Nag
It's not nagging if it's food safety.
Nag picks who can fix it and writes the message. You send it. It's done when the fix is logged.
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Who do I ask, and how?
Chasing
wears you down.
- The moment
Picture it. The fridge check is late. Three people are on shift, and one is on break.
- The worry
Who do I ask? How do I say it without a fight?
- The wish
Chasing should not wear down the manager or the team.
How does it choose fairly?
On shift. Cleared to work.
Not held.
Nag only picks people who can do the job right now.
- Someone who is off today shows only
Not available today
. It never says why. - You can nag the same person once every 15 minutes if it is urgent, once an hour if not.
- Normal nags wait for open hours.
- Only a manager, admin, owner or person in charge can Nag.
Open Nag in the demo and see the sheet.
When is it urgent?
Safety first.
Everything else waits.
- Urgent means a safety problem: no warm water, no soap, cold food above 41°F, a fridge that is too warm, a sanitizer that failed, or hot-water sanitizing below 171°F.
- Urgent problems can be nagged every 15 minutes at most.
- The rest wait an hour and go out only in open hours.
- If nobody fixes it, the sheet names who is next: the next person on shift, then the person in charge, then the owner. A person still sends each message.
Why these are urgent
Water, soap and
cold food.
Restrooms: stocked, clean, doors closed
Every restroom handwashing sink has soap, a way to dry hands and warm water; toilet rooms are fully enclosed with self-closing doors; restrooms are cleaned and disinfected on schedule and checked for soap and paper towels while open. Double handwash after the toilet: restroom sink, then the kitchen sink.
Food Code 6-202.14, 6-301.11, 6-301.12, 5-204.11; source protocols (restrooms checked hourly for soap and towels at events; clean and disinfect before and after)
Can the restroom mop be used in the kitchen?Handwashing
Wash hands and forearms 20 seconds at a handwashing sink only; double wash after the restroom; sanitizer never replaces washing.
Food Code 2-301.12, 2-301.14, 2-301.15, 2-301.16, 5-202.12; R392-102-14(4)–(8)
How long should food workers wash their hands?Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Food Code 3-501.16, 3-501.19; R392-102-12(6)
What are the hot and cold holding temperatures?
Ready to stop being the reminder?
Let Nag do
the wording.
Nag lives on Today. See who can use it in People and roles, or read for managers.
- 25 days free. Cancel anytime.
Nag is on every plan. Your team is ready when you are.
Questions
Before you
start.
Who can use Nag?
Managers, admins, owners, or a person in charge.
How often can the same person be nagged?
Once every 15 minutes for urgent problems, once an hour for the rest.
When is it done?
When the log is saved, not when someone replies.
Why does it say "Not available today"?
The person is off shift or not cleared to work. It never shows why.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
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Questions? Call or text (415) 640-1667