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6. Are staff washing hands between food handling tasks? NOTE--Emphasize the importance of <br /> handwashing and that during this event handwashing should occur more often <br /> Yes <br /> 7. Do you have gloves available? If so, how does staff use them? NOTE-Emphasize that gloves <br /> don't take the place of handwashing <br /> Gloves are available and are required to be worn at all times by associates preparing ready to <br /> eat food. <br /> S. Do you have bleach or other sanitizers on hand for wipe cloths and dishwashing? Test strips <br /> available? What products are you using for sanitizing? <br /> We use the Kay Chemical line of products for cleaning and dishwashing which includes a pot <br /> and pan wash, rinse,and sanitizer rinse as the last step. We don't use reusable cloth towels, <br /> but rather one time use/disposable wipe-all cloths or paper towels. <br /> 9. Do you have an automatic dishwasher? If low temp unit, are chemicals fully stocked? <br /> Only in our bakery. <br /> 10. To your knowledge is all of your food equipment working properly? <br /> Yes <br /> 11. Do you have an operating food thermometer available? <br /> Yes <br /> 12. Is there an approved Certified Food Manager on staff? <br /> Yes <br /> 13. For customers who come inside to pick up food to go: <br /> a. Are you providing hand sanitizer for customers that pick up food? <br /> Yes,several locations at enterance/exits as well as near the meat department. <br /> b. Are you requiring customers to comply with social distancing requirements if they stand <br /> in line? <br /> Yes <br /> c. If so, what measures are you taking? <br />