Food and Beverage

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Food and Beverage

Part 6

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Choose Your Attitude Play Make Their Day Be There

                                                 

 

Magic Waters-Table of Contents-Food & Beverage 2010
Section 1: General Information
FB Staff FB Cellphone 1 1 1 1 1 1 2 2 2 2 3-5 3 3 4 4 5 6-7 6 6 7 8-20 8 9 10 11 11 11 12 13 13 13 13 13 14 15 16 17 18

Section 2: Operations
Food Facilities Customer Service Goals

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

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

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

Section 6: Health Dept. Standards
FB Regulations Food Bourne Illness Temperature Related Hazzards Keeping food safe at all times receiving storing preparation cooking holding serving cooling reheating Food temperatures Employee Hygiene Hand Washing Uniform Requirements Sanitation Cleaning

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

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Table of Contents-Food & Beverage 2010
Section 7: Opening and Closing Procedures
Checklists for facilities 21-49 21-49 50 50 50 50 50 51 51 52 52 53 53 53 54 54 55 56 57 58 58 58 58 58

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

Section 9: Food Service Facility
Regulations

Section 10: Safety & Hazard Prevention
Possible accidents 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

Section 11: Open & Close Meetings & Scheduling
Open/Close Meetings Scheduling On-Call

   

SECTION 1: GENERAL 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 Facilities 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:
       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 the food service buildings and surrounding areas. Assist in maintaining the cleanliness of the park. Assist in Inventory Strive to show why Magic Waters Waterpark is the best Waterpark in the U.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 3: FOOD & BEVERAGE AUDITS
Audited Items 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 Audit Measurements & Trainings Each of these areas will be measured by the following: Exceeds, meets, or needs remediation  The first 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.  The Second 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.  The Third offense you will receive disciplinary action up to and including termination. Your supervisor or staff member completing the Audit will sit down with you to go over your audit and possible improvements. Your audits will be utilized during the evaluation 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. 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 position is responsible for position is cooking responsible RUNNER PIEThis BOARD (Island Grill) by for landing grill and landing everything everything that that comes is ordered out of the oven. Role Role through Island Grill. This includes This includes pizzas and This position is responsible for the filling This position is primarily responsible Bosco for hamburgers, cheese burgers and hot breadsticks. of the orders for the customer. It is the making of pizzas, Bosco Sticks and easiest to stand next to the cashier and dogs. 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. You be oven, you Use the refrigerator for slow, safe thawing need to check the tickets on the ticket listen to the actual order as it is being informed during the order-taking process of foods. minder to determine whether it is a whole taken. As the order is taken, you are to when one of these is needed. When pie or a slicethe pie. get the items ordered and place them in informed, acknowledge cashier/runner NEVER partially grill meat. Cook food to front of the guest. Your goal is to have by saying “Thank You” and proceed to destroy harmful bacteria. If it is A a whole pie, pull a cardboard pizza the entire order ready for them before the completely make the order. receipt/ticket will be Cook food to a safe internal temperature circle off the shelf and place it on the cash transaction has been completed. placed in the ticket minder to confirm the and doneness. landing cutting board. Place the pizza on order. As you make the orders, place the the board. Cut four times, for tickets at landing in the order they were eight-pie Slow Times When taking food offcuts. the grill, don’t put size Then grab for paper plates and During the slow times, it is the made from right to left. the cooked items on the same platter place under the circle. Then pull the responsibility of the runner to continually which held the raw meat. Place the ticket and call the number for pickup. check outside tables. When checking Slow Times cooked meat onto the prepared plate the ticket and place the tables, let the cashier you are running for During slowCollect times, your responsibility isin to 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 hands unless wearing gloves. If it is a slice pie, the pizza on the should also check the garage cans and and pull from the cooler and place cut anything board. Cut the pizza 1 time let the supervisor know when they are full. that needs to be refilled. Pull from the with the pizza Keep grill side clean. There’s nothing slice cutter for 6 pie size While waiting for the next guest to order, freezer anything that needs to start cuts. Then, 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 grate twice: once after paper plates and place under the warmer. area and re-organizing as needed. Check pizza slices, make more as you’ve preheated the grill and again when Use the the condiment bottom shelf for cheese and needed. Check table you’ve finished cooking. Use a still wire pepperoni slices. For the hourly; restock as needed, fill out convenience, hourly Additional brush for scrubbing the grate. bottom is used for the most popular check off sheet. At the island Grill, It is your responsibility slices. The top shelf should be used for to put any whole pizza orders on the pie Slow Times Board table to have prepared and cooked Additional the rest. On slower it is the as well as noting when Bosco sticks or When days not using thegriller’s pie board table, responsibilities to take out the trash cool Slow Times cookies are low so the pie board can always close the lids to maintain around your facility. At keep times there may Onand slower days, you may make more. temperatures the product tobe responsible be two Grillers scheduled at 1 location. It for acting as a runner for the cashiers. health department temperature is key that you are able to work at other guidelines. Remember if you can lean, you can food facilities to During be better utilized atyour these slow times, responsibility is to clean!!!! times. and restock the landing area. Wipe Rememberclean if you can lean, you can down counters; inform pie board when clean!!!! Additional running low on slices. The proper way to turn meat on a grill is with tongs or a spatula. Not with a Additional carving fork—unless want tothe drain theslices and Keepyou an eye on pizza flavor-rich juicesmake onto the coals. sure 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. Additional 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 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 customers to experience 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 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. Waste Sheet Each outlet is also required to turn in the 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 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 ALL of the requisitions and the waste sheets. The position is the Inventory Control Clerk (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 Procedure: A waste sheet WILL 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 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. 2. Be Specific 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

