BOH agenda 062718 - Laserfiche WebLink

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8 9 Jewelry The Code prohibits food employees from wearing wrist jewelry. That includes threaded bracelets, inspirational bracelets, metal jewelry, wrist watches, smarter watches, and fitness trackers. NOTHING is allowed on the wrists. Finger jewelry is limited to one plain band. One ring. That is plain. No bezeling, etching, engraving, and stones are allowed. These are considered obstacles to hand washing and possible physical contaminants if jewelry fails into food and beverage. The Code does not address piercings, ear rings, necklaces, and bejeweled attire. It is highly recommended to address these other accessories early because they can be risks that are easily eliminated with a good uni- form policy. Notes:_______________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________ Fingernails Using the same rationale as jewelry, nail length and nail polishes may be obstacles to hand washing and may pose physical con- tamination risks. For FOH employees, there are really only two options.  Natural nails must be trimmed and unpolished.  Polished nails, gel nails, acrylic nails, and longer nails must be covered when handling food, clean utensils and equip- ment, linens, and single service. This means dipping the soup, plating butter, rolling silverware, and packing take-out. Clean Utensils Great care goes to ensure that all tableware and glassware are cleaned and sanitized in between uses. Clean Utensil Storage If clean utensils are stored in the FOH areas, they must be transported in a san- itary manner. They must be carried in dish racks or placed on carts. Avoid stacking glasses and plates against the body or carrying stacks by hand. Use trays or baskets to transport table- ware to wait stations where tableware is rolled. Preset tables  Dining tables may be preset where the table has been cleaned.  Unused preset tableware may be re-used if: -the exposed tableware that is not needed is removed at the seating of patrons at the table, or -the tableware is rolled where no part of the mouth-contact surface is exposed.  Tableware that is not removed must be bussed with the table.  There are many ways to roll silverware that is acceptable.  Do not preset bar seating unless tableware is fully rolled.  Clean the exterior of condiments daily.  Do refill condiments without cleaning and sanitizing the containers.  Never refill single-use containers.