I've been part of 3 visits from Steritech during my time in P-Fresh so I'm just going to post all of the stuff I remember, sorry if I can't remember specific terms.
- Questions you should expect.
1) What are three things that could attract pests?
2) What are the steps involved in cleaning a shelf? (with the degreaser, water, etc.)
3) What do you do when you see signs of a pest infestation?
4) How would you properly calibrate a food thermometer?
- Things to look out for on the floor & backrooms
1) Make sure there are no expired items on the floor or in any backroom locations
2) Make sure poultry is separated into it's own area in the backroom and if it's on one of the push racks make sure it's on the bottom shelf part. Same goes for keeping uncooked meats below the cooked ones.
3) In the meat cooler make sure the cooked processed meat is located above the uncooked meat. Also make sure there's no cooked meat sharing a waco with uncooked. Same goes for mixing things like chicken and turkey dogs with the beef or pork products.
4) Make sure there's no damage to any of those metal sidings in the produce and meat coolers. Those things that connect right where the wall meets the floor.
5) Make sure there are no sponges, kitchen brushes, etc. sitting near the sinks in the ambient room.
6) I'm sure your team makes sure someone has mopped the floors in all of the coolers and ambient room every morning, but I would definitely make sure to check the dairy cooler. Even if someone spends as little as five minutes pushing milk, that floor can get messy quickly.
7) Check for any funny smells around the uncooked meats out on the floor and in the back.
8) Make sure the QMOS bin, trash bins, and sinks are all properly marked. And that you always have a properly sized (or as close size as possible) bag in each trash bin even if it is empty.
9) Make sure the soap dispenser is filled and that you do have a proper amount (I think around half full) of paper towels in the paper towel dispenser by the sink.
10) Make sure you have enough of those PH strips to test the sanitizer with. Two of those little containers (?) of them should be good. It's also a good idea to know the proper PH balance that the sanitizer should be at. It's right on the front of that little kit you keep the bottles in.
11) Make sure that if you have a dairy endcap with eggs, that nothing else can go below eggs except for more eggs. And that if there are eggs on the bottom shelf, only other eggs can be beside them.
12) Check for any signs of mold under any produce items, like corn, in those square shaped wicker baskets out on the floor.
13) Make sure there are no unnecessary fixtures (pushers, freezer shelves, etc.) in the ambient room.
That's about everything I can think of right now, good luck on your visit.