What is waste? 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 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.
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SECTION 6: Health Department Standards
FB 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 are 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. This permit is 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 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 they arrive.

So What’s a FOOD-BORNE 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 food poisoning? You can experience nausea, stomach aches, vomiting, diarrhea, gas, fever, headache, fatigue and more. So who is most prone to getting food poisoning?  Elderly  Young children/infants  Pregnant women  Individuals with certain pre-existing medical conditions.  People taking medications The TOP 10 Causes of FOOD-BORNE ILLNESS!!!! 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 break that down to go into more detail………………… Temperature Related/Hazardous 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   Poor hygiene practices/infected workers. Improper glove use. Chemical/ Cross-Contamination  Improper equipment/utensil cleaning.  Contaminated raw ingredients in uncooked food.

Temperature Related/Hazardous Foods What is a Hazardous Food? Foods that require time-temperature control to keep them safe for human consumption. Any food that consists in whole or in part of milk or 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. 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 of Food Hazards: 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: Dirt, debris, metal shavings, glass, etc. that may accidentally get into food. AND ALL CAN BE PREVENTED!!!! CAN YOU BELIEVE IT!!!

Keeping food safe at all times 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 Storing Prepping Cooking Holding Serving Cooling Re-heating

1. RECEIVING:  Magic Waters purchase food from our key assigned vendors that helps to ensure it 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 ALL expiration dates. Store in a proper time frame. All refrigerated/frozen 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. When in doubt, throw it out- Do not guess about food quality!

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2. STORING: Food storage and use practices are also a factor in preventing food-borne illnesses. Safe food storage practices include:  Frozen items are stored in the assigned freezer. Below 0 degrees  Refrigerated 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.

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Prompt garbage removal and good housekeeping practices are a MUST to minimize pests and rodents. When thawing food in a refrigerator, store it at the 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 shelves. The containers are properly marked with the item, date and initials. BOTTOM SHELF: Raw beef steaks & raw pork Raw ground meats Raw poultry

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

3. PREPARATION: The handling of foods MUST always be done in a manner to reduce the possibility of contamination. By following these procedures, as well 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 reheated quickly to 165 degrees and then held at a minimum of 140 degrees. Vegetables are rinsed under cold water for at least 5 minutes. Separate cutting boards are used for each vegetable. These 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 used to handle the foods that have been cooked and also those that are ready to eat. Clean utensils and food service 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 Scoop 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.

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4. COOKING: The cooking of the foods is one of the more CRITICAL elements to reduce food-borne illness.  Foods must be held and cooked at proper temperatures as set by the How to booklet and on-site trainings.  The 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 temperature of 0 degrees. Dry items are kept in storage areas that are away from heat and chemicals.

