JACKO’S MONTHLY

MEETING
REMINDERS:

• All personal things, food, drinks, etc, must not be in prep area and dining hall.
• Store personal belongings, food, drink bottles in designated storage.
• Drink bottles = gray ref
• Food = Employee dining table/ locker / etc.
• Food in prep
area
• Drink bottles
in display
fridge
REMINDERS:

• All restaurant employees must:

• Eat and drink in designated areas only, never in the work area. Eating (with the exception of
cooks tasting foods to ensure quality) is NOT allowed in the production and service areas.
Drinking from a closed beverage container is permitted in production area.
• Chew gum or eat candy only in the area designated for employees to eat.

• Used glasses, cutlery straight to the dishwashing area / employee dining area crate
REMINDERS:

• Gloves for Salad prep, etc.

• Hairnet, cap in production and service area
PROPER
CLEANLINESS AND
SANITATION
HYGIENE

• Wash hands BEFORE and AFTER handling food

• After handling non-food and non food-prep items (phones, etc.)

• Use disposable gloves for preparing salads, etc.

• Hairnet and cap in production and service area
CLEANING ROUTINE

• Cleaning Schedule will be provided for Restrooms, Storage Area, Garden and etc.
• WHAT, WHO, WHEN, HOW
• Checked and Verified by manager
• Restrooms should be cleaned and sanitized twice a day at 9AM and 3PM
Cleaning and Sanitation Checklist will be provided for kitchen, prep area, and dining hall.

• Cleaning and Sanitation Checklist will be provided for kitchen, beverage area and dining hall.
• WHAT, WHO, WHEN, HOW
• Cleaned and Sanitized at closing
• Checked and verified by manager.
DISPOSE PROPERLY:

• Cigarette
• Garbage
• Food items
• Bottles
• Disposables
PROPER STORAGE
AND FOOD SAFETY
PEST CONTROL

• Storage area lights must be on

• All equipment and storage boxes must be a few inches away from walls
• Regularly clean vicinity and surrounding areas
• Don’t leave any ready-eat-food uncovered
• Keep storage area clean and dry
FREEZERS AND CHILLERS

• Don’t store food that is uncovered

• Flour, dredging
• Herbs
• Condiments
• Pre-cooked ingredients (buntot, bulalo, etc.)

• Store food and ingredients in proper and sanitized containers

• Don’t store in plastic bag used in delivery

• Organize freezers and chillers

• Storage forms will be provided for each freezer, chiller, and closet
QUESTIONS AND
SUGGESTIONS