Last updated on August 24th, 2017 at 09:07 pm
These simple steps will prevent potential violations, save money, prevent foodborne illness and help you receive and maintain the “A” letter grade on your door.
1. Keep the following logs daily:
- sweeping logs (at least 4 times a day)
- Check food temperature and keep logs (recommended at least every hour)
2. Check the following daily:
- ALL food for spoilage
- All equipment
- Check for signs of vermin:
- Chewed or damaged bags or boxes
- Holes around pipes, and where floor/ceiling and walls connect
3. Check for damaged cans
- Separate all dented, rusted, bent or damaged cans in a designated area.
- Have a sign that says, “DENTED CANS – DO NOT USE”. These cans must be returned or thrown out
4. When preparing food, take out ONLY what you need
- This will make sure that food stays in proper temperature.
- Use Ice to cool cooked food before placing in the refrigerator
- Make sure not to overfill refrigerators:
- This will allow the refrigerator to work more efficiently so that energy costs will be lowered.
- It will also prevent hot pockets so that food cools properly.
6. Make sure to use thermometers – as often as possible.
7. NEVER use hand wash sinks for anything other than hand washing. Make sure to keep sinks properly stocked with the following:
- properly functioning hot/cold water
- single use napkins
8. Gloves must be worn and changed often
9. All workers that handle food MUST wear caps, nets, hats, or other hair coverings that fully cover the head and facial hair too.
10. Sanitation Buckets
- Proper mixture is one spoon of bleach and one gallon of water. (50 ppm)
- Always test after mixing and periodically during the day.
- Place ALL wiping clothes in buckets with sanitizing solution when not in use.