Run, it’s the health inspector

The last thing I want to do is shut a restaurant down during the Christmas season but when one encounters multiple critical food violations, my hands are tied. An immediate closure was issued on a local restaurant due to improper food holding temperatures, inadequate dishwashing as pots/pans were merely rinsed with water, potential cross contamination issues in the cooler, and the list continues. It is important to note that there was a manger on duty that had successfully completed the food handlers’ course and would therefore in theory be aware of these critical issues. At any rate, I rolled up my sleeves, threw on my hair net and proceeded to physically show the foodservice staff how to properly wash pots/pans via the 3 compartment sink method. Also went over ice baths to rapidly cool foods, preparing sanitizer solutions, and how to use a digital tip sensitive thermometer, supplied by me of course because they didn’t have one. After training on-site, it was up to the staff to show me what they have learned without sitting down and writing an exam, which I feel is pointless.

            A number of Health Departments are consistently struggling with staffing issues resulting in less than par health inspections. I would rather spend the time and perform a quality health inspection by incorporating on-site training rather than being concerned with the quantity of restaurants inspected.