SANTORINI A Family Restaurant The Board of Health

SANTORINI A Family Restaurant & The Board of Health 3414 Harrison Ave. Cheviot, Ohio 45211 (513) 662 -8080

Board of Health, Cincinnati “As Sanitarians inspect each food service operation, they identify violations that may contribute to food contamination or illness. Compliance standards are related primarily to: ” –Board of Health

Food Protection §Check quality of food on delivery. §Check for mold, damage to packaging, and/or frost. §Check the temperature of food on delivery. §Many foods have different shipping temperature requirements.

Employee Hygiene §Employees must show up dressed in uniform, neat and presentable. §Clean uniform §Well groomed

Time and Temperature Requirements §Many different foods have specific internal temperatures: §Roast beef 145 degrees (4 minutes) §Pork Sausage 155 degrees (15 seconds) §Burgers 155 degrees (15 seconds) §Whole chicken 165 degrees (15 seconds) §Eggs 145 degrees (15 seconds)

Hand-Washing Facilities Must include: §Hot and cold water §Soap §Hand washing signage §Disposable towels and or warm-air dryer §Waste container

Cleaning and Sanitizing of Food Equipment and Utensils § Steps: § Clean the surface § Rinse the surface § Sanitize surface § Allow to dry § Heat or chemically sanitize

Restroom Facilities §Cleaned regularly §Fully equipped hand washing station §Stocked with toilet paper §Trash bins §Paper towels and or hand dryers

Sewage Services/Maintenance A facility must have an adequate number of drains to handle all waste water. § Any area subjected to heavy water exposure, should have its own floor drain. §

Waste Disposal § Garbage containers must be: § Leak proof § Water proof § Pest proof § Easy to clean § Durable

Maintenance of Floors, Walls and Ceilings Must be regularly sanitized and maintained § Floors mopped daily § Splatters on walls/ceilings washed immediately §

Sufficient Lighting and Ventilation Use shatter resistant light bulbs and protective covers § Proper ventilation is necessary to reduce the level of dirt, mold, gas, and humidity § Hood filters cleaned weekly §

Proper Storage §Dry goods should be stored between 50 -70 degrees Fahrenheit and kept a minimum of 2 inches above the ground §Store fresh fish, poultry, and meats at 41 degrees or lower §Store fresh produce, dairy, and eggs at 45 degrees or lower

Smoking

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