Food and Beverage

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  Food and Beverage

Part 6









Choose Your Attitude Play Make Their Day Be There

 

 

 

 

Ma Magi gic c Waters-Tabl Waters-Table e of Content s-Food & Beverage 2010 2010 Sectio Se ctio n 1: Ge Genera nerall Information FB Staff FB Cellphone  

Se Section ction 2: Operations Operations Food Facilities Customer Service Goals

1 1 1 1 1 1

 

Section 3: FB Section FB Audi ts  Audited Items  Audit Measurements & trainings Purpose of an Audit  

Section ction 4: Positions and Roles Se Runner Pie Board Griller Landing Fryer/Runner  

Section ction 5: Inventory Inventory Control Se Inventory Control Last Case Rule Waste Sheet Procedure  

Se Secti cti on 6: Health Health De Dept. pt. Standards FB Regulations Food Bourne Illness

2 2 2 2 3-5 3 3 4 4 5 6-7 6 6 7 8-20 8 9

Temperature Related Hazzards Keeping food safe at all times receiving storing preparation cooking holding serving cooling reheating Food temperatures Employee Hygiene Hand Washing

10 11 11 11 12 13 13 13 13 13 14 15 16

Uniform Requirements Sanitation Cleaning

17 18

 

Dish washing Large Item Sanitation Bleach/PH Strip solution Quick Facts  

18 18 19 20

Tabl e of Contents-Food Conten ts-Food & Beverage 2010 2010 Table Section Se ction 7: Opening Opening and Closing Procedures Checklists for facilities  

Section 8: Catering, Portable Food Stands Temporary Food settings Catering  

Section ction 9: Food Service Service Facility Se Regulations  

Se Secti cti on 10: Safety Safety & Ha Haza zard rd Preventi on Possible accidents

21-49 21-49 50 50 50 50 50 51 51

Burns & Scalds Fryers Patron Cuts/Punctures General Slips/Trips and Falls Lifting/Strains and Carrying Hazzardous Substances Food Service Equipment Fire Prevention and Safety  Alcohol Issues  

52 52 53 53 53 54 54 55 56 57 58

Secti on 11: Secti 11: Open & Clos Close e Mee Meetin tin gs & Schedu Schedulin lin g

58 58 58 58

Open/Close Meetings Scheduling On-Call

 

 

SECTION 1: GENE SECTION GENERAL RAL INFORMATION: INFORMATION: Meet the 2010 Food and Beverage Supervisors Martesha Brown Tanya Scott Haley Gleitz Holly Anderson Olivia Truesdale  Aspen Goza  Aly Burgess

Operations Manager Ice Facilities/Aquatics Food & Bev. Supervisor Food & Bev. Asst. Supervisor/LTS Food & Bev. Asst. Supervisor Food & Bev. Lead Food & Bev. Lead Food & Bev. Lead

815-969-4069

Food & Beverage Cell phone 815-494-6528 Each Supervisory staff member is here to help you learn the ropes. Let’s get ready for an exciting 2010 Season!

SECTION 2: OPERATIONS Food Facili Facili ties This year we will be adding 2 new food and beverage locations to Magic Waters Waterpark. Listed below are our Magic Waters Food and Beverage Facilities: Island Grill Coconut Café (New) Snack Shack Dippin’ Dots Thirsty Turtle The Lazy Lizard (New) Some new menu items will include: -Grilled Chicken, PB & J sandwiches, Polish sausages, Coffee Flavored Smoothies, French Fries, Funnel Cakes, Funnel Cake Fingers, and more! Customer Service Goals It will be the primary responsibility of the Food & Beverage staff to do the following:              



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Provide excellent customer service to our guest. Follow all safe handling food procedures as trained. Produce outstanding food items including: taste, timing, and presentation. Ensure the cleanliness of tthe he food food s service ervice buildings and s surrounding urrounding areas. Assist in maintaining the cleanliness of the park. Assist in Inventory Strive to show show why Magic Waters Waterpark is the best Waterpark in the the U. U.S. S.

In working for the Rockford Park District it is also your job to meet the Priority Results set by the board and Tim Dimke. Your Priority Result is:

MW Food & Beverage Revised May 2010

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SECTIION IION 3: FOOD & B EVER EVERAGE AGE AUDITS A UDITS   SECT



 Au di ted Items  Audi Item s Throughout the season the food & beverage department will be audited by supervisory staff on their ability to prepare and serve. Each employee will be audited at least 3 times during the season. You will be audited on any or all of the following:   Food preparation   Food safety   Area cleanliness   Customer Service skills   Uniform   Timeliness 







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 Au di t Measur  Audi Meas uremen ements ts & Train Tr ainin in gs Each of these areas will be measured by the following: Exceeds, meets, or needs remediation  

The fir first st time time you receive a needs remediation you will be required to complete an additional training with your supervisor, outside of your normal morning meetings and may receive a corrective interview.

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The Second time time you receive a needs remediation you will be required to complete an additional training with your supervisor, outside of your normal morning meetings and may receive a corrective interview.

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The Third off offense ense you will receive disciplinary action up to and including termination.

Your supervisor or staff improvements. member completing Audit downduring with you go over your audit and possible Your the audits willwill be sit utilized thetoevaluation process. Purpose of the Audit  Audits are an opportunity for each employee to learn and grow. Audits are also to ensure that we are giving the best customer service as a Rockford Park District Employee.  Audits will play a major role on your evaluations. evaluations. It is an opportunity to showcase the great work you do as an employee and take note of your growth as an employee of the Rockford Park District.

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SECTION 4: POSITIONS AND ROLES Each Facility has key roles to help the facilities run efficiently, safely, and meet the GRILLER Landing customer needs. Below are a list of key roles you may be assigned. Role Role This positionPI isEresponsible foriscooking This position responsible RUNNER PIE BOARD (Island (Island Grill ) by for landing grill and landing everything everything that that comes is ordered out of the oven. Role Role This includes pizzas and Bosco Island Grill. Gr ill. This iincludes ncludes This position is responsible for the filling through ThisIsland position is primarily responsible for hamburgers, cheese burgers and hot breadsticks. of the orders for the customer. It is the making of pizzas, Bosco Sticks and dogs. easiest to stand next to the cashier and Caesar Salad. Whole pizzas and Caesar the pizzas come out will of the either look at the computer screen or Salads are As all made to order. order . You be oven, you Use the refrigerator safe needfor toslow, check the thawing tickets on the ticket listen to the actual order as it is being informed during the order-taking process whether it is a whole taken. As the order is taken, you are to of foods. when one ofminder these to is determine needed. When pie or a slicethe pie.cashier/runner get the items ordered and place them in informed, acknowledge NEVER partiall“Thank partially y grill meat. food to front of the guest. Your goal is to have by saying You” Cook and proceed to destroy harmful bacteria. If it is A a whole pie, pullwill a cardboard pizza the entire order ready for them before the completely make the order. receipt/ticket be Cookplaced food toinathe safe internal circle offminder thetemperature shelf and place cash transaction has been completed. ticket to confirm theit on the and doneness. landing board.place Place order. As you make makecutting the orders, thethe pizza on the board. four times, tickets at landing in theCut order they werefor eight-pie Slow Times When taking food offcuts. the grill, don’t putfor paper plates and size Then grab During the slow it is the itemsplace on the same made from right tounder left. theplatter circle. Then pull the responsibility of times, the runner to continually the cooked which held the raw meat. Place the check outside tables. When checking Slow Timesticket and call the number for pickup. meat onto the prepared plate and placeisintothe tables, let the cashier you are running for cooked During slowCollect times, the yourticket responsibility guest received from inside Island Grill. garbage. now so they can get assist with the clean and restock the make table. You Never touch food cooked or uncooked orders. When checking tables, you also need to check lettuce and tomatoes with and hands unless wearing If itthe is a sliceglo pie,ves. place the pizza on the should also check the garage cans and pull from cooler and cut anything board. Cut thePull pizza 1 time with the pizza let the supervisor know when they are full. that needs to be refilled. from the with grill side clean. There’s nothi ng slice cutter for nothing 6 pie size cuts. Then, While waiting for the next guest to order, Keepfreezer anything that needs to start appetizing onor dirty using the day spatula, place slices on you should also be wiping off the counter less thawing forthan latergrilling that the nextthe day. grates. Clean the grateplates twice: once after paper place area and re-organizing as needed. Check pizza slices, makeand more as under the warmer. you’ve preheated thethe grillcondiment and again when Use the bottom shelf for cheese and needed. Check table you’ve finished cooking. Use afill still wire pepperoni slices. slices. For convenience, the hourly; restock as needed, out hourly  Addi  Ad diti ti onal on al  At the island Grill, It is is your responsibility to put any whole pizza orders on the pie Board table to have prepared and cooked as well as noting when Bosco sticks or cookies are low so the pie board can make more. Remember if you can lean, you can clean!!!!

bottom is used theshould most popular brushcheck for scrubbing the The grate. off sheet. slices. topfor shelf be used for for Slow Times  Addi  Ad di ti onal on al the rest. On slower it is the When days not using thegriller’s pie board table, responsibilities to take out the trash cool Slow Times always close the lids to maintain around your facility. At keep times there may Onand slower days, you maytobe responsible temperatures the product be two Grillers Grillers scheduled at 1a location. for acting as runner forItthe cashiers. health department temperature is key that you are able to work at other guidelines. food facilities to During be better utilized these slow times,atyour responsibility is to times. clean and restock the landing area. Wipe Remember if you can lean, you can down counters; inform pie board when clean!!!!  Addi  Ad di ti onal on al running low on slices. The proper way to turn meat on a grill is  Addi  Ad diti ti onNot al with a with tongs or a spatula. carving fork—unless wantontothe drain theslices and Keepyou an eye pizza flavor-rich juicesmake onto the surecoals. they  always look their best! Remember if you can lean, you can clean!!!! 3

 

 

Fryer/Runner Role This position is responsible for frying all items ordered. This is a new and very key position for 2010.

