Health Code Compliance Guide

Greetings, dear reader! The aim of this document is to provide you with the knowledge and practices necessary to ensure the health and safety of ourselves, our esteemed guests, and our establishment. It's vital that we pay close attention to the path of maintaining safety and commit to embracing the guidelines provided here.

1. Culinary Care and Cleanliness

Maintaining an organized and clean kitchen is of paramount importance. Design plays a key role, ensuring everything has its place to minimize chaos and distractions. Disarray can deter focus and motivation. The solution is straightforward—management must emphasize organization and train the team to maintain order. Regular cleaning, immediate spill cleanup, and timely return of items to their designated spots are crucial. A messy kitchen can be a breeding ground for accidents and code violations, so keeping things in order ensures efficiency, health code compliance, and a visually pleasing workspace for our guests.

2. Cultivating Cooperation

A harmonious kitchen environment is a reflection of effective management. Harmony should exist at all levels, from top management to team members, as workplace relationships are akin to those with friends and family. Disputes and resentments can lead to health risks and code violations. Management plays a vital role in creating a safe workspace that promotes teamwork and open communication. Encouraging team members to express concerns and fostering positive relationships are pivotal to our success in maintaining safety.

3. Concentration and Present-Mindedness

Staying fully present and focused on tasks, even when they aren't your favorite, can be challenging. Distractions can lead to accidents, particularly when handling sharp objects. Minimize the risk by grounding yourself in the present moment, even during mundane tasks. This not only enhances your job satisfaction but also ensures that you execute your responsibilities competently and safely.

4. Compliance with Daily Checklists

Maintaining checklists for daily tasks is fundamental. Just as a pilot uses a pre-flight checklist before takeoff, we must follow our opening, midday, and closing checklists meticulously. Reliance on memory can lead to oversights that jeopardize safety. Following checklists systematically guarantees a smooth operation and code adherence.

5. Cover Your Head - Hair Containment

Complete hair containment is vital to prevent any strands from ending up in food. All team members must wear appropriate head coverings, with long hair secured under caps or nets. Regularly inspect clothing for loose hair before entering the kitchen to maintain a sanitary environment.

6. Frequent and Thorough Hand Washing

Hand washing with soap and water is effective in removing bacteria. It's an absolute necessity in maintaining health and safety. Proper hand hygiene includes washing after sneezing, touching your face, handling trash, eating, drinking, or leaving and re-entering the kitchen. Change gloves when changing roles and wash hands before putting on new gloves.

7. Footwear Policy

Open-toed shoes are prohibited for all team members in the kitchen.

8. No Personal Food or Open Containers

Team members should not consume personal food items in or around the store. We also discourage bringing non-vegan or non-kosher foods into the business.

9. Pets in the Store

Per health department regulations, only service animals are allowed inside. Avoid engaging in arguments with customers about their pets, and do not request ADA certification for service animals.

10. Money Handling

Never wear gloves when handling money. If money counting is necessary, wash your hands before putting on new gloves.

11. Food Handling Gloves

Gloves should always be worn when handling food, cups, lids, bowls, forks, and spoons. Maintain a high level of cleanliness and professionalism in food service.

12. Refrigerator Organization and Labeling

Everything in the refrigerator should be labeled with the common food name and an expiration date. Expiration dates should be clearly marked using the format "EXP" with the specified date.

13. Refrigeration and Freezer Temperatures

Refrigerated items must be kept at or below 41º F, and frozen items must be maintained at or below 16º F.

14. Soup Safety

Soup must reach a minimum temperature of 175º F within two hours to be safe for serving. The CookTek Soup Kettle is recommended for accurate heating and temperature control.

15. Ice and Cold Storage

Proper storage of items on ice is essential to maintain their temperature and quality.

16. Pest Prevention

To prevent fruit flies, house flies, and other pests, maintain a clean and food debris-free kitchen. Fruit flies may enter with fresh produce, so wash produce thoroughly. Promptly report fruit fly issues to management.

17. Knife Safety

Sharp knives should never be left unattended. Proper knife storage and handling are crucial to avoid accidents.

18. Workplace Conversations

Avoid talking while handling food to prevent accidental contamination. Silence while preparing food is essential for food safety.

We must adhere to these guidelines to ensure the safety of our guests and maintain a clean and code-compliant operation. Violations of these rules may lead to serious consequences, including health code violations and regulatory actions.