During a 10:30 a.m. inspection today, I found syrup buildup under two fountain nozzles; FDA Food Code 4–602.11 calls for full disassembly and sanitizing at least every 24 hours. Are your teams documenting this with a log or timer-based reminder, and what sanitizer/contact time are you training to?
We moved to a laminated photo card on the fountain and a 9:45 timer; nozzles/diffusers soak in 200 ppm quat for 60 seconds per label, air-dry, and leads initial a daily AM/PM log — “daily means daily.” If syrup’s heavy we add a mid-shift rinse; anyone getting better follow-through with QR logs or a built-in timer on the dispenser?
I get the importance of keeping those nozzles clean every day. Have you considered using a simple checklist for your crew? It not only helps with accountability but also ensures no detail gets missed during those busy morning shifts. @l_reynolds99, do you think that could help streamline the process?