 

It is your responsibility to skim the fryer to ensure the grease remains at its best quality level. It is also your responsibility to ensure the food items served, if hazardous is at the proper temperature and looks great. You are then to give the items to the runner, and/or hand directly to the customer.

Slow Times  At the Coconut café, you will most likely be designated to frying only, but on slow days you may be asked to act as both runner and fryer.  Ad di ti onal  Addi on al Fryers are to be kept at a safe temperature. And rubber rugs must be laid to ensure safety. Remember if you can lean, you can clean!!!!

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SECTION 5: Inventory Control Inventory Control Controlling inventory is the responsibility of everyone in the Food & Beverage department. Without everyone’s assistance in the process we open the door for for our guests to miss out on an item due to running out. Imagine if you were to go to your favorite burger restaurant only to find out that they ran out of ketchup for your burger, or the buns are expired so they are unable to serve you. We never want our cus tomers to experience experience this. this . If you become aware that an item is missing or will be needed contact your supervisor or lead staff member immediately. Try to foresee your need for items. This can prevent a line of angry customers who has to wait additional time for an item to be delivered. To assist in this process each food building has requisition sheets specific to your building. Last Case Case Rule To provide the best customer service and showcase teamwork, we will practice the Last Case Policy effective this season. You are required to inform your supervisory staff member, and complete a requisition form when you open the last case of any item. This is to prevent any last minute calls for items that could have been foreseen. Failing to notify in a timely manner, may result in corrective action.  action.  Waste Sheet Each outlet is also required to turn in the daily daily waste sheet every night. If there was no waste for that day, a waste form still needs to be filled out with the words, “ No Waste Waste Today” . Make sure that the forms are completely filled out. These forms are to be turned in every night to your Supervisor. There is one (1) key position that will be handling AL handling requisitions and the waste sheets. The position is the Inventory Inventory  ALL L  of the requisitions Control Clerk (ICC) (ICC) through Revenue Control. This person is responsible for correctly inputting the following into in the inventory software: received products; products that have been transferred from a warehouse to an outlet and also entering of the daily waste sheets. Inventory control is a crucial part of the operation. Failure to follow proper inventory control procedures or detected theft may lead to disciplinary action up to and including termination. To assist in this process our Rec Trac system will be updated by the inventory control clerk. This will allow for detection of missing items. Daily counts will be completed and investigation will begin if there is any sign of theft.

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Waste Sheet Sheet Procedure: Procedur e:  A waste sheet WILL BE filled BE filled out every day, for every shift and for every outlet AS THE ITEMS ARE WASTED. The items wasted will need approval of your supervisor, thus your supervisor should be contacted. WASTE IS TO BE PLACED IN THE ASSIGNED WASTE BIN ONLY. 1. Waste Waste Sheet Pick -up Write the wasted items throughout the day as they are wasted. If there is no waste for the day, in the area of “Full Description” write in No Waste Today. Today . 2. Be Specifi c On the waste sheet, be as specific as you can be. For example, do not write down “cookie’, but write down what type of cookie “chocolate chip” instead. This helps with better tracking and wasting the specific item instead of guessing what was wasted.  Also be as specific as possible on the measurement of the item wasted. Below is a key for abbreviations that can be used: BAG Bag in a box BAR Bar (of soap) BIB Bag in a box BIN Bin BOX Box BTL Bottle BKT Bucket CAN Can CON Container CS Case CT Carton DOZ Dozen EA Each individual item FT Foot GAL Gallon HBR Half Barrel

 

JAR Jar JUG Jug LB Pound LF Loaf OZ Ounce PKG Package PL Pail PR Pair PZA Pizza RM Ream RL Roll SHT Sheet SLC Slice SLV Sleeve TUB Tub TY Tray

Whatt is waste? Wha The term “Waste” can be a variety of things. Such as: Falls on the floor Burnt Under cooked Poor quality Customer Returns  Are all considered waste.

4. End of the Night Pick-up The Supervisor On Duty at the end of each day will pick up waste sheets from the employees and complete the necessary process. Employees WILL NOT be NOT be allowed to clock out until the waste sheet for their concession outlet has been fully completed and submitted to the supervisor on duty. Special Note: If you ever need to waste out an entire case of anything, and/or you are wasting an item due to a malfunction with equipment. Contact your supervisor or Manager On Duty. We may need to take pictures and provide additional documentation. 6

 

 

SECTIO SECT ION N 6: Healt Health h Departm ent Standards Stand ards FB Regulations Regulations Food service safety is regulated by the Illinois Department of Public Health. In most incidences counties and some local municipalities regulate and inspect food service operations. Food service inspections inspections are completed completed by the Winnebago County Health Department and usually are unannounced. Magic Waters is required to obtain a permit from the Illinois Department of Public Health in order to operate any food service establishment. establishment. This permit is to to be posted in a location that is visible to staff and guests. Magic Waters is also required to have a manager certified in food service sanitation by the Illinois Department of Public Health. The people certified at Magic Waters are: Martesha Martesha Brown, Jessica Steinberg, Dawn Shearrow, and many of your Food and Beverage Supervisory Staff Members. To ensure we are following all requirements the Winnebago County Health Department will make an unannounced trip to Magic Waters multiple times throughout the summer during operation. On this Trip they will check many if not all of the following: -Food Temperatures -Water Temperature -Refrigerator/Freezer Temperature -Storage methods -Food preparation -Cleanliness -Organization

Your supervisors and secret shoppers will do mock audits to have you prepared.

Our goal is to receive no violations!!!!! If we complete this task Martesha will pay for the FB Department Dinner for 2010.

This section will provide you with the information you need to feel confident when th ey arrive.

 

 

So What’s What ’s a FOOD-BORNE FOOD-BORNE ILLNESS? ILLNESS?   This is commonly and simply called food poisoning, or any illness you can get due to eating contaminated food. What happens when you get What get food po isoni ng? You can experience nausea, stomach aches, vomiting, diarrhea, gas, fever, headache, fatigue and more. So who is most prone to getting getting food poisonin g?   Elderly   Young children/infants   Pregnant women   Individuals with certain pre-existing medical conditions.   People taking medications  







The TOP 10 Causes Causes of FOOD FOOD-BORNE -BORNE ILL ILLNES NESS!!! S!!! !   Improper cooling/refrigeration. Lapse of 12+ hours between preparation/service. Improper hot holding of cooked foods. Poor hygiene practices/infected workers. Improper re-heating of left-overs. Improper equipment/utensil cleaning. Cross contamination. Inadequate cooking. Contaminated raw ingredients in uncooked food. Improper glove use. Now let’s br eak eak th at down to go into more detail………… detail……………… ……… … Temperature Related/Ha Re lated/Haza zardo rdo us Foods   Improper cooling/refrigeration.   Lapse of 12+ hours between preparation/service.   Improper hot holding of cooked foods.   Improper re-heating of left-overs.   Inadequate cooking. 









Personal Hygiene Related Related   Poor hygiene practices/infected workers.   Improper glove use.



Chemical/ Cross-Contamination   Improper equipment/utensil cleaning. 



  Contaminated raw ingredients in uncooked food.



 

 

Temperatu Te mperature re Related/Haz Related/Hazardous ardous Foods What is a Hazardous Food? Foods that require time-temperature control to keep them safe for human consumption.  consumption.    Any food that consists in whole or in part of milk or milk milk products, eggs, meat, poultry, fish, shellfish, edible crustaceans, or other ingredient, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.   microorganisms. The term does not include foods which have a pH level of 4.6 or below or a water activity value of 0.85 or less. These foods are either too dry (uncooked pasta) or too acidic (limes, commercially prepared mayonnaise) to support bacterial growth. Generally, high protein foods cause most food-borne illnesses. Below is a list of examples of potentially hazardous foods: Meat, Chicken Wings, Cut melons, Au jus, Milk, Prepared Ranch Salad dressing.

Three Types Types of o f Food Hazards: Hazards:   Biological:   Biological: Microscopic creatures or organisms (bacteria, viruses, fungi, parasites) that can cause illness when allowed to survive. Chemical: Pesticides, additives and cleaning agents that may make their way into food. Physical:   Physical: Dirt, debris, metal shavings, glass, etc. that may accidentally get into food.  AND AL L CAN CA N BE PREVENTED!!! PREVENTED!!! ! CAN CA N YOU BELIEVE IT!!! IT!! !

 

 

Keeping Kee ping food s afe at at all ti mes To ensure food remains safe to eat, you must monitor food at all times. This can be broken down into 4 key functions or periods. 1. 2. 3. 4. 5. 6. 7. 8.

Receiving  Receiving  Storing   Storing Prepping   Prepping Cooking   Cooking Holding   Holding Serving   Serving Cooling   Cooling Re-heating   Re-heating

1. RECEIVING:   Magic Waters Waters purchase food from from our key assigned vendors that helps to ensure itit is a reputable supplier. Key vendors include: Pepsi, GFS, and Badger. This ensures appropriate governmental approval. 

  The products are inspected when delivered for dents, rust, bulging cans or bags. Dry goods must be sealed and dry. IF YOU SEE OR RECEIVE DAMAGED GOODS, DO NOT USE CONTACT YOUR SUPERVISORY STAFF. SUPERVISORY STAFF WILL DOCUMENT AND HOLD THE MATERIALS IN A SAFE LOCATION TO ENSURE IT IS NOT USED.



  Check AL Check ALL L  expiration dates.



  Store in a proper time frame. frame. All All refrigerated/frozen refrigerated/frozen foods, foods, must be stored promptly to ensure they remain at the proper temperature.



  All items are put away in their appropriate places.



  Dry goods should be sealed and dry.



