When walking throughout cafe, always communicate, especially when carrying food or drinks. “Behind!” “Corner”
If the baker is baking, do not distract them…they are paying attention to a lot of things at once.
If you see something that looks unsafe, correct it or communicate the issue to a lead immediately!
When moving from register or customer to food
When entering the employee service area
Before, during and after preparing food
Before and after eating food
Before and after treating a cut or wound
After using the toilet (Wash in restroom AND when re-entering service area
After blowing your nose or sneezing
After touching garbage
After touching your mask
Washing your hands is easy, and it’s one of the most effective ways to prevent the spread of germs. Follow these five steps every time.
Wet hands with clean, running water (warm or cold) and apply soap
Lather hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails
Scrub hands for at least 20 seconds
Rinse hands well under clean, running water
Dry hands using a clean disposable paper towel
Before entering Austin’s customers & employees are required to self-screen at home:
Check temperature (fever is 100.4 degrees F or higher)
Check for symptoms of COVID-19
Watch for the below symptoms
Frequent cough, fever
Difficult breathing
Chills
Muscle pain
Headache
Sore throat
Recent loss of taste or smell
If you are sick or exhibiting symptoms of COVID-19; stay home
If someone you are living with has been diagnosed with COVID-19; do not enter Austin’s
Customers & employees are required to wear a face covering AT ALL TIMES when indoors at Austin’s, with the exception of:
Eating or drinking
Sitting at least 6 ft from another person
Ensure equipment, counters, service area surfaces are cleaned & disinfected with our commercial anti-bacterial cleaners.
Cleaning products can be found underneath the cafe register & above the washer & dryer. In addition, the sink sanitizer may be found in the hose leading to the third compartment sink
Anti-Bacterial Cleaner
Location: Black spray bottles
Recipe: 2 oz Simple Green concentrate | Fill remainder of bottle with water
Sink Sanitizer
Location: Third Compartment Sink
Recipe: Automatically distributes correct water to sanitizer ratio
To ensure surfaces are adequately sanitized, first use anti-bacterial spray & let it sit for 60 seconds before wiping down the surface OR use third compartment sink sanitizer and let air dry
Bathroom surfaces, doors & door knobs must be sanitized on an hourly basis; and then at the end of the day, deep cleaned & sanitized
In the case of a spill, immediately place the wet floor sign over spill and get towels or mop from janitorial closet. Anytime while moping, put out wet floor signs. Do not remove sign until floor is completely dry.
Ice on floor from front or back ice machine needs to be immediately removed from floor. DO NOT let ice sit on the floor and melt, even if you are in a rush.
We use a three compartment sink to manually clean & sanitize dishes, silverware, glasses, pots & pans. Before beginning manual dishwashing, make sure to clean & sanitize each compartment of the sink. Scrape, wash, then rinse, sanitize, then air-dry (SWRSA)
1st Compartment
Use dish soap & hot water at 110°F for washing
2nd Compartment
Use hot water at 110°F for rinsing
3rd CompartmentUse sanitizing solution & warm water at 75°F (no more than120°F) for sanitizing. Place ware in solution/water for a minimum of 1 minute
The California Food Handler Card Law requires all food handlers in California, to get a Food Handlers Card within 30 days of date of new hire & renew every 3 years
Card will be issued upon successful completion of an approved food safety program & exam with a minimum score of 70%
In partnership with Premier Food Safety, all employees of Austin’s Coffee Crafters must complete the online training program & obtain a food handler card prior to first day of work
Label all opened food and beverages using our Dissolving Product Labels. Include the Product Name | Date Opened | Use By Date | Your Initials (Manager may be left blank)
Keep an eye on use by/expiration dates of food and beverage. If any item is expired throw it out and remake it.
In addition, if something does not look right even if it has not reached the expiration date, throw it out.
