1. Food Preparation Reheating of leftovers
Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period
Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving
The steam table should not be used for reheating, Why not?

2. Food Preparation Microwave Cooking
If foods are cooked from a raw state, they must be cooked to a temperature of 165 degrees
The item must be stirred and temped in several places

3. Food Preparation Cold foods
If preparing at risk items that will need refrigeration prior to service such as tuna salad, the item must:
Be down to 41 degrees within four hours of preparation

4. Hygienic Practices Hand washing

5. Hygienic Practices Hand washing
Critical to prevent FBI from fecal to oral route Wash hands after:
Entering the kitchen
Touching face, nose, hair etc
Handling raw and prior to handling ready to eat
Touching anything soiled

6. Hygienic Practices Hand Sanitizers
Cannot use in lieu of hand washing due to the vigorous friction necessary in order to kill/remove micro organisms
Can use in addition to hand washing
This applies to food preparation in the kitchen not necessarily serving food

7. Hygienic Practices Fingernails – Should be Clean
Gloves must be worn if the employee has artificial fingernails or is wearing nail polish

8. Hygienic Practices Clothing
Clothing should
be clean

9. Hygienic Practices Jewelry
One single plain ring is acceptable
No watches or bracelets
Jewelry can collect soil and can hinder proper hand cleaning
Jewelry can fall into the food

10. Hygienic Practices Hair
Some type of hair restraint is required
No requirement for beards or moustaches
For persons working in the kitchen, not servers in the dining room

11. Hygienic Practices Eating, Smoking, Drinking
Staff can have beverages if they are in cups with lids and preferably a straw
Beverage must be covered and be spill-proof
Otherwise, no eating, smoking or drinking in food preparation areas

12. Hygienic Practices: Sick employees
The sick person must report to the person in charge

13. Hygienic Practices: Sick employees
An employee:
infected with a communicable disease that can be transmitted by foods or
while afflicted with a boil, infected wound on an exposed body part, or
Having an acute respiratory infection cannot work

14. Hygienic Practices: Boil, infected wounds
The employee should wear a dry durable bandage and a single-use glove if on hands or wrists

15. Hygienic Practices: Discharge from the eyes, nose, mouth
Employees with persistent sneezing, coughing, or a runny nose with discharge may not work with exposed food, clean equipment, utensils, etc.
Refer to Exclusions & Restrictions CDPHE

16. Distributing Food Dispensing ice
The scoop can be stored in ice if the handle is facing out and not touching the ice
If ice is used as a coolant, it cannot be reused for consumption

17. Distributing Food Covering
Food should be covered during transportation
Insulated plate covers
Lids or plastic wrap for cups, mugs, glasses
Others?

18. Serving Food Tray line holding temperatures
Cold holding temperatures must be 41 degrees or colder (to kill listeria)
Hot holding temperatures must be at least 135 degrees or hotter (to kill perfringens)

19. Tray line Temperatures
A sanitized thermometer should be used
Temps will usually be checked at the start of tray line to cause the least interference & possibly at the end
Hot and cold foods with food borne illness risk should be checked including mechanically altered foods and milk

20. Soiled Equipment, Utensils, and Surfaces: Requirements for Sanitizing
Quaternary ammonia – 200 ppm
Chlorine bleach – 50 ppm
Iodine – 12.5 (rarely seen)
Hot water 180 degrees

21. Requirements for Ware Washing Machines
An accurate thermometer is required
Manufacturer’s data plate has to be affixed to the machine (look for metal plate)
Information regarding requirements for wash and rinse cycle temperatures
Pressure required for sanitizing rinse (15 – 25)
Required type and concentration of sanitizing solutions

22. Requirements for Ware Washing Machines

23. Requirements for Ware Washing Machines
Food must be rinsed or scraped off dishes prior to being run through the machine
Dishes must be allowed to air dry after being removed from the dish machine
Machines must be cleaned at least daily or as often as necessary to maintain satisfactory condition

24. Requirements for Ware Washing Machines & Use
Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine

25. Requirements for Ware Washing: Chemical Sanitizing Machine
Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications
Wash water kept clean
Chemical sanitizer dispensed according to Manufacturer’s specifications
The sanitizer level should be 50 ppm on the dish surface in final rinse

26. Requirements for Ware Washing: Hot Water Sanitizing Machine
The water should be kept clean
The rinse temperature should be at least 180 degrees and wash 150 – 165
Achieving a surface temperature (plate for example) of 160 degrees is an acceptable means to test for adequate temperature
Surveyors will use heat sensitive strips to test for 160 degrees, apply to a clean plate
It should turn black if 160 degrees is reached

27. Soiled Equipment, Utensils, and Surfaces: Requirements for Wiping Cloths
Wiping cloth should be stored in sanitizer solution, can be out for a few minutes but must be at the proper concentration when checked
Facility should have test strips
Quat or ammonia and chlorine/bleach are most common
Not in food containers

28. Soiled Equipment, Utensils, and Surfaces: Chemical Test Kits are Required

29. Soiled Equipment, Utensils, and Surfaces- Sanitizers
Read chlorine level within seconds
Read ammonia level seconds
If Chlorine is too strong it can leave a toxic residue (Greater than 200 ppm)

30. Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing

31. Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing
A three compartment sink must be used:
Wash – must be 110 degrees
Rinse
Sanitize – same requirements for wiping cloths
Must be immersed in chemical sanitizer sink for at least 30 seconds
Hot water of 171 degrees for 30 seconds

32. Soiled Equipment, Utensils, and Surfaces: Requirements for Storing
Is there anything wrong with how these utensils are stored?

33. Soiled Equipment, Utensils, and Surfaces: Requirements for Storing
Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination
The handles should be pointing out
Silverware should be touched by the handle

34. Soiled Equipment, Utensils, and Surfaces:
Cups, glasses, bowls, plates and similar items should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth
Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means
Mixers? Slicers? Inverted?

35. Refuse/Garbage storage
Garbage cans must be clean and lined with plastic bags

36. Exterior Trash – Dumpster Area

37. Exterior Trash – Dumpster Area
Should be clean area without grease, garbage or evidence of rodents
Dumpster should be enclosed and not open when there is garbage inside

38. Other Environmental Issues
Light bulbs should have covers

39. Other Issues
All chemicals should be labeled