6. SERVING: Following the proper serving techniques ensures the consistent look, taste, and service we provide to our guests. Exact serving paper goods will be trained and provided in the how-to booklet.  When serving, be sure to always use gloves and tongs when required.  If handling cash you should never prepare food, without 1st 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 shelves.  The containers are properly marked with the item, date and initials.  Other items are cooled in an ice bath.  The 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 & BEVERAGE STAFF SHOULD RE-HEAT FOOD ITEMS FOR PATRONS  Items are quickly reheated, by 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 to be used, or served.  Items that are to be reheated in the microwave are first put into small size microwave safe containers. The food is then microwave. During the microwave

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process, the food is stirred and checked for the temperature. The temperature of the reheated item 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 are to be reheated in the oven are put on a baking sheet. The item is spread out evenly and is put into the oven. Once the item has come out of the oven, the temperature is 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 temperature has not been reached, it is put back into the oven until the 165 degree temperature has been reached.

Food Temperatures Food temperature control is the MOST 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: 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 Health Department codes and regulations. Please 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.

Employee Hygiene Personal hygiene practices play a key role in reducing potential food-borne contamination related problems. Hand washing is a key factor in the prevention and spread of disease. Hand washing should be done:         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. Poor hand-washing. Respiratory/digestive infections.

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 Manual Method of Sanitation. Dish Washing The proper sequence regarding the manual cleaning and sanitizing of equipment and utensils includes:       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 clean hot water. This 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 to test the levels of the sanitizer. Air dry, DO NOT towel dry 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. Large Item Sanitation The proper sequence regarding cleaning/sanitizing of large equipment includes:  De-energize the equipment.  Remove excess food product.  Wash/rinse/sanitize removable and stationary parts.  Use separate cloths to wash/rinse/sanitize.  Air dry.  Re-assemble.  Sanitize parts exposed during cleaning process.

Bleach Solution 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 at Magic 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 sick? 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 like the quality of their food? 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 who can then assist with the customer. There may be a refund in order. Do not promise this to the customer, but contact your supervisor on the radio or call by 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

Island Grill 2010 Checklists

2010 Island Grill Opening Checklist
□ 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.

Date: _____________

□ Check with your supervisor for
the number of pizzas to start for the AM. Salad

□ Fill the pizza and salad prep
table.

□ Turn on the exhaust fans. □ Turn on the hot box. Make sure
that the dial is turned all the way to the right. Cookies

□ 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.

□ Prepare a full sheet of cookies,
check the current # of cookies to not cook more than needed. Bosco Sticks Presentation Clean-up Preparation

□ Check outside tables for
cleanliness.

□ Prepare 4 pans of breadsticks to
start the day.

□ Contact your supervisor and ask
if there are any catering or Birthday parties for the day.

□ Restock butter spray can if
needed.

□ Place the following items in the
hot box- bucket.

□ Prepare opening slices-usually a
whole cheese slice pie and a whole pepperoni.

□ Take the pizza sauce out and
place in the Bosco oven to warm. Be sure to move into a stainless steal pan. Pizza

□ 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.

□ Make up a half rack of cheese
pizzas.

□ 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.

□ Turn on the air curtains for the
doors.

□ 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 Griller Opening Checklist

Date: _____________

□ Check to make sure there is enough meat and cheese for the day □ Before 10:00 take equipment out to grill area o Grill o Fridge o Fan o Box of Gloves □ Bring out meat and cheese to fridge o Metal Hot Dog container and 1 Hot Dog box o Metal Hamburger container and 1 Hamburger box o Plastic Cheese container and 1 stack of Cheese □ Bring out utensils o Spatula – to grill o Tongs – to grill o Knife – to fridge □ Fill 3 buckets of ice and pour in condiment table □ Take condiments and utensils out to condiment table o Ketchup o Mustard o Onions – requires tongs o Relish – requires plastic spoon o Sport and Banana Peppers – both require tongs o Pickles – requires tongs □ Dump water underneath condiment table □ Check to make sure there is the following: o Gloves o Bleach water and a towel o Bucket of water for grease pans o Oven Mitts At 10:50 connect hose to grill and turn on gas and grill □ Make up the condiment containers to set on condiment table. Make sure that the
condiment wells are fresh and full. Fill the condiment table with ice.

□ □ □ □ □

Clean: The immediate outside area. Clean all counters with sanitizer solution. 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 is turned on and there is plenty of water in the
fresh water 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 Island Grill Closing Checklist

Date: ____________

□ Turn off ovens. To do this, turn 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 everything out. Put everything in NEW CONTAINERS with lids and day dots. Place the new containers into the walk-in cooler. Turn off the 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 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 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 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 chairs around the wave pool, picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

2010 Griller Closing Checklist
                  

Date: ____________

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

□ Clean up the area. Wash down all counters and serving table; pick up any loose □ □ □ □
Put supplies in storage container. Turn waste sheet into supervisor. Empty any wastewater 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 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 chairs around the wave pool,
picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

Snack Shack 2010 Checklists

Date: _____________

2010 Snack Shack Opening Checklist
All machines are turned on & pick-up utensils

Pick-up your cleaned utensils from the snack shack. Cotton Candy

□ □ □ □ □ □ □ □

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.

