As a restaurant you must ensure the right safety systems and precautions in your place. Plus, you won’t have to stress out and frustrated every time your local health inspector visits your restaurant. Also, to keep everything in place and for the safety of your guests and your staff.
There are different rules for health code violations and health code inspections in every state and country. As general guidelines we listed the top 10 Restaurant Claims in 2020 and may not be correct in your jurisdiction.
For the concrete Retail and Food Service Codes and Regulations by State clicks here.
What are the Top 10 Health Code Violations in the Food and Beverage Industry?
1.Cleanliness Make sure that your kitchen, surfaces, floors, walls, ceiling, equipment are properly constructed, cleaned and sanitized.
Food Storage Verify the food contact surfaces and storage are thoroughly cleaned and sanitized to avoid cross-contamination.
Cross-Contamination Educate your staff to use a dedicated utensils and supplies for each food item. Ensure the food contact surfaces are properly maintained, designed, and installed.
Equipment Meticulously clean all the non-food contact surfaces.
Temperature and Time To protect your customers from food borne diseases and keep your inspector happy you must keep your food at a safe temperature. Temperature and time play a vital role in determining food safety.
Lack of Laundry Facilities Make sure to maintained and cleaned linens and wiping clothes.
Personal Hygiene Make sure that your handwashing sink is accessible, professionally installed,and is not being used for other purposes. Provide hand washing supplies or hand washing signage. Practicing healthy hygiene habits is important.
Plumbing Install and maintain proper plumbing items including mop sink, water filters, and backflow preventers.
Preparation and Proper Handling Make sure that your food is properly protected from cross-contamination during preparation, storage, and display.
Handling and Proper Storage of Silverware and Glassware Stored silverware must be covered, and glasses and plates must be stored upside down. Do not touch them where the guest might make contact.
Follow these guidelines to keep your restaurant image and reputation and most importantly, to protect and provide a safe environment to your guests and staff and to make your inspector general satisfied and happy.