Facing an upcoming health inspection can be nerve-wracking for any restaurant owner. However, with the right preparation, you can approach it with confidence. This guide outlines what health inspectors look for and how to ensure your establishment is ready.
What is a Restaurant Health Inspection?
Restaurant health inspections are designed to prevent conditions that could lead to foodborne illnesses and other health hazards for your customers. Inspectors evaluate your adherence to regulations concerning food storage, preparation, processing, and overall sanitation. Compliance with state and local food codes is mandatory.
What Areas Should You Focus On?
While specific regulations vary, inspectors generally focus on the handling of potentially hazardous foods (requiring specific temperatures), basic sanitation, and staff practices. Key areas include:
- Refrigeration of Cooked Food: Ensuring cooked foods are cooled down rapidly and stored at safe temperatures.
- “Use By” Date Labels: Properly labeling and adhering to “use by” dates on food items.
- Floor and Wall Cleanliness: Maintaining clean and sanitary floors and walls throughout the establishment.
- Washing Hands: Verifying that staff are consistently and correctly washing their hands.
- Proper Cooler and Freezer Temps: Ensuring refrigeration units are maintaining safe temperatures.
- Cross-Contamination: Preventing the transfer of bacteria between raw and cooked foods.
- Pest Control: Showing no signs of pests (rodents, insects).
- Staff Training: Ensuring all staff are up-to-date on proper food safety protocols.
- Lighting: Adequate lighting in all food preparation and storage areas.
- Slippery Floors: Maintaining slip-resistant floors and addressing any spills immediately.
What Happens During an Inspection?
- Frequency: Expect inspections every 6 months for year-round restaurants, and potentially once a year for seasonal operations.
- Initial Interaction: Verify the inspector’s credentials. If unsure, contact your local health department.
- During the Inspection: Be actively cleaning, check and maintain proper cooking and storage temperatures, and follow the inspector’s lead. Witness any noted violations and ask for clarification. Address any immediate, quick fixes right away.
- Professional Conduct: Be kind, courteous, and professional. Do not offer food or drink, as it could be misconstrued.
- Report Signing: Sign the inspection report to acknowledge receipt, not necessarily agreement.
What if You Don’t Pass?
- Minor Violations: Issues like improper labeling or poor furniture condition usually require quick remediation and a follow-up inspection without fines. Use this as an opportunity to improve.
- Major Violations: Severe issues like cross-contamination or allowing sick employees to work can result in fines and temporary or permanent closure. Inspection grades are often public.
Key Steps to Stay Prepared:
- Keep an Informed and Trained Staff: Conduct regular food safety training sessions.
- Implement a Daily Requirement List: Assign cleaning and maintenance tasks.
- Ensure Every Employee Has a Food Handler Permit: Follow state and local requirements.
- Know Food Manager Certification Requirements: Ensure necessary staff have advanced certifications.
- Send Sick Employees Home: Prioritize food safety over convenience.
- Pretend You’re a Customer: Regularly evaluate your restaurant from a customer’s perspective.
- Inspect Yourself: Conduct surprise self-evaluations, being as thorough as an inspector.
- Review Past Issues: Learn from previous inspection reports.
- Proactively Address Employee Mistakes: Correct errors immediately.
- Stay Up to Date with Regulations: Regularly review FDA and local food codes.
- Hang Up Food Safety Posters: Use visual reminders for staff.
By proactively focusing on these areas, you can increase your chances of a successful health inspection and, more importantly, ensure a safe environment for your customers.