□ Make Cotton Candy. Put the fence around the metal container. Put the metal
clips on to secure the net.

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

□ □ □ □ □

Put the bubble cover on the metal container. Put on a pair of gloves. Pour sugar into the hole. Turn the machine on.

□ □ □ □ □

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.) 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.

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

□ 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 rental tickets in stock. If you need more contact the cashier supervisor.

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

Date: _____________

2010 Snack Shack Closing Checklist
The closing procedures can start prior to closing. You can start cleaning much earlier than the actual closing 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 disinfect, clean & sanitize. □ Cotton candy machine.
cleaner)

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

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

□ 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)

□ 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.

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

Dippin Dots 2010 Checklists

2010 Dippn Dots Opening Checklist
□ □ □ □
Get the buckets from the storage freezer. Place them into the serving freezer. Open a bag of Dippin’ Dots of a flavor, if needed.

Date: _____________

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

Put clean scoops into each bucket. Restock:

□ All Dippin’ Dots will be 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. ALL Waste Cups must be saved and returned to Cash Control along with the “Dippin’ 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:
o All surfaces with Sanitizer. o All glass or plastic o Immediate outside window tracks

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

Date: _____________

The closing procedures can start prior to closing. You can start cleaning much earlier than the actual closing time.

□ At least 30 minutes before closing time get the clean containers and scoops from
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 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.

□ Wash the metal racks. MAKE SURE THEY ARE SANITIZED. □ Scrap the excess dots and the sides of the serving freezer into a dump bucket □ Clean:
o All surfaces with Sanitizer. o All glass and plastic. o The immediate outside.

□ 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 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. □ 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 chairs around the wave pool,
picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

Thirsty Turtle 2010 Checklists

Date: _____________

2010 Thirsty Turtle Opening Checklist
□ Restock:
o o o o Strawberry Puree Ice (bucket) Bananas Requisition for any needed supplies

□ Clean-up:

□ Pick up Supplies

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

o Grab all utensils from the Island Grill  Blender tops  Ladles/Spoons o 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.

□ Set-up

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 Thirsty Turtle Closing Checklist
□ Close Down
o Lower all gates. o Set out the closed sign.

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

Lazy Lizard 2010 Checklists

Date: _____________

2010 Lazy Lizard Opening Checklist
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 or expired pops) The cooler should be completely filled to capacity. If the pop has not been restocked contact 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 □ 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

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

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

Date: _____________

2010 Lazy Lizard Closing Checklist
□ Close Down
o Lower all gates. o Set out the closed sign.

□ Clean-up:
o o o o Sanitize all counter tops CUT OFF THE FRYERS!!!! Properly store all unused food . Ensure all food service items are stored properly and away from any possible pests. o Take all dishes to the coconut cafe to be cleaned 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 chairs around the wave pool, picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

Coconut Cafe 2010 Checklists

Date: _____________

2010 Coconut Cafe Opening Checklist
□ □ □ □ □
Salad 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

□ Fill the 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. 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. □ 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.

2010 Griller Opening Checklist

Date: _____________

□ Check to make sure there is enough meat and cheese for the day □ Before 10:00 take equipment out to grill area o Grill o Fridge o Fan o Box of Gloves □ Bring out meat and cheese to fridge o Metal Hot Dog container and 1 Hot Dog box o Metal Hamburger container and 1 Hamburger box o Plastic Cheese container and 1 stack of Cheese □ Bring out utensils o Spatula – to grill o Tongs – to grill o Knife – to fridge □ Fill 3 buckets of ice and pour in condiment table □ Take condiments and utensils out to condiment table o Ketchup o Mustard o Onions – requires tongs o Relish – requires plastic spoon o Sport and Banana Peppers – both require tongs o Pickles – requires tongs □ Dump water underneath condiment table □ Check to make sure there is the following: o Gloves o Bleach water and a towel o Bucket of water for grease pans o Oven Mitts At 10:50 connect hose to grill and turn on gas and grill □ Make up the condiment containers to set on condiment table. Make sure that the
condiment wells are fresh and full. Fill the condiment table with ice.