  Whe When n in doub t, throw it ou t- Do Do not guess about food q uality!



2. STORING: Food storage and use practices are also a factor in preventing food-borne illnesses. Safe food storage practices include:   Frozen items items are stored in the the assigned freezer. Below 0 degrees   Refrigerated items items are stored in a walk-in cooler, with a temperature between 3840 degrees. 





  Dry items are stored in a dry storage area, at least 6" off the floor.   Products are rotated on the first-in, first-out basis.



 

 

  Prompt garbage removal and good housekeeping practices are a MUST MUST to  to minimize pests and rodents.   When thawing food food in a refrigerator, store store it at the lowest lowest level to reduce the potential for dripping and cross contamination.   Discard food that has passed its expiration date. Restore items in new clean, sanitized container. These containers are smaller than the original container.   Containers are placed in the cooler, near the back, on wire rack rack shelves.   The containers are properly properly marked marked with with the the item, item, date and init initials. ials.











TOP SHELF: Ready-to-eat foods & vegetables Produce (unwashed & unprepared) Raw fish & shellfish

BOTTOM SHELF: Raw beef steaks & raw pork Raw ground meats Raw poultry

3. PREPARATION: The handling of foods MUST always be done in a manner to reduce the possibility of contamination. By following these procedures, as wel welll as the procedures set in your Food Menu Prep Guide and on-site trainings.   Gloves: When preparing foods it is a Magic Waters Policy to always wear gloves. Before putting on gloves, you are required to wash your hand as described in this manual and showcased during training.



  Meats are Meats are reheated quickly to 165 degrees and then held at a minimum of 140 degrees.



  Vegetables Vegetables are  are rinsed under cold water for at least 5 minutes.



  Separate cutting boards are used for for each vegetable.



These cutting cutting

boards are washed, rinsed and sanitized before they are used again.Hard, plastic cutting boards are used to reduce the risk of cross contamination   Tongs are Tongs  are used to handle the foods that have been cooked and also those that are ready to eat.



  Clean Clean utensils and food service area to area to prep is key. Use a clean utensil for each new item that is being prepared. NEVER use disposable items for more than 1 use.



  Ice Scoo Scoop p  must be stored in an appropriate manner. Never store inside of the ice chest/maker. This is a direct violation and could be cause of food borne illness.



 

 

4. COOKING: The cooking of the foods is one of the more CRITICAL  elements to reduce food-borne CRITICAL elements illness.   Foods must be held and cooked at proper temperatures as set by the the How How to to booklet and on-site trainings.   The temperatures temperatures of the necessary or hazardous foods are tested by an accurate thermometer to ensure safe food temperature. 5. HOLDING: The proper holding of items is important in restricting the growth of micro-organisms. 



  Hot foods are kept in a hot box. The temperature of the hot box is at minimum of 170 degrees.   Cold items are kept in coolers that are at a maximum of 40 degrees.   Frozen foods are kept in freezers that are at a maximum ttemperature emperature of 0 degrees.   Dry items are kept in storage areas that are away from heat and chemicals.



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6. SERVING: Following the proper serving techniques ensures e nsures the consistent look, taste, and service we provide to our guests. Exact Ex act serving paper goods will be trained and provided in the how-to booklet.   When serving, be sure to always use gloves and tongs when when required. required. st   If handling cash you should never prepare food, without 1  washing hands and wearing gloves. 



7. COOLING:   Items are cooled as quickly as they can be, as soon as they are taken out of the heat source.   Items are cooled by placing the item into clean, sanitized containers. These containers are smaller than the original container.   Containers are placed in the cooler, near the back, on wire rack rack shelves. 







      

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The properly properly m arked with the the item, item, date and init initials. ials. Othercontainers items areare cooled in anmarked ice bath.with The temperature temperature of the cooling item is taken every half hour. To ensure that the warm center gets out to the cooling element, items are also stirred after each temperature is taken.

8.REHEATING: NO FOOD & B EVERAGE STAFF SHOULD RE-HEAT FOOD ITEMS FOR PATRONS   Items are quickly reheated, by microwave microwave or in the 465 degree oven.   Temperatures are taken often, to ensure that the entire food product is evenly heated to 165 degrees.   The reheated items are used first before new items are are to be used, or served.  served.    Items that are to be reheated in the microwave are first put into small small size microwave safe containers. The food is then microwave. microwave. During the microwave 







 

 

process, the food is stirred and checked for the temperature. The temperature of the reheated item from from the microwave is 185 degrees. Once the food has been reheated, it is put into another container and placed in the hot box.   Items that that are to be reheated in the oven are put on a baking sheet. The item item is spread out evenly and is put into the oven.   Once the item has come out of the oven, the temperature temperature iis s checked. If the appropriate temperature is reached, which is 165 degrees; the item is placed in a container and put into the hot box. If the appropriate appropriate temperature has not been reached, it is put back into the oven until the 165 degree temperature has been reached.





Food Temperatures  Temperatures   Food temperature control is the MOST MOST significant  significant way to reduce the likelihood of foodborne illnesses. Step 1: Ensure you are using the proper thermometer and the thermometer is calibrated if required. Step 2: When checking the temperature, be sure to check the center of the item and/or check various areas if questionable. Step 3: Ensure the food is at the proper temperature. IMPORTANT temperatures (Fahrenheit) to remember: IMPORTANT  Danger Zone: Between 40-140 degrees. This is where bacteria thrives and grows. Food should not be held for longer than 4 hour at this temperature. Item Hot Dogs Grilled Chicken Pizza Hamburger Fried Chicken Tenders

Minimum Cooking Temperatures 165 degrees 165 degrees 140 degrees internally 165 degrees

NOTE:   The temperatures listed above are in compliance with the Winnebago County NOTE:  Health Department codes and regulations. Please Note: Note:     All foods must be cooked to the temperatures above.   Reheat cooked foods to at least 165 degrees to kill bacteria.   Once reheated, hold food above 140 degrees.   Rapidly cool foods from the 140-40 degree range. range.   







 

 

Employee Hygiene  Hygiene  Personal hygiene practices play a key role in reducing potential food-borne contamination related problems. Hand Ha nd washing is a key factor in the prevention and spread of disease. disease.   Hand washing should be done:                

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Before starting work. After using the restroom After taking out the garbage. After sneezing and/or coughing. After smoking and/or drinking. Touching of hair, face, or other body parts. When changing gloves Any questionable chance you touch a surface that can be contaminated.

 

 

 

 

In addition, employees must report health conditions that may cause potential illness. Employees should not be allowed to work when they have any of the following:   Infected cuts, burns, boils, etc. (May be able to cover with band aids, gloves, etc).   Dirty clothing   Poor personal hygiene.



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   Poor hand-washing. infections. Respiratory/digestive



Staff Uniform Requirements related to Food service Needs 1. Visor must be worn at all times. 2. Hair restrained, off of shoulders. 3. Gloves work at all times. 4. No dangling earrings 5. Apron must be worn when preparing food. 6. Closed Toe Tennis shoes

Sanitation/Cleaning

 

 

The proper sanitation and cleaning of equipment and utensils assists in reducing the likelihood of food-borne illness and cross contamination. Clean: An area free of visible food waste. Sanitation: An area free of harmful levels of contamination. Magic Waters uses the Ma Manual nual Method of Sanitation. Sanitation.   Dish Washing Washing The proper sequence regarding the manual cleaning and sanitizing of equipment and utensils includes:          

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Scrape the item first. Pre-soak, scrub and rinse equipment prior to washing. Wash in sink #1, with water that is about 120 degrees with a good detergent. Rinse in sink #2, with with clean clean hot water. This is is very important. Sanitize in sink #3, with warm water, not less that 75 degrees and a chemical

sanitizer (50 parts per million chlorine or approved sanitizer to a million parts water). Use appropriate testing strip strip to test the levels of the sanitizer.   Air dry, DO NOT towel dry items.  items. 



There may be locations at Magic Waters where you cannot properly clean equipment. These Locations include: Snack Shack, Uncle Jim’s, Dippin Dots. These locations must wash dishes at the LAZY LIZZARD. LIZZARD. Large Item Sanitation The proper sequence regarding cleaning/sanitizing of large equipment includes:   De-energize the equipment.   Remove excess food product. 





        



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Wash/rinse/sanitize and stationary parts. Use separate cloths removable to wash/rinse/sanitize. Air dry. Re-assemble. Sanitize parts exposed during cleaning process.

 

 

Bleach Soluti Soluti on For all sanitation, we utilize bleach solution. This is a key area that will be tested by the health department. Each food location, must have bleach water completed and checked on an hourly basis to ensure the proper PH level. Later in the manual we will discuss the checklist to ensure this is completed. For now, below is our standard procedure.

This Process must be completed for all food sanitation, code browns, scrubs, and water bottles. If you do not understand this procedure please contact your supervisor.

1. Fill bucket (or container) with warm water. Water that is too hot could throw off the PH strip reader. 2. Add Bleach (small amount, ½ a capful) & towel or scrub item to be used. (your cleaning utensil may have bleach substance, this will ensure you get an accurate read) 3. Pull off the bleach strip and dip in the water 4. Check the color of the bleach strip after saturated. (Bleach strip should be in the star area coded on the PH Strip Guide) 5. If the bleach water is not at the proper level add water or bleach to balance. (Dump water and repeat process if this solution does not work).

 

 

Quick FAQ What if a patron alleges that they became sick from eating What eating at Magic Magic Waters?  Waters?  Immediately contact your immediate supervisor and the manager on duty for that day. The local health department MUST BE contacted immediately! The incident must be documented on an agency incident report. The health department will then investigate the matter. Make sure that you save and label any questionable food for the investigation. What if an employee comes to work si ck? What  Any employee who comes to work sick must be sent home. Employees who are ill can contaminate the food. If you call in sick, keep in mind you may be asked to bring in documentation. What if a patron does not l ike the quality of their fo od? What If the patron does not like the quality of their food it is always best practice to take the food item presented and offer a new, freshly cooked item. Please contact your supervisor then assist with customer. There mayon bethe a refund in order. not promisewho thiscan to the customer, butthe contact your supervisor radio or call by Do phone if there is a need for a detailed description.

