How to beat a restaurant health inspection


How to Pass a Restaurant Health Inspection?

No one knows when or if a health inspector may show up. You could be in the middle of or at the end of lunch rush with lots of delivery orders and your top cook and server out sick when all of a sudden the inspector appears with clipboard in hand – an experience many restaurants have had at some point or another. That is why being prepared for any health inspection is so important.

At least, that’s what one should hope for.

Annual health inspections have been an integral part of restaurant life long before the outbreak of coonviruses. Health inspections provide you with a valuable tool to stay safe, giving an objective assessment of your restaurant’s cleanliness and safety. However, if found guilty of violating health inspection standards, fines could be costly or even lead to closure until improvements are made. Your annual inspection is key for long-term success; it helps avoid massive penalties or worse, damaging your reputation. It is vital for any successful restaurant business.

Get ready, so you’re all set!

Restaurants will experience the brunt of an unexpected visit from a clipboard-wielding inspector if they’re unprepared. But being ready makes all the difference; each state has its own set of regulations, so make sure to familiarize yourself with FDA food safety codes in your jurisdiction.

Conduct a Health Inspection Checklist

It’s essential to know what inspectors will look for when inspecting your restaurant. Furthermore, self-inspection of your establishment on a regular basis can help ensure it passes muster. Here is a checklist for safety and health inspections in restaurants:

Food Preservation

  • Store food at least 6 inches above the ground.
  • Maintain a dry and sterile environment by using the FIFO (First in, First out) system of storage.

Separate foods and chemicals when prepping meals.

  • Frozen foods can be thawed in the refrigerator or under running waters.
  • Employees should use gloves, clean hands and utensils when handling food to prevent cross-contamination during preparation.
  • Food should also be heated to kill microorganisms before it goes into a heated storage room for better preservation.

Maintain Refrigerators & Freezers

  • Refrigerating or freezing frozen items helps ensure freshness for customers!
  • The thermometer can be seen and displays the temperature.
  • All refrigerators and freezers are spotless, with food items clearly labeled, dated, and stored properly.
  • Walk-in fridges keep food at least 6 inches above ground for sanitation.
  • The washing station consists of three sections: rinsing and washing.
  • Equipment is clean and user-friendly, while covers protect stored utensils from dirt or pollution.
  • Water is heated to the correct temperature for sanitizing purposes.
  • Recycling waste material and refuse is also done here.
  • Garbage and trash disposal is done in an eco-friendly manner.
  • Outdoor trash cans are covered and lidded for extra security; when full, these empty into recycling bins.
  • Furthermore, no rodents or other pests are present near the dumpster site.
  • To keep bugs and rats away, trash bins should be regularly cleaned.

Safety and health of employees

  • Encourage employees to wash their hands often using proper hand-washing techniques
  • Smoking and eating are prohibited in areas other than those used for food preparation.
  • Employees with long hair should wear hairnets and those who wish to hide their facial hair should do so.

Inspection time for business owners also plays a significant role.

The owner of a business must:

Before hiring any inspector, verify their credentials. If they are unavailable to you, inquire. To avoid being conned by impostor looking for company info, consult your local hospital first.

Follow the inspector. Get a firsthand view of any restaurant issues by following the inspector. You can correct some violations right away, which is much more comforting than receiving an out of compliance label.

Signing the Inspection Report after Reading All Comments On Restaurant Inspection List. Once you’ve read through all comments on the restaurant inspection list, it’s time to sign the inspection reports. This does not guarantee your agreement with all conclusions; rather, it demonstrates that you have received a copy.

Request Clarification If an inspector doesn’t explain something clearly, make sure you get their explanation. Without understanding what the issue is, you won’t be able to resolve it effectively.

Never refuse an inspection…even when you feel most vulnerable – as doing so will only lead to further delays and an inspection warrant will likely be issued to the inspector with a less-than-savoury disposition. Furthermore, it’s strongly advised that you do not offer food or drinks in an effort to influence their inspection report; rather be friendly and kind but avoid providing anything in order to influence their judgement.

What happens if there is a breach in food safety standards?

Don’t despair if you receive a violation. It is essential to find and implement a solution promptly, even if it is just minor infractions like incorrect labeling or untidy furniture. While financial penalties may not apply, inspections still take place; so make sure all employees know about food safety, stress its importance, and test their knowledge beforehand. Otherwise, fines and closure of your business could occur until the issue is fixed.

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