Cleanliness of Food

Clean

Workspace

Cleanliness of all food contact surfaces is a MUST.

Dishes, counter tops and equipment (including clean in-place equipment) must be washed, rinsed, sanitized and air dried after use. To sanitize equipment, soak it in 50 ppm bleach water for 60 seconds or spray it with 100 ppm bleach water. Equipment which is used continuously (i.e. slicers, cutting boards) must be cleaned and sanitized every four hours.
Bleach water sanitizer:
- 50 ppm = 2 teaspoons of bleach per gallon of water
- 100 ppm = 4 teaspoons of bleach per gallon of water

Handwashing and Toilet Facilities

Must have soap, hot water and clean paper towels available. Don't forget self-closing doors and covered waste baskets. Do not use cloth towels or aprons for drying hands.
Post Handwashing stickers in restrooms!

Wipe Cloths must be rinsed in a sanitizer

Before use, wet wipe cloths in bleach water (see bleach water sanitizer above). Between use, store wipe cloths in the same solution. Do not use the same cloth to wipe table tops and seats in the dining area.

Thermometers

Thermometers are the only way to be sure cold food is cold enough and hot food is hot enough. Have plenty of thermometers on hand--one in each refrigeration unit and several metal types for checking food temperatures.

Floors, walls, ceilings and equipment

Must be constructed of smooth, light-colored, non-abrasive, easily cleanable, durable material.

Flies, mice, rodents and pets

Flies, mice, rodents, pets, etc., should never be allowed in a food establishment. Keep them out with screens and self-closing doors. Control pests with live traps.

Hands should be washed and clean

Eat, drink and smoke only in non-food prep areas. After using the toilet, eating, drinking or smoking, wash your hands.

Keep non-food contact surfaces clean

This includes all equipment in the food prep area not covered above, and the tables and booths.

Protect single service items from contamination

Store plastic utensils, paper plates, food trays, etc., up off the floor and away from sewer lines and overhead pipes. Arrange utensils with handles pointing the same direction.

How to Pass a Health Inspection

Information links