Food Inspectors
Food Inspectors
Food inspectors are appointed by city's health department. They sit in city's health department office. They know in and out of restaurants either local or foreign. They inspects new restaurants, existing restaurants that do not comply with city health codes, restaurant association rules and regulation and stuff. They check sanitation in kitchens, domestic water lines, backflow preventers, washing sinks, hoods, stoves, utensils, fire protection equipment such as fire extinguisher, emergency first aid kit, exhaust systems upblasted thru roof along the shaft, food storage coolers, walls, bugs especially cockroaches, lighting in kitchen (because bugs grow in damp and dark places). They also check ingredients of food you will be cooking, do you use ingredients (especially some seasonings) banned (by law)? How do you keep ingredients outside of coolers on floor in buckets such as salt, sugar, oil etc. They also check the cleanliness of grease hood, fryers if you do lots of frying, what kind of chemical do you use to clean utensils such as frying pans, hoods, back walls next to hoods and fryers, mopping floors by the end of the day. They check whether you use pest control company licensed by city (normally pest control guy come 2 times/week, they always come in sniffing and they know exactly where they can look for bugs without using any equipment, experience may be), and he never let cockroach grows, put it under control. They seriously inspect they way the employees wash their hands. Are they wearing rings on their fingers when they serve customers? How they interact with the customers. How in charge, who is manager handle complaints, and day to day operations of the restaurant. Does he deserve to be in charge? Do you get special permits from city health department for several items in your menu such as shell fish etc? Are you warming your food all time complying with health codes? Whats the temperature? Do you measure all time with the calibrated (working) thermometer. Are you really following your published restaurant menu, are you selling any other food items not in your menu? Calories of your food items chart/list prepared and posted in front of your restaurant for customers' info? Is chef in kitchen has injuries in his hands for some reasons and he still preparing food for customers? Are cooks and servers wearing appropriately with hats, aprons, anti slippery shoes etc?
Food inspectors are appointed by city's health department. They sit in city's health department office. They know in and out of restaurants either local or foreign. They inspects new restaurants, existing restaurants that do not comply with city health codes, restaurant association rules and regulation and stuff. They check sanitation in kitchens, domestic water lines, backflow preventers, washing sinks, hoods, stoves, utensils, fire protection equipment such as fire extinguisher, emergency first aid kit, exhaust systems upblasted thru roof along the shaft, food storage coolers, walls, bugs especially cockroaches, lighting in kitchen (because bugs grow in damp and dark places). They also check ingredients of food you will be cooking, do you use ingredients (especially some seasonings) banned (by law)? How do you keep ingredients outside of coolers on floor in buckets such as salt, sugar, oil etc. They also check the cleanliness of grease hood, fryers if you do lots of frying, what kind of chemical do you use to clean utensils such as frying pans, hoods, back walls next to hoods and fryers, mopping floors by the end of the day. They check whether you use pest control company licensed by city (normally pest control guy come 2 times/week, they always come in sniffing and they know exactly where they can look for bugs without using any equipment, experience may be), and he never let cockroach grows, put it under control. They seriously inspect they way the employees wash their hands. Are they wearing rings on their fingers when they serve customers? How they interact with the customers. How in charge, who is manager handle complaints, and day to day operations of the restaurant. Does he deserve to be in charge? Do you get special permits from city health department for several items in your menu such as shell fish etc? Are you warming your food all time complying with health codes? Whats the temperature? Do you measure all time with the calibrated (working) thermometer. Are you really following your published restaurant menu, are you selling any other food items not in your menu? Calories of your food items chart/list prepared and posted in front of your restaurant for customers' info? Is chef in kitchen has injuries in his hands for some reasons and he still preparing food for customers? Are cooks and servers wearing appropriately with hats, aprons, anti slippery shoes etc?
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