Restaurant Owners Challenged by Health Inspector
Mission Restaurant Supply understands the need for restaurant owners to fully understand how to deal with the challenges posed by health inspection guidelines, which are stringent and unyielding.
San Antonio, Texas, December 15, 2015 (Newswire.com) - Mission Restaurant Supply has created an info-graphic of restaurant inspection tips designed at aiding restaurants in passing inspections with flying colors. Restaurant inspections can be unnerving and stressful for restaurants owners and employees no matter how honorable the intentions may be. The job of the health inspector is to ensure that the establishment is proficient in food safety and contains a clean and safe working environment. Since public health is of the utmost importance, inspectors need to be certain there are no threats to customers who choose to dine at these establishments. One way for the restaurant staff to experience a positive inspection is to make sure they are always prepared. The inspection can happen at anytime and is always unannounced. The restaurant and staff should always be at their best, using safe and sanitary procedures.
According to Mission Restaurant Supply, there are five main reasons why restaurants fail inspections. These reasons are physical facilities, food surfaces, non-food surfaces, equipment & utensils, and hand washing. Physical facilities include the overall condition, both inside and outside of the building, including cleaning processes and tool storage. Food surfaces are any surfaces that come directly in contact with food. These surfaces should always be clean and properly sanitized. Non-food surfaces are those that do not have contact with food and should be free of substances that may cause contamination. Equipment and utensils should be in good condition so that they do not cause cross contamination. Finally, hand washing should be a regular practice among all employees, and all stations should have signage, soap, and towels to promote this practice.
Proper cleaning and sanitizing involves several key steps. First, dishes, surfaces, and tools should be scraped, and all food particles should be removed. Next, items should be washed with appropriate supplies designated for the specific items. Surfaces should be rinsed with clean water, then wiped with a clean towel. Additionally, surfaces should be sanitized with the allotted sanitation supplies. Finally, the surface should be allowed time to air dry.
While paying attention to the five main areas and making sure that surfaces are properly sanitized and cleaned, there are several details that restaurants who fail inspections often miss. Some of these include calibrating thermometers accurately, quizzing staff on safety standards, replacing scratched cutting boards, stocking hand washing stations frequently, and keeping floors free of dirt and build up.
About: Mission Restaurant Supply is your ultimate source for commercial restaurant equipment and home kitchen supplies! Visit one of our Texas showrooms or shop online at www.missionrs.com.