TrustPlace Public Health & Safety Portal

Last Updated on April 13, 2021

Sam’s Steak House – Milwaukee

111 1st st
Milwaukee wi, 50331
+13122539057
info@samssteak.com

Last Updated on April 13, 2021

Property Information

Welcome back to Sam’s Steakhouse! We have made extensive preparations to reopen and have committed to ongoing vigilance in maintaining high standards for health and safety.

Our procedures have been developed to comply with the City of Chicago Phase IV reopening requirements, as well as those from the CDC, FDA, and the National Restaurant Association. You can view our comprehensive plan and the recorded compliance against our plan here on this site, and if you have any questions, please contact us.

We are happy to welcome you back. In order for us to promote the safest environment for all of our patrons and employees, we require the following from everyone who visits our establishment:

  • When entering Enzo, you are pledging that you are not currently exhibiting COVID-19 symptoms
  • Wear face coverings when entering and walking throughout the restaurant
  • You may remove your face covering at your table
  • Please maintain a 6 ft distance between you and other patrons at other tables

Compliance Tracker

Last 30 days

On Time Completed Procedures Reported

0
Tasks Completed

Property Plan Information

0
Procedures
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Checklist Items

Health and Safety Compliance
Plan & Status Report

For
Sam’s Steak House – Milwaukee

COVID-19

Certify Use of Properly Provided Disposable Table Items Weekly 5

  • Provide disposable table items where possible (e.g., menus, containers, condiments)
  • Takeout containers must be filled by customers and available only upon request
  • Discontinue pre-setting tables with napkins, cutlery, glassware, foodware - providing to customers as needed.
  • Pre-roll utensils in napkins prior to use by customers. Employees must wash hands before pre-rolling utensils in napkins and stored in a clean container.
  • Dirty linens used at dining tables such as tablecloths and napkins must be removed after each use and transported in sealed bags.

Leadership & Management

Marketing and Branding - Manager Daily 3

  • Display the sidewalk sign with the daily special
  • Send out social media posts about the chef's daily special
  • Place loyalty cards, take-out menus, coupons and flyers by the register and entrances

Closing Checklist - Supervisor Daily 3

  • Lock away important electronics
  • Count the registers and store cash and deposits securely
  • Lock cabinets, restricted areas and doors

Facility Upkeep

Facility Upkeep Weekly 6

  • Wash all windows
  • Pick up any trash outside in the surrounding landscaping
  • Empty outdoor trash cans
  • Test all fire alarm systems
  • Ensure all fire extinguishers are not expired
  • Check to see the thermostat is at 72 degrees

Audits & Inspections

Regional Manager Site Inspection Event 5

  • Check the Dining Area
  • Make sure the dry good are stacked and labeled correctly
  • Did you witness employees wash their hands?
  • Check the cleanliness of the food line
  • Food Properly Stored 6" Off the Ground

CAPA for Missed Regional Inspection Item Event 1

  • Relabel All Items

Health Inspection Checklist Monthly 14

  • An approved source is licenced by te county, state or federal government
  • Food is inspected and found to be free from contamination, adulteration and spoilage
  • Unpacked foods which have been served or returned from the dining area are discarded
  • All foods are stored a minimum of 6" off the floor
  • Restrooms are not used for the storage of food, equipment, or supplies
  • Adequate protection is provided for all paper products
  • Food is being protected from dirt, unnecessary handling, over-head leakage, and other forms of contamination
  • All food storage containers have proper covers and are properly labeled
  • Foods are dispensed in the self-serve area in an approved manner
  • The use of sulfites in perishable foods is prohibited
  • Food products are labeled and stored in non-toxic containers
  • Keep raw foods separate from cooked foods
  • Shellfish tags kept for 90 days , warning signs posted
  • Potentially hazardous foods are maintained below 41u00b0F or above 135u00b0F.

CAPA - Food Storage Problem Event 0

    Daily Operations

    Closing Cleaning Checklist - Front of House Daily 10

    • Wipe down and sanitize all tables and chairs
    • Flip chairs on top of tables
    • Pull floor mats from entryway for cleaning
    • Clean any major spills, in the dining area and on walls
    • Sweep the dining area
    • Mop the dining area
    • Replace Mats
    • Ensure that no food is left out
    • Clean the cold wells, hot wells and the food line
    • Take out the trash to the dumpster

    Opening Cleaning Checklist - Front of House Daily 6

    • Clean and sanitize the windows, tables and all surfaces
    • Wipe down the walls if neccessary
    • Sweep or vacuum floors all floors in the front of house
    • Assure that trash bins are empty, cleaned and filled with a fresh bag
    • Disinfect the toilet, Wipe down the sink, Restock soap, paper towels, and other essentials
    • Clean the POS system with a sanitation wipe

    Reception/Hostess Closing Checklist Daily 7

    • Chairs and tables are in the correct position
    • Turn on rear hall lights to the restrooms
    • Silverware is prepared for the following day
    • Collect all menus and put in proper place
    • Remove extra inserts from menu
    • Remove all daily specials from walls or signs
    • Clean the front hostess and waiting area

    Ready to Open Checklist - Front of House Daily 7

    • Restock cups, straws, and lids at the beverage station
    • Refill condiment station with ketchup, salt, pepper, etc...
    • Turn on the POS System and login
    • Open up windows
    • Turn on the music
    • Discuss Daily Specials with the team
    • Unlock the front door

    Opening Cleaning Checklist - Back of House Daily 4

    • Wipe down and clean all food prep areas
    • Sweep and vacuum all floors
    • Clean all equipment thoroughly
    • Wipe down walls where spills or splashes may have got on the wall

    Opening Restocking Checklist - Back Of House Daily 4

    • Take stock of incoming items
    • Place the new items in the proper area
    • Make sure all dry goods are stored 6" off the ground
    • Make sure all cold/frozen food is 6" off the ground in the freezer and cooler

    Closing Cleaning Checklist - Back of House Daily 9

    • Wipe down and sanitize all food prep areas
    • Pull floor mats from back entrance and in the back of house
    • Sweep the back of house and dry good storage
    • Clean and major spills on the floor or splashes on the walls
    • Clean all grills, hoods, fryers, and other equipment
    • Mop the floors in the back of house
    • Clean all pans and set on drying rack in an orderly fashion to dry
    • Stack all clean pans, dishes in the appropriate area
    • Take out the trash to the dumpster
    Note: This information is self-reported and managed solely by the Property.