Handwashing facilities maintained.
Premise sanitation is satisfactory.
No signs of pest activity observed.
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
Fridge 4 C / -6 C, Freezer -10 C
2 door upright cooler 0 C
Left display cooler 1 C, Middle display cooler 6 C (defrost cycle - monitor temp recovery), RIght display cooler 3 C
Sandwich prep cooler 4 C
COVID-19 FHA bulletin provided and discussed.
- premise is operating as take-out only, seating closed
- sneeze guard installed at point of sale
- customer social distancing queue marked on floor
Make sure you and your employees wash hands frequently and thoroughly using soap and water; scrub hands for at least 20 seconds
Practice social distancing amongst workers wherever and whenever possible
Require social distancing for your customers. Have them maintain a distance of at least 2 metres from others
Stay home if you are sick
Cover your mouth and nose when coughing or sneezing. Wash your hands immediately afterward
Minimize handling of take-out containers (e.g. coffee cup lids)
Customer containers, such as coffee cups or other reusable containers must not be refilled
Self-service of foods, beverages and condiments must be immediately discontinued. This would include buffets, bulk water dispensing, bulk food dispensing, coffee stations, beverage stations, olive bars and similar offerings
Clean and sanitize food contact surfaces routinely using an approved sanitizer such as bleach. Prepare the solution by mixing 4 ml of 5.25% unscented bleach per litre of water (200 ppm). If you use a higher concentration the solution must be rinsed off with potable water
Clean and disinfect frequently touched surfaces (e.g. doorknobs, cash registers, service counter etc.) using an approved disinfectant such as bleach. Prepare the solution by mixing 20 ml of 5.25% unscented bleach per litre of water (1 000 ppm). After applying the disinfecting solution allow it to air dry
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