Improving Health Department Scores

Key	Action Steps
Monitoring and maintaining proper food temperatures	All managers have stem type thermometer available Check food temperatures as daily planner calls for it 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