Your Answer To A Complete Food Safe Sanitation System!

Your Answer To A Complete Food Safe Sanitation System!

CL EA NI NG MA NAGE MENT SYST EM
Your Answer
To A Complete
Food Safe
Sanitation System!
A Clean And Sanitized
Location Will:
•Increase Sales
•Protect Your Customers
•Protect Your Brand
CL EA NI NG MA NAGE MENT SYST EM
A system is a collection of elements that combine to produce a desired
result.The
Food Safety System is designed by food
safety experts that are experienced and knowledgeable in
meeting the cleaning challenges faced in convenience
stores and quick serve restaurants.
Food Safety Progam will focus on five key areas...
• Provide for improved Health and Wellness
• Deliver Low Cost in Use
• Increase Labor Efficiency
• Promote Image Enhancement
• Appropriately address Environmental
Stewardship
The Needs Specific to Convenience Store Operators & Quick
Serve Restaurant Operators include…
• Consistency of Repeatable, Prescriptive
Processes to address food safety and
regulatory compliance issues
• Compact installations to address space
constraints
• Exhibits Simplicity, Worker Safety and
Multi-lingual Communication to address
high turnover and employee diversity
• Exceptional Reliability to assure cleaning
resources are availability 24/7/365
• Consistency of a Comprehensive Product
Offering addressing all cleaning tasks to
achieve simplified sourcing
Icons to help identify applications:
1
Color coded and identified by a
number matching the concentrate to
the RTU dilution for end user safety
and tranining
1.
Trigger Spray
2.
Mop Bucket
3.
Auto Scrubber
4.
3 Bay Sink Dispenser
5.
4 Product Dispenser
Cleaning
Managment Systems
A family of “Best In Class” cleaning managment systems. Simply stated,
our contention is that the
Food Safety System meets these needs
better than anything else on the market! Here’s how…
1
1
2
Dispenser Features
• Professional grade material for maximum reliability and unique compact
design
• Factory controlled settings with metering tips located in chemical concentrate
• New metering tip with every refill
• No tools required to change dispensing unit
• Accurate dosage everytime - Sanitizer dispense 200-300ppm
• ASME approved backflow installed on both wall and sink units
• 6' discharge hose to easily fill mop buckets and automatic scrubbers
• "Y" installed at mop sink to dispense water only
• Dispenses floor cleaner and up to 4 spray bottle products
• Saves wall space
2
VIP Food Prep System
• Closed loop system-No chemical contact with employees
• Instructional posters are in English and Spanish
• Sanitizer test strip holder installed over dry board at 3-bay sink
• Compact installation. Saves on wall space
4
3
4
3
Squeeze N Pour
5
VIP Housekeeping System
Dosing Pump
• Simple 1oz pump program
• Pump 1oz of concentrate into spray bottle and fill
remainder with water
• Backroom products: floor cleaner, glass cleaner,
all-purpose cleaner and restroom disinfectant cleaner
• 3-bay sink products: dish detergent and food service
sanitizer
• Extremely compact installation
• Squeeze 1oz of concentrate into granulated chamber
and pour into spray bottle
• Backroom products: floor cleaner, glass cleaner,
all-purpose cleaner and restroom disinfectant cleaner
• 3-bay sink products: dish detergent and food service
sanitizer
• Dispenser is installed at the mop sink
• Properly labeled 32oz secondary spray bottles
• Concentrates attached to unit: 4 liter floor cleaner, 2
liter glass cleaner, 2 liter all-purpose cleaner and 2
liter restroom disinfectant cleaner
• Concentrates and spray bottles are name, color and
number coded
5
2
A complete sanitation syste
exterior surfaces of y
BACKROOM
PROGRAM
FOOD PREP SURFACES
•#50 Food Service Sanitizer
•#51 Ultra Concentrated Pot and Pan Detergent
•#52 Institutional Dish Detergent
•#58 Tea/Coffee Urn
•#59 RTU Roller Grill Cleaner
•#60 RTU Oven & Griddle Cleaner
WASHROOM
•#62 Bowl Cleaner
•
Foaming Hand Soap
•
Foaming Hand Sanitizer
3
HOUSEKEEPING
•#53 Glass Surface Cleaner
•#54 Restroom Disinfectant Cleaner
•#55 All Purpose Cleaner
•#56 Neutral Floor Cleaner
•#57 Quarry Tile Floor Cleaner
•#61 RTU Stainless Steel Cleaner
•#65 RTU Heavy Duty Degreaser
•#66 RTU Enzyme Drain Maintainer
CL EA NING
em to clean all interior and
your establishment!
