Kitchen Sanitation Quiz
1. Find quiz. Utensils the key and to small scores equipment below the are air-dried. 2. An accurate (2 points thermometer if in violation.) is in plain refrigerator view in at the home, cooler 2 points). (or
3. pantry, All food, is properly in the refrigerator wrapped. (2 and points)
4. pantry, All food, is properly in the refrigerator labeled. (2 and points)
5. preparing Hair nets food. or hats (2 points) are worn when
6. No jewelry other than a simple band for a ring is worn. (2 points)
7. No eating or drinking in the work area. (2 points)
8. No washing of hands in the same sink used to wash dishes. (2 points)
9. No clutter in the kitchen or pantry. (2 points)
10. Equipment that doesn’t come into contact with food, such as cabinets, is clean to sight and touch. (2 points)
11. Kitchen garbage cans are clean. (2 points)
12. Diners are advised that people eating runny yolks, for example, are warned that it can be hazardous to health. (3 points)
13. All food, in the refrigerator and pantry, is properly dated. (3 points)
14. Fingernails are unpolished. (3 points)
15. Fingernails are short. (3 points)
16. Disposable, not reusable, towels are used for drying hands. (3 points — and that means you’re definitely not using the same towel to dry hands and dishes)
17. Hands aren’t washed in the same sink used to wash produce. (3 points)
18. Oven, ranges and other equipment coming into contact with food are clean to sight and touch. (3 points)
19. Raw meat is not stored over ready-to-eat items in the refrigerator. (5 points)
20. Food is not allowed to become cross-contaminated (vegetables are not cut on a board used to cut raw meat that wasn’t cleaned first, for example). (5 points)
21. Hands are washed properly at critical points (such as after handling raw meat. (5 points)
22. Foods are cooked to the proper temperature, or diners are advised
that eating raw or undercooked food might increase their risk of foodborne illnesses. (5 points)
23. Refrigerator is 41 degrees or cooler, with an accurate thermometer in plain view. (5 points)
24. Hot food being held for consumption later is at least 135 degrees. (5 points)
25. All small equipment and utensils, including cutting boards, are sanitized between uses. (5 points)
26. Work surfaces are washed and sanitized between uses. (5 points)
27. Food is tasted using the proper method — either the spoon is disposable and discarded or is put in a dishwasher or sink after a single use, and the food is not tasted over the vessel. (5 points)
79 to 100 points: A
78 to 60 points: B
Less than 60 points: C, and temporary closure is possible if violations are critical.
Violations are grouped in three categories:
A priority violation (5 points) could contribute directly to a foodborne illness or an injury.
A priority foundation violation (3 points) could lead to a priority violation.
A core violation (2 points) relates to things such as sanitation, proper process and general maintenance but is not considered as critical as priority or priority foundation.
Contact dining critic Carol Deptolla at carol.deptolla@jrn.com or (414) 224-2841, or through the Journal Sentinel Food & Home page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner.