Risk Control Plan_Cleaning of Equipment and Utensils

							                            RISK CONTROL PLAN
                    CLEANING OF EQUIPMENT AND UTENSILS


This "Risk Control Plan" is an agreement between the manager of the food establishment and the
regulatory representative. It is intended to help management regain control over a hazard that
was out of control at the time of the inspection. The plan must remain in effect for at least 30
days. The monitoring forms must be retained on site to be reviewed by regulatory
authority.


PART I       CODE REQUIREMENT        {310:256-7-82} {310:256-7-83}
             Food contact surfaces, equipment and utensils shall be clean to sight and touch.
             Food Contact surfaces, equipment and utensils shall be cleaned at least every four
             hours.
PART II      DESCRIPTION OF ACTION TO ESTABLISH CONTROL OVER SPECIFIC HAZARD
             Management, or designated employee, must monitor the proper cleaning of food
             contact surfaces, equipment and utensils throughout the day to ensure that they are
             properly cleaned and sanitized once every four hours. The cleaning will be verified
             and recorded by manager or designated employee.
PART III     CORRECTIVE ACTION WHEN CRITICAL LIMITS ARE EXCEEDED
             If management finds that food contact surfaces of equipment or utensils have not
             been cleaned and sanitized properly, then that equipment or utensil is taken out of
             service until properly cleaned and sanitized.



As manager of the                           located at

   I agree to implement the provisions of this Risk Control Plan for the period of time
   from __________________ to __________________.

   I decline to implement a Risk Control Plan designed to prevent the re-occurrence of
   specific hazards.

__________________________________________________ Date ________________
Owner/Manager

_____________________________County_______________ Date ________________
Public Health Specialist