Health Violations
Routine restaurant inspections can keep the public safe by shutting down a restaurant because of health violations. This is a way of regulating food service and preventing illnesses from being spread to consumers. Health violations can cause customers to become sick with food poisoning and Salmonella among other food-borne illnesses because of improperly stored or prepared food. Restaurants are usually closed temporarily because of health violations and must have e re-inspections in order to reopen.
List of Health Violations
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employees handling food without washing their hands, or improper personal hygiene
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lack of hot water
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food area not being sanitized after contact with uncooked food
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leaving back door open
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live or dead bugs/rodents infestations in or around the food preparation area
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employees handling food while open wounds exposed
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improperly refrigerating food
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employees eating or drinking around food being prepared
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unsanitary cooking area
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operating without a license
- food is not at the right temperature
Laws and requirements may vary from one state to another, so the first step for a restaurant is to make sure it is in compliance. Before a restaurant opens for bus
iness, a restaurant will be subject to health inspections once the company is operational. You will need to learn the health codes. Health inspectors assign point violations for every infraction in the restaurant. More violations mean more points. You need a score of 27 or less in order for your restaurant to pass an inspection. If you score is 28 or higher, you must be reinspected.
Enforcement
The city's department of health are the ones who enforce health regulations. These are done through the performance of health inspections, randomized tests, and inspections that test both the sanitary conditions the food is put under and the conditions of the workers at the establishment being inspected. All of the inspectors who search for health violations are all college graduates who are well trained in food preparation practices. Restaurants and take-out eateries are all given a grade, and are required to adhere to health regulation guidelines in order to remain in operation.
If a restaurant happens to fail a health inspection, whether it's due to intentional violations, those that the owner has done deliberately either to cut costs or save time, or unintentional health violations, those that happen due to lack of knowledge on the subject, they will face a series of fines and possible closure. Most restaurants will be given a period of time to clean up their act, literally. Then they will be given a series of follow-up inspections before being allowed to be reopened. You can find the health inspection scores for restaurants using the internet so that you can be sure if your restaurant is safe.
How to Prepare for a Health Inspection
First of all, you must be ready for an examination at any time. You should not wait for an inspector to arrive with a checklist. This means that you should conduct in house examinations in order to prepare for when a health inspector arrives so that there are no surprises. When you conduct your own self-assessment, it is helpful for you to use the same or similar form as that used by the health department. Following your inspection, you should discuss with the kitchen staff any problems that you solve so that they can be resolved before the real inspection. If employees speak another language, be sure to translate for them. Priorities of your inspection should include cleanliness, hand washing, awareness of food types, and proper food temperature. Temperature checking should be when the products arrive, when the products are stored, an
d when the product is served. This will help reduce the chances of having foodborne illness outbreaks. During preparation, chicken, beef and beef blood, and other types of food cannot be contaminated. They should not touch each other while being prepared. This is very important. You should also reinforce the importance of hand washing by placing signs above all kitchen sinks and in the employee restrooms as reminders. Using ServSafe as your restaurant's food safety training program, as well as having your employees trained in this program is particularly helpful.
Restaurant health inspectors arrive unannounced, so you need to be ready at all times. When the inspector arrives, ask for credentials, and if you are unsure, call the local health department in order to verify them. It is not a good idea to refuse an inspection. In this case, the examiner will probably get an inspection warrant that you will not be able to escape from and the examination will likely be more thorough and difficult. Walk with the inspector and take notes of violations. Fix simple problems immediately so that the inspector understands that you are eager to fix any problems. Following the inspection, sign the inspector's report. This does not mean that you agree with all of the findings, but that you have received a copy of the report. Do not be confrontational with the board of health inspector. You need to be willing to work with them because they have the power to help you improve your cuisine and save you from a foodborne illness situation.
The following aspects of operations are checked by health inspectors.
- Your ingredients, which must be from sources that have been approved, in good condition, and are stored at the right temperature.
- Storage and refrigeration must be clean and organized.
- Freezers and refrigerators must be at the right temperature ranges.
- Storage methods will be inspected, as food that is stored must be covered and wrapped at standards.
- Temperature monitoring must be obvious as thermometers must be in freezers and refrigerators.
- The thawing methods for frozen foods must have a set process.
- Produce prep must be washed before preparation occurs.
- Cleaning will be observed as hands and equipment must be thoroughly washed prior and during the preparation of food. Sinks for washing hands must be easily accessible. The temperature and the concentrations of sanitizing rinses for dishwashers as well as other cleaning supplies must be within standards. Cleansers and chemicals have to be stored safely and kept separate from the food items.
- Kitchen cloths and wiping cloths need to be washed.
- Hand contact of foods that are ready for consumption should be minimal.
- Temperatures and the heating methods for reheated and prepared foods have to follow set guidelines.
- Employees must follow dress code standards including hair nets. They must not be smoking, eating, chewing gum, or drinking in the kitchen.
- Kitchen equipment has to be clean along with floors, walls, and ceilings.
- Restrooms and the dumpster and garbage areas must remain clean and there cannot be rodents or insects present.
The next time you plan on going out to eat, make sure you check the restaurant for any health violations. It could mean a big difference in your meal.
