Restaurant Cleaning & Maintenance
- 1.At a minimum, sanitizing solution in sanitizer buckets should be replaced every _____ hours.
- A.
4
- B.
6
- C.
12
- D.
24
- 2.After sanitizing vegetable sink, you should rinse all surfaces of the sink that might come in contact with fresh produce because sanitizer can give food a chemical taste.
- A.
True
- B.
False
- 3.What do you use to clean food contact surfaces, such as stainless steel work surfaces?
- A.
A clean, damp towel, a clean, dry towel, and a towel from the sanitizer bucket
- B.
Multi surface cleaner and sanitizer
- C.
Abrasive materials and harsh chemicals
- D.
All of the above
- E.
Both a and b
- 4.What do you put into the 2.5 gallon sanitizer fill station dispenser to prepare fresh sanitizing solution?
- A.
Sink Sanitizer (red packet)
- B.
Dish detergent concentrate (from automated dispenser)
- C.
Dish detergent (yellow packet)
- D.
Kay 5 Sanitizer (green packet)
- 5.Raw chicken, chicken residue and chicken packaging must be kept away from the hand sinks and vegetable sink.
- A.
True
- B.
False
- 6.How often should ceilings and lights in customer areas be cleaned?
- A.
Daily
- B.
Weekly
- C.
Monthly
- D.
Quarterly
- 7.Ladders are age restricted pieces of equipment.
- A.
True
- B.
False
- 8.What do you do with a disposable towel immediately after using it to clean a body fluid spill?
- A.
Place it in sanitizer solution
- B.
Place it in the scrape sink
- C.
Place it in the mop sink
- D.
Discard it in the dumpster
- 9.Dishes should be submerged in the sanitizer sink for at least _____ seconds.
- A.
5
- B.
15
- C.
30
- D.
60
- 10.Why is it necessary to empty the sanitizer fill station and sanitizer spray bottles at the end of the day?
- A.
Sanitizing solution held overnight loses its strength and will not be effective
- B.
Sanitizing solution remaining in the sanitizer fill station is used to clean the floors at the end of the day
- C.
Sanitizer fill stations and sanitizer spray bottles are disposable and must be thrown away at the end of the day
- D.
Sanitizing solution becomes contaminated throughout the day
- 11.When preparing floor cleaner solution, why is it incorrect to use hot water?
- A.
Hot water turns floor cleaner into a sticky substance
- B.
Hot water may cause burns
- C.
Hot water is not available at the mop sink
- D.
Hot water breaks down the enzymes that make the floor cleaner effective
- 12.What is the proper concentration of chlorine for the sanitizing solution in the sanitizer fill station?
- A.
50 ppm
- B.
100 ppm
- C.
200 ppm
- D.
250 ppm
- 13.The surfaces and railings in the thaw cabinet should be cleaned once per week.
- A.
True
- B.
False
- 14.When correctly prepared, what temperatures should the water in the wash sink, the rinse sink and the sanitizer sink be?
- A.
120°F, 75° 100°F, 75° 100°F respectively
- B.
120°F, 100°F, 75° 100°F respectively
- C.
120°F, 120°F, 75° 100°F respectively
- D.
140°F, 120°F, 75° 100°F respectively
- 15.What do you do with towels that have cleaned surfaces that come in contact with raw chicken?
- A.
Discard towels in trash can
- B.
Wash, rinse, sanitize and air dry towels so they can move to next stage of rotation cycle
- C.
Take towels to mop sink
- D.
Place towels in dirty towel bin
- 16.What practice should you follow when you restock shelves and cabinets after cleaning?
- A.
Place newer products in front of older products
- B.
Discard all older products
- C.
Use the FIFO rotation system
- D.
Wait until older products have been used before placing newer products on shelves
- 17.Towels that are in the rotation cycle are stored in containers of sanitizing solution when they are not in use.
- A.
True
- B.
False
- 18.How often should hand sinks be cleaned?
- A.
After peak sales periods
- B.
Throughout the day as needed
- C.
At the end of the day
- D.
All of the above
- E.
Both a and c
- 19.At a minimum, food contact work surfaces should be cleaned every _____ hours.
- A.
4
- B.
6
- C.
8
- D.
24
- 20.Where do you place towels that have been saturated with dirt, oil or grease?
- A.
In the sanitizer bucket
- B.
In the compartment sink
- C.
In the dirty towel bin
- D.
In the trash can
- 21.How do you follow the FIFO rotation system when restocking condiments?
- A.
Place newer items in front of bin
- B.
Discard older items in bin and restock with all new items
- C.
Pull older items to front of bin and place new items in the back
- D.
Wait until condiment bin is empty before adding new items
- 22.You should always work in teams of 2 when taking trash to the Dumpster.
- A.
True
- B.
False
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