3 BAY SINK
PROGRAM
EXTERIOR PRODUCTS
•#63 Parking Lot Cleaner
•#64 ParCrete (Waterless Concrete Cleaner)
G MA NAGE MENT SYST EM
4
DOSING METHOD
1
2
3
4
5
s
ork
ot W
*Sh
ed
d uc
i In ng
tur
i
Ven tion
VIP ropor
P
r
Pou
r
Pou
Nar - ets
*Te Pack
#61 Stainless Steel Cleaner - Oil based formula that will clean and polish stainless steel surfaces. Includes Sprayer.
L6160
6/1qt
#65 Heavy Duty Degreaser - Superior D’limonene product that will dissolve and emulsify soils of all types. Includes Sprayer.
L6560
6/1qt
#66 Enzyme Drain Maintainer - Live bacteria designed to clean and instant deodorization of drain lines and grease traps.
L6660
6/1qt
p
Pu m
1
#53 Glass and Surface Cleaner - Superior concentrated nonammoniated glass cleaner. Instantly cuts through grease, dirt
and film.
Item
Code
Per
Pack
L53351
6/1 ltr
L53L2D
2/2 ltr
L53A91
4/4 ltr
eN
eez
ing
Core Housekeeping Products
Sq u
Per
Pack
Dos
Item
Code
CL EA NI NG MA NAGE MENT SYST EM
100/1 oz
2
#54 Restroom Disinfectant Cleaner - Hospital grade quaternary
ammonia based formula that cleans, disinfects and deodorizes
hard surfaces.
L54351
6/1 ltr
L54L2D
2/2 ltr
L54A91
4/4 ltr
100/.05 oz
3
#55 All Purpose Cleaner - Removes tough grease and dirt
accumulation. Deodorizes room as it cleans with a pleasant
lemon fragrance.
L55351
6/1 ltr
L55L2D
2/2 ltr
L55A91
4/4 ltr
100/1 oz
4a
#56 Neutral Floor Cleaner - Formulated to emulsify and suspend
dirt and soil without harming the gloss of a floor finish.
L56351
6/1 ltr
L56A91
4/4 ltr
L56A9D
4/4 ltr
100/2 oz
4b
#57 Quarry Tile Floor Cleaner - Penetrates and suspends embedded
soil in tiles and grout lines for thorough removal.
L57351
6/1ltr
L57A91
4/4 ltr
L57A9D
4/4 ltr
100/2 oz
Housekeeping Products
Washroom Products
#62 Bowl Cleaner - 14% phosphoric acid that removes stains, hard water deposits and rust.
5
Item
Code
Per
Pack
L6260
6/1qt
*
Foaming Hand Soap
4 X 1000 mL
*
Foaming Hand Sanitizer
4 X 1000 mL
*Coming Soon
6/1 ltr
L50A91
4/4 ltr
L50A9D
4/4 ltr
r
Pou
Nar - ets
*Te Pack
L50351
5
s
ork
ot W
*Sh
ed
d uc
i In ng
tur
i
Ven ortion
p
VIP
Pro
r
Pou
Per
Pack
4
eN
eez
Item
Code
3
Sq u
p
Pu m
5
#50 Food Service Sanitizer - Use on food contact surfaces of
equipment and utensils.
