Restaurant Inspection by a Public Health Inspector

Restaurant Inspection by a Public Health Inspector


So the first thing I do when I conduct
a food inspection is wash my hands a lot of foodborne illness outbreaks can simply be prevented by washing hands. I don’t only wash my hands
to ensure that I don’t contaminate any food
but its to show me that the premise has the
required aspects of hand wash facilities in
the premise Each food premise is required to have a
designated hand wash station only used for hand washing. Each
station has to have a hot and cold running water liquid soap and paper towel now will look at the refrigeration unit
which is the walk-in refrigeration unit the temperature of these units are very important there’s a temperature danger zone which is four degrees Celsius to sixty degrees
Celsius and our goal is to minimize the time that food
spends in that zone so that’s why we hold cold foods cold
four degrees Celsius or below and hot foods hot at sixty degrees Celsius or
greater. So before even walk in I take a look at the thermometer
here it’s reading roughly three to four degrees so that’s
a good sign. Now that I am in the refrigeration unit my next
step is to actually take an internal temperature
of the food. I know that the ambient temperature are to be three degrees but I have to
make sure that the internal temperature of the food is also below
four degrees Celsius so I normally pick a hazardous food,
hazardous foods are just those foods that are capable growing harmful bacteria in the toxins and I’ll usually probe that food in it’s thickest portion to identify the temperature. So when
taking a temperature I always sanitize my probe with seventy
percent isopropyl alcohol swabs just like that just let it dry that for a minute good and I probe it in the thickest part of the food
and it’s telling me about three degrees so now I can positively say that
this unit is capable of cooling foods down to 4 degrees Celsius or less. Another
important aspect is actually the shelving units
themselves their smooth, non-absorbent and easily
cleanable they’re in good condition, there’s no
chipping paint and they’re not rusting a lot of times when you have old shelving
the paint starts to come off and that can present a route for physical
contamination other aspect I’m looking for in the
refrigeration unit is the storage of foods so any raw foods should be store
below any ready-to-eat foods.Ready to
eat foods being those types of foods that don’t undergo any
further cooking this could be cold cut meats or fresh produce. The next
thing we’ll look at is hot holding It’s very important to hold hot foods at 60 degrees Celsius or greater to minimize the time they spend in that
temperature dangerzone that we spoke about earlier again that zone four degrees Celsius to
sixty degrees Celsius So here we have a creamy broccoli
soup thats hot holding and I will take the temperature of that soup. So I’ll
sanitize my probe let that dry for a minute insert it to the food sometimes you have to stir the food and I’m getting roughly
sixty-five degrees Celsius which is above the tempter danger zone
and therefore safe. It’s very important that before hot holding to cook
the food to the proper internal temperature
before hot holding. So for example if you have a leftover
soup in the refrigerator you must reheat properly to 74 degrees
Celsius then hold at sixty degrees Celsius these
units most of these units are not designed to of
cook foods but to rather hold foods. In this
premise they utilize the three compartment sink method and as you can see the first sink
is washing they have soap and water warm water and this is where they wash. The second sink is where they were they rinse they use clean
warm water to rinse then the third sink they utilize it Quaternary ammonium sanitizer
which has to be at the correct concentration
they let it soak for 45 seconds and then they air dry Cross contamination is the transfer of harmful microorganisms
such as bacteria from one food to another food or even from your hands or equipment to a food as I’m observing the chef I’m
looking for frequent hand-washing and the use of separate knives and
cutting boards for raw and ready eat foods to prevent cross-contamination.

Daniel Yohans

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