 

 

SECTION 7: Opening & Closing Procedures There are special assignments and tasks for both opening and closing shifts within the food & Beverage department. The following is a checklist of items that must be turned into your lead staff member following completion. These tasks will then be checked by your Supervisor to ensure all has been completed. These checklists will be filed by your supervisor. You will receive a team clean audit by your supervisor at the end of every night, where they will ensure these items have been completed. Checklists for Open & Closing Include: Island Grill Thirsty Turtle Snack Shack Dippin Dots The Lazy Lizard The Coconut Café

 

 

I s l an d G r i l l 2010 Checklists

 

 

201 20 10 IIsl sland and Grill Opening penin g Checklist Checkli st   Turn on ovens. Set temperature



for 350 degrees and the conveyor for 11 minutes. Set the conveyor before you turn on the oven. To turn on the oven, turn all of the switches to the right starting from the left hand side. Then set the temperature.

  Turn on the exhaust fans. □  Turn on the hot box. Make sure

Date: _____________

  Check with your supervisor for



the number of pizzas to start for the AM. Salad

  Fill the pizza and salad prep



table.

  Cut up any vegetables that are





needed for the day. Romaine lettuce, tomatoes and leaf lettuce. Stock the make table with any items that are needed to start up the day.

that the dial is turned all the way to the right. Cookies

  Prepare a full sheet of cookies,



check the current # of cookies to not cook more than needed.

Presentation Clean-up Preparation

  Check outside tables for



Bosco Sticks

  Prepare 4 pans of breadsticks to



cleanliness.

  Contact your supervisor and ask



start the day.

if there are any catering or Birthday parties for the day.

  Restock butter spray can if



needed.

  Prepare opening slices-usually a



whole cheese slice pie and a whole pepperoni.

  Place the following items in the



hot box- bucket.

  Take the pizza sauce out and



place in the Bosco oven to warm. Be sure to move into a stainless

  Start baking Bosco sticks to stock



up.

  Prepare dipping sauces. Using



the 4 ounce ladle, fill the sauce cup with one full ladle of sauce. When they are done, place on the oven shelf to keep warm.

steal pan. Pizza

  Make up a half rack of cheese



pizzas.

  Turn on the air curtains for the



doors.

  Reset the oven temperature to



465 degrees and the conveyor time to 6 minutes 30 seconds. To reset the temperature, push the up arrow to the desired temperature. To reset the conveyor, shut the conveyor switch off, change the time, and turn the conveyor back on.

  Unlock all of the doors and open



the two middle doors. If only one cashier is working at this time, only open one door until the second cashier clocks in. At this time, open the second door.

 

 

2010 20 10 Gri rill ller er Openin Opening g Checklist Checkli st

Date: _____________

□ 

Check to make make sure there is enough meat and ch cheese eese for th the e day □  Before 10:00 10:00 take equipment out to grill area o  Grill o

   Fridge Fan o  Box of Gloves □  Bring out out meat and cheese to fridg fridge e o  Metal Hot Dog conta container iner and 1 Hot Dog box o  Metal Hamburger Hamburger con container tainer an and d 1 Hamburger box o  Plastic Cheese Cheese c container ontainer a and nd 1 stack o off Chees Cheese e □  Bring out utensils o  Spatula – to grill o  Tongs – to grill o  Knife – to fridge o

□  □ 

Fill 3 buckets bu ckets of and pour inou condiment table ta Take condiments condime ntsice and utensils out t to c condiment ondiment table ble o  Ketchup o  Mustard o  Onions – requires tongs o  Relish – requires plastic spoon o  Sport and and Banan Banana a Pepp Peppers ers – both req require uire tong tongs s o  Pickles – requires tongs □  Dump water underneath condiment table □  Check to make su sure re there is the following: o  Gloves o

  Bleach water and a towel   Bucket of water for grease pans o  Oven Mitts  At 10:50 connect connect hose to grill an and d turn on gas an and d grill  □  Make up the condiment containers to set on condiment table. Make sure that the o

condiment wells are fresh fresh and full. Fill the condiment table with ice.

  Clean: □  The immediate outside area. □  Clean all counters with sanitizer solution. s olution. □  Make sure that a clean garbage bag is in the garbage can. □  Make sure that a 2-way radio has been retrieved from Island Grill and that the



radio has been turned on.

 

 

  Make sure that the hand sink i s turn ed on and there is plenty of water in the



fresh water tank. tank .

  If needed get rolls of paper towel and hand soap from Island Grill. □  Make sure grill is in proper position. Inspect for any broken, rusted-out or



cracked parts. □

  Hook up hose in proper position.   Fill drip pan with 1 inch of water. □  Be organized, have everything you need for grilling on hand at grill side before



you start grilling. Inspect cooking utensils. Make sure they are cleaned and sanitized.

  Wipe down and sanitize work area, grill, cutting board, serving table etc. □  Plug in stock cooler. □  Check fire extinguisher □  Start up grill: Turn on main gas supply, turn pilot knob, start pilot with lighter. □

Turn burner knobs on one at a time.

  Once stock cooler is cool fill with food supplies.



Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

2010 20 10 Island Gri Grill ll Clos Closin ing g Che Check ckli list st

Date: ____________

  Turn off ovens. To do this, tturn urn the switches to the left starting from the right



side. When done, open the side window. This will help the oven cool down quicker. When the oven fans turn off, turn off the exhaust fans. □

Turn off hotbox and take e everything verything out. Put everything in NEW CONTAINERS  CONTAINERS    with lids and day dots. Place the new containers into the walk-in cooler.

  Turn off the warmer. warmer. Put the leftover bread sticks and dipping sauces on the



rack with any leftover pizza slices.

  Make sure any left over food is put on the “Waste Sheet” and thrown



away. They are NOT to be given out to any employee. This is considered theft.

  Wipe down all the counters with sanitizing solution. □  Restock all the counter items as needed. □  Put leftover cookies into a container and put into the cooler. □  Wipe down and restock the make table. □  Wipe down the bread table and the slice table. □  Do all the dishes using the wash, rinse, and sanitize methods. □  Pull frozen pizzas as needed in the cooler rack for the next day. (PIZZAS CAN □

NOT BE THAWED IN THE FREEZER INSIDE OF THE BOXES)

  Restock the pop as needed. If needed from the front storage, contact a



supervisor and make sure that a south warehouse requisition form is filled out.

  Sweep the floor, including the front side of the counter. □  Take out the trash as needed. The large gray bins are around the back side of



Island Grill, inside the fence area.

  Pour de-greaser and bleach on the floor and scrub with a deck brush. Twice a



week clean the floor with hot bleach water.

  Rinse and squeegee the the floor pushing the water to the floor drains. Make sure



that the floor drains are cleaned off, so that the water may go down the drain.

  Make sure that the “Island Grill Closing Sheet” and any requisitions, birthday



party sheets and/or waste sheets are completed and turned into the supervisor on duty before clocking clocking out. You will both be required to sign off that the previous tasks have been completed for this date. All closing staff at Island Grill will be required to sign the “Island Grill Closing Sheet”.

  Make sure the air curtains have been turned off, all 2 way radios are turned off



and in their chargers and that all doors are locked.

 

 

Supervisor to complete    Area Cleaned, if not re-assign duties and document in the daily daily log.   Make sure all the windows are closed and locked.   Turn off the fan but, make sure that the inside lights remain on and lock the door as you leave, unless instructed to do otherwise by the supervisor on duty. aligning chairs around the wave pool,    Assign staff to assist in park closing (i.e. aligning picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

2010 20 10 Gri riller ller Closing Closi ng Checkli Checklist st

Date: ____________

Turn off gas  gas  Leave grill open to let cool  cool  Bring in grilling utensils to be cleaned  cleaned  Clean grill handles and grease spills underneath  underneath  Scrape off grill  grill  Bring in AL in ALL L meat and cheese to designated area in cooler   Move any meat and/or cheese from freezer to cooler to thaw, if necessary  necessary   Wipe down cutting board  board  Bring in condiment tongs to be cleaned  cleaned   Bring in the condiments to designated area in cooler   Dump out water underneath condiment table  table  Dump out waste water underneath pump sink, if necessary  necessary   Refill clean water underneath pump sink, if necessary  necessary   Remove hose from grill and wrap it neatly around gas tank  tank   Turn off the grill  grill  Bring in grill, fridge, and fan to Island Grill lobby  lobby  Make sure fridge is plugged in  in   Unplug pump sink  sink  Help Island Grill clean inside  inside  

                                     

  Clean up the area. Wash down all counters and serving table; pick up any loose



debris. Sweep the concrete behind the grill, and take the garbage to the dumpster behind Island Grill.

  Put supplies in storage container. □  Turn waste sheet into supervisor. □  Empty any wastewater    from from the hand sink, down the drain inside Island Grill. □  Make sure hand sink is turned off and hand soap and paper towel is put in



storage container.   Supervisor to complete

   Area Cleaned, if not re-assign duties and document in the daily daily log. □  Make sure all the windows are closed and locked. □  Turn off the fan but, make sure that the inside lights remain on and lock the door



as you leave, unless instructed to do otherwise by the supervisor on duty. aligning chairs around the wave pool,    Assign staff to assist in park closing (i.e. aligning



picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________

________

________

________

 ________

________

________

________

Supervisor Signature: ____________________________________________

 

 

Snack Shack 2010 Checklists

 

 

Date: _____________

2010 20 10 Snack Shack Openi Opening ng Checklis heckl istt  Al l mach m achin ines es are ar e turn tu rn ed on o n & pi ck ck-up -up ut ensil ens il s

  Turn on the pretzel warmer and check for proper water level (for humidifier). □  Turn on the cheese warmer. □



  Turn on the Churro warmer. □  Turn on the lights in the pop coolers. □  Turn on Shave Ice machine. □  Turn on Smoothie Blender. □  Turn on the air conditioner and the fan. □  Pick-up your cleaned utensils from the snack shack.