2
ing
Core Food Prep Surfaces
1
Dos
Convenience Store & Quick
Serve Restaurant System
DOSING METHOD
100/1 oz
6a
#51 Ultra Concentrated Pot and Pan Detergent - A super
concentrated premium dish detergent that cuts through the most
stubborn grease.
L51351
6/1 ltr
L51A91
4/4 ltr
L51A9D
4/4 ltr
100/2 oz
6b
#52 Institutional Dish Detergent - Long lasting detergent action
and suds. Gentle to hands.
L52351
6/1 ltr
L52A91
4/4 ltr
L52A9D
4/4 ltr
100/2 oz
Item
Code
Per
Pack
#58 Tea/Coffee Urn - Removes stains and descales a wide range of coffee and tea equipment.
L58911
4/5 lb
#59 Roller Grill Cleaner - Engineered to rapidly penetrate, emulsify and suspend grease and heavy soil. Includes Sprayer.
L5960
6/1qt
#60 Oven and Griddle Cleaner - Provides excellent cleaning ability for the removal of baked on food accumulation. Includes
Sprayer.
L6060
6/1qt
Food Prep Surfaces
Outdoor Products
#63 Parking Lot Cleaner - Will penetrate and emulsify dirt, grease, and oil from concrete surfaces.
#64 ParCrete (Waterless Concrete Cleaner) - Penetrates deep into pours of the concrete and encapsulates petroleum
stains. Bio-organic enzymes break down and consume the stain.
Item
Code
Per
Pack
L63281
4/1 gal
L63191
5 gal pail
L64071 30 lb pail
SIX CORE FORMULAS!!
Your Answer To A Complete Food Safe Sanitation System!
6
CL EA NI NG MA NAGE MENT SYST EM
...
• Clean Hands... Clean hands save lives. Regular
handwashing, particularly before and after certain
activities, is one of the best ways to remove germs,
avoid getting sick, and prevent the spread of germs
to others.
• Clean Exterior… Cleanliness and your customer’s
first impression starts on the outside of the store
with a clean and well maintained lot that is attractive
and free from litter. An attractive outside includes
garbage cans that are in good condition and not
overflowing, front door, windows, sidewalks and gas
pumps that are clean and an overall building exterior
that shows you care.
• Clean Floors… Floors that are CLEAN consistently
rank at the top of customers reasons for shopping or
dining at a specific location.
• Clean Coffee Center… Having the coffee center
counter clean and consistently wiped down is
paramount to the repeat purchase. A clean and odor
free establishment also allows for the natural coffee
aroma that will invite the next purchase.
• Clean Glass/Windows… Keeping all glass/windows
clean and smudge free will aid in the first and lasting
impression increasing the customer experience. You
can’t buy what you can’t see.
• Clean Restrooms… The most personal and most
telling moment that a customer experiences in a
restaurant or c-store isn’t typically at the table… It’s
in the restroom. More than 50% of patrons who have
a negative experience with a restroom, from dirty
toilets to grimy soap dispensers to bad odors, will talk
about it to family and friends. Even more seriously,
it’s going to cost business. Nearly 3 in 10 consumers
will not give a second chance after a dirty restroom
experience.
CALL us at today to learn how
can help you. 800.527.5722 or visit our website at www.cleanworks.solutions
TRAINING AIDS
CL EA NI NG MA NAGE MENT SYST EM
JULY 2016
AL
FOOD
SAFETY
JOURNAL
UATRURNGRILLING
ES
TIPS FOR THE FOURTH OF JULY
FE T Y JO ERSAFE
OOD S AMUM COOKING TEMP
JULY 2016
F
r
, and othe
seafood
t, poultry,
NI
that mea
,
SAFE MI
ensure ture.
cooked
eter to
at it. Any
safe
thermom internal tempera
looking has reached a
a food
m
rt and safe minimu
t
ked by
cha
mea
coo
a
ly
n the
safe
Use thisfoods reach
meat is pink, even whe
cooked
be
whether
can’t tell g pork – can
cified
udin
er, you
the spe rise,
nt
for
Rememb red meats – incl
orta
rest
tinues to
e is Imp allow it to
uncured temperature.