□ □ □ □ □

Clean: The immediate outside area. Clean all counters with sanitizer solution. Make sure that a clean garbage bag is in the garbage can. Make sure that a 2-way radio has been retrieved from Coconut Cafe and that the radio has been turned on.

□ Make sure that the hand sink is turned on and there is plenty of water in the
fresh water 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 Coconut Cafe Closing Checklist
□ Turn off the fryer and exhaust fans. □ Turn off hotbox and take everything out. Put everything in NEW CONTAINERS □ □ □ □ □ □ □ □ □ □ □ □ □ □
with lids and day dots. Place the new containers into the walk-in cooler. Turn off the 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. 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 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 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 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  Area Cleaned, if not re-assign duties and document in the 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 chairs around the wave pool, picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

2010 Griller Closing Checklist
                  

Date: ____________

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

□ Clean up the area. Wash down all counters and serving table; pick up any loose □ Put supplies in storage container. □ Turn waste sheet into supervisor. □ Empty any wastewater from the hand sink, down the drain inside Coconut Cafe. □ 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 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 chairs around the wave pool,
picking up tubes and life-jackets, sweeping)

Initials of staff completing: ________ ________

________ ________

________ ________

________ ________

Supervisor Signature: ____________________________________________

SECTION 8: Catering, Portable Food Stands
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 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, 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 FACILITY:
Magic Waters is closely regulated by Illinois and Winnebago County health codes. The basic safety practices include:             Proper lighting and light covers provided. Utilizing window screens and screen doors to minimize insects. Storing refuse away from the building or food service area to minimize rodents. Design the traffic patterns for both guest and employee safety. Provide the proper storage of dry foods and cooking utensils. All flooring, wall and ceiling construction must meet code. Equipment such as sinks, stoves and fire protection systems MUST operate properly. Air gaps and back flow prevention on water and/or waste supply. Any outlets within 6 feet of water MUST be grounded with Ground Fault 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.

44

SECTION 10: Safety & Hazard Prevention:
Special attention should always be given to the fact that the majority of employees working at Magic 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:  Employee slips and falls on greasy kitchen floor.  Hot grease becomes mixed with water and causes hot steam. This potentially could 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 cases of pop Loading/unloading boxes Changing CO2 tanks Burns/Scalds Hot dog steamers Hot grease Ovens/grills Pizza ovens Making cotton candy Popcorn Machine/kettle Knives Washing dishes Opening lids Aluminum foil cutters Ladders Chairs Stools Wet floors Grease on floors

Punctures/Cuts

Slips/Falls

Hazardous Substances Cleaning Equipment

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

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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 of designing food service areas in a manner to reduce the likelihood of contact with hot surfaces. Employees should be informed of the dangers of all equipment and each process. The following safety tips include: General:  Personal 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 hot liquids (e.g. au jus) to prevent splashing.  Signs should be posted to 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:  Hot equipment should not hang into the work area. Pans and other items should be put into the specific area to be cooled.  Stoves/ovens should not be overcrowded.  Microwave food containers should be used with caution due to steam build-up.  Employees should avoid distracting co-workers carrying or working near hot equipment/surfaces.  Trays should be used to carry hot cups. Fryers:  Fryers are in the Coconut Café and the Lazy Lizard building.  It is key that you always practice safety when working with fryers.  Remember Grease does not react well with water.  Be sure to always lower food into grease slowly, as often items are frozen and thus has water particles.  Keep the grease at a proper food temperature and always remember to cut on exhaust fans.  Remember to always use tongs

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Patron Safety:  Temperatures of coffee, hot chocolate and tea should be monitored.  Reaching across to a customer while holding hot items should be minimized.  Provide warning signs regarding hot items and burns.  Inform patrons if plates, beverages or food is hot.  Hot beverages should be covered during delivery. If several are being served, put the hot beverages into a tray.  There is a protective shield, with tempered glass, between the patron and any hot equipment. Cuts/Punctures: Injury resulting from sharp objects can occur due to a wide variety of food service activities. Cuts can cause serious injury and have long lasting effects. The following safety 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 control and less effort. Never touch the blade of a knife; hold the object by the handle. Cut away from your body and away from the direction of others. Pay attention 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 keep them from moving. Clean one knife at a time, holding the blade away from the body. Knives SHOULD NOT be left soaking during dish washing. They cannot be seen while in 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 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 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 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 away. 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, if any glass does get into the park. Exercise caution when using aluminum foil box or plastic boxes. The edges of these boxes have extremely sharp edges. Employees are advised as to where the first aid kit is located. The supervisor should be informed when supplies are running low. Employees are advised as to where the paramedic=s office is 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 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. Signs, barricades and cones should be provided when mopping floors or after spills. Direct 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 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 maybe installed to increase visibility in high traffic areas. Extension cords should be minimized and kept out of walkways. Use sturdy ladders if it is necessary to reach items. DO NOT climb on chairs or equipment. DO NOT block your vision while moving items. All CO2 canisters should be chained to prevent tipping and tripping.