Cotton Candy Candy

  Make Cotton Candy. Put the fence around the metal container. Put the metal



clips on to secure the net.

  Put the bubble cover on the metal container.





  Put on a pair of gloves. □  Pour sugar into the hole. □  Turn the machine on. □  On weekdays make enough to fill the cotton candy lines. On weekends make

enough to fill the line but also 15 more. Put the extra bags of cotton candy into the Cotton Candy box in the back room to hold until use. Nachos

  Open a box of nacho chips. (if needed) □  Get the boats out of the back. □  Restock the boxes of chips as needed. □  Nachos are made once the order is placed. □  Check that there are two nacho cheese bags in the warmer. (One connected to



the nozzle and one on top to warm until needed. There should always be two bags of Nacho cheese in the warmer).

  Make Salsa cups & Jalapeño cups (Get the small (2oz) soufflé cups and lids.



Slowly and carefully pour the salsa into the cups. Do not fill completely to the top.)   top.) Dippin Dots

  Your Dippin Dot pre-pack freezer should be fully stocked. If not complete a



requisition form for the items needed. Turn into your lead. Pretzels

  Make Pretzels. Utilize the food preparation booklet for these directions. □  Once the pretzels have cooked, place them in the pretzel warmer.



 

 

pretzel warmer. Check the “low water” light.   Make sure that there is water in the pretzel



 Addi  Ad di ti onal on al Task s

  Check that the pop has been restocked & that newer pops have been stacked in



the back of the cooler. (Older pops should be sold first to assist in preventing wasted or expired pops) The cooler should be completely filled to capacity. If the pop has not been restocked contact your supervisor.

  Ensure that you are fully stocked with all items for your smoothies & shaved ice



so that you do not run out during the day. (syrup, bananas, strawberries, and grape juice)

  Stock up the ice cream freezer. (Take what is in the large freezer and stock it in



the small freezer)

  If you need to refill any items complete a requisition form and submit



immediately. Presentation Clean-up Preparation

  Restock front counter items. □  Restock napkins, spoons, nacho trays, straws, and cups as needed. □  Make your bleach water utilizing the PH Strip process. THIS MUST BE



COMPLETED BEFORE YOU OPEN.

  Make sure any debris is removed from the floor/ground in and around the snack



shack building.

  Wipe down all counter tops counters with Sanitizer. □   Any glass or plastics with Sanitizer. □  Turn on your 2-way Radio □  Make sure there are enough tube tube rental tickets in stock. stock. If you need more



contact the cashier supervisor.

Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

Date: _____________

2010 20 10 Snack Shack Clos Closin ing g Checkli Checklist st The closi ng procedures can can start prior to closin g. You can can start cleaning cleaning muc h earlier ea rlier th an the actual actual clo sing time. Using the “Snack Shack Closing Sheet” check off the following tasks as they are completed. □  Stock the pop; be sure to check & that newer pops have been stacked in the back of the cooler. (Older pops should be sold first to assist in preventing wasted or expired pops) The cooler should be completely filled to capacity. Complete the necessary requisition. Clean:

  Turn off all machines before you dis infect, clean & sanitize. sanitize. □  Cotton candy machine. □

  This must be cleaned by using warm soapy water and then disinfecting it.

o

  Pretzel warmers. (disinfect with PH Bleach solution, wipe glass with glass



cleaner) □

  Clean pretzel oven and tray with bleach solution □  Clean out the small pretzel/Churro oven. Check for any thing that has fallen in the oven, by pulling out the bottom crumb tray.

  Clean the Churro Warmer. (disinfect with PH Bleach solution, wipe glass with



glass cleaner) solution.    All the surfaces must be cleaned/wiped down with sanitized solution. □  Clean the immediate outside area around the building. □  Empty the trash bags outside of the building and put in a new bag. Place the bag



outside of the building for pick-up along with any bags needed to be dumped.

   Assign one person to take the utensils to the Island grill to have them cleaned



and sanitized.

  Sweep the floors thoroughly and then scrub and wash down the floors



with Sanitizer.

  Make sure the 2 way radios are turned off and are in their chargers. □  Turn in your requisition sheet to your Supervisor after completed. □

Supervisor to complete

   Area Cleaned? □  Make sure all the windows are closed and locked. □  Turn off the fan but, make sure that the inside lights remain on and lock the door



as you leave, unless instructed to do otherwise by the supervisor on duty. □

to assist in park closing (i.e. aligning aligning chairs around the wave pool,    Assign picking staff up tubes and life-jackets, sweeping)

 

 

Di p p i n Do t s 2010 Checklists

 

 

2010 20 10 Dippn ip pn Dots ot s Opening Checklis heckl istt

Date: _____________

Some of the prepping, cleaning, and cooking can be done once you are open. But most should be completed before opening.

  Get the buckets from the storage freezer. □  Place them into the serving freezer.





  Open a bag of Dippin’ Dots of a flavor, if needed.   Put clean scoops into each bucket.



Restock:

   All Dippin’ Dots will be restocked restocked from the South Warehouse to the storage



freezers in the booth by the supervisor on duty.

  The front line staff will be responsible to make sure that there is a minimum of 6



bags of each flavor in the storage freezers, prior to opening for the day. In the event your stock is below 6 bags of a flavor before opening, or anytime your stock falls below 2 bags during your shift, you must notify the supervisor on duty so they will have ample time to re-stock the flavor(s) before you completely run out.

  Get 2 sleeves of the large cups and 4 sleeves of the small cups and 1 sleeve of



extra large cups from cash control. You will be responsible for the proper accounting of your inventory of cups assigned to you for your shift. You will be required to return any unused cups to Cash Control when your shift is done and the quantity of your used cups must equal the same quantity of your sales.  AL  ALL L Waste Cups must be saved and returned to Cash Control along with the “ Dippin’ Dots  Dots Cup Waste”  sheet.

  Get 3 rolls of paper towels, a case of spoons and napkins for the dispenser from



the Island Café building.

  Make sure there is a new garbage bag in the trashcan. □  Clean: □

  All surfaces with Sanitizer.

o o

   All glass oroutside plastic window tracks Immediate

o

  Make sure all the spoons are restocked. self-contained hand sink is filled and ready to use. Make sure □  Make sure that the self-contained



that there is enough hand soap in the dispenser.

  Make sure that the 2-way radio has been retrieved from Snack Shack and



that is turned on.

  Make sure the “Closed” sign has been replaced by the “Open” sign. Make



sure the “Order Here” sign is in place.

  Waste Water is dumped & freshwater is filled.



Initials of staff completing:  ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

2010 20 10 Dippn ip pn Dots Clos Closin ing g Che Checkl cklis istt

Date: _____________

The closi ng procedures can can start prior to closin g. You can can start cleaning cleaning muc h earlier ea rlier th an the actual actual clo sing time. b efore closing time get the clean containers and scoops from    At least 30 minutes before



Island Cafe and place them in the storage freezer.

   After closing, make sure the “Open” sign has been replaced by the “Closed” □  The cashier will call the supervisor on duty to be escorted back to Cash Control



to be cashed out for their their shift. Upon dismissal from Cash Control, the cashier will contact the supervisor on duty who will decide whether they may clock out, or if they should report back to the worksite to assist the other staff to complete the cleanup closing procedures. The supervisor on duty will take any unused cups back up to Cash Control when the cashier is escorted back. Make sure that the “Dippin’ Dots Waste Cup” sheet has been completed and the supervisor on duty will take that sheet up to Cash Control when they return the unused cups.

  Transfer the Dippin’ Dots from the serving freezers into the clean buckets and place



them in to the storage freezer. MAKE E SURE THEY THEY ARE SANITIZED SA NITIZED..   Wash the metal racks. MAK □  Scrap the excess dots and the sides of the serving freezer into a dump bucket □  Clean:



  All surfaces with Sanitizer. o  All glass and plastic. o  The immediate outside. o

  The floor inside the cart must be washed □  The small garbage can must be emptied & trash should be placed outside of the



buildings for pick-up.

  Wash the buckets and scoops in Island Café. Put the empty buckets on the back



shelves in Island Café.

  Make sure that the storage freezers covers are on and secure. □  Make sure that all waste forms are filled out and turned into the supervisor at the



end of your shift.

  Make sure waste water is dumped. □  Make sure all the freezers are a re locked and the inside light of the Kiosk is turned on. □  Make sure all windows are closed and locked. □

Supervisor to complete

   Area Cleaned? □  Make sure all the windows are closed and locked.





offleave, the fan but, make sure to that he inside lights remain on and lock theon door   Turn as you unless instructed dotthe otherwise by the supervisor

 

 

duty.