Rest Tim r heat source, constant or con
internal
Why the
remains
n, or othe
REST TIME
a grill, ove temperature
Since the Fourth of July is(°F)
the high from vegetables and cooked foods. As
meat from rest time, its
None
ATURE
remove
the
point of summer
TEMPERgrilling season for you chop meats and veggies, be sure
After youof time. During germs.
many American families, we would like to use
Noneseparate cutting boards, knives
amount troys harmful
to remind
FOOD
160 everyone this time of year of and 3utensils.
minutes If you have handled raw
a few simple safety tips to keep your meat with your hands, make sure to
which des
THE JUICES LEFT ON THE PLATE
FROM RAW MEAT CAN SPREAD
BACTERIA TO COOKED FOOD.
If you are smoking meats, the
temperature in the smoker should be
maintained between 225° F and 300°
F for safety. Again, check the internal
temperature of the smoked meat with
a meat thermometer to ensure it’s fully
cooked.
CHILL
Bacteria grow most rapidly between
40° F and 140° F, so perishable food
should never sit out for more than two
hours. If the temperature outside is
higher than 90°F, food should not sit
out more than one hour. Refrigerate or
freeze leftovers promptly and discard
Lamb
RY
, Veal,
165
Independence
Day free of foodborne washNone
them thoroughly before handling any food that has been sitting out too
CATEGO
Beef, Pork
en
illness.
any other
145
long.
Nonefood or utensils.
& Meat
ey, Chick
Turk
Meat
The two biggest safety concerns when
Keep hot foods hot and cold foods
chops
Ground
165
roasts,
None
e grilling involve the threat of crosscold. Hot foods can be kept hot on
Steaks,
Mixtures
ey, whol
Lamb
Turk
165
contamination
and
undercooked
meat.
&
Veal,
Nonemeat is cooked thoroughly the grill and cold foods can be kept
Make sure
Chicken
Fresh Beef,
roasts Both of165
those issues are addressed all the way through. When cooked on chilled with ice packs or ice sources
breasts,
s remembering four key concepts
Poultry
by
wing
None
in a cooler.
a
grill,
meat
and
poultry
often
brown
legs,
thighs,
outlined 165
by the U.S. Department of quickly and may appear done on the
Poultry
tes
3 minu
Agriculture: Clean, separate, cook, and outside, but
still
may
not
have
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Goose
&
165
or in
Duck
tes
alone chill.
a safe minimum
3 minu internal temperature With those four key concepts in mind,
Poultry
(cooked
Stuffing
to kill any harmful bacteria. Use a meat have a great — and safe — Fourth of
145
None
bird)
thermometer to make sure you’ve July!
recommended internal
Start with 145
clean surfaces and clean reached theNone
Fresh pork
firm
(raw)
140
hands.t) Be sure
that you and your
guests
white aretemperatures:None
Fresh ham
yolk and
rehea your hands before
145° F for whole cuts of beef, pork,
(to wash
Cook until preparing or
d ham
None
Ham
Precooke
handling food. Most importantly, make lamb and veal. Ensure a stand-time of
Pork and
160
temperature.
None
sure that the surfaces that come in 3 minutes at this
Eggs
• 145° F for fish.
165
s
contact with raw
and cooked foods are
es
Egg dishe
and
• 160°
F for None
hamburgers and other
Egg Dish
opaque
clean before you165
start and are washed
Eggs &
flesh is ground beef.
Leftovers
cook untilwith a fork.
frequently.
