Cleaning Experience Report｜Learn from Mr. Uochi, a housekeeper with 11 years of experience, how to clean social apartments.

Hello. My name is Hashimoto, and I am in charge of previewing Social Apartment.

Social apartments have various attractions, and one of them is "well-developed common space. On the other hand, I often wonder if they are really clean...", "How are they cleaned? "How are they cleaned?" On the other hand, there are probably many people who wonder "Is it really clean?

This time, we experienced cleaning while learning from Mr. Uochi, who has 11 years of experience as a housekeeper! We will tell you about Social Apartment's commitment to cleaning, which we have learned through actual work.

About Social Apartment's cleaning

Housekeepers clean 4 to 6 days a week. Each property is cleaned every week according to the size and facilities of each property. Not only the lounge, but also the entire common space such as kitchen and showers are prepared on a daily basis.

While cleaning is often outsourced in general rental and share houses, Social Apartment's management company, Global Agents, hires and trains its own staff. By communicating Social Apartment's unique approach to cleaning, we are able to clean in a way that is close to the lives of our tenants.

Kitchen cleaning experience.

This time we experienced cleaning the "kitchen," which is always present in every property.

Among the many common spaces, this is the one that is most often used, regardless of the tenants' history or how often they use the lounge. Spacious system kitchens are installed to make cooking enjoyable, and are fully equipped with luxurious appliances, cooking utensils, and even tableware.

The number of system kitchens varies depending on the number of households, but Social Apartment Shinkemigawa is equipped with a total of seven system kitchens.

Mr. Uochi, who has 11 years of experience as a housekeeper, gives us a lecture this time.
He is not only in charge of cleaning at Shinkenmigawa, but also trains new housekeepers as a manager and patrols each property to check the quality of the cleaning.

I sit on the toilet first," says Uoji. He values not only cleaning techniques, but also the perspective of the residents. He also has a mischievous side, and his hobby is "guessing.

We asked Mr. Uoji, a senior staff member, to give us a lecture on cleaning social apartments!
Click here to read the interview with Mr. Uoji.

No.1：Preparation for cleaning

Hashimoto：Mr. Uoji, please give us some guidance!

Uoji-san:
Let's try cleaning the kitchen together today! I'll show you the areas that I routinely clean every day, and I'll also share with you some of my additional secrets for keeping the kitchen clean.

Hashimoto:
Yes, please guide me strictly!
First of all, I've prepared some cleaning tools... There are many kinds of cloths. Water wipes, dry wipes, different materials... What do the different colors mean?

Mr. Uochi:
Since we clean a wide area in a day, we use different colors of sponges and cloths depending on the cleaning area to ensure thorough hygiene control.

For example, blue for the kitchen, pink for the restrooms, yellow for other areas, etc. By using different colors, we try to prevent accidental mistakes and reassure residents that we take hygiene into consideration.

Uochi:This is something I do in particular, but before I start cleaning, I first check to make sure that all cooking utensils and dishes are back in their proper places.

All of the equipment has an "address" and I make sure to return them to their original locations. By continuing to do this every day, the residents naturally do the same.

Being organized at all times is also part of the cleanliness. I guess you could call it the beauty of cleaning that we value (laughs).

Hashimoto:
The attention to detail is amazing... The pot covers are also neatly arranged. The reason why I feel that Shinkenkawa's properties are always clean is not only because they are free from dust and dirt, but also because they are thoroughly tidy and organized.

Mr. Uochi:
When I arrange the kitchen tool bins, I wipe down the inside every day. I use a different color cloth for the inside and outside.

We also separate the dish cloths and kitchen cloths for the residents to use into two different types for ease of understanding. They don't look good, and they deteriorate quickly when washed, so we make sure to cut the tags off as well.

Hashimoto:
So you pay attention to every detail.

Uochi-san:
As a housekeeper, I work on it with a sense of hospitality for the residents (laughs).

No.2 Ventilation fan

Mr. Uoji:
I also regularly check the ventilation fan for oil stains. Please take off your gloves and touch the surface.

Hashimoto:
Wow! Surprisingly smooth... It looks like new!

Mr. Uochi:
Everyone says it's hard to clean an exhaust fan, but if you wipe it clean every day, you can keep it this clean.
The secret to keeping it clean is not a big cleaning once every few months, but a series of small daily steps.

No.3: IH stove

Hashimoto:
The induction stove is a special feature of Social Apartment, isn't it?

