Health Inspector

How to pass a health inspection as a restaurant manager

How to pass a health inspection as a restaurant manager

Although passing a health check can seem difficult and even impossible at times, managers can put policies in place to make it easier for them to handle unexpected inspections. Although employees have been trained in keeping track of temperature and washing their hands according to the 2009 FDA Food Code. What can a manager do to ensure that these procedures are adhered to when an inspector arrives?

It’s essential that a manager goes through with the inspector. Employees should be taught that a manager must notify the manager immediately if an inspector arrives. The manager should accompany the inspector to see any violations and make corrections.

During a Health Inspection, Be assertive and proactive

Managers need to be aware of any possible critical violations and coach their employees to avoid such violations. These areas are the most crucial and require the greatest attention.

1) Hand washing: When an employee is asked if he should wash his hands at a particular time during inspections, let him know. You don’t have to wait and hope he does. Tell him that it isn’t a violation.

2) Employee food and drink: The inspector should immediately discard any employee food and drinks he sees while inspecting the kitchen. Even if these items are spotted by the inspector, the inspector will insist that the violations were corrected before telling the manager.

3) Gloves. Line cooks must wear gloves when handling food. Make sure that they wash their hands after putting on gloves. Many kitchen workers get anxious when an inspector comes and put on gloves. Although they don’t need to use gloves for handling food with hands it is essential that they wash hands before using gloves.

4) Food that is not at the right temperature: If you find food that has been heated, take appropriate actions. You can add ice to cool it down if it’s more than 50 degrees F. Temperatures that are too high will alarm the inspector, and may force him to return soon, frequently at the restaurant’s expense.

5) Sanitation If they’re not, have them fixed immediately. It is a good idea to call a repairman if they are needed.

During a medical inspection, the manager must be vocal with employees. This shows inspectors that the manager is knowledgeable about the regulations and actively tries to enforce compliance.

Be prepared

Many regulations are listed in the food code. Some are obscure or vague, but they all have a purpose. The most serious violations should be the first thing a manager should address. They will be the biggest hindrance to a restaurant’s inspection scores.

Do you want to self-inspect?

A manager should go through the restaurant each day as a health inspector. Make sure you inspect all areas. Temperatures of food in containers that have not been used before are checked. Resolve any issues. It is easy to learn and remember the regulations of the food code by doing your own health inspection. Every day, correcting violations discovered on the self inspection will increase the likelihood of a successful health inspection. Use a checklist. Respro Health Inspection Checklist.

Take control of the inspection

A manager oversees the restaurant’s operations every day by supervising staff, quality control, and so on. The same goes for a health inspector. Take confidence in the inspection process. If it does happen, there will be no surprises. Any issues can then be dealt with quickly and effectively.