See Food Service Establishment Pre-Opening Chesklist.
A few items need to be emailed to me for permitting. Photo of Ecolab Sink & Surface Sanitizer test strips and Chlorine test strips. Make sure they have not expired. Photo of test strip for chlorine for dishwasher at correct sanitizer concentration. Photo of door sweep front door to block entrance to pests. Name of pest control firm for building. Photo of insect electrocutor in location away from dishwashing, food prep, cooking areas.
As discussed in plan review letter, will monitor sealed brick and painted dry wall for any deterioration or cleanability issues.
Discussed glass wash station in bar will need protection from hand sink usage.
Has gloves and small probe thermometer, thermometers in cold holding.
Gave owner EHP & sign off sheets & discussed.
Gave owner v/d clean-up procedure & discussed. Need a grab & go kit.
Gave owner 3-compt sink handout.
Discussed date marking.
Gave owner VDH QR code sign & discussed.
Discussed cleaning cloths & buckets.
Discussed cooling.
Discussed watches, jewelry, hair, beards.
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwasher | Chemical | 0 | Chlorine | 127.5 °F | ||
| 3-compartment sink | Chemical | 1875 | Ecolab Sink & Surface | Lactic acid | 112 °F |
| Description | Temperature |
| Kitchen hand sink | 102 °F |
| Womens' handsink | 100 °F |
| Kitchen Freezer | -5.1 °F |
| Bar hand sink | 100 °F |
| Mens' hand sink | 100 °F |
| Reach-in Kitchen | 34 °F |
| Wine cooler | 41 °F |
| Bar glass front | 32.8 °F |
