Prepare Yourself if you serve food or drinks!
Health Inspections are coming
IF YOU FOLLOW THE LOCAL NEWS, INEVITABLY YOU HAVE SEEN A HEADLINE LIKE THIS:
LOCAL RESTAURANT CLOSED DUE TO FAILED HEALTH INSPECTION
Even if the restaurant will reopen after improvements are made, the damage is done.
Health inspections don't always result in a shutdown, but low scores are now more visible than ever. Not only do you have to post your score in a place visible to patrons, but now many county health departments post inspection scores online. That means your latest inspection score (and the specifics of any deductions) are just a web search away. Given the high stakes, restaurateurs must prepare for unannounced health inspections.
HOW PESTS FACTOR INTO HEALTH INSPECTIONS
The main purpose of a health inspection is food safety. Since rodents, flies, cockroaches and other pests can contaminate food and food preparation surfaces, any evidence of vermin - and conducive conditions that might lead to pest activity - can result in point deductions. If an active infestation is discovered, the health inspector can shut down the establishment immediately and keep it closed until the problem is resolved. A damaged reputation and lost revenue are obviously the last thing you want.
COMMON PEST HOT SPOTS
To help you prepare for your next health inspection, consider performing your own inspections on a regular basis, focusing on four common pest "hot spots."
HOT SPOT #1: RECEIVING AREAS
Pests look for easy ways to access your restaurant.
Take these steps to help pest-proof your restaurant from the outside in.
Prevent entry. Doors are often left open for long periods of time because of incoming supplies or propped open when employees go outside for a break. Install air curtains or vinyl strips on these doors to make it more difficult for intruders to sneak through, and replace fluorescent lights near front and back entrances with LED lights, which are less attractive to flying insects.
Inspect supplies before storing. Cockroaches and rodents, in particular, are known as "hitchhiking" pests in food environments and can get a free ride into your restaurant on incoming shipments. Monitor boxes for signs of these pests such as gnaw marks, droppings, or live and/or dead pests themselves. Use black lights to help spot rodent urine.
Toss the cardboard. Remove shipments from their original cardboard boxes and discard the cardboard as soon as possible. Pests can hide inside boxes, and cockroaches can even feed on the glue that holds boxes together.
HOT SPOT #2: STORAGE AREAS
Stocked with food, hidden from humans, dark and sometimes damp, storage areas can be the perfect spot for pests to hide. Use these tips to make sure storage spaces remain a place for supplies, not a home for pests.
Shelve with a purpose. Place food supplies on open-backed shelving to eliminate pest hiding spots. Keep shelves at least 6 inches off the floor and 18 inches from the wall so you can check beneath and behind racks regularly to confirm there is no pest activity.
Make routine sweeps. Regularly review inventory to make sure it's organized and in date. Immediately clean up spills that occur and regularly sweep to ensure any food particles that can attract pests are eliminated.
Seal your stock. Transfer dry goods to containers where you can keep them tightly sealed in airtight and undamaged cartons. This can help prevent odors from escaping and attracting pests, too.
When in doubt, rotate. All inventory should be labeled and dated. Rotate goods on a first in, first out (FIFO) basis so older products are always at the front of the storage area
HOT SPOT #3: KITCHENS
The health inspector will be just as interested as a hungry patron in what's cooking in your kitchen. Make sure your kitchen is clean and deters pests from accessing the food, water, shelter and optimal temperatures they need to survive.
Restrict water sources. Pests only need a small amount of water to survive, so a leaking faucet, dishwasher or ice machine can pose big risks. Work with a plumber or appliance professional to quickly repair any leaks. Also equip all food preparation sinks, dishwashers and ice machines with indirect drains to prevent sewage backups.
Get rid of your garbage. Your garbage is a pest's buffet, so garbage containers inside should be covered and properly lined. Trash should be taken out whenever it is full, and without passing through food preparation areas on its way outside. Ensure your employees follow proper handwashing procedures after handling garbage. Dumpsters and any other outdoor trash containers should have tight-fitting lids, be cleaned and sanitized regularly, and should be located as far as possible from your building.
Wipe down food contact surfaces. Clean the kitchen thoroughly between shifts and at the end of each day. Be sure to sweep or mop under appliances and counters. Also make sure you take apart motor housing equipment like mixers and slicers regularly for cleaning. This often-overlooked task can cause point deductions.
