray

Equipment Included

• KDS screens at all stations
• Backup kitchen printer (Expo, Grill, Pantry, etc.)
• Terminal stands, mounts, and cables

Cleaning Schedule

1. Every Shift (End-of-Shift) — REQUIRED
   1. All equipment must be cleaned thoroughly at close of each shift by the team member assigned during checkout.
2. Weekly
   1. Deep wipe-down entire cord including behind the units and up to the ceilings, behind monitors, shelf areas, and under mounts.

Process

1. Toast POS & KDS Screens
   1. Wipe front of screen using electronics-safe wipes or a slightly damp microfiber cloth.
   2. Remove all smudges, fingerprints, and grease.
   3. Wipe back of screen, sides, top, bottom, and stand/mount.
   4. Dry with clean microfiber to prevent streaking.
2. Backup Kitchen Printer
   1. Wipe entire exterior, including:
      1. Top and sides
      2. Back near cable connections
      3. Paper tray area
      4. Front face and buttons
      5. Ensure the area around the printer is wiped clean as well.
   2. DO NOT spray cleaner directly on the printer.
   3. DO NOT clean inside the printer or touch internal mechanisms.
3. Cables, Mounts, and Surrounding Area
   1. Wipe down all visible cables, gently removing grease buildup.
   2. Clean the shelf or wall mount the equipment sits on.
   3. Wipe the backs of all equipment—this is commonly missed and must be included.

Responsibilities