Restaurant Sanitation

Equipment and utensils that are poorly designed and constructed, that are not kept in good repair, that are difficult to clean thoroughly, and that are apt to harbor accumulations of food and other soil that support bacterial growth are not permitted. Also, accumulations of food and other soil in hard-to-clean places on equipment and in areas adjacent to equipment may create a rodent and/or insect problem and may cause unpleasant odors.

Only equipment and utensils designed and constructed to be smooth, easily cleanable, and durable may be used. All equipment must be in good repair. In addition, the food contact surfaces of such equipment and utensils must be non-toxic, corrosion resistant, easily accessible for cleaning, relatively non-absorbent, and approved by the National Sanitation Foundation. When approved by the local health authority, exceptions may be made to the above requirements for equipment such as cutting boards, butcher blocks, and baker’s tables. All equipment must be installed and maintained so as to facilitate its cleaning.

Following are standards for the cleaning, sanitation, and storage of equipment and utensils.

Cleaning

To prevent cross-contamination, all kitchenware and food contact surfaces of equipment must be washed, rinsed, and sanitized 1) after each use, 2) before beginning work on a different type of food, 3) following any interruption during which time contamination may have occurred, and 4) at four-hour intervals if in constant use. For example, cross-contamination can occur if the container used for chicken is then used for lettuce without sanitizing the container between uses. Use red tongs for handling chicken only during the cooking process.

Moist cloths or sponges used for wiping food spills on kitchen ware and food contact surfaces of equipment must be cleaned and rinsed frequently in the sanitizing solution described in step 4 below. These cloths and sponges must be stored in the sanitizing solution between uses.

For manual washing, rinsing, and sanitizing of utensils and equipment, a sink with no fewer than three compartments must be used. Sink compartments must be large enough to accommodate equipment and utensils. Each compartment of the sink must be supplied with hot and cold potable (drinkable, safe) running water. Storing mops, dumping mop water, and hand washing are not permitted in any portion of the three-compartment sink.

Except for fixed equipment and utensils too large to be cleaned in a sink compartment, manual washing, rinsing, and sanitizing are to be conducted as follows:

1. Clean sinks before use.

2. Scrape out excess food and pre-rinse or soak the item. Wash equipment and utensils in the first compartment with a detergent solution that is kept clean and is 110°F. Change wash water when it becomes dirty or falls below 110°F.

3. Rinse equipment and utensils free of detergent and abrasives with clear, hot water in the second compartment. Rinse water must be at least 120°F.

4. Sanitize equipment and utensils in the third compartment. Immerse for at least 1 minute in a clean solution containing at least 200–220 parts per million of quaternary sanitizer. The temperature of this solution must be between 65–75°F and no more than 120°F.

5. Allow equipment and utensils to air dry. Do not towel dry.

Cleaned and sanitized equipment and utensils must be handled in a way that protects them from contamination. Utensils should be touched only by their handles. Trays, containers, pans, and similar items should be handled without touching their inside surfaces.

For Dish Machine references see the Diversey Care Cleaning under the Equipment section.

Cleaning the Safety Glove

To wash the safety glove by hand, use the following procedure:

1. To rinse out the glove from the inside, run water through it at high pressure by placing the glove over the end of the faucet.

2. Soak the glove in a solution of hot water and all-purpose cleaner.

3. Rinse the glove with clear water and sanitize it according to the procedure described in step 4, above.

4. Allow the glove to air dry.

To wash the safety glove by machine, use the following procedure:

1. Follow steps 1 and 2 above.

2. Machine wash the glove in a normal hot cycle.

3. Sanitize the glove according to the procedure described in step 4, above.

4. Allow the glove to air dry.

Drying and Storing

Utensils must be air dried before being stored or must be stored in a self-drying position. Cleaned and sanitized utensils and equipment must be stored at least 6 inches above the floor in a clean, dry location and in a way that protects them from contamination by dust, splashes, or other sources.

Stored utensils must be covered or inverted to prevent contamination. Knives, spatulas, dippers, and similar utensils should be stored so the handles are easily accessible to employees.

Following are Fazoli’s established standards for food handling, which include food storage, food preparation, food display, food holding, and food service. Although following these standards should ensure compliance with local health laws, the restaurant manager is responsible for determining the local laws and regulations that apply to the restaurant and for ensuring the restaurant’s compliance. Restaurant managers needing assistance in determining local requirements may contact the local health department or the Fazoli’s support office.

Food Supplies

All food supplies shall be in compliance with Fazoli’s approved brands unless an alternative brand is authorized by the Vice President of Supply Chain and Quality Assurance.

Food must be in sound condition, free from spoilage, filth, or other contamination, and safe for human consumption. Food must be obtained from sources that comply with all laws relating to food and food labeling. The use of food not prepared or processed in food processing establishments is prohibited.

