Conducting health inspections is important for keeping the public safe and holding restaurants to basic food safety standards. A restaurant failing this inspection has to face some penalties, such as fines, temporary closures, or a poor inspection rating, and all these results are often visible to customers, which means even a single negative report can change your business reputation and discourage people from dining there. This guide is designed to help you understand what health inspectors look for during an inspection so you can prepare for that beforehand.
Key Focus Areas in an Inspection
When it comes to keeping your restaurant ready for inspection, you need to understand manual vs automated visual inspection. Both approaches help catch issues early and prepare you before a health inspector ever arrives.
Manual inspection means your staff are checking food, surfaces, and equipment, making sure everything is clean and safe. On the other hand, automated visual inspection uses technology such as cameras and sensors to continuously monitor conditions and alert you to potential problems. Some key areas that inspectors focus on are:
- Employee Hygiene
Restaurants should be mindful of three things:
- Follow handwashing protocols: The staff should wash their hands thoroughly after handling raw food, using the restroom, or even touching their face.
- Illness policy: Even a mild illness can spread quickly in a busy kitchen, so restaurants should create a culture where staff feel comfortable taking a day off.
- Comply with dress codes: Beyond handwashing, wearing clean uniforms, gloves, and hairnets helps prevent contamination and keeps the kitchen safe.
- Food Storage
A lot of problems in the kitchen can be avoided simply by keeping food at the right temperature. For instance, keeping refrigerators below 40°F and freezers at 0°F or colder, along with labeling all the items with their names and when they were delivered or prepared, can make it easier to rotate stock and ensure nothing sits too long and spoils. Additionally, organizing ingredients carefully and checking food cans for any dents or leaks will prevent cross-contamination.
- Sanitation
Keeping your kitchen clean includes managing waste carefully and following pest control policies; trash bins should be emptied regularly, and dumpsters need to be covered and placed on clean, level ground to prevent attracting unwanted rodents and insects. Even small spills or leftover scraps can draw pests, so it’s important to watch for signs like droppings, nests, or chewed packaging. You must act quickly and call in a professional pest control at the first sign of trouble to prevent it from turning into serious pest infestations that could disrupt your restaurant’s operations.
Mistakes to Avoid
Even the most careful restaurant owners can slip up during inspection. Being aware of these common pitfalls and taking steps to prevent them will help you pass the inspection.
- Outdated staff training: If employees aren’t trained on the latest protocols, they can unintentionally make mistakes that affect compliance. Refresh your training materials in a timely manner and hold quick refresher sessions.
- Skipping maintenance: Broken refrigerators, ovens, or plumbing issues create hygiene risks that inspectors notice immediately, so to prevent that, you must regularly check and maintain your equipment.
- Poor communication: Staff need clear instructions on hygiene and safety. Make sure everyone knows what practices are non-negotiable and use reminders, signs, and quick check-ins.
- Delaying repairs: There should be a simple way for staff to report any broken equipment, like leaky faucets or faulty fridges, and keep track of them so they get fixed quickly.
Endnote
By understanding what inspectors look for and implementing the aforementioned practices into your daily routine, you’re creating a safer, healthier environment for everyone in your restaurant. Apart from passing health inspections, a clean and well-maintained restaurant will improve customer loyalty and provide your business with long-term success.
