Facility inspections take place 1 to 4 times a year, so you should always be prepared for them. Here are some tasks to avoid them
Most health code violations originate from the most unlikely places and equipment that are usually overlooked during cleaning. Health inspectors understand this and will try to make you pay dearly for your shortcomings in cleaning these spots. Maintaining these red-flagged areas and items spotless is the most effective defense you can put against dismal hygiene performance during surprise inspections. You should categorize cleaning tasks to be done on a daily, weekly and monthly basis.
As restaurants and bars resumed operations in some areas of the United States, the CDC offers the following considerations for operators to consider to protect employees, customers, and communities and slow the spread of Covid-19. Preparing and maintaining a regular cleaning schedule that covers all the areas in your restaurant is the best way to avoid health code violations.
How to interpret infractions
The top five risk violations according to the CDC (Centers for Disease Control and Prevention) that are most often responsible for food-borne illness outbreaks are:
1- Inadequate temperatures, hot or cold, to keep potentially dangerous foods.
2- Incorrect food cooking temperatures
3- Dirty or contaminated utensils and equipment
4- Illnesses and poor employee hygiene
5- Foods of questionable origin
Many food establishments fail to meet sanitary standards for cleanliness because it is due to failures in daily cleaning tasks. The tasks in this category are delicate and not executing them compounds the resulting clutter. Areas that come in direct contact with dirt should be cleaned daily. Especially areas in the bathroom and kitchen because more germs accumulate, but other less visible areas should also be checked at least once a week, such as door frames, lighters and tables. Some of these areas will need to be cleaned more than once a day.
Other places near construction areas are usually the most common when hiring our services since it is impossible for them to do the cleaning tasks because the dust invades the establishment and the time they have is to dedicate it to their clients. The inspector check each area and look for residues in the corners where food is usually accumulated, our employees are aware that each area of the restaurant, however insignificant it may be, should be checked and in the end cleaned well.
- Wiping down the walls to clear them of splashes
- Disinfecting food preparation areas
- Wiping the electronic appliances to remove spills from food and prevent accumulation of dirt.
- Cleaning beverage dispenser heads and bottle openers.
- Wash the crockery and utensils and leave them dry.
- Clean rags, aprons, towels, and uniforms.
- Replenish the soap dispensers and paper towel rolls.
- Remove waste material and recycled products from the kitchen store.
- Disinfect the waste disposal area and the waste bins