247
edits
Improving Health Department Scores: Difference between revisions
Improving Health Department Scores (view source)
Revision as of 10:03, 26 March 2024
, 26 March 2024no edit summary
No edit summary |
No edit summary |
||
| Line 24: | Line 24: | ||
# Ensure hand washing signs are posted at each hand washing sink | # 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 | |||
|} | |} | ||