Agenda Packet_2026-03-03 - Laserfiche WebLink

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Response • the City of 2026 For •' • and River View GolfCourse offerings before a full rollout. • Continuous Evaluation — Menus should be reviewed regularly based on sales data, food trends, and customer feedback to keep the offering relevant and profitable. Cleanliness Standards for Food and Beverage Maintaining cleanliness is essential for food safety, customer satisfaction, and legal compliance. CourseCo uses the following standards and guidelines in our food and beverage operations: • Personal Hygiene—All staff must wash hands thoroughly and frequently, especially after using the restroom, handling raw food, or cleaning. o Wear clean uniforms or aprons, and hair restraints (caps or nets). o No eating, drinking, smoking, or chewing gum in food prep areas. • Staff illness is a serious food safety risk. Managers have clear policies for reporting and excluding ill workers from handling food or working altogether. • Food Handling&Storage—Store raw and cooked foods separately to prevent cross-contamination. • Use proper containers with lids and label them with dates. • Maintain proper temperatures: ■ Cold foods at or below 407 (4°C) ■ Hot foods at or above 1407 (60°C) o Rotate stock using FIFO (First In, First Out). • Equipment & Surfaces • Clean and sanitize all food contact surfaces (cutting boards, utensils, counters) before and after each use. • Use food-safe sanitizers and follow the correct dilution and contact times. o Equipment like grills, fryers, and refrigerators will be deep cleaned regularly. • Dining and Serving Areas o Tables, chairs, menus, and condiment holders must be cleaned and sanitized regularly. • Trash bins should be emptied frequently and kept covered. • Floors should be swept and mopped daily, and spills cleaned immediately to avoid slips and pest attraction. • Pest Control o No signs of pests (insects, rodents). • Keep doors sealed, food covered, and dispose of waste properly. o Regular inspections and, if needed, professional pest control services. • Compliance & Documentation • Follow local health department regulations. • Maintain cleaning schedules and logs. o Train all staff on food safety and hygiene procedures (often part of a food handler certification). Purchasing In addition to our national accounts, CourseCo also leverages purchasing through memberships in both ClubBuy and ClubProcure. Both of these organizations have hundreds of supplier and distributor partners who offer members volume discounts, improved terms, cash rebates and other incentives for all areas of � G=Rmco 16 — 80 3/3/202&ge 24 I