I just wanted to answer them, don't get you undies in a knot........
1/ Is there any products sitting on the floor of your walkin or freezer? No. All items rest at minimum of 6" above the floor and away from the walls.
2/ Are your cutting boards bleached EVERY night or every shift? We wash, rise and sanitize with Quats. And then we only use the designated color that corresponds to the item being prepped.
3/ Do you KNOW that your staff washes their hands after breaks, washroom visits, phone calls, etc? Yes, we have to or else we polish our CV's
4/ Do you pull out ALL equipment (ovens, fryers, steamtables) EVERY night and bleach behind them? That's oddly enough part of the cook's responsibilities.
5/ Do you wear a thermometer and if so do you regularly check ALL products, cold and hot? Yes and it's also double checked by our chefs
6/ Do you clean every pot you use before you use it, even after the dish or pot washers wash it? Yes. The machine doesn't pick up everything. If a clean dish is dirty (haha) them we go through the 3 compartment sink system and re-wash it.
7/ Do you thaw in the fridge from freezer, or are you like most who will throw frozen chicken wings in the sink with water? Well, um, yes we do both. However, we utilize COLD running water if that method is preferred by the cook
8/ Do you wash all produce, including tomatos, peppers, carrots? Our hotel didn't get four diamonds by AAA by using dirty veggies......
9/ Do you store your knives in the crevice between the steam table or do you have a proper knife rack? It's even magnetic.....
10/ Do you use steamer cloths to wipe up after yourself? No we have a sanitizer bucket that must, by chef's rule, be changed out every 30 minutes.
11/ Do you wear CLOGS in the kitchen? It doesn't matter to the chefs what our footwear is so long as they are black, closed toe, slip resistant, comfortable shoes.
12/ What material are your cutting boards made of? Polyethylene. They're color coded too..........
13/ How do you control flys/insects/pests in the kitchen? We build them out. Along with a strict schedule of pest control servicing.
14/ Do you have a labeling & rotation system in place? You mean besides day dots and FIFO?
15/ Do you let hot foods cool at room temperature? If they can get to a specified temp in two hours or less, yes. Why on Earth would you put hot food in the walk -in to cool off? (Not sayin' you do)
16/ When washing your hands, how long do you wash them for? Personally a minimum of thirty seconds using the hottest water I can stand. Soap isn't optional.
17/ Leftovers are heated to what temperature? 165° F. After that it gets tossed. No exceptions.
18/ Food should be kept below 40°F or above 140°F, do you follow this rule? Yes, and now it's 41°-140° F
19/ Do you allow smoking, chewing gum in your kitchen? No
20/ How about jewelry? Do you allow staff to wear rings, earrings, nose studs, etc? No
21/ The Health Department bans employees from sitting on tables, counters, cases, refrigerators or other equipment intended for food, does this happen in your kitchen? No, if sitting was permissable in the kitchen there would be chairs.........
It may not be perfect but that's what we do.
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
Mankind Enjoying Animal Tastiness