Temps
What is the temperature of the Woodstone and Garland grills
>475
>425
what is the SSL for Cilantro out of the walk in
4 hours
what do you do if an employee vomits at work
Call SSR,send them home, have someone clean it up with vomit kit, send them home and pay them for rest of scheduled time,
Who can fill out the black book
anyone that is trained as long as it is validated by food safety leader
How many thermometers should you have in your walk in
reach ins
2
1
How often do we test Purell
What should you do to the bottle once opened
once a month
write opening date and re test a month from then
Who is the food safety leader
Most senior manager
You can cut lettuce at any time of the day T/F
true: washing lettuce mush be first task of the day but you can cut it at anytime
When should your walk in temps be checked
Reach in
upon arrival, after am peak, before pm peak, and after close
Upon arrival, after am peak, before pm peak, and after pm peak
What is the SSL for an Ice bath
Three Hours
How long does the product have to maintain internal temperature
15 seconds
What do we use pure on
When?
Restrooms only
Before open and shift change
how and when do you sanitize your thermometer
sani towel, air dry, before and after you temp each product
What is the most missed item on Ecosure last year
Walk in temps
Name all symptoms that will exclude you from work
• Nausea
• Diarrhea
• Vomiting
• Fever
• Sore throat with fever
• Jaundice (yellowing of skin or eyes)
• Discharge from eyes, nose or mouth
• Infected wounds
• Open sores
What is the standard for blanching jalapenos?
must be done after they have been victory washed
two people
water is heated to a roiling boil 202-212
water never drops below 195
jalapenos are submerged for 5 secs
please describe the two step cooling process for cooling our cooked foods
reach 71 degrees in 2 hours
reach under 41 degrees in an additional 4 hours
What is food storage hierarchy
Cooling cooked foods
Prepared foods in pans
RTE foods in cases/innerpacks
Produce in cases-unwashed, unblanched
Chorizo
Chicken
What is the Norwalk protocol
30 min hand washing
rinse, bleach and sanitize restaurant for 3 days
employee surveys
Name all 13 CCPs in order
wellness
personal hygiene
Washing lettuce/produce
blanching
walk in
reach-in temps
grill temps
grilled meats
reheats
cool cooked foods
holding temps
marinating/portioning chicken
using Pure & Purell