Lifting/Strains and 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 should include the following:  Seek assistance when lifting and carrying equipment or loads. Evaluate the load before

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attempting to lift. Keep floors clear of debris and liquids 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 or turning during a lift. Utilize lifts, dollies or carts instead of carrying item. Pushing items is easier than pulling. Use proper lifting methods with heavy cleaning buckets. Use equipment with rollers when necessary. Utilize carts to move heavy items, instead of lifting the items. Maintain adequate storage procedures. Store heavier items at waist level. The supervisor will instruct the staff on the proper lifting and carrying procedures.

Hazardous Substances Per the Illinois Department of Labor Standards and the A Right to Know [email protected], employers are required to inform employees of hazardous substances in the work place. Magic Waters has a crisis management program that is in place and your supervisor will cover this with you as part of your training. Also, Material Safety Data Sheets (MSDS) are kept in the following places throughout the park. In addition to the above the following procedures also MUST BE adhered to:  Provide labels on all hazardous chemicals containers, buckets, and bottles.  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, along with any type of Personal Protective Equipment training that may be necessary. 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 can cause skin irritations including rash, itching, etc. Supervisors will instruct the staff on proper chemical use. The following precautionary measures MUST be taken when working with cleaning products, detergents and other chemicals:      Per the chemicals MSDS sheets, personal protective equipment should be issued and worn. Such equipment may include gloves, 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. Exercise caution when mixing chemicals. NEVER mix Bleach and ammonia as they can cause toxic gases. After using chemicals, wash your hands before eating, drinking or smoking. Chemicals

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can enter ones body through these points. DO 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 chemical related emergency exists, follow the emergency response plan and use the MSDS for reference. For chemicals in eyes, hold eye open and 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 offer. Training is a key in preventing accidents to employees and the public. Food Service Equipment The equipment located at Magic Waters poses adherent dangers to users. Moving parts, heat, steam and electricity all add to the potential hazards. Hazardous equipment 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 pronged. Insure that all electrical circuits within 6 feet of a water source are ground fault circuit interrupters. This will assist in reducing electrical shock. Never use equipment that you have not been trained to operate or clean. Equipment should be adequately spaced to limit the amount of 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 ARE NOT allowed. If this occurs disciplinary action will result. All equipment safety guards should remain in place per the manufacturer’s 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 they are shown the proper way to shut down the equipment. Proper equipment must be used around hot items (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 consider the following:  ALWAYS 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 any knife or

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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  Exercise caution when lighting pilot lights. Follow the directions specific to the equipment.  Electronic ignition is used in the major equipment at our buildings. If it ever fails a contract service provider would be called to service the equipment.  During grease fires, DO NOT USE 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 in to prevent catching on fire. Stop, Drop, and Roll if ever clothing catches on fire.  Hood range and deep fryer 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. This is done on a yearly basis, before opening day.  When reconfiguring cooking equipment, the position of fire suppression and extinguishing nozzles are considered.  Kitchen equipment is evaluated to determine if the chemical suppression system, type of synthetic oil, and equipment are compatible for maximum fire safety.  Guest tables or benches should not block emergency exit doors or gates.  Extension cord use should be kept on a 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 equipment is often of high amperage and can overload circuitry. Each piece of major equipment has its own circuit 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 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 with an [email protected] near the switch.  Electrical panels and heating units should have a minimum of a 3 foot clearance. All

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

Alcohol Issues Magic Waters Waterpark does not serve alcohol nor is alcohol allowed on the property of Magic Waters.

SECTION 11: Open & Close Meetings & Scheduling
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 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 and speak with your supervisor to see if you are needed for the day. If you are not needed this is considered a day off. If your assistance is needed you will be required to work the 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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