Keeping the Crew Lunchroom Clean and Safe
Keeping things clean and organized is always a good thing. And now, more than ever, it's important to keep all shared surfaces disinfected to prevent the spread of COVID-19.
Here at my Bedford, New York farm, we continue to take all the necessary measures to ensure everything is clean and safe and that everyone stays healthy. One of the most important areas to maintain is the crew lunchroom - a space everyone uses for eating meals and meeting about the day's "to do" list. Once a week, this room is scrubbed from top to bottom - the floors are swept and mopped, all the surfaces are wiped down, and the dishwashing liquids, hand soaps, and sanitizers are replenished.
Here are some photos, enjoy.
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- Keeping a bucket filled with all the necessary cleaning items is a must-have in any home. The bucket can easily be moved from one room to another and it keeps from scrambling around the house for needed supplies.
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- This bucket contains soaps and cleansers, gloves, sponges, a squeegee, etc. The lunchroom at my farm is kept tidy, but once a week, it’s given a deep cleaning. Sanitizing reduces microbial counts to safe levels, and disinfecting aims to destroy harmful microbes and viruses.
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- First, Carlos thoroughly sweeps the concrete floor of any dust and dirt. Because this area can get dusty, Carlos works from the bottom up, so all the eating and food preparation surfaces are cleaned last.
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- Carlos mops the entire room – twice. First with hot, soapy water, and then with clean room temperature water, until all signs of soap are gone.
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- Here, he wipes down the ledge where the crew keeps small items such as hats and gloves, etc. It’s always a good idea to wear disposable gloves whenever cleaning and disinfecting surfaces – especially if using strong cleansers.
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- Here he is wiping down every inch of every bench. The room is large enough to maintain proper social distancing practices – one bench per person.
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- Because the crew works outdoors, these benches can get quite dusty and dirty.
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- It looks very nice after it’s cleaned, doesn’t it?
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- Carlos scrubs the tables thoroughly, then rinses off any leftover cleansers, wiping them down several times each.
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- All the tables are left shining and clean.
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- Carlos also cleans the Berkey. I already have an excellent well water set-up, but I wanted to eliminate the use of large plastic water drums and dispensers, so I got several Berkey Water Purification Systems for the farm. Each Berkey tank holds up to six gallons of water and can filter more than three-gallons per-hour. There is one in every outbuilding. The crew loves it.
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- And then Carlos tackles the stovetop. the crew uses this stove to heat up foods, cook noodles, and make hot beverages in the winter.
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- Carlos makes sure every corner is spotless. It’s important to clean all the tight areas and to disinfect every nook and cranny to reduce the spread of harmful bacteria.
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- The grates are removed while Carlos wipes around the burners.
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- Here he is washing all the grates and drip pans with a non-abrasive cleaner.
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- The grates are left to dry while Carlos moves on to clean something else.
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- These burners were also wiped down several times each to remove any leftover dried foods.
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- Stainless steel is a great material for kitchen areas. It is industrial strength, durable, shiny, nonporous and easy to clean and disinfect. Carlos wipes the counter with a cleaner, lets it set for a few minutes, and then rinses the surface.
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- These are under-counter refrigerator and freezer drawers. These are great for smaller spaces, popular for overstock storage, and easier to access than the big, bulky doors of a stand-up fridge. This crew room has both.
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- The microwave is also used by every member of the crew, so it is important it stays very clean.
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- Next to every sink, there is ample hand soap for all to use. It is important to wash with soap and water for at least 30 seconds.
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- Carlos wipes down every surface including this shelf, the phone, light switches, remote controls, and doorknobs.
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- Finally, all the cups and plates are washed and placed back on the shelves. After a couple of hours, everything is spotless. As a reminder, I placed a sign between the shelves to keep everything tidy.
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- The lunchroom looks great. What cleaning chores are you tackling this week? For more tips and helpful solutions, please go to MarthaStewartGoodThings.com, where we post new ideas and inspirations every single day. You can also follow us on our new Instagram page @MarthaStewartGoodThings.
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