   Assign staff to assist in park closing (i.e. aligning aligning chairs around the wave pool,



picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________

________

________

________

 ________

________

________

________

Supervisor Signature: ____________________________________________

 

 

Thirsty Turtle 2010 Checklists

 

 

Date: _____________

2010 20 10 Thirsty Thirs ty Turtl Tur tle e Opening penin g Che Check cklis listt   Restock:



  Strawberry Puree  Puree  (bucket)  o  Ice (bucket)  o  Bananas o  Requisition for any needed supplies

o

  Clean-up:



  Make bleach water solution solution   all counter tops o  Sanitize all from the previous night. o  Remove plastic coverings for syrup from o

  Pick up Supplies  Supplies  



  Grab all utensils from the Island Grill Grill   Blender tops   Ladles/Spoons

o

  Set-up Set-up  



  Lift all gates when you are ready to open. Set out the open sign.

o

  Make sure cups are ready for easy access, and speedy service. service.

o

BE SURE THAT THE ICE IS NOT LOOSE IN THE FREEZER. THIS ICE CANNOT BE USED IF LOOSE AND IS VERY UNSANITARY!!! Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

Date: _____________

2010 20 10 Thirsty Thirs ty Turtle Turt le C Clo losi sing ng Checklist Checkli st   Close Down  Down  



  Lower all gates. o  Set out the closed sign.

o

  Clean-up:



  Sanitize all all counter tops sanitized o  Remove shaved Ice syrup tops to be cleaned and sanitized o  Put the caps on the syrup bottles syrup bottles of syrup and debris o  Wipe down all syrup bottles with cotton cotton candy bags o  Cover the bottles service items are stored properly and away from any o  Ensure all food service possible pests. o  Take all dishes to the coconut cafe to be cleaned o

BE SURE THAT THE ICE IS NOT LOOSE IN THE FREEZER. THIS ICE CANNOT BE USED IF LOOSE AND IS VERY UNSANITARY!!! Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

L azy L i zar d 2010 Checklists

 

 

Date: _____________

2010 20 10 Lazy Lazy Lizard Opening Che Check ckli list st Restock:

  Check that the pop has been restocked & that newer pops have been stacked in



the back of the cooler. (Older pops should be sold first to assist in preventing wasted expired pops) Thecontact cooler should be completely filled to capacity. If the pop hasor not been restocked your supervisor.

  Check for any supplies you need for funnel cakes, corn dogs, etc. □  Powdered sugar or cinnamon shakers. □

Fryer  

  Check to see if grease needs to be changed. Grease Change will be scheduled,



but this will assist to verify.

  Turn on the fryer & exhausts to the proper temperature to ensure it is ready to



cook all items. Clean-up:

  Make bleach water solution  solution  □  Sanitize all counter tops □  Complete any necessary cleaning needed for the outside area nearest the



building.

  Clean windows of the building, if needed.



Set-up   Set-up

  Move out the menu Board for customers to see the prices.



Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

Date: _____________

2010 20 10 Lazy Lazy L Liza izard rd Closi lo sing ng Checklist heckl ist   Close Down  Down  



  Lower all gates. o  Set out the closed sign.

o

  Clean-up:



  Sanitize all all counter tops FRYERS!!!! o  CUT OFF THE FRYERS!!!! o  Properly store all unused food . service items are stored properly and away from any o  Ensure all food service possible pests. o  Take all dishes to the coconut cafe to be cleaned o

Supervisor to complete

   Area Cleaned? □  IS THE FRYER OFF??????



  Make sure all the windows are closed and locked. □   Assign staff to assist in park closing (i.e. aligning aligning chairs around the wave pool,



picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

Coconut Cafe 2010 Checklists

 

 

Date: _____________

2010 20 10 Cocon oc onut ut Cafe Openin Opening g Checklis heckl istt   Turn on the fryer. □  Turn on the exhaust fans. □  Turn on the hot dog roller □  Check that the nacho cheese/chili warmer is on. □  Put away any dishes from the previous night



Salad

  Fill the salad prep table. □  Cut up any vegetables that are are needed for the day. Romaine lettuce, tomatoes



and leaf lettuce. Stock the make table with any items that are needed to start up the day. Gift Shop items □

  Check for any requests for Gift shop items. Complete any order as requested.

Presentation Clean-up Preparation

  Check outside tables for cleanliness. □  Contact your supervisor and ask if there are any catering or Birthday parties for



the day.

  Prepare opening slices-usually a whole cheese slice pie and a whole pepperoni. □  Start baking Bosco sticks to stock up. ladle, fill the sauce cup with one ful fulll □  Prepare dipping sauces. Using the 4 ounce ladle,



ladle of sauce. When they are done, place on the oven shelf to keep warm.

 

 

2010 20 10 Gri rill ller er Openin Opening g Checklist Checkli st

Date: _____________

□ 

Check to make make sure there is enough meat and ch cheese eese for th the e day □  Before 10:00 10:00 take equipment out to grill area o  Grill o

  Fridge   Fan o  Box of Gloves □  Bring out out meat and cheese to fridg fridge e o  Metal Hot Dog conta container iner and 1 Hot Dog box o  Metal Hamburger Hamburger con container tainer an and d 1 Hamburger box o  Plastic Cheese Cheese c container ontainer a and nd 1 stack o off Chees Cheese e □  Bring out utensils o  Spatula – to grill o  Tongs – to grill o  Knife – to fridge o

□  □ 

Fill 3 buckets buckets of ice and pour in condiment table Take condiments condiments and utensils ou outt to c condiment ondiment ta table ble o  Ketchup o  Mustard o  Onions – requires tongs o  Relish – requires plastic spoon o  Sport and and Banan Banana a Pepp Peppers ers – both req require uire tong tongs s o  Pickles – requires tongs □  Dump water underneath condiment table □  Check to make su sure re there is the following: o  Gloves o

  Bleach water and a towel   Bucket of water for grease pans o  Oven Mitts  At 10:50 connect connect hose to grill an and d turn on gas an and d grill  □  Make up the condiment containers to set on condiment table. Make sure that the o

condiment wells are fresh fresh and full. Fill the condiment table with ice.

  Clean: □  The immediate outside area. □  Clean all counters with sanitizer solution. s olution. □  Make sure that a clean garbage bag is in the garbage can.





surebeen that turned a 2-wayon. radio has been retrieved from Coconut Cafe and that the   Make radio has

 

 

  Make sure that the hand sink i s turn ed on and there is plenty of water in the



fresh water tank. tank .

  If needed get rolls of paper towel and hand soap from Coconut Cafe. □  Make sure grill is in proper position. Inspect for any broken, rusted-out or



cracked parts. □

  Hook up hose in proper position.   Fill drip pan with 1 inch of water. □  Be organized, have everything you need for grilling on hand at grill side before



you start grilling. Inspect cooking utensils. Make sure they are cleaned and sanitized.

  Wipe down and sanitize work area, grill, cutting board, serving table etc. □  Plug in stock cooler. □  Check fire extinguisher □  Start up grill: Turn on main gas supply, turn pilot knob, start pilot with lighter. □

Turn burner knobs on one at a time.

  Once stock cooler is cool fill with food supplies.



Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

Date: ____________

2010 20 10 Coconu oc onutt Ca Cafe fe C Clos losin ing g Checkli Checklist st   Turn off the fryer and exhaust fans. everything verything out. Put everything in NEW CONTAINERS  CONTAINERS  □  Turn off hotbox and take e



with lids and day dots. Place the new containers into the walk-in cooler. warmer. Put the leftover bread sticks and dipping sauces on the   Turn off the warmer.



rack with any leftover pizza slices.

  Make sure any left over food is put on the “Waste Sheet” and thrown



away. They are NOT to be given out to any employee. This is considered theft.

  Wipe down all the counters with sanitizing solution. □  Restock all the counter items as needed. □  Wipe down and restock the make table. □  Wipe down the bread table and the slice table. □  Do all the dishes using the wash, rinse, and sanitize methods. □



frozen pizzas as needed in the cooler rack for the next day. (PIZZAS CAN   Pull NOT BE THAWED IN THE FREEZER INSIDE OF THE BOXES)

  Restock the pop as needed. If needed from the front storage, contact a



supervisor and make sure that a south warehouse requisition form is filled out.

  Sweep the floor, including the front side of the counter. □  Take out the trash as needed. The large gray bins are around the back side of



Coconut Cafe, inside the fence area.

  Pour de-greaser and bleach on the floor and scrub with a deck brush. Twice a



week clean the floor with hot bleach water.

  Rinse and squeegee the the floor pushing the water to the floor drains. Make sure



that the floor drains are cleaned off, so that the water may go down the drain. □

  Make sure that the “Coconut Cafe Closing Sheet” and any requisitions, birthday

party sheets and/or waste sheets are completed and turned into the supervisor on duty before clocking clocking out. You will both be required to sign off that the previous tasks have been completed for this date. All closing staff at Coconut Cafe will be required to sign the “Coconut Cafe Closing Sheet”.

  Make sure, all 2 way radios are turned off and in their chargers and that all



doors are locked.

Supervisor to complete daily log.    Area Cleaned, if not re-assign duties and document in the daily   Make sure all the windows are closed and locked.  

Turn off the fan but, make sure that the inside lights remain on and lock the door as you leave, unless instructed to do otherwise by the supervisor on duty.

 

 

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 Assign staff to assist in park closing (i.e. aligning aligning chairs around the wave pool, picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

2010 20 10 Gri riller ller Closing Closi ng Checkli Checklist st

Date: ____________

Turn off gas  gas  Leave grill open to let cool  cool  Bring in grilling utensils to be cleaned  cleaned  Clean grill handles and grease spills underneath  underneath  Scrape off grill  grill  Bring in AL in ALL L meat and cheese to designated area in cooler   Move any meat and/or cheese from freezer to cooler to thaw, if necessary  necessary   Wipe down cutting board  board  Bring in condiment tongs to be cleaned  cleaned   Bring in the condiments to designated area in cooler   Dump out water underneath condiment table  table  Dump out waste water underneath pump sink, if necessary  necessary   Refill clean water underneath pump sink, if necessary  necessary   Remove hose from grill and wrap it neatly around gas tank  tank   Turn off the grill  grill  Bring in grill, fridge, and fan to Coconut Cafe lobby  lobby 

                                

 

Make sure fridge in   Unplug pump sinkis  plugged in  sink  Help Coconut Cafe clean inside  inside 

 

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  Clean up the area. Wash down all counters and serving table; pick up any loose



debris. Sweep the concrete behind the grill, and take the garbage to the dumpster behind Coconut Cafe.

