Improving Health Department Scores: Difference between revisions

Improving Health Department Scores (view source)

656 bytes added , 26 March 2024

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 |Monitoring and maintaining proper food temperatures
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-# 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
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+# 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
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+# 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
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 |}