• 165° Fue.
for None
all poultry and pre145 or
s
easily
eroles
Casserole
and opaq
like hot dogs.
separates
& Cass
pearly cooked meats
None
vers
is
Lefto
flesh
Placegcooked
meats on a clean surface,
cooking.
durin
Cook until
Fin Fish
Any potential
on uncooked
dish that
held them when
crabs pathogensuntil
shells open not on the
None
or
and
er,
white
be transferred to othermilky
lobst meat can easily
they
were raw.
is
els Cook
Shrimp,
1
flesh and
foods
or surfaces. Rawuntil
meats
and muss
PAGE
Cook
oysters,
firm.
and
poultry should be prepared
separately
s
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olution
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leanworks.s
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• www.c
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PAGE 1
CARROLL
COMPANY • Garland, TX 75041 • 800.527.5722 • www.cleanworks.solutions
7.5722
Scallops
800.52
COOK
ENJOY
CLEAN
SEPARATE
d, TX 75041
•
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ANY •
LL COMP
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red tradem
is a registe
Monthly Food Safety Journal
This newsletter focuses on the following: Sanitation topics;
Regulatory issues; General housekeeping tips training for a
clean and sanitary establishment; Updates on new laws relating
to food safety issues and general discussions regarding the
benefits of good sanitation; The impact it has on profits and
safety in convenience stores; Quick serve restaurants; Casual
dining restaurants and supermarkets.
6
JULY 201
Inspection Insight
TI
INSPEC
ON INSIG
HT INSPECTION INSIGHT
CL EA NI NG MA NAGE MENT SYST EM
The Inspection Insight is a monthly report detailing
actual deficiencies found by local health inspectors in retail outlets
like C-Stores & QSR’s throughout the US. The
Inspection
Insight will detail the deficiency with suggested corrective action
steps to take to minimize deficiencies reccurence.
Simply Better SolutionsStore &
ence
Conveni
MAY 2016
em
nt Syst
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Convenience Store & Quick Serve Restaurant System
ents
M
SYST E
departm
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A NAGE
health sures.
ING M
by the tive
mea
A review of actual
restaurant
and
Convenient store inspections performed by the health departments
formed
rec
l corSafety
ons perrationa
Food
violations with recommended operational corrective measures.
s
ectihighlighting
Solution
ope
re insp
Better
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rec
Conven
rant and ations with
al restauSafety viol
d
of actu
A reviewhlighting Foo
hig
CL EA N
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VIOLATION:
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NEED
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Alls.refrigeration units require a calibrated working
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Dried black residue noted
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kly above
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Spray bottles must be properly labeled identifying
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at
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tempera oven
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Cleanworks Dish, Clear Rinse Water and properly diluted
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inverted eggs noted on
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Evidence
TION:
VIOLA
of
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noted
mark of
tered trade
CARROLL
s
ks.solution
.cleanwor
• www
27.5722
• 800.5
is a registered trademark
75041 of CARROLL COMPANY • Garland, TX 75041 • 800.527.5722 • www.cleanworks.solutions
nd, TX
• Garla
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is a regis
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fría.
: · Paraagua
#56 NEUT en
ados.
· Pump ves tough greasit cleans with
· Vierta 1 onza de producto
botella de
spray.
Desodoriza
de usar en pisos terminados.
ear 2 onzas
termin
LIMPIADOR
#57
· Bomb
en balde
pisos
Remo
room as
es
en
ERA
la
habitación
mientras
limpia
con
una
fragancia
agradable
PISO
DE
LOSETA
DE CANTERA #57 LIMPIADOR:
usar
s de 32
DE CANT cto en 4 galon
· Para
Deodorizes
de limón.
· Verter 2 onzas de producto en 4 galones balde de agua fría.
LOSETA
produ
etiquetada
PISO DE 2 onzas de
.
ados.
atomizado
· Para usar en pisos sin acabado.
termin
ear
la de sprayente.
amente
· Bomb
pisos no
en botel
r debid
resist
usar en
· Llena con agua fría.del producto suciedad
· Para
onza de grasa y la limpia con una
onzas
03
n
-12016
ear una
IPND4
· Bomb acumulació ación mientras
9602B
.
