ops #doh #compliance #managers #all-staff
DOH can arrive any time. The way to stay A-grade is to do the daily work so the inspector finds nothing new.
Daily
- [ ] Walk-in temps logged at open AND at close (cooler 36-38°F, freezer ≤ -10°F)
- [ ] Sanitizer concentration tested at the 3-comp sink AND at every prep station's bucket
- [ ] Hand wash sinks fully stocked all day (paper, soap, hot water)
- [ ] No food stored on floor anywhere
- [ ] Date labels on all opened containers
- [ ] FIFO compliance in walk-in (sop-sustain-fifo-discipline)
- [ ] All prep at 41°F or below (cold) or 135°F or above (hot)
- [ ] Bathroom hand wash sink fully stocked
Weekly (Mondays)
- [ ] Calibrate thermometer probes against ice water (32°F) and boiling water (212°F)
- [ ] Run self-audit (self-audit)
- [ ] Pest control walkthrough (or confirm scheduled visit)
- [ ] Check expiration dates on first-aid kit, fire extinguishers
Monthly
- [ ] Deep clean walk-in (out, scrub, in)
- [ ] Deep clean kitchen drains (enzymatic treatment)
- [ ] Review allergen training — anyone new gets trained
- [ ] Refresher pre-shift on hand washing protocol
Posted at all times
- [ ] Food Protection Manager Certificate (front of house, visible)
- [ ] Current DOH grade letter (window, by entrance)
- [ ] Employee health policy poster
- [ ] Allergen disclosure signage (per NYC requirements)
- [ ] No-bare-hand-contact-with-RTE-food signage
In every prep area
- [ ] Hand wash sink with soap, paper towels, hot water
- [ ] Sanitizer bucket at correct concentration
- [ ] Color-coded cutting boards used correctly
- [ ] Thermometer at hand