Food Protection

At all times—during receiving, storing, preparing, cooking, holding, serving, cooling, and reheating—food must be protected from potential sources of contamination, including bacteria, viruses, dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs, sneezes, flood, drainage, overhead ledges, or overhead dripping from condensation. All perishable food must be stored at temperatures that will protect it from spoilage. The temperature range of all coolers must be kept at or between 34°F and 41°F. The temperature range of freezers must be kept at or between –10°F and 0°F. The temperature of hot food holding compartments must never be less than 150°F and cold food holding compartments must be between 34°F and 40°F, unless stricter guidelines are required by local health jurisdictions. Accurate temperature gauges or readouts must be located in or on each hot holding and cold holding piece of equipment. When storing potentially hazardous food in holding or warming equipment, a correctly calibrated product thermometer must be used to check internal food temperature.

Only such poisonous or toxic materials as are required for sanitation purposes may be used or stored in the restaurant. Poisonous and toxic materials must be identified, and must be used only in a way that will not contaminate food or constitute a hazard to employees or Guests. Insecticides, cleaning agents, and other chemicals must always be stored separately from each other. Chemicals must be stored in a separate location in the restaurant away from food and paper supplies. Material safety data sheets (MSDS) must also be kept on all chemicals used by the restaurant.

Food Storage

Whether raw or prepared, food is to be stored in a clean, covered container. If removed from its original container or package, the new container should be clearly labeled with the product name. The only time food may remain uncovered is during necessary periods of preparation and/or service. Container covers shall be impenetrable and nonabsorbent.

Containers of food must not be stored under exposed or unprotected sewer lines or water lines (except automatic fire protection sprinkler heads). The storage of food in restrooms or vestibules is prohibited.

Food not subject to further cooking before serving (e.g., ready-to-eat foods such as salads, desserts, breadsticks, etc.) must be stored in a way that protects it against cross-contamination from food requiring washing and further cooking, such as seafood and poultry.

The U.S. Public Health Service identifies potentially hazardous foods as any foods that consist in whole or part of "milk or milk products, shell eggs, meats, poultry, fish, shellfish, edible crustacean (e.g., shrimp, lobster), baked or boiled potatoes, tofu or other soy-protein foods, garlic and oil mixtures, plant foods that have been heat treated (such as beans), raw seeds and sprouts, sliced melons, and synthetic ingredients (such as textured soy protein in hamburger supplement)."

Each refrigerated facility storing potentially hazardous food must be provided with a numerically scaled thermometer accurate to ± 2°F. The thermometer should be placed in a position where it is easy to read and where it can measure the air temperature in the warmest part of the facility, generally closest to the door.

Do not use ice intended for human consumption as a medium for cooling stored food or food containers. However, ice may be used for cooling tubes conveying beverage or beverage ingredients to dispenser heads.

For further information regarding the storage of particular food or cleaning items, refer to Restaurant Atmosphere & Organization.

Food Preparation

Food must be prepared with the least possible manual contact and on surfaces that have been cleaned, rinsed, and sanitized to prevent cross-contamination. Raw fruits and raw vegetables must be thoroughly washed with potable (drinkable, safe) water before being cooked or served.

Product thermometers must have a metal stem, a numerical range from 0°F to 220°F, and be accurate to ± 2°F. They should be used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous food. Thermometers should be calibrated as needed to ensure accuracy.

Thawing methods are always to be followed exactly. Potentially hazardous food should be thawed only by one of the following methods:

¨    In refrigerated units at a temperature not to exceed 41°F;

¨    Through the conventional cooking process.

NOTE: No food product is to be thawed using the microwave oven. The only food products that can be thawed at room temperature are breadsticks, Submarinos bread, Slider bread, and pizza crusts.

Food Display and Service

Ice for consumer use must be dispensed only with metal or plastic scoops, tongs, or other ice dispensing equipment. Ice dispensing utensils must be stored on a clean surface or in the ice with the handle extended out of the ice. Between uses, designated ice transfer receptacles must be stored in a way that protects them from contamination. Store unused ice containers dry, off the floor, and upside down to avoid contamination.

To avoid unnecessary manual contact with food, employees must use suitable serving utensils, and wear food-safe plastic gloves when preparing food.

Food on display must be protected from consumer contamination by the use of packaging or by the use of an easily cleanable counter, display case, sneeze guard, or other effective means.

Following are procedures for keeping the restaurant clean and sanitary.

Restrooms

Guests today are more discriminating and demanding than ever before. Many Guests subscribe to the belief that if you know nothing else about a restaurant, you can tell a great deal about it by checking the restrooms. Thus, neglecting the importance of a spotlessly clean restroom can result in loss of Guests and a negative impact on Fazoli’s image.

Separate restroom facilities must be provided for both sexes and must be accessible to employees at all times. (Some states require a unisex facility be provided.) Toilet fixtures must be kept clean and in good repair. A supply of toilet tissue must be provided at each toilet at all times. Easily cleanable receptacles must be provided for waste materials. Restrooms used by men must have at least one covered receptacle. Restrooms used by women and unisex restrooms must have at least two covered receptacles.

