commercial restaurant insurance
Jacob Dybala July 26, 2016 No Comments

Slips And Falls And Their Impact On Your Illinois Restaurant Insurance

commercial restaurant insuranceAn article by Risk Control Expert Shelby Blundell takes on the topic of restaurant kitchen floor safety. Slipping and falling can be a major area of revenue loss for restaurants on a number of levels. If you’re a Chicago area restaurant owner, making sure that your Illinois restaurant insurance provides good coverage is important. But it’s equally important to find ways to keep your Illinois restaurant insurance premiums manageable. Don’t overlook the potential of what goes on in your restaurant’s kitchen for doing both. 

The kitchen floor of a restaurant is not “your grandmother’s kitchen floor.” The commercial environment of a restaurant kitchen has unique safety challenges that need to be addressed with particular care. In the Chicago area, a poorly maintained kitchen floor can be a root cause of high Illinois restaurant insurance costs.

Prevention is a crucial step in this. Chicago area restaurant owners that know this are taking an important step in protecting employees and customers alike, with the added benefit of helping keep their Illinois restaurant insurance costs down.

Among the best preventative measures is knowing how to effectively clean the floor of your restaurant’s kitchen. Grease is one of the primary culprits in restaurant employee falls, and can also impact your customers if it’s tracked from the kitchen into the more public areas of the restaurant. So, if you’re looking for practical, cost effective ways to keep the premiums of your Illinois restaurant insurance down, listen to Shelby Blundell.

Mr. Blundell recommends that you look after the care of your employees and customers, and keep your commercial restaurant insurance costs down, by following the simple, common sense tips on restaurant kitchen floor cleaning and maintenance below.

Tips For Restaurant Kitchen Floor Safety

  1. The first step in kitchen floor safety is ensuring that the floor is swept clean of debris.
  2. Using a quality commercial-grade floor cleaner specifically designed for cleaning restaurant kitchen floors is crucial. Most of these cleaning solutions require dilution. Read carefully to assure proper amounts. Also, keep in mind that some solutions require warm water while others use cold water. Many of these products come with distribution systems that make it very easy for employees to use them correctly.
  3. Some restaurants use a chemical distribution system that is either wall mounted or hose mounted. If your restaurant doesn’t use these methods, the diluted cleaning solution can be poured across the floor with a bucket. The mop-and-bucket method should be used when floor drains are inadequate or nonexistent. When using the mop-and-bucket method, the solution should be changed frequently to prevent “slop mopping” (spreading grime and grease across the floor via dirty solution).
  4. With the cleaning solution, mop the floor, then briskly brush with a stiff-bristled deck brush. The brushing is a crucial step. Grease that is trapped in porous tile is a potential hazard if not thoroughly removed. Work the degreasing solution thoroughly over the floor for a minimum of five to ten minutes with the deck brush. This allows the solution to emulsify grease and grime.
  5. Through approved warning signage or barriers, alert employees to the wet floor and avoid foot traffic in the area is at all necessary during the cleaning.
  6. Once the floor is fully mopped and brushed, rinse the tiling with hot water. This can be done with a hose on floors that have drains, or thoroughly mopping a floor without drains from a bucket of clean hot water. Change the hot water frequently, as needed.
  7. Using a floor squeegee, force the emulsified grease and grime toward and down the floor drain. You may find that a wet/dry shop vac works very well in removing excess water. Repeat as necessary. It’s not uncommon for the cleaning process to be repeated several times, as much as five to seven, in order to achieve optimum results.
  8. Use “Kitchen Use Only” mops and brushes. Mark them clearly by color coding to ensure that these are used only for kitchen floor cleaning. Make sure employees are trained to know the difference between mops and brushes that are “Kitchen Use Only” and those that are used for the dining areas.
  9. If your restaurant’s kitchen floor is made of quarry tile or ceramic, there are slip-resistant floor treatments that are specifically formulated them. These are ideal to use after the initial cleaning process. The treatments apply a light chemical etching to quarry tile and ceramic, making your restaurant’s kitchen floor more slip-resistant and, also, remove soapy buildup.
  10. Once you’ve treated your restaurant’s kitchen floor with the non-slip solution, clean the floor on a daily basis with the degreaser to prevent grease and grime buildup.
  11. NOTE! When diluting the degreaser, use the dilution ratio recommended by the manufacturer. Adding more degreaser does not make the solution clean better.

Of course, through the course of the day, kitchen spills of any kind should be cleaned up without delay, and the floor swept regularly to clear it of fallen food particles. One misstep on a slippery piece of food can be disastrous. Chicago area restaurateurs already have enough to worry about without a serious kitchen accident impacting their Illinois restaurant insurance costs and the welfare of their staff or customers.

Snyder Can Answer Your Questions About Illinois Restaurant Insurance

Commercial restaurant insurance is a must for any restaurant owner. Snyder Insurance is a family owned independent insurance agency. The Commercial Line Account Managers on the Snyder Team are happy to answer any questions you may have about Illinois restaurant insurance or any other line of Commercial Insurance. Call us at (630) 960 4848 or use our Contact Us Page. We’re glad to help with any of your Illinois restaurant insurance concerns.

Risk Control Expert Shelby Blundell’s complete article can be found on Wisconsin’s