  Put supplies in storage container. □  Turn waste sheet into supervisor. □  Empty any wastewater   from the hand sink, down the drain inside Coconut Cafe.  from



  Make sure hand sink is turned off and hand soap and paper towel is put in



storage container.   Supervisor to complete

   Area Cleaned, if not re-assign duties and document in the daily daily log. □  Make sure all the windows are closed and locked. □  Turn off the fan but, make sure that the inside lights remain on and lock the door



as you leave, unless instructed to do otherwise by the supervisor on duty.

   Assign staff to assist in park closing (i.e. aligning aligning chairs around the wave pool,



picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________  ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

 

 

SE SECT CTIO ION N 8: Cateri Catering ng,, Portable Portabl e Food Stands Stand s Temporary settings in the food service industry pose a variety of safety and risk management concerns. It is the responsibility of Magic Waters to make sure that all temporary food service sites are compliant with all regulations indicated under the guidelines of the Illinois Illinois Department of Public Health. The temporary settings at Magic Waters are:   Portable food concession stands or carts- This includes Dippin Dots, Lazy Lizard, and the Thirsty Turtle. The Winnebago County Health Department inspects, unannounced, unannoun ced, the equipment to make sure it is working properly and that all sanitary conditions are met. 

Catering New this year! We will be handling all catering orders. To facilitate this need, we will schedule additional staff as needed to cater and serve food to our guests.  An area will be designated for the catered event, which will help in setting up the designated area. If scheduled for this positions it will be your responsibility to serve the guest, clean-up, set-up , and provide excellent customer service to our guests.

SECTION 9: THE FOOD SERVICE FA FACILITY: CILITY: Magic Waters is closely regulated by Illinois Illinois and Winnebago Winnebago County health codes. The basic safety practices include:          



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Proper lighting and light covers provided. Utilizing win dow scr eens eens and screen screen doors to m inim ize insects. insects . Storing refuse refuse away from the building or food service area to minimize minimize rodents. Design the traffic patterns for both guest and employee safety. Provide the proper storage of dry foods and cooking utensils. utensils.

  All flooring, wall and ceiling construction must meet code.   Equipment such as sinks, stoves and fire protection protection systems MUST MUST   operate properly.   Air gaps and back flow flow prevention prevention on water and/or waste supply.   Any outlets within 6 feet of water MUST be grounded with Ground Fault Circuit Circuit Interrupters (GFCI).   Self-closing doors should be installed on entrances/exits.   Food and chemicals are kept in separate areas.   Proper marking of slippery areas.



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SECTIO SECT ION N 10: 10: Sa Safety fety & Hazard Hazard Preventio Prevent ion: n: Special attention should always be given to the fact that the majority of employees working at Magic Waters Waters food service positions are under the age of 21 years. The Illinois Department of Labor Standards requires that an employee be a minimum of 18 years of age to operate specified food service equipment such as slicers, grinders, etc. EXAMPLES OF POSSIBLE ACCIDENTS:  ACCIDENTS:     Employee slips and falls on greasy kitchen floor.   Hot grease grease becomes mixed with water and causes causes hot steam. This potentially potentially co could uld cause burns to the employee.   Dropping heavy items which could cause injury.   Employee cuts. This could include knives, other sharp items or even the cutting edge on the box of plastic wrap.   Employee strikes their head on a low shelf.   Employee trips on items that were not properly put away. 











Below are examples of injuries and causes: Lifting/Strains   Lifting/Strains Lifting cases of pop Loading/unloading boxes Changing CO2 tanks Burns/Scalds   Burns/Scalds

Hot dog steamers Hot grease Ovens/grills Pizza ovens Making cotton candy Popcorn Machine/kettle

Punctures/Cuts  Punctures/Cuts 

Knives Washing dishes Opening lids  Aluminum foil cutters

Slips/Falls   Slips/Falls

Hazardous Substances Cleaning Cle aning Equipment  Equipment  

Ladders Chairs Stools Wet floors Grease on floors

Cleaning supplies Cleaning cotton candy machine Cleaning hot dog cart HAZARD PREVENTION TECHNIQUES/Personal Protective Equipment: Equipment:  

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Burns/Scalds  Burns/Scalds   According to the National Restaurant Association, burns are the leading cause of injury in the food service industry.  A key element in preventing burns is utilizing protective equipment and the wearing of proper clothing. Another factor is that that of designing food service service areas in a manner to reduce the likelihood of contact with hot surfaces. Employees should be informed informed of the dangers of all equipment and each process. The following safety tips include: General:  General:    Personal protective protective equipment (PPE) such as potholders, tongs, mitts, gloves, aprons, and enclosed footwear are required to be worn per assigned job tasks.   Employees should be trained on personal protective equipment use.   When working with the hot box, vent steam to the sides of equipment; keeping it way from yourself and others.   Water and grease should be kept separate to minimize splashing.   Food should be slowly lowered into into hot liquids (e.g. (e.g. au jus) to to prevent splashing.   Signs should be posted to promote promote awareness regarding hot surfaces such as 











pretzel warmer, hotdog cart, pizza pans, etc.   The food service areas have been designed to minimize reaching over hot equipment. It has also been designed so that minimum of movement is used with hot items. Traffic Patterns-Hot Surfaces/Equipment:  Surfaces/Equipment:     Hot equipment should not hang into the work work area. area. Pans and other items should be put into the specific area to be cooled.   Stoves/ovens should not be overcrowded.   Microwave food containers containers should be used with caution due to steam steam build-up. build-up.   Employees should avoid distracting co-workers carrying carrying or working near hot equipment/surfaces.   Trays should be used to carry hot cups. 











Fryers:   Fryers are are in the Coconut Café and the the Lazy Lizard building.   It is key that you always practice safety safety when wor king w ith fr yers. yers.   Remember Grease does not react well with water.   Be sure to always lo wer food into grease grease slowly, as often items are frozen frozen and thus has water partic partic les.   Kee Keep p t he grease grease at a proper fo od t emperature emperature and always remember to cu t on exhaust fans.   Re Remember member to always use to ngs 











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Patro Pa tro n Safety:  Safety:     Temperatures of coffee, hot chocolate and tea should be monitored.   Reaching across to a customer while holding hot items items should be minimized.   Provide warning signs regarding hot items and burns.   Inform patrons if plates, beverages or food is hot. 









  the Hot hot beverages should covered during delivery. If several are being served, put beverages into be a tray.   There is a protective protective shield, with tempered glass, between the patron and any hot equipment.



Cuts/Punctures: Cuts/Punctures: Injury resulting from sharp objects can c an occur due to a wide variety of food service activities. activities. Cuts can cause serious injury injury and have long lasting effects. The following safety tips tips can prevent such an incident from occurring while working with kitchen knives.   Use proper size and type of knife for the job at hand. Sharp knives are safer than dull ones. A sharp knife allows more more control and less effort. effort.   Never touch the blade of a knife; hold the object by the handle. Cut away from your





       

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body and away from from the direction direction of others. Pay attention to to the task at hand. Stop if you are interrupted. Never try to catch a falling knife. Let it fall to the floor. Use knives for cutting, not opening cans, etc. Cutting boards should be secured to to keep them them from moving. Clean one knife at a time, time, holding the blade blade away from the body. Knives SHOULD SHOULD   NOT be NOT  be left soaking during dish washing. They cannot be seen while in dishwater. dishwater. Carry knives in sheaths or scabbards, pointing downward. The cutting edge should be away from the body. Store knives in sheaths or individual storage slots, not in loose loose drawers. Kitchen knives should not be used without proper training. Purchase knives with fingers stops.



  Pizza cutters should be used the same as knives; they have a very sharp edge.   There should never  be  be any type of horseplay with knives.



General:  To reduce the likelihood of cuts and punctures due to broken/sharp objects:     No glass is allowed at Magic Waters.   Patron’s coolers coolers and backpacks are checked to make sure that no glass is brought into the park. If a patron does have glass items, the item is taken aw away. ay. The product is then labeled and stored in a cooler located at the admission gate. The patron is able to pick up their item when they leave the park.   Use proper openers and gloves when opening cans. Make certain metal fragments do not enter food while opening cans.   We use plastic/metal ice scoops in the park.









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  Cover food with plastic or lids.   After opening a can and emptying the contents the lid is put into the can, so that when compacting the garbage the person can not get cut.   Utilize dust mops and damp cloths to pick up glass fragments, ifif any glass does get into the park.   Exercise caution caution when when using aluminum foil box or plastic boxes. The edges edges of these boxes have extremely sharp edges.   Employees are advised as to where the first aid kit kit is is loca located. ted. The sup supervisor ervisor should be informed when supplies are running low.   Employees are advised as to where the paramedic=s office iis s located, at Magic Waters, and also how to contact the paramedic if needed.   Supervisors instruct staff on what to do in case of a medical emergency.















Slips/Trips and Falls Slips/Trips Falls   Falls account for numerous injuries in the workplace. In the food service industry, grease and water spills occur on a routine basis. Slip/trip and fall precaution techniques include:   All spills must be cleaned immediately.



 



     

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Signs, barricades and cones should be

provided when mopping floors floors or after spills. Direct traffic traffic flow should be diverted around any spills. Follow directions closely when waxing/cleaning floors. Improper maintenance can cause a slippery surface. Wear slip resistant shoes when working in kitchen areas. Store equipment properly as to minimize the likelihood likelihood of tripping. Seams and edges of tile should be even. Non-skid floor mats and anti-fatigue matting can be utilized in problematic areas. Entryways should be checked regularly on rainy days. Replace burned out light bulbs and maintain adequate lighting. Stairwells should remain clear and free of storage. Traffic patterns should be maintained, insuring adequate space between tables, serving

areas, etc.   Convex mirrors mirrors maybe installed to increase increase visibility visibility in high traffic areas.   Extension cords should be minimized and kept out of walkways.   Use sturdy sturdy ladders if itit iis s necessary to reach reach items. DO NOT  NOT  climb on chairs or equipment.   DO NOT block NOT block your vision while moving items.   All CO2 canisters should be chained to to prevent tipping and tripping. tripping.