Use environmentally responsible products.
Consider using an organic cleaner in and around sink and floor drains and on the kitchen floor to eliminate hard-to-remove grime. A good cleaner will break down food particles that attract pests and fully sanitize equipment.
HOT SPOT #4: DINING AREAS
Ongoing sanitation is the best way to keep dining areas open for customers and not pests.
Wipe out pest reservations. Wipe down tables and chairs and then sweep and mop under them between customer seatings. Cracks and crevices around booths, tables and chairs can all be harborage spots, so pay special attention to those areas. Any carpeted areas should be vacuumed regularly. Thoroughly clean all dining areas at the end of each day.
Pay attention to the patio. Hose down outdoor dining areas daily to remove crumbs and spills that might attract pests. But be careful not to leave any standing water that also might draw pests. You'll also want to check that there isn't any food debris stuck in the drain or in nearby mulch after hosing down the area.
DOCUMENTATION
If monitoring hot spots is the main course, then documentation is the dessert. Failure in documentation can also result in point deductions. You can receive a violation for incorrect forms, insufficient information or failure to comply with applicable documentation laws. Documentation isn't just about being compliant with the health department - proper documentation will also allow you to identify pest trends shown in your long-term data and monitor the success of your pest management program.
Maintain service reports. Up-to-date service reports show health inspectors that pest management is a year-round commitment. Work closely with your pest management professional during each visit, discuss their recommendations and make improvements as necessary. You also should file all documents
including annual permits, hand-washing policy, food safety staff training and pest management documentation - in a central location for quick reference. Make sure all staff members know where these documents are stored.
Write down corrective actions. If you have a pest problem, always file a corrective action report to show what steps were taken to either treat a pest problem or fix issues contributing to pest problems.
Record chemical treatments. All chemical applications should be thoroughly documented, including the trade name of the material used; the date, time and method of application; frequency of service; and certification forms for the applicator.
BEFORE YOUR NEXT HEALTH INSPECTION...
CHECK THESE ITEMS OFF YOUR LIST
RECEIVING
Internal temperatures are sampled from all arriving shipments of uncooked meat, poultry and fish, and must register 40°F or colder.
Accurate thermometers are available for sampling internal temperatures of food shipments.
Receiving area is clean and well lit (to discourage pests).
DRY STORAGE
All inventory is labeled and dated.
All containers are airtight and undamaged.
Dated containers are arranged for rotation on a first in, first out (FIFO) basis.
Dry foods are stored off the floor and away from walls.
Chemical cleaners are stored away from food and labeled.
There is no sign of pest presence in storage area (check beneath and behind racks).
REFRIGERATED STORAGE
Temperature in coolers 40° F
All inventory is labeled and dated. All potentially hazardous foods (meat, soup, tuna salad, etc.) more than seven days old have been thrown out.
All raw meat, poultry and fish is stored separately or below fresh, ready-to-eat foods.
Prepared foods are stored in shallow pans, uncovered (to accelerate cooling to safe cold-storage temperature).
All other food is stored in leak-proof containers, tightly covered with lids, plastic wrap or aluminum foil.
FOOD PREPARATION
Every employee uses proper hand-washing technique:
Scrubs hands for 20 seconds with soap and water
Use paper towels
Turns off water with the paper towel
Food contact surfaces are in good repair, and are cleaned and sanitized regularly.
Measures to prevent cross-contamination are in place. For example, cutting boards of different colors are used for meats and vegetables; countertops and cutting boards are washed, rinsed and sanitized after each use.
Pre-prepared foods are reheated to 165F to kill any bacteria before serving.
Steam tables (if present) are kept at a minimum temperature of 140°F and the temperatures of various foods on the line are checked regularly.
Personnel with infections or communicable diseases are restricted from food handling areas.
All food preparation sinks, dishwashers and ice machines are equipped with indirect drains to prevent sewage backups.
After washing, dishes and utensils are sanitized with chemicals (e.g., chlorine) or by separate rinse in very hot water (180°F to 190°F)
RESTROOMS & WASTE DISPOSAL
Sinks are equipped with cold and hot running water; (at least 100°F), and the sinks are stocked with soap and paper towels.
Garbage does not pass through food preparation areas on its way to disposal.
Garbage containers are covered and leak-proof.
All outdoor garbage containers have tight-fitting lids.
Garbage