Lavatory facilities at Fazoli’s are to be provided with hot and cold water. A supply of hand cleaning soap or detergent must be available at each lavatory. A supply of towels or a hand-drying device providing heated air must be conveniently located near each lavatory. Common towels are not permitted. Lavatory facilities and all related fixtures and equipment must be maintained in a clean, sanitary manner at all times.

Garbage and Refuse Containers

Garbage and refuse must be kept in durable, easily cleanable, insect-proof, and rodent-proof containers that do not leak or absorb liquids. Plastic bags may be used to line these containers and for storage inside the restaurant. There must be a sufficient number of containers to hold all garbage and refuse that accumulates. Garbage and refuse must not be stored in cardboard boxes. Soiled containers must be cleaned frequently enough to prevent attracting insects and rodents. Outside dumpster lids and doors must be kept closed when not in actual use.

Light Fixtures

All walk-in coolers and freezers must have lights protected by unbreakable shields or covers. All other back-of-the-house lights must have shielding to prevent the possibility of broken glass falling on food, utensils, or equipment, and must adequately light the work area.

Animals

Animals are not permitted within the restaurant’s operational premises and immediately adjacent areas under control of Fazoli’s. Patrol dogs accompanying security or police officers and guide dogs accompanying blind or deaf persons are permitted in the dining room area.

Any contact with such animals by employees should be limited. After touching or handling any animal, employees must wash their hands before resuming any work activity.

Insects and Rodents

Insects and rodents are a definite sign that the facility is unsanitary. Your contracted pest control operator must be contacted immediately at the first sight of insects or rodents or any other indication that insects or rodents are present. The pest control operator will determine what application(s) are necessary for your restaurant. When the pest control operator arrives, stay with him/her to get the assessment of the situation and to give the pest control operator all necessary information.

• Small flies can be a big problem  because they indicate a structural or sanitation issue. Check out the ways Ecolab can help eliminate small fly issues if they are already a problem for your business.

  • Small Fly Fact Sheet

  • Small Fly SWAT and Targeted Service

Carpet Cleaning

The following cleaning solutions are recommended for our carpets. Ensure that the mixing instructions are followed closely. Day-to-day and deep cleaning recommendations follow the spot removal. Remember to always work from the outside-in to help keep the stain from spreading.

Spot Removal Methods

1.  Carpet Cleaning Fluid: Goof-Off, Spot Shot, and other similar products are available over the counter. These non-flammable liquids should not be used when customers are present, nor should they be applied directly to the carpet. Apply to a clean, white, terrycloth towel and blot/dab the stain. Rinse with warm water.

2.  Detergent Solution: Mix 1 teaspoon of detergent with 1 cup of warm water. More is NOT better when it comes to this dilution. Do not use too much soap. Wet a clean cloth and blot/dab the affected area. DO NOT RUB. Rinse completely with clean, lukewarm water.

3.  Vinegar Solution: Mix 1 cup of white vinegar with 2 cups of water. Blot/dab with clean towel. Rinse completely.

4.  Warm water. Apply warm water to clean towel. Blot/dab the stain.

*Note: Cleaning solutions not supplied by Kay Chemical must have an MSDS sheet.

The table below lists preferred methods of removing specific stains. The numbers in the table correspond to the key below.

1 = Carpet cleaning fluid

2 = Detergent solution

3 = Vinegar solution

4 = Warm water

Stain

Preferred Cleaning Method

Marinara/Pizza Sauce

2, 4, call professional

Soft Drinks

2, 4, 3, call professional

Garlic Butter

1, 2, 4, 3, call professional

Asphalt

1, 2, call professional

Dirt and Grime (Foot Traffic)

vacuum thoroughly, 2, 4

Daily Housekeeping

•   Vacuum daily. Hand sweepers are good when used as support, but are not a substitute for vacuuming. Take your time when vacuuming.

•   Matting: Exterior mat should be a scraper type. This will get the bulk of dirt off of shoes. The interior mat should be absorbing. Both should be vacuumed daily, even if they are replaced each week.

•   Deep cleaning: This should only be done by a trained professional. Hot water extraction/spot removal is preferred. Stay away from spin-bonnet or dry cleaning methods. Although they may be cheaper than hot water extraction, and the carpet may appear to be clean afterwards, they only clean the top of the carpet. The dirt still embedded in the carpet will “wick” back up in a matter of days. Monthly deep cleaning is recommended.

If any carpet is showing soiling soon after professional cleaning, apply the following test. Wet a clean, white towel with hot water. Set it on a heavily soiled area. Blot, dab, and rub the towel across the surface. If the towel is dirty and the carpet is “sticky” or “oily,” it is not being rinsed thoroughly after cleaning or has been cleaned by an inferior method.