General cleanliness and sanitizing:
Work tables/counters/shelves: Clean and sanitize after each use. Wash
with hot water, rinse with clean water, sanitize with solution
containing at least 100 PPM chlorine but no more than 200 PPM. Leave surface damp to permit the chlorine to effectively sanitize and air dry.
Heat grinders/ slicers /meat choppers/mixers: Schedule regular clean up after each use.
Dissemble parts and clean them completely. Operating correctly.
Dissemble parts and clean them completely. Operating correctly.
Steam tables: Clean outside, free of lime scale inside.
Coffee/tea urns: Flush out, clean, delime, rinse cloth filters in cold water.
Stoves Grill and surrounding area: Free of burned food or grease. Clean drop pans when not in use.
Steam cookers mixing vat: Clean inside and out. Delime when necessary.
Can openers: Clean, free of metal particles. Keep them sharp.
Cutting boards: Free from splints, holes or cuts. Use separate for raw and cooked food.
Clean and sanitize them after each use.
Clean and sanitize them after each use.
Deep fat fryers: Clean inside and out.
Shortening stained cleaned.
Discard when necessary.
Electrical fixtures-wiping: Dust free in good repair.
Refrigerators: Max temperature 40*F. Keep them clean inside and outside. Gaskets in good condition. Keep food items inside covered containers not more than 4” high.
Cooked or ready to eat food always stored on different shelves or above from raw food.
Check food temperatures. Keep open period to a minimum.
Cooked or ready to eat food always stored on different shelves or above from raw food.
Check food temperatures. Keep open period to a minimum.
Ice machine/cuber: Clean inside and outside. Scoops fastened. Surrounding area clean.
2 & 3 compartment sink: Open sinks before use.
Change wash and rinse water frequently.
Check to be equipped with thermometer, wire basket and condition of mixing battery. Steam consumption adequately.
Hand
wash facilities: Make sure they do not use for any other purpose. Check
for supply of soap, towel paper and waste receptacle.
Also for sufficient supply of cold and hot water.
Pot and dish glass washing area, dish washing procedure: Bushing:
Glass/cups: Check if they handle them in racks to avoid chipping.
Dishes/bowls/desert plates: Bus separate the ones with heavy soil.
Glasses/Cups/Dishes/Silver and S.S. ware: Make sure that they are always pre-showered before using in the machine.
Heavy soil and paper: Make sure that dishes are scraped into waste receptacles (pulper) before racking.
Racking:
Dishes placed in racks: All of one kind, each in line, no over crowd.
Hollowware (cups/glasses etc.): Rack them up-side down so wash water can get in and rinse water get out.
Silver: Place them in racks with eating end up and never over crowded.
Operating machine:
1. Correct wash & rinse temperature: 140*F minimum wash. 180*F minimum rinse.
2. Wash & rinse sprays: Check to be free of obstructions.
3. Pre-rinse shower: Make sure that it operates correctly.
4. Pre-wash water: Change it regularly.
Clean dish handling:
1. Dish carts: Check to be clean and place it at end of machine for easy loading.
2. Dish handlers: Check that they clean their hands thoroughly and pick up dishes properly.
3. Equipment and utensils (pots/plates/glasses etc.): Check that they are clean, self drain and dry in sufficient storage space.
Clean up dish/glass washing machines:
1. Cleaning: Clean properly each day. Wash and rinse arms cleaned out.
2. Scrap trays: Keep them clean and in good condition.
3. Tank drained: Hose out and clean strainer.
4. Curtains: Clean them by scrubbing and hang to dry.
5. Machine and tables: Wash with detergent solution and hose out (wiped dry).
Rest rooms:
1. Sanitary equipment: Operating satisfactory.
2. Ventilation/lighting: Adequate.
3. Toilet door: In good working order.
4. Hand wash facility: Make sure that it is always equipped with soap and tissues.
5. Hot and cold running water: Adequate.
Garbage storage:
1. Waste containers: Make sure that there are sufficient for each area. Check to be leak proof, keep them covered when not in use. Clean them when empty and label them according to their use.
Garbage room:
2. Generally: Make sure that the room is kept clean and orderly. Free of spilled food and
liquids and avoid accumulation of garbage.
liquids and avoid accumulation of garbage.
3. Trash and garbage containers: Clean them on the outside.
4. Garbage container bags: Close them air tight without leaking.
Walk-in refrigerators general:
1. Thermometers: Check regularly inside/outside. Log to a report.
2. Doors: In good working order, gaskets clean and maintained. Open doors only when necessary.
3. Cold curtains: Are clean and in good condition.
4. Lighting: Adequate, report any burned or broken light bulbs.
5. Floor: Clean and dry. Report any missing or broken tiles.
6. Ceiling/walls/
Storage:
1. Never fill refrigerators beyond their capacity.
2. Follow the rule first in - first out.
3. Keep food in their original cartons or in clean wrappers or covered containers.
4. Place in a way to allow circulation of cold air among them. Foods that are packed tightly may begin to defrost.
5. Separate ready to eat or prepared food from raw food.
6. Never store food items inside iceblock room. Do not use ice blocks for human consumption.
Defrosting:
1. Defrost when necessary to eliminate excessive frost build up. If practical defrost when
least amount of food is in storage.
least amount of food is in storage.
2. Defrost food items always at temperature 45*F max. Not outside.
