Health Inspection/ Steritech Readiness- FOH & BOH

Procedure #: HB SOP 15

Function: Team Member Policies

Implementation Date:032824

Policy/Purpose: Hillman Beer strives to be clean, organized and health code compliant at all times.  There are specific hot-button items that the health inspector will look for immediately and the managers and service leaders must keep these top-of-mind at all times.   Additionally, all staff members are trained to identify and report issues that could affect our compliance status. Adhering to maintenance work order procedures is essential to ensure that any identified problems are addressed promptly and efficiently. By fostering a proactive culture around cleanliness and safety, we can minimize risks and provide a better experience for our customers.

Procedure:

Front-Of-House

1. All team members must have their hair pulled back – and no dangling jewelry.
2. No open containers with staff beverages behind the bar or on the expo line – everything must have a lid.
3. The ice machine must be free of mold or mildew in the gaskets and seals.
4. The ice scoop must be stored outside of the ice – in a breathable holder with the scoop faced down and the handle out.
5. Ice carrying bins must be stored upside down on a breathable surface.
6. All food (sauce/dressing/condiment) that is not in its original container from the vendor must be labeled clearly with the item name and the date that it was stored in the new container. 
7. All cleaning supplies must be in bottles that are clearly labeled and only used for that purpose.
8. All cleaning supplies must be purchased and supplied by Hillman Beer – no outside chemicals may be used.
9. Alkaline test strips must be in a moisture resistant container by each sink.
10. Glassware must be stored upside down on a mesh surface.
11. Handwashing sinks must only be used for washing hands – never a dump sink or dirty glass/dish storage.
12. Handwashing sinks must have hand soap and paper towels accompanying them.
13. Guest restrooms must have hand soap and paper towels always available.
14. Team members must not eat on or near the expo line.
15. If a team member smokes, they must wash their hands immediately after coming back in the restaurant.
16. If a team member engages with a dog, they must wash their hands immediately.
17. Disposable gloves must be worn by team member when cleaning the restrooms and discarded immediately after use.

Back-of-House

1. All team members must wear a head covering and have their hair pulled back
2. Team members with beards must wear a beard covering.
3.  Team members must not eat on or near the prep area or expo line.
4. If a team member smokes, they must wash their hands immediately after coming back in the restaurant.
5. All hand sinks must be only used for handwashing – not prep, dump sink or storage.
6. Handwashing sinks must have hand soap and paper towels accompanying them.
7. Alkaline test strips must be in a moisture resistant container by each sink.
8. All coolers must be at 41 degrees or below as a holding temperature.
9. Proper food storage must be practiced in all coolers and storage areas, in terms of order of storage from top to bottom shelves.
10.  All food that is not in its original container from the vendor must be labeled clearly with the item name and the date that it was stored in the new container.
11.  Nothing can be stored directly on the floor – everything must be at least 6 inches off of the floor.
12.  All cooler gaskets and seals must be free from mold and mildew.
13.   All unused dishware, cooking equipment, storage containers must be stored upside down on breathable surfaces.
14.  Any “nested” containers must be clean and dry, with no moisture between them before storing.
15.  All cleaning supplies must be in bottles that are clearly labeled and only used for that purpose.  
16.  All cleaning supplies must be purchased and supplied by Hillman Beer – no outside chemicals may be used.
17. If disposable gloves are used, they must be discarded and changed out between touching raw meat, cleaning materials or anything that could be a contaminant.
18. Team members must wash their hands between taking off disposable gloves and putting a new set on.
19. All prep and cooking equipment must be as clean as possible without excessive food debris.
20. Floors must be regularly swept throughout service to stay as clean as possible.
21. Meat slicer and can opener should be clean and free of debris.
22. All used towels should be stored in a red sanitizer bucket, not left out.
23. Utensils are all stored properly and facing the same way.
24. All food product is labeled and dated properly, and is in date.
25. TPHC and Cooling logs are up to date and being utilized.