Mr. Uochi:
Yes, IH stoves are easier to clean after use and do not leave stains. Residents also leave their rooms clean after use without feeling self-conscious about it.

We clean the kitchen thoroughly with cleanser and wipe it dry at the end of our daily cleaning.

Hashimoto:
I didn't realize that you take care of such details. It is surprisingly difficult to clean the grooves..!

Mr. Uochi:
I also check the exhaust panel to make sure it is clean.

Hashimoto:
I have never seen the exhaust panel in such a clean condition! (Laughs)

No.4 Sink

Mr. Uochi:
Next is the sink. Polish it up with cleanser and a cloth, and thoroughly wash the drain as well.

Using a cleanser with less foam saves time. The cleanser also cleans well, so I kill two birds with one stone.

If you do this kind of work every day, you can prevent grease buildup and clogging before it happens, so you can always keep the area clean. It is important to tackle everything without being lazy.

Hashimoto:
It is true that it takes a lot of ingenuity to clean such a large kitchen with so many units in a short period of time. I guess the key is to do it every day in every part of the kitchen.

Mr. Uochi: Yes, that's right:
And here, I return the dishwashing detergent and sponges to their original addresses. Even the drain covers are oriented in a very specific way.

Next, we wipe everything dry so that even the faucets are sparkling clean. Wiping up the water area helps prevent chalkiness, and shining things up makes them look cleaner, in my opinion.

There is also a point to the direction of wiping up, and I do it in the order from bottom to top. It is a way to prevent water droplets from dripping on the floor.

Hashimoto:
So you not only wash but also wipe up!
You are also particular about the direction! I'm afraid I'll forget about it until it becomes a habit..!

Hashimoto:
When I put it into practice, I concentrate on it and get stupefied (laughs).

The faucet and sink are always shining because you wipe them up.
And Mr. Uochi's sequence of steps is so fast... It's quintessential!

No.5: Kitchen appliances such as toasters and microwave ovens

Mr. Uoji:
As part of my daily routine, I also wipe down kitchen appliances.

Not only in the kitchen, but also in the common areas, residents are required to clean up after use by themselves, but maintenance is done by the housekeeper on a regular basis.

For example, toasters tend to collect crumbs, and you can't see the dirt until you open the toaster.
Fish grills are the same way. If too many food crumbs accumulate, there is a risk of ignition. We easily check them during daily cleaning.

Hashimoto:
So you pay attention not only to the visible areas but also to the invisible ones?

Mr. Uochi:
Yes, such an attitude of working with ambition is what makes social apartment housekeepers unique.
I have been doing it for a long time, and the housekeepers in Shin-Kemmigawa have inherited the same spirit from me.

Hashimoto:
And even though there is only one kitchen, there is a large area to take care of. I was exhausted just from the kitchen alone...

Uochi-san:
That's right. It is important to clean efficiently in the limited time we have.

May I tell you that I am very proud of Shin-Kemigawa (laughs).
Actually, this trash can is 12 years old. By wiping it down every day, it's shiny and I don't mind the smell.

Hashimoto:
Twelve years! It's so beautiful. A trash can can be used for 12 years...!

No.6：Sweeping and mopping the kitchen floor

Mr. Uochi:
After cleaning the system kitchen and appliances, I finish up by vacuuming and mopping.

Hashimoto:
Vacuuming alone can be a challenge in such a large space...! It's good exercise!

Hashimoto:
I felt the professionalism and care for the tenants just by cleaning the kitchen.
After your actual lecture, I realized that it is not easy to maintain the cleanliness of Shin-Kemigawa for so many years..!

Thank you very much, Mr. Uoji!

Mr. Uoji:
We are very happy to hear you say so.
As housekeepers, we too are energized by such honest compliments. I think I will work hard again tomorrow.

Editor's Postscript
I had often seen the housekeepers working hard to clean the rooms on a daily basis when I visited properties for previews, but this was the first time I learned about their actual work in detail.
I was bowled over by the professionalism with which he carries out his duties, whether it is on a hot summer day or a winter day when the water is cold. I was impressed once again by Mr. Uochi's thoroughness in placing the highest priority on caring for the residents and making their lives comfortable.

Out of respect, his face became serious throughout the lecture... (laughter).

Please come and take a look at the "cleanliness" maintained by the housekeepers through their efforts!

(Reporting and writing by Hashimoto / Photography by Hayashi)