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Potential Infraction
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Do This, Not That
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Storage
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Why it matters:
Mishandled and improperly stored food creates opportunities for cross-contamination that could make your patrons sick.
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Food stored on the floor.
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Store all food items a minimum of 6 in. above the floor.
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Raw food stored above ready-to-eat foods in the walk-in.
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Store raw food in labeled, covered containers on shelves below cooked or ready-to-eat food. Keep different types of meats (beef, pork, lamb, poultry, etc.) separated.
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Food stored in odd assortment of containers, pails and buckets.
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Store food in clean containers with tight fitting lids. Clearly label containers with contents and date stored.
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Degreaser on shelf over stove; floor cleaner in walk-in.
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Store chemicals in their original containers in a separate area from food, equipment, utensils, linens, and single-service items.
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Time/Temperature Control
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Why it matters:
The longer food sits in the temperature danger zone, the greater the risk of foodborne illness. Food should be prepared, cooked and cooled properly to reduce the risk.
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Leaving frozen items on the counter to thaw.
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Thaw in refrigerator overnight. Some items can thaw under cold running water.
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Putting just-baked steam table pans of lasagna or deep pots of hot soup in the walk-in to cool.
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Place in a blast chiller, separate into smaller/more shallow containers, or use an ice bath to cool items to 70ºF within 2 hours, then put in walk-in to cool to 41ºF or below within 4 hours.
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Pulling all the ingredients needed to prep for the day and leaving them at the prep station while doing other tasks.
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Take only as many ingredients out of the refrigerator as needed to prep small batches that can be done quickly and put back in the cooler.
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Personal Hygiene
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Why it matters:
Employees’ hand contact with food poses one of the greatest risks of cross-contamination. Good personal hygiene can prevent it.
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Showing up at a prep station with artificial nails and wrist bangles. Cooking on the line without a hat or hair covering.
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Remind employees that jewelry, watches, bracelets, rings (other than a simple band), and artificial nails should not be worn at work. Food employees must wear hair coverings when at work. Post personal hygiene rules in the employee locker area.
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Rinsing hands in a prep sink after breading chicken thighs, for example, then starting to prep vegetables.
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Employees must wash their hands as specified in food code—with soap and hot water for 20 seconds before rinsing—between tasks in a dedicated hand-washing sink.
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Drinking a cup of coffee at the fryer station; working with a bandage on a cut or burned finger.
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Beverages at work stations must have lids. Hand or finger wounds or burns covered with a bandage must be covered with a single-use disposable glove.
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Sanitation
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Why it matters:
A dirty restaurant poses safety hazards for employees, attracts pests, and serves as a breeding ground for bacteria, mold and other potential contaminants.
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Food spills, dirt and/or standing water on floor of refrigerated or dry storage.
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Clean up food spills as soon as they occur. Mop up standing water and place a hazard sign on the floor until dry.
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Built-up grease on floor around cooking equipment.
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Increase frequency of cleaning schedule. Train employees to move equipment to make sure floors are cleaned properly.
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Black spots in your ice machine show evidence of mold and slime.
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Thoroughly clean the ice machine according to the manufacturer’s directions or call a service tech. Clean the air filter and change the schedule to have both the filter and the ice machine cleaned more often.
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Water backing up in your kitchen sink likely indicates your grease trap is full.
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Clean the trap or call a professional service to have it done. Schedule cleanings every 4 to 6 weeks.
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