Facilities Maintenance and Equipment Flashcards
What are the 3 must’s of large equipment installation?
sealed to the floor
6 in from the floor
wall mounted
How far off the ground must a table top be? What else can be done?
4 in
sealed to the counter top
T/F: Any plumber (licensed or not) can install and maintain
F: must be licensed
What is the greatest challenge in the plumbing?
cross connection: a physical link of safe and dirty water (back flow)
What is Back flow?
potable water becomes contaminated with non potable water
How do you prevent cross- connections? How many air gaps does a sink usually have?
create an air gap
do not attach a hose to a faucet
2
What are the 4 types of sinks?
handwashing
food prep
service
dishwashing (3 vat)
What needs to be next to the handwashing sink? Why should this sink be monitored? How?
soap, single use towels, trash can
to make sure employees are washing their hands
- check trash/ fill soap
T/F: prep table can be used for handwashing and prepping the food
F: This is a critical violation
What is the order of cleaning/ sanitizing the dishes in a 3 vat sink?
(scrape) wash rinse sanitize
What is the utility sink used for?
for mopping
What are characteristics the flooring in a restaurant should have?
smooth, durable, non- absorbent (non- porous), easily cleaned, non- slip kitchen
What is the biggest factor in keeping the kitchen clean? Where should the brightest area be?
lights
prep area
T/F: Lights must be covered
T
Why is florescent lighting preferred? How many foot- candles must there be?
causes less heat, does not cast shadows over work area
50
What are the 3 steps to deal with a fluorescent light bulb break?
- leave area for 20 min
- gently pick up pieces (don’t sweep)
- clean up remainder with damp cloth
T/F: light above a food bar can produce minimal measurable heat and must emit 20 foot- candles
F: not produce measurable heat
What does ventilation remove?
heat, steam, smoke
T/F: Bimetallic stemmed thermometers are inexpensive, easy to use, can be calibrated, and must be accurate to +/- 2 F
T
T/F: to test temperatures test the center first and then stir
F: stir than test center
How do you measure vacuum packed food?
place thermometer btw 2 unopened packages
What are the adv and dis of thermocouples?
a: instant read, easy to see, v accurate
d: expensive, require batteries
What are adv of infrared thermometers? dis?
quick and easy to read
reduces chance of cross contamination
can’t take interior temp
stir food first
What is a TTI (time temp indicator)?
self- adhesive tag directly placed on the package
