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Covers temperature controls for refrigeration and freezing units, placement of thermometers, and proper maintenance of gaskets, refrigeration equipment, and approved connections for equipment draining. 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They must not be used for public consumption and must be discarded or returned.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What temperature requirements are specified for refrigeration and freezer units?",{"text":117,"@type":113},"Refrigeration units must be turned on and maintained at 41°F or below. Freezer units must be turned on and kept at 32°F or below (to keep frozen foods solidly frozen).",{"name":119,"@type":110,"acceptedAnswer":120},"What sanitization materials are required for manual dishwashing and dish machines?",{"text":121,"@type":113},"Select a chemical sanitizer such as chlorine or quaternary ammonium (quat) for the manual dishwashing procedure, the dish machine, and wiping cloth buckets. 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Label the area, as such. These foods are not to be used for public consumption. They must be discarded or returned.  \n􀂉 Designate an area for employees to store their personal belongings that is away from food, equipment, single-service items, etc  \n􀂉 Obtain NSF or equivalent approved food-safe containers with tight-fitting lids for storage in all coolers and dry storage areas.  \n􀂉 Make sure ALL food and single-service items (to-go containers, disposable cups, plates, napkins, etc.) are stored at least 6-inches off the floor.  \n􀂉 Make sure that all gaskets on refrigerators and freezers are clean, attached securely to the frame of the doors, and in good repair.  \n􀂉 Place hanging thermometers in ALL refrigeration equipment and applicable hot holding units.  \n􀂉 Have all refrigeration units turned on and ensure they are at 41° F or below.  \n􀂉 Have all freezer units turned on and ensure they are at 32° F or below.  \n􀂉 Stoves, ovens, steam tables, etc are not required to be turned on for the opening  \ninspection, but must be able to be turned on and operate properly, if asked by your inspector.  \n􀂉 Choose a chemical sanitizer (chlorine or quaternary ammonium / quat) for the manual dishwashing procedure, the dish machine, and all wiping cloth buckets.  \n􀂉 Provide Correct Test strips for checking chemical sanitization in dish machines, manual dishwashing procedure, and cloth sanitization buckets (usually white for chlorine and orange for quat) .  \n􀂉 Have a thermometer, on site, which is capable of measuring the temperature of thin pieces of food such as a digital thermometer.  \n􀂉 Provide drain stoppers for all compartments of the manual dish sink.  \n􀂉 All shelving must be clean and at least 6 inches above the floor for all food and clean dish storage.  \n􀂉 Confirm that the following types of equipment (if applicable) are installed with approved indirect connections (air gaps) to sewage/floor drains:  \n􀂉 All food prep sinks  \n􀂉 Three or four compartment dish sink  \n􀂉 Ice machine  \n􀂉 Dish washing machine  \n􀂉 Replace any missing floor/ceiling tiles and cove base.  \n􀂉 Thoroughly clean all floors, walls, and ceilings.  \n􀂉 Is the ware washing sink (3 or 4 compartment sink) large enough to submerge the largest food contact utensil?  \n􀂉 Are drain boards large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operations?  \n􀂉 Provide NSF-approved scoops with handles for all dry products and ice.  \n􀂉 Provide paper towels and soap, at all hand sinks, including the restrooms.  \n􀂉 Provide a covered waste receptacle for the female restrooms. If only one unisex restroom is provided, a covered waste receptacle is required.  \n􀂉 All entrances/exits and restrooms must have adequate self-closing doors.  \n􀂉 Provide a hand wash reminder or instruction sign at all hand wash sinks. You may obtain [a hand wash sign on our website. www.gnrhealth.com](a hand wash sign on our website. www.gnrhealth.com)  \n􀂉 Make sure that lights are shielded or shatterproof.  \n􀂉 Provide an adequate area for chemical storage.  \n􀂉 Eliminate all exposed wood in the facility. If wood cannot be eliminated, cover with a epoxy paint of white/light-colored finish.  \n􀂉 Eliminate all residential-grade equipment in the prep areas and, if necessary, replace with commercial-grade equipment.  \n􀂉 Thoroughly clean the interiors and exteriors of all equipment.  \n􀂉 Make sure the facility’s dumpster is installed with an adequate drain plug and tight-fitting lids/doors.  \n􀂉 Ensure Refrigeration Units:  \n􀂉 Are ANSI or equivalent.  \n􀂉 Are in good repair and calibration.  \n􀂉 Have doors and hinges that are in good repair and are tight-fitting to the frame.  \n􀂉 Ha","cbCaic2E6Uzpn3fP","https://ap.wps.com/l/cbCaic2E6Uzpn3fP","pdf",157744,"English","# Opening inspection preparation\n## Storage, temperature, and equipment setup\n## Warewashing, sanitization, and hand-sink requirements\n## Facility, cleaning, and food safety controls","[{\"question\":\"What should be done with delivered food containers that are bent, broken, or dented?\",\"answer\":\"Set aside an area for these damaged items and label it. They must not be used for public consumption and must be discarded or returned.\"},{\"question\":\"What temperature requirements are specified for refrigeration and freezer units?\",\"answer\":\"Refrigeration units must be turned on and maintained at 41°F or below. Freezer units must be turned on and kept at 32°F or below (to keep frozen foods solidly frozen).\"},{\"question\":\"What sanitization materials are required for manual dishwashing and dish machines?\",\"answer\":\"Select a chemical sanitizer such as chlorine or quaternary ammonium (quat) for the manual dishwashing procedure, the dish machine, and wiping cloth buckets. Provide correct test strips for checking chemical sanitization in both dishwashing methods and cloth sanitization buckets.\"}]","How to Prepare for Your Opening Inspection - Food-Service Opening Inspection Checklist | PDF",1790925863]