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Restuarant Inspections

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Restuarant Inspections Empty Restuarant Inspections

Post  Guest Mon Sep 29, 2008 10:12 am

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Post  Mort Wed Oct 01, 2008 7:13 am

good call Mr. B ekkkkkkkkkkkkkk Restuarant Inspections 496511 affraid
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Post  Kitchen Slave Fri Oct 03, 2008 1:38 pm

I'm curious about the non-criticals.

"Critical violations : Employees touched food with their bare hands"- Probably some bulls***. The letter of the law says that you can't touch any ready to eat item with bare hands. Crackers, leaf lettuce, a whole tomato, a whole apple, hamburger bun... But here's a case of "it looks good on paper but doesn't work in the field". Go to a restaurant, even fast food, where you can see the kitchen sometime. Watch them and see how often they change their gloves. By the rules that guy making your burrito has to change his gloves every time he opens a cooler door, touches his body, anything other than touching that burrito. See if he does this. Chances are he'll keep working until the glove breaks before he replaces it. That might take 30 minutes or more. It's actually more dangerous when wearing gloves because people don't wash their hands when something gets on them like they would if they had no gloves on. Just wipe it off onto your apron and keep going.

raw foods improperly stored; -Probably put the eggs above the milk or some stupid crap like that. Or they put their produce like onions into plastic milk crates when they arrive; apparently thats illegal too.

non-food grade bags used to store food; $10 says they used a new trash bag to cover a sheet tray of food. The health dept says you have to buy the food service bun pan bags (fancy name for trash bag) to cover trays. Oh yea, they cost 5X as much too, go figure.

metal pans not properly sanitized - Sanitizer in the sink probably didn't measure up to 100ppm; only 90ppm. Or they didn't sit in the sink for 15 seconds, the dishwasher just dunked them and pulled them out. But were they clean? If so, quit your bitching.

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Post  Markwes Fri Oct 03, 2008 2:30 pm

Kitchen Slave wrote:"Critical violations : Employees touched food with their bare hands"- Probably some bulls***. The letter of the law says that you can't touch any ready to eat item with bare hands. Crackers, leaf lettuce, a whole tomato, a whole apple, hamburger bun... But here's a case of "it looks good on paper but doesn't work in the field". Go to a restaurant, even fast food, where you can see the kitchen sometime. Watch them and see how often they change their gloves. By the rules that guy making your burrito has to change his gloves every time he opens a cooler door, touches his body, anything other than touching that burrito. See if he does this. Chances are he'll keep working until the glove breaks before he replaces it. That might take 30 minutes or more. It's actually more dangerous when wearing gloves because people don't wash their hands when something gets on them like they would if they had no gloves on. Just wipe it off onto your apron and keep going.
That's a good point, as I have always wondered if these inspections are more about how well the employees are trained to do everything properly if an inspector shows up. Do they announce they are coming? It's hard for me to see how food preparers wouldn't know enough to make sure they have gloves on when the health department is there.
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Post  Kitchen Slave Sat Oct 04, 2008 1:05 am

No, they are not announced at all. They walk in, ask for a manager, tell them who they are/what they're here for and are escorted around with a manager during the inspection. If you're lucky they'll tell the hostess who they are who will then leave the inspector at the front, go back and grab a manager who will then hastily tell everyone in the kitchen that the inspector is there and to get ready. Depending on how smart these people are they'll proceed to dump every employee drink into the trash can, go through every cooler REALLY quickly sticking day-dots on everything without a date, throw out anything remotely considered bad, make sure everybody is wearing a hat and gloves and just stand there. The funny part is that even though the inspector knows that it's not possible that EVERY food item wearing a Thursday sticker was made that day, they can't prove it. If it's possible you get everyone out of the kitchen so that they can't be caught in the act of doing something wrong. But nowadays the inspection takes 2 or 3 hours sometimes instead of 30 minutes like it used to so thats a little harder. I've even been told that the inspectors are trying to get out earlier in the day to try and get those places like hotels that serve breakfast.

Think of it like when you are driving in front of a cop. Your heart rate might speed up a little bit, you keep one eye constantly on your speedometer and the other looking for the speed limit sign while trying to think of what the speed limit actually is right there. You use your turn signals like you should, make perfect lane changes and just try not to draw any more attention to yourself than possible. Thats how a restaurant inspection goes. We all do things we know we probably shouldn't when the inspector isn't there. The worst part is when you remember you saw a bug or a rodent in or near the kitchen a few days ago and you just know that little fucker is going to come out now that the inspector is there. Thats like getting pulled over for a busted taillight but you know you got that dime bag under your seat and it happens to spill out when the cop is standing there. Yea, you guys know what I'm talking about.

But take a look at the places that have a lot of critical violations. Then think about who they employ. Ethnic restaurants tend to have a lot of people from that region working there so they may not either understand english real well or not be used to govt inspections, especially if they are new. Corporate restaurants are pretty good at teaching and enforcing sanitation guidelines because they have more resources to devote to that where as stand alone family owned restaurants do not. Other places that employ mostly younger workers, like fast food or seasonal places like ice cream joints suffer from the lack of training, experience, and work ethic by these kids. Rolling Eyes

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