13 CLEANING & MAINTENANCE - hbboys.com Cleaning and... · 11 required SUBWAY ... MAINTENANCE 13 †...

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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1 January 2014 Chapter 13 • Cleaning & Maintenance 13.1

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

13.2 Chapter 13 • Cleaning & Maintenance 1 January 2014


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


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


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.


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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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.


◆ 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.



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.



◆ 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.

❖ ❖ ❖

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0 x

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Tem

po H

and

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(4

x 1

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KAY®

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Cle

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& P

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KAY®

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(6 x

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(6 x

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As D

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KAY®

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Net

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rt C

lean

(6

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sta

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San

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r(2

00 x

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San

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r

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KAY®

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rry T

ile

Floo

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(120

x 2

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Inst

ant S

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ions

Mul

ti Su

rface

& G

lass

(1

2 St

rips)

Man

osan

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m(1

x 6

litre

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tigel

(6 x

800

ml)

KAY®

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inle

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Cle

aner

& P

olis

h(6

x 1

qrt)

KAY®

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troom

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lean

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(6

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KAY®

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x 1

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cted

by

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ufac

ture

rKA

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egi W

ash

(100

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New

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KAY®

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nk

Det

erge

nt

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Inst

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, Pu

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sta

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k Sa

nitiz

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(200

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Inst

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Foo

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rry T

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Inst

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sta

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M

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AM

H

Han

dwas

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(4 x

3.8

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Y® Q

SR H

ygie

nic

Han

d R

ub

KAY®

Sta

inle

ss

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aner

& P

olis

h

(6

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qrt)

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troom

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lean

er

(6 x

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rt)KA

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ven

Cle

aner

(6

x 1

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cted

by

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ufac

ture

rKA

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egi W

ash

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Phili

ppin

es

KAY®

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ti-Pu

rpos

e Si

nk

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erge

nt

(1

68 x

45

ml)

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vy

Dut

y D

egre

aser

(4

x 3

.8 li

tre)

KAY®

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nitiz

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(200

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From

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ile

Floo

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(120

x 2

oz)

KAY®

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ss &

M

ulti-

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lean

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(40

x 1.

5 oz

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h

(4 x

3.8

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Y® Q

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nic

Han

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KAY®

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(6

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(9

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KAY®

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n C

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SUB

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rodu

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nuar

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13


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aser

Sink

San

itizi

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ther

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oors

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ss C

lean

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KA

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ulti-

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stan

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urpl

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KA

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aniti

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(200

x 1

oz)

From

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(120

x 2

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(6 x

800

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d R

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nles

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lean

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estro

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(6

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n C

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s D

irect

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KA

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pose

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om S

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lean

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andw

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Figure 4 Global Cleaning Chart - continued

Figure 5 Daily Task Chart Sample


13•

Clean

ing

&M

ainten

ance

Figure 5 Weekly Task Chart Sample - continued


Figure 5 Monthly Task Chart Sample - continued


13•

Clean

ing

&M

ainten

ance

Figure 5 Quarterly Task Chart Sample - continued


13 CLEANING & MAINTENANCE - hbboys.com Cleaning and... · 11 required SUBWAY ... MAINTENANCE 13 †...

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Transcript of 13 CLEANING & MAINTENANCE - hbboys.com Cleaning and... · 11 required SUBWAY ... MAINTENANCE 13 †...