Elimina a la habit
a limón
ns 527. 5722 | www.cleanworks.solutions
Desodoriz agradable
lutio800.
FOR CUSTOMER SERVICE
CALL
9602BIPND1-1201603
ks.so
nwor
fragancia
.clea
| www
5722
800. 527.
ICE CALL
SERV
OME R
FOR CUST
Job Aids
Wall Charts
Wall charts are provided for every
Food Safety Chemical
Program. They clarify and provide instructional information on
your chemical program to store employees. They will be installed
at the 3 compartment sink and also in the backroom for house
keeping products.
Job Aids provide step-by-step individual cleaning
tasks that are required throughout your establishment.
They consist of pictures and bullet points that
instruct employees on how to properly complete the
tasks required, using your Food Safety
Chemical Program.
CL EA NING M
A NAGE MEN
T SYST EM
MATERIALS REQUI
RED:
· Cleanworks
#50 Food Service
· QT-10 Hydrio
Sanitizer
n PPM strips
FREQUENCY:
· As needed throug
hout the day.
MATERIALES
NECESARIOS
:
· Cleanworks
#50 desinfectante
servicio
alimentos
· Para serivic
o de alimentos
QT-10 Hydrio
PPM
n trias
FRECUENCIA
:
· Según sea necesa
rio durante el
día.
· Allow sanitiz
er solutio n to
settle before
testing PPM
levels.
· Deje que la
solució n desinf
asient e antes
ectant
de probar niveles e se
de PPM.
TESTING SAN
ITIZER
SOLUTION P
PM
· Thoroughly
clean the “sanitiz
e”
compartment
of the sink.
· Limpie el compa
rtimiento de
"desinfectar"
del fregadero.
· Using a 3” piece
solution for 10 of test strip paper place
it into
· Do not shake seconds.
or swirl paper.
· Usando 3" de
pedazo
de papel de la
prueba lo coloqu
FOR CUSTOME
tira de
e en solución
R SERV ICE CALL
por 10 segund
· No agite ni
os.
remoline el papel.
800. 527. 5722
| www.clea nwor
ks.so lutio ns
· Fill the “sanitiz
e” compartment
of sink
room temperature
Cleanworks sanitizewith
r solution.
· Llene el compa
rtimiento "desinf
fregadero Cleanw
ectar" del
orks solución
temperatura
de infectante
ambiente.
con
· Match paper
to QT-10 chart.
· The paper should
stripe at 200-30 match light green
0 ppm.
· Ajustar con
papel QT-10 de
tabla.
· El documento
debe ajustarse
Claro a 200-30
con la raya verde
0 ppm.
9602WATSS-120
1606
CALL us at today to learn how
can help you. 800.527.5722 or visit our website at www.cleanworks.solutions
The
Difference
When you choose the
Cleaning Management System, you are also choosing a
company committed to remaining innovative and competitive in an ever changing market.
We will perform a Feasibility Study at your location and recommend a Food Safety and
Chemical System customized for your Sanitation Program.
We will provide customized Instructional wall charts that will be placed at the 3
Compartment Sink and in the backroom for employees. These charts are multilingual in
English and Spanish.
We will provide step-by-step Training Instructions for specific cleaning tasks.
We will assist in the training of employees on proper Chemical Use and Food Safety.
Additionally, we will provide the support materials for you to continue a successful
program.
system.
We will provide SDS Booklets for every location that uses the
Our Team
Our Food Safety Team is led by certified food safety experts with over fifty years of
experience overseeing the cleaning of convenience stores and other food service
establishments. Our team is a highly qualified technical resource to support the
sales and service team, our valued distributor partners and our customers.
CL EA NI NG MA NAGE MENT SYST EM
is a registered
trademark of Carroll Company
8 0 0 . 5 2 7 . 5 7 2 2 | w w w. c l e a n w o r k s . s o l u t i o n s
9602BR1 201606