Improving Health Department Scores: Difference between revisions

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Improving Health Department Scores (view source)

Revision as of 11:03, 26 March 2024

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Bdriggers

Bureaucrats, Interface administrators, Administrators

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 {| class="wikitable"
 |+
-!1st Key
+!Key
-!Monitoring and maintaining proper food temperatures
+!Action Steps
 |-
-|Action Step
+|Monitoring and maintaining proper food temperatures
 |
-# All managers have stem type thermometer available.
+# All managers have stem type thermometer available
-# Check food temperatures as daily planner calls for it.
+# Check food temperatures as daily planner calls for it
-# Have proper temperature settings clearly marked on all equipment.
+# Have proper temperature settings clearly marked on all equipment
+|-
+|Honoring product holding times & discarding product when expired
+|
+# Properly train managers and crew on all hold times
+# Ensure that all timers are programmed properly
+# Have tools available; sharpies and QA tags
+|-
+|Ensure that hand washing facilities are working properly and stocked
+|
+# Certify all managers and crew using Jack’s hand washing procedures
+# Check hot water temperatures daily. (110 degrees minimum 3 compartment Sink) (100 degrees hand sinks)
+# Check all soap and towel dispensers every 30 minutes to ensure they are stocked
+# Change soap and towels just prior to being empty
+# Ensure hand washing signs are posted at each hand washing sink
+|-
+|All managers and crew are food safety certified
+|
+# All managers are ServSafe/Always Food Safe certified prior to running a shift
+# Team members are certified in food safety on day one of training
+# All managers are ServSafe/Always Food Safe re-certified every 5 years
+# Jefferson County locations: have food handler certificates for each employee stored in a designated binder
+|-
+|All food is dated and rotated properly (FIFO)
+|
+# Ensure person putting away deliveries dates and rotates stock.
+# When pulling stock, always use oldest date first. (FIFO)
+|-
+|Keep dumpster area clean and dumpster door closed
+|
+# Make scrubbing dumpster pad and dumpster part of weekly cleaning
+# Train team members to close dumpster door completely after using
+|-
+|Proper dishwashing practices
+|
+# All managers and crew trained on three compartment sink setup
+# All dish washing posters posted and in good condition
+# Automatic dispensing equipment calibrated and working properly
+# Sanitizer test strips stored properly at sink
+# Ensure adequate space for air drying dishes
+|-
+|Keep all chemicals in proper containers and stored properly
+|
+# Discard all containers and bottles when labels begin to wear
+# Have a designated place for all cleaning supplies away from food prep areas
+# Train each employee to return cleaning supplies to proper place immediately after using
+# Never store chemicals in food containers
+|-
+|Ensure proper towel storage and sanitizer bucket setup
+|
+# Use sanitized water in 3-compartment sink to fill sanitizer bucket
+# All towels should be stored in sanitizer bucket when not being used
+# All soiled towels should be immediately placed in the soiled towel container
+# Assign one person to be responsible for each sanitizer container
+|-
+|Keep all equipment in good repair and working properly
+|
+# Have good, working thermometers visible in all coolers and freezers
+# Check all gaskets each Tuesday when doing inventory
+# Clean all equipment by daily cleaning tasks schedule
+|-
+|Pest Control
+|
+# First sign of pest, contact facilities immediately
+|-
+|Fly Control
+|
+# Ensure fly fans are in proper working order
+# Ensure fly lights are working and on at all times
+# Excessive flies in the restaurant: report to facilities immediately
 |}