Step-5 Preparing Your Kitchen

Refrigerators and Freezers Cleaned

Hot Holding Equipment- Keeps Product at 135°F (57°C) or higher

Food Contact Surfaces Cleaned and Sanitized

Refrigerated Food at 41°F (5°C) or Lower

Cold Holding Equipment- Maintain Product at 41°F (5°C) or Lower

Proper Test Strips for Sanitizers Provided

Mechanical Thermometer in Refrigerated Units

Food Thermometers Ready and Calibrated

Back of House Distancing

Soap and Sanitizer in Prep Areas

Hoods Tested and Serviced

Stagger/Space Work-Stations if Possible

Chemical dispensers working properly

Exp. Dates / Date-Marking

Social Distancing in Break Rooms

Expired or Unsafe Food

Food Stored to Prevent Cross-contamination

Method(s) Used for Warewashing

High Temp Dish Machine (Final Rinse 180°F-194°F)

Irreversible Test Strip/Temp Measuring Device