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
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