Restaurant Cleaning & Maintenance

Raw chicken, chicken residue, and chicken packaging should be kept away from the hand sinks and vegetable sink to prevent cross-contamination. Raw chicken can contain harmful bacteria, such as Salmonella, that can cause foodborne illnesses if it comes into contact with other food items or surfaces. Keeping these items away from sinks used for handwashing and vegetable washing helps maintain proper hygiene and prevents the spread of bacteria. Therefore, the statement is true.

After sanitizing the vegetable sink, it is important to rinse all surfaces that might come in contact with fresh produce. This is because the sanitizer used can leave behind a chemical taste on the surfaces, which can then transfer to the food. Rinsing ensures that any residue from the sanitizer is removed, preventing any unwanted taste or contamination. Therefore, the statement is true.

To follow the FIFO (First-In, First-Out) rotation system when restocking condiments, the correct approach is to pull older items to the front of the bin and place new items in the back. This ensures that the older items are used first, reducing the chances of any condiments expiring or going to waste. By placing new items in the back, it ensures that they will be used after the older items.

Food contact work surfaces should be cleaned every 4 hours to maintain proper hygiene and prevent the growth of bacteria. Regular cleaning helps to remove any food residues or contaminants that may be present on the surfaces, reducing the risk of cross-contamination and foodborne illnesses. By cleaning the surfaces every 4 hours, it ensures that they remain clean and safe for food preparation.

Hot water breaks down the enzymes in the floor cleaner that are responsible for its effectiveness. Enzymes are sensitive to high temperatures and can be denatured or destroyed when exposed to hot water. This can result in the floor cleaner losing its cleaning properties and becoming less effective in removing dirt and stains. Therefore, using hot water in the preparation of the floor cleaner solution would be incorrect.

Working in teams of 2 when taking trash to the Dumpster is beneficial for several reasons. Firstly, it ensures that there is always someone available to assist with heavy or bulky items, reducing the risk of injury. Secondly, having a partner can help to improve efficiency and speed in completing the task. Additionally, working in teams promotes a sense of responsibility and accountability, as each person can help to ensure that all trash is properly disposed of. Overall, working in teams of 2 when taking trash to the Dumpster is a safer and more efficient approach.

The statement suggests that towels that are in the rotation cycle are stored in containers of sanitizing solution when they are not in use. This implies that the towels are being properly cleaned and disinfected, which is a good practice to maintain hygiene and prevent the spread of germs. Therefore, the answer "True" indicates that the statement is correct.

Sanitizing solution in sanitizer buckets should be replaced every 4 hours to maintain its effectiveness in killing bacteria and germs. After 4 hours, the solution may become less potent and lose its ability to properly sanitize surfaces, increasing the risk of contamination. Regularly replacing the solution ensures a safe and hygienic environment.

The correct answer is to use the FIFO rotation system. FIFO stands for "first in, first out," which means that the oldest products should be used or sold first, and newer products should be placed behind them. This ensures that products do not expire or become outdated before they are used, and it helps to maintain freshness and quality. By following the FIFO rotation system, you can effectively manage the inventory and prevent waste.

After using a disposable towel to clean a body fluid spill, it should be discarded in the dumpster. This is the correct answer because disposing of the towel in the dumpster ensures proper containment and prevents the spread of any potential contaminants. Placing it in a sanitizer solution, scrape sink, or mop sink may not be sufficient for proper disposal and could potentially lead to cross-contamination.

Ladders are age restricted pieces of equipment because they can be dangerous if not used properly or by someone who is not physically capable of using them. Children may not have the necessary strength, coordination, or understanding of ladder safety to use them safely. Therefore, it is important to restrict access to ladders to ensure the safety of individuals.

Towels that have been saturated with dirt, oil, or grease should be placed in the dirty towel bin. This is because these substances can contaminate the sanitizer bucket, compartment sink, or trash can, making it unsanitary for further use. Placing them in the designated dirty towel bin ensures proper disposal and prevents cross-contamination.

Both a and b are the correct answers because to clean food contact surfaces, such as stainless steel work surfaces, you can use a clean, damp towel (option a) to remove dirt and debris, and then use a multi-surface cleaner and sanitizer (option b) to effectively disinfect the surface and kill any bacteria or pathogens.

The proper concentration of chlorine for the sanitizing solution in the sanitizer fill station is 100 ppm. This concentration is considered effective for sanitizing purposes, as it is strong enough to kill bacteria and other harmful microorganisms, but not so strong that it poses a health risk. A concentration of 100 ppm ensures that the sanitizer is effective in eliminating germs and maintaining a clean and safe environment.

Ceilings and lights in customer areas should be cleaned weekly to maintain a clean and presentable environment for customers. Regular cleaning helps to remove dust, dirt, and other debris that may accumulate over time, ensuring that the area remains hygienic and visually appealing. Weekly cleaning also allows for any potential issues with the lights or fixtures to be identified and addressed promptly, ensuring that they are in proper working condition.

It is necessary to empty the sanitizer fill station and sanitizer spray bottles at the end of the day because the sanitizing solution held overnight loses its strength and will not be effective. This means that if the solution is not emptied and replaced, it will not be able to effectively sanitize surfaces and kill germs. It is important to ensure that the sanitizer solution is fresh and at the appropriate strength to maintain a clean and safe environment.

The statement is false because the surfaces and railings in the thaw cabinet should be cleaned more frequently than once per week. Since the thaw cabinet is used to defrost food, it is important to maintain a high level of cleanliness to prevent the growth of bacteria and ensure food safety. Therefore, regular and frequent cleaning is necessary to maintain hygienic conditions in the thaw cabinet.

The correct answer is Kay 5 Sanitizer (green packet). This is the appropriate product to put into the 2.5 gallon sanitizer fill station dispenser in order to prepare a fresh sanitizing solution.

Hand sinks should be cleaned throughout the day as needed, after peak sales periods, and at the end of the day. This ensures that the hand sinks are always clean and hygienic for use. Cleaning hand sinks regularly helps to prevent the spread of germs and maintain a clean and safe environment for both employees and customers.

The correct answer is to place the towels in the dirty towel bin. This is because towels that have come in contact with raw chicken can potentially harbor harmful bacteria, so it is important to separate them from other towels and properly handle them for proper cleaning and sanitization.

The correct answer is 120°F, 120°F, 75° 100°F respectively. This means that the water in the wash sink and rinse sink should be at a temperature of 120°F, while the water in the sanitizer sink should be at a temperature of 75° to 100°F.

According to the given information, dishes should be submerged in the sanitizer sink for at least 15 seconds. This means that the dishes need to be soaked in the sanitizer solution for a minimum of 15 seconds to effectively sanitize them.