IF WE CAN SEE IT, WE CAN MEASURE IT

Hand washing when: employees arrive at work, after sneezing, coughing, or using a tissue, after touching hair, face, nose, ears, mouth, uniform…

Gloves changed when: switching tasks, touching contaminated surfaces…​

Did employee wash hands for a full 20 seconds, with soap? ​

Employees are following personal item storage policy. Employees are disinfecting phones upon arriving and when leaving work.​

Cooked foods reach the proper internal temperatures prior to service or cooling.

Hot foods are cooled rapidly for later use – check temperatures of foods being cooled in refrigerators or by rapid cooling techniques such as ice baths and cooling wands.

The time foods being stored, displayed, or delivered are held in the danger zone (between 41°F and 135°F) is minimized.

Foods are packaged in to-go only containers and kept at proper hot & cold temperatures waiting for pick-up.

Are employees behaving safely with co workers and customers? No handshakes, hugs, keeping distance when possible.

Are 6ft markers in place to help customers practice social distancing?​

Are traffic flows clearly marked for customers to limit close contact?​

Is contactless payment happening – with trays to delivery orders, change & receipts to customers?​

Are trays wiped down and sanitized after each use?​