Restaurant Inspection by a Public Health Inspector

Published by Darron Toy on

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 it's to show me that the premise has it 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 hot and cold running water liquid soap in paper towel now we'll look at the refrigeration unit which is a walk-in refrigeration unit the temperature of these units are very important there's a temperature danger zone which is 4 degrees Celsius to 60 degrees Celsius in our goal is to minimize the time that food spends in that zone so that's why we we hold cold foods cold 4 degrees Celsius or below in hot foods hot at 60 Celsius or greater so before I even walk in I take a look at the thermometer here and it's reading roughly 3 to 4 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 is around 2 to 3 degrees but I have to make sure that the internal temperature of the food is also below 4 degrees Celsius so I normally pick a hazardous food hazardous foods are just those foods that are capable of growing harmful bacteria in their toxins and I'll usually probe that food in the thickest portion to identify the temperature so when taking a temperature I always sanitize my probe with 70% 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 four degrees Celsius or less another important aspect is actually the shelving units themselves they're smooth not absorbent and easily cleanable they're in good condition there's no chipping paint 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 aspects I'm looking for in the refrigeration unit is the storage of food so any raw foods should be stored 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 Kofa meats or fresh produce the next thing we'll look at is hot holding it's very important to hold hot foods at sixty degrees Celsius or greater to minimize the time they spend in that temperature danger zone that we spoke about earlier again that zone is 4 degrees Celsius to 6 degrees Celsius so here we have a creamy broccoli soup that's hot holding and I will take the temperature of that soup so I'll sanitize my probe all right let's dry for a minute cert it to the food sometimes you have to steer the food and I'm getting roughly 65 degrees Celsius which is above the temperature 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 in the refrigerator you must reheat properly to 74 degrees Celsius then hold at 60 degree Celsius these units most of these units are not designed to cook foods put the rather hold boons in this premise they utilize a three compartment sink method and as you can see the first sink is washing they have a soap in water warm water this is where they wash the second sink is where they rinse they use clean warm water to rinse then the third sink they utilize a fortune Area ammonium sanitizer which has to be at the correct concentration they let it soak for forty five seconds and then they air dry cause contamination is the transfer of harmful microorganisms such as bacteria from one food in other or even from your hands or equipment to your food as I'm observing the chef I'm looking for frequent hand-washing and the use of separate knives in cutting boards for raw and ready-to-eat foods to prevent cross-contamination Oh

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