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What Happens During a Health Inspection

Health inspections are often unannounced. Because of this, it’s crucial to make sure your kitchen is always clean, safe, and meets health inspection guidelines. But if you don’t know what those guidelines are, it can be hard to make sure you meet them. We have your guide to health inspections so that you can make sure your Tampa commercial refrigeration will pass any surprise visits!

Food Contamination

One of the most important things health inspectors look for is food contamination. They’ll check that cooked food is kept away from raw foods and that all ingredients are in food-safe containers with lids that seal. It’s also important to keep all non-food items, like cleaners, away from food.

You’ll get marked down for:

  • Stored food that is uncovered
  • Storing food too close to the ground
  • Inappropriate containers
  • Undated food
  • Not wearing gloves when preparing food
  • Cleaning products stored near food
  • Food stored under raw meat
  • Signs of pest trouble

Appropriate Temperatures

One of the most common causes of food poisoning is unsafe food temperatures. Health inspectors will want to see records that you have regularly monitored your food temps and that you have accurate thermometers.

You’ll get marked down for:

  • Hazardous foods left out
  • Foods with unsafe temps internally
  • Foods on display that aren’t protected with temperature control
  • Improper reheating procedures
  • Poor refrigeration
  • No temperature logs
  • No thermometer readily available
  • Accepting partially thawed deliveries

Proper Hygiene

Along with ensuring food safety, the health inspector will check that your employees maintain proper hygiene. Each kitchen needs a proper hand washing station, and aprons should be clean at the start of every shift.

You’ll get marked down for:

  • Not being properly certified for food safety
  • Unkempt hair and dirty clothing
  • Smoking inside the kitchen
  • Rashes or open wounds on those who are handling food
  • Hands not being washed before or after food prep
  • Not having a separate hand washing area
  • No warm water at hand washing station
  • No disposable paper towels or liquid soap
  • No garbage can
  • Hand washing station is blocked
  • Hand washing area is being used for other things

You will also need to make sure that the kitchen is clean throughout. This means no grease on the walls, garbage being emptied regularly, and proper ventilation. Your staff should be free of illness while working; they should also be aware of your health policies. If your kitchen does have a safety breach, you will discuss with your health inspector what needs to be done to correct it, and depending on the seriousness of the violation, the restaurant may be closed for some time.

Our team at All Temp can help set your kitchen up for success with the high-quality Tampa commercial refrigeration. Make an appointment by calling 407-857-7800 or 813-630-9400.

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