AT THE DOOR + TEAM
HOW WE TELL OUR TEAM MEMBERS DOH IS IN HOUSE
WHAT IS FIRE TABLE X
THESE PERSONAL ITEMS NEED TO BE REMOVED FROM THE FLOOR IMMEDIATELY.
WHAT IS STAFF BEVERAGE AND FOOD.
WHERE ALL WET RAGS/LINENS MUST GO
WHAT IS THE SANI BUCKET?
THIS MACHINE PRODUCES SOMETHING COLD FOR SERVICE OF BEVERAGES, BUT NEEDS TO BE WIPED DAILY TO PREVENT MOLD.
WHAT IS THE ICE MACHINE?
THIS IS THE TEMPERATURE COLD ITEMS NEED TO BE STORED BELOW
WHAT IS 41 DEGREES
THE PERSON TO GUIDE THE HEALTH INSPECTOR THROUGH THE RESTAURANT
WHAT IS THE MOD OR CHEF?
THESE ITEMS NEED TO BE SEALED WHEN IN USE ON THE FLOOR.
WHAT ARE GUEST WATER BOTTLES?
THESE TWO ITEMS NEED TO BE ACCESSIBLE AT ALL HANDWASHING SINKS.
WHAT ARE C-FOLDS AND HAND SOAP?
THIS ATTRACTS VERMIN PESTS, AND NEEDS TO BE CLEANED UP IMMEDIATELY WITH A MOP.
WHAT IS STANDING WATER?
Dairy, including whole eggs, cream, and egg whites, need to be stored on what shelf in the bar?
What is the bottom shelf?
WHAT ANY STAFF MEMBER SHOULD DO WHEN A DOH INSPECTOR FIRST WALKS IN THE DOOR.
WHAT IS STALL THEM?
UTENSILS AND BAR EQUIPMENT CANNOT BE STORED IN THESE ITEMS DURING AN INSPECTION.
WHAT IS A BAIN MARIE WITH WATER?
ALL OF THESE ITEMS NEED TO BE ORGANIZED AND TIDY, EACH FACING THE SAME DIRECTION.
WHAT IS SILVERWARE AND CHOPSTICKS.
AT 4:30, THESE ITEMS NEED TO BE BROKEN DOWN, LABELED, DATED, AND STORED PROPERLY.
WHAT IS LEFT OVER FAMILY MEAL?
THIS IS THE TEMPERATURE SAUCES MUST BE HELD AT WHEN BEING SERVED HOT.
WHAT IS 165 DEGREES F
DAILY DOUBLE
FIRST TEAM TO FIND THREE DOH MISTAKES UPSTAIRS. READY GO.
THESE THREE ITEMS NEED TO BE STOCKED AND FILLED FOR THE DISHWASHER.
WHAT ARE DISH SOAP, SANITIZER AND RINSER?
THESE VERMIN TRAPS LIVE THROUGHOUT THE FACILITY AND MUST BE REMOVED FROM ALL LOCATIONS BEFORE SERVICE.
WHAT ARE FLY AND MOUSE TRAPS