10 to Win! Roy E. Costa Professional Sanitarian Educator Food Service Sanitation Mgt. 10 to Win! See this story about us by WPTV Channel 5 Investigative Reporter Ms. Shannon Cake: http://www.wptv.com/mostpopular/story.aspx?content_id=b7a13b3a-9e42-4595-8f6a-51a5ba43fa54 10 to Win!TM is a voluntary food service self inspection program targeted to Palm Beach County restaurants who must by law post a sign indicating the latest inspection report is available. 10 To Win! is designed to improve inspection scores, improve public health and safety and promote safe, clean food service establishments. Operators control Florida's 10 top inspection deficiencies and receive a grade to post at their facility demonstrating compliance with sanitation laws. Through 10 to Win!, operators with clean and safe restaurants can market their efforts, improve their business, win customers, and most importantly protect the dining public. Environ Health Associates developed 10 to Win! specifically for restaurants in the Palm Beach County, Florida Area. There are 10 Standard Operating Procedures restaurants must follow to participate in the program. There are also some prerequisite programs: All managers must be trained and certified in food safety, all employees must be trained, and the facility must have posted a sign indicating the last regulatory inspection is available upon request. We perform the service of auditing your efforts. Under our program you are required to conduct a daily 10-point self-inspection. Our role is to audit your facilities and self inspection techniques and assist you in identifying problems and finding solutions. Facilities that follow the program will succeed. We provide a very complete but simple set of operating instructions at the 10 to Win! control points. These points are the top 10 violations found by state inspectors in the last yearly reporting cycle. The result of this program is that facilities achieving a score of 8/10 are given a Good rating, facilities achieving 9/10 receive an Excellent rating, and facilities that achieve all 10-control points are awarded a Superior. This score is posted on a card and placed in the front window or prominent entry area. Operators who have consistently high scores can market themselves as meeting sanitation and safety rules at a high level and show the public their commitment to food safety and sanitation. Facilities with less than 8/10 will not be scored but will be counseled to improve their rating so a score can be given in the future once compliance is acheived. Facts about the Service • Inspections are monthly. • Facilities wishing to participate must agree to a 12-month inspection period contract. • The fee is currently $99.00 a month. • The required signage required by Palm Beach County Ordinance is provided free of charge. Please call us at(561) 274-6146 or 1-877-734-5187 or email foodhygiene1@hotmail.com for more info about 10 to Win! The 10 to Win Self Check Ten to Win™ Safety and Sanitation Program for Foodservice Date: _________________ Name of Establishment: ________________________DBPR License No. _________ Inspection type: Internal______ External ______ Person conducting the inspection: _________________________ The following are the top ten violations found in inspection reports of the State of Florida, Division of Hotels and Restaurants. To improve your inspection score check each item each day and make corrections. ALL PALM BEACH COUNTY, FLORIDA RESTAURANTS MUST HAVE A SIGN STATING, “THE LATEST FOOD SAFETY INSPECTION REPORT IS AVAILABLE” Sign up and visible? Yes ________ No _________ 1.Are all prep tables, can openers and working surfaces of equipment, cutting boards and utensils clean and sanitized at the start of the operation and every four hours thereafter? Are ware-washing machines and sinks fully operational, sanitizer buckets full, and all wiping cloths stored in sanitizer at the correct concentration? YES NO CORRECTION: 2. Are all bathrooms clean, in good repair with toilet paper? Are all hand sinks provided with hand soap, hand drying devices and a hand washing reminder sign? Is hot water of 110° provided to hand sinks used by employees? YES NO CORRECTION 3. Are all portable fire extinguishers properly rated, hung, certified and tagged every 12 months? Are all automatic fire extinguishers certified and tagged every 6 months? YES NO CORRECTION 4. Are all walls, and ceilings and attached equipment such as lights and hoods, compressors, fans, clean and in good repair including drop-ceiling panels? YES NO CORRECTION 5. Are all foods and utensils stored off the floor 6 inches on shelves? Are foods kept covered when in storage and properly identified, refrigerated foods at 41° and arranged with raw foods separated from ready to eat foods? YES NO CORRECTION 6. Are all surfaces not used for food contact such as the sides and backs of equipment, equipment doors and handles clean and in good repair? YES NO CORRECTION 7. Are all working surfaces of equipment in good repair including tabletops, cutting boards, and shelves? Is all equipment approved for use and designed for the operation? YES NO CORRECTION 8. Are all floors, walls, ceilings, clean and in good repair with no broken tiles or missing tiles, or rough difficult to clean surfaces? Are all areas free of pests or their signs? YES NO CORRECTION 9. Are foods stored in their original container, labeled if needed, marked with a 7-day shelf life, and disposed of or used in 7-days if prepared in-house? Are all perishable foods stored at 41° or less, or 135° or more? YES NO CORRECTION 10. Is the facility free of any electrical or fire safety hazards such as exposed electrical wiring, use of extension cords, unlighted exit signs, non-working emergency lights, improperly stored flammable or combustible material, and blocked exits? YES NO CORRECTION Number of YES answers ________ Number of NO answers __________ Score______ REVIEWED BY ______________________________ DATE ____________________
10 to Win!
10 to Win! See this story about us by WPTV Channel 5 Investigative Reporter Ms. Shannon Cake: http://www.wptv.com/mostpopular/story.aspx?content_id=b7a13b3a-9e42-4595-8f6a-51a5ba43fa54 10 to Win!TM is a voluntary food service self inspection program targeted to Palm Beach County restaurants who must by law post a sign indicating the latest inspection report is available. 10 To Win! is designed to improve inspection scores, improve public health and safety and promote safe, clean food service establishments. Operators control Florida's 10 top inspection deficiencies and receive a grade to post at their facility demonstrating compliance with sanitation laws. Through 10 to Win!, operators with clean and safe restaurants can market their efforts, improve their business, win customers, and most importantly protect the dining public. Environ Health Associates developed 10 to Win! specifically for restaurants in the Palm Beach County, Florida Area. There are 10 Standard Operating Procedures restaurants must follow to participate in the program. There are also some prerequisite programs: All managers must be trained and certified in food safety, all employees must be trained, and the facility must have posted a sign indicating the last regulatory inspection is available upon request. We perform the service of auditing your efforts. Under our program you are required to conduct a daily 10-point self-inspection. Our role is to audit your facilities and self inspection techniques and assist you in identifying problems and finding solutions. Facilities that follow the program will succeed. We provide a very complete but simple set of operating instructions at the 10 to Win! control points. These points are the top 10 violations found by state inspectors in the last yearly reporting cycle. The result of this program is that facilities achieving a score of 8/10 are given a Good rating, facilities achieving 9/10 receive an Excellent rating, and facilities that achieve all 10-control points are awarded a Superior. This score is posted on a card and placed in the front window or prominent entry area. Operators who have consistently high scores can market themselves as meeting sanitation and safety rules at a high level and show the public their commitment to food safety and sanitation. Facilities with less than 8/10 will not be scored but will be counseled to improve their rating so a score can be given in the future once compliance is acheived. Facts about the Service • Inspections are monthly. • Facilities wishing to participate must agree to a 12-month inspection period contract. • The fee is currently $99.00 a month. • The required signage required by Palm Beach County Ordinance is provided free of charge. Please call us at(561) 274-6146 or 1-877-734-5187 or email foodhygiene1@hotmail.com for more info about 10 to Win! The 10 to Win Self Check Ten to Win™ Safety and Sanitation Program for Foodservice Date: _________________ Name of Establishment: ________________________DBPR License No. _________ Inspection type: Internal______ External ______ Person conducting the inspection: _________________________ The following are the top ten violations found in inspection reports of the State of Florida, Division of Hotels and Restaurants. To improve your inspection score check each item each day and make corrections. ALL PALM BEACH COUNTY, FLORIDA RESTAURANTS MUST HAVE A SIGN STATING, “THE LATEST FOOD SAFETY INSPECTION REPORT IS AVAILABLE” Sign up and visible? Yes ________ No _________ 1.Are all prep tables, can openers and working surfaces of equipment, cutting boards and utensils clean and sanitized at the start of the operation and every four hours thereafter? Are ware-washing machines and sinks fully operational, sanitizer buckets full, and all wiping cloths stored in sanitizer at the correct concentration? YES NO CORRECTION: 2. Are all bathrooms clean, in good repair with toilet paper? Are all hand sinks provided with hand soap, hand drying devices and a hand washing reminder sign? Is hot water of 110° provided to hand sinks used by employees? YES NO CORRECTION 3. Are all portable fire extinguishers properly rated, hung, certified and tagged every 12 months? Are all automatic fire extinguishers certified and tagged every 6 months? YES NO CORRECTION 4. Are all walls, and ceilings and attached equipment such as lights and hoods, compressors, fans, clean and in good repair including drop-ceiling panels? YES NO CORRECTION 5. Are all foods and utensils stored off the floor 6 inches on shelves? Are foods kept covered when in storage and properly identified, refrigerated foods at 41° and arranged with raw foods separated from ready to eat foods? YES NO CORRECTION 6. Are all surfaces not used for food contact such as the sides and backs of equipment, equipment doors and handles clean and in good repair? YES NO CORRECTION 7. Are all working surfaces of equipment in good repair including tabletops, cutting boards, and shelves? Is all equipment approved for use and designed for the operation? YES NO CORRECTION 8. Are all floors, walls, ceilings, clean and in good repair with no broken tiles or missing tiles, or rough difficult to clean surfaces? Are all areas free of pests or their signs? YES NO CORRECTION 9. Are foods stored in their original container, labeled if needed, marked with a 7-day shelf life, and disposed of or used in 7-days if prepared in-house? Are all perishable foods stored at 41° or less, or 135° or more? YES NO CORRECTION 10. Is the facility free of any electrical or fire safety hazards such as exposed electrical wiring, use of extension cords, unlighted exit signs, non-working emergency lights, improperly stored flammable or combustible material, and blocked exits? YES NO CORRECTION Number of YES answers ________ Number of NO answers __________ Score______ REVIEWED BY ______________________________ DATE ____________________