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Lift ing/Strains and Carrying Carrying   Lifting injuries can be extremely serious and have long lasting effects. Such injuries can restrict a person’s entire way of life. Precautionary lifting and carrying carrying should include the following:   Seek assistance assistance when lifting and carrying carrying equipment or loads. loads. Evaluate the load load before before 

48  

 

   

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attempting to lift. Keep floors clear of debris and liquids to to have a wide steady base. Bend at the knees, keep items close to your body and use your legs while lifting. Also bend at the knees and keep items close to your body when lowering loads. Limit the amount of twisting twisting or turning during a lift. lift. Utilize lifts, lifts, dollies or carts instead of of carrying carrying item. item. Pushing items is easier easier than pulling. Use proper lifting methods with heavy cleaning buckets. Use equipment with rollers when necessary. Utilize carts to move heavy items, items, instead of lifting the it items. ems. Maintain adequate storage procedures. Store heavier items at waist level. The supervisor will instruct instruct the staff on the proper lifting and carrying procedures.

Hazardous Substances  Substances   Per the Illinois Department of Labor Standards and the A Right to Know Act@, employers are required required to inform employees of hazardous substances in the work place. Magic Waters has a crisis management managemen t program that is in place and your supervisor will cover this with you as part of your training. Also, Material Safety Data Sheets (M (MSDS) SDS) are kept in the following places throughout the park. In addition to the above the following procedures also MUST BE adhered BE adhered to:   Provide labels on all hazardous hazardous chemicals co ntainers, buckets, and bottl es.   Keep all chemicals in their original containers   Training will be provided to employees on hazardous materials. The training will include the types of hazardous materials that are present at Magic Waters and also with the specific departments, depart ments, along with any type ty pe of Personal Protective Equipment training that may be necessary.

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Hazardous chemicals can cause a variety of injuries to both staff and patrons. Everyone’s immune system responds different to chemicals. Chemicals can cause an abnormal reaction. Contact dermatitis dermati canoncause irritations rash,precautionary itching, etc. etc. Supervisors will instruct thetis staff properskin chemical use. including The following measures MUST  be taken when working with cleaning products, detergents and other MUST be chemicals:   Per the chemicals chemicals MSDS sheets, personal protective equipment should be issued and worn. Such equipment may include gloves, aprons, aprons, eye goggles or other clothing.   Adequate ventilation should be maintained during maintenance activities and chemical use. The use of fans, open doorways and blowers should be utilized. If you feel dizzy, faint or sick immediately move to an area with fresh air.   Follow the written instructions provided by manufacturers for chemicals. More is not always better.   Exe Exercise rcise caution wh en mixing ch emicals. emicals. NEVER NEVER mix  mix Bleach and ammonia as they can cause toxic gases.   After using chemicals, wash your hands before eating, drinking or smoking. Chemicals











49  

 

 



 



   





can enter ones body through these points. DO NOT use NOT use spray bottles or clean in an area where patrons are eating or food is being prepared. Over spray could be ingested or inhaled and cause illness. If a potential potential chemical chemical related related emergency emergency exists, follow the emergency response response plan and use the MSDS for reference. For chemicals in eyes, hold eye open and flush flush with water for at least 15 minutes. Know if the chemicals you are using are the right one for the job at hand.

Remember:  Safe chemical use requires respecting the potential danger that chemicals Remember:  offer. Training is a key in in preventing accidents to employees and the public. Food Service Equipment  Equipment   The equipment located at Magic Waters Waters poses adherent dangers to users. Moving parts, heat, steam and electricity electricity all add to the potential hazards. Hazardous equipment with with moving parts can not be operated by law if an employee is under the age of 18 year. The following precautions can be implemented to minimize the danger in utilizing such equipment: 

  Inspect all power cords for frays, cracks or worn plugs. All plugs should be three three pronged.   Insure that all electrical electrical circuits within 6 feet of a water source are ground fault circuit interrupters. This will assist in reducing reducing electrical shock.   Never use equipment that you have not been trained to operate or clean.   Equipment should be adequately spaced to limit limit the the amount of reaching reaching and potential for running into moving parts.   Proper personal protective equipment is to be worn when operating equipment. Refer to the owner’s manuals for specific recommendations on individual equipment.   Horseplay and the distraction of fellow employees when operating equipment equipment ARE  ARE NOT allowed. If this occurs disciplinary action will result.   All equipment safety guards should remain in place per the manufacturer’s manufacturer’s



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specifications.   Employees are trained on every piece of equipment, during their on the job training. They are shown the proper way to start up the equipment. They are shown what to do in a variety of instances, in case of equipment failure or accidents, and an d they are shown the proper way to shut down the equipment.   Proper equipment must be used around hot items (i.e. (i.e. oven mitts and pizza grabbers).





The cleaning and maintenance of equipment is a time when safety is of the utmost importance. Modern equipment is more complex and powerful. When carrying out maintenance and cleaning duties all employees MUST MUST consider  consider the following:    AL  ALWAYS WAYS   turn off machines and make certain that they are unplugged and deenergized. Lockout procedures should be established to ensure machines do not operate during this time. Test equipment before cleaning or maintenance to 

ensure it is off.   Use caution when washing cutting blades; treat them as you would would any knife or



50  

 

sharp object.   Ensure that all moving parts are back in place and secure before starting equipment.   Exercise extreme caution when cleaning grease fryers. These are located at the Main Food building and is run by Penguin Foods, an outside contracted vendor   Refer to manufacturer guidelines for all maintenance and cleaning. At Magic Waters when we are uncertain of requirements, these activities will be conducted by a contracted service. We hire specific companies to perform maintenance and service, for the larger pieces of equipment (pizza oven).







Fire Prevention and Safety  Safety     Exercise caution when lighting pilot lights. Follow the directions specific to the equipment.   Electronic ignition is used in the major equipment equipment at our buildings. buildings. If it ever fails fails a contract service provider would be called to service the equipment.   During grease fires, DO NOT USE WATER.  WATER.  If possible, turn off the flame source, smother with a lid or use a proper BC fire extinguisher.   Use microwave safe products. Some paper with metal has been known to spark and ignite.











  Clothing should not be loose. Apron strings, etc., should be tucked tucked in in to prevent catching on fire. Stop, Drop, and Roll if ever clothing catches on fire.   Hood range and deep fryer fire fire suppression units will be inspected and serviced per manufacturer’s and local ordinances. This is done before we open for the season and other times if specified by the manufacturer’s recommendation.   Hood range ducts and filters are cleaned per local ordinances to ensure that a grease buildup does not cause a flame. flame. This is done on a yearly yearly basis, before opening day.   When reconfiguring cooking equipment, the position position of fire suppression and extinguishing nozzles are considered.   Kitchen equipment equipment is evaluated to determine ifif the the chemical suppression system, type of synthetic oil, and equipment are compatible for maximum fire safety.   Guest tables or benches should not block emergency emergency exit doors or gates.













  Extension cord use should be kept on a temporary temporary basis. If additional outlets are necessary, they should be hard-wired.   Any necessary extension cords should be limited in length. Coiled cords buildup heat and are potential fire hazards. Cords should not be spliced.   Circuits are not to be overloaded. Food service service equipment is often of high amperage and can overload circuitry. Each piece of major equipment has its own cir circuit cuit breaker switch.   Front line staff is prohibited from moving electrical equipment. A supervisor should be contacted if any piece of equipment is to be moved.   If a piece of equipment does not work, it the the responsibility of the supervisor to evaluate the problem and contact the necessary service provider, if needed, to correct the problem.   Employees are not allowed in the service panel, except at the request of the supervisor to turn on the outside lights. These lights are designated wit with h an AX@ an AX@ near  near the switch.   Electrical panels and heating units units should have a minimum of a 3 foot clearance. All













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panels should have a clear access.   Smoking is  is prohibited.   All fire routes are clearly defined and posted.

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 Alco  Al co hol ho l Issu Is sues es   Magic Waters Magic Waters.Waterpark does not serve alcohol nor is alcohol allowed on the property of

SECT CTIO ION N 11 11:: Open & Clos Close e Me Meetin etings gs & Scheduli Schedu ling ng SE Open and Close Open/Close Meetings will be held daily throughout the summer. These meetings will allow for daily updates, assignment changes, training, and check-in with your supervisor. These meetings are considered a part of your scheduled workday failure to arrive promptly to your scheduled meeting can result in disciplinary action. Scheduling Schedules will be posted on a bi-weekly basis. This means that any time requested off must be provided within our department at least two weeks before the schedule is posted. After the schedule is posted it will be your responsibility to find someone to cover your hours for that shift. A phone list will be provided of your co-workers. A request for a day off is not a guarantee it will be granted. If your request is not turned in by the deadline it may not be honored. It is your responsibility to know your scheduled shift. Keep in mind that you must complete the appropriate paperwork and receive clearance for these requests. Forms will be located on the staff information board. On-Call On-Ca ll Positions On-call positions will also be posted on this assignment sheet. If scheduled as an oncall staff member you must contact your supervisor by 9:00am 9:00am and  and speak with your supervisor seeassistance if you are needed foryou the will day.be If required you are not needed is considered a day off. Ifto your is needed to work the this position needed as informed by your supervisor. If you fail to arrive for your shift, or fail to call in you may receive a corrective interview. Be sure to call the customer service cellphone!!! Continue to call until you reach your supervisor. If you stay further away, you may want to call sooner to allow ample time for your arrival.

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