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Tips of the Week

Hand wash sinks are called hand wash sinks for a reason. Only use them for washing hands…no mops, no dishes. #TipOfTheWeek
Always refrigerate foods that are being marinated, & Never use the same marinade on the food after it has been cooked. #TipOfTheWeek
Having one Food Protection Certificate holder is a Health Department requirement. Having as many as possible is a good business decision. #TipOfTheWeek
Teach your staff how to wash their hands properly..you will be surprised how many of them don’t know how #TipOfTheWeek
Proper maintenance of drains will keep roaches and flies away #TipOfTheWeek
When it comes to food safety and sanitation, don’t just teach BOH to do certain things, teach them why. #TipOfTheWeek
Placing big pots of hot food in the refrigerator can cause temperature of the unit to rise. Use ice to cool. #TipOfTheWeek
An educated staff has a higher chance of remaining inspection ready every day #TipOfTheWeek
Always be courteous and professional with DOH Health Inspectors. Even if you disagree with their findings, being rude may impact your score. #TipOfTheWeek
A wet floor is a water source for thirsty pests. Mop immediately, empty bucket and hang up mop to dry #TipOfTheWeek
To stay compliant with food temperature and avoid spoilage put food out in small batches #TipOfTheWeek
Regularly wiping down food prep areas can help prevent roaches #TipOfTheWeek
All fruit and cocktail garnishes need to be covered at all times #TipOfTheWeek

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Food Safety- Temperature and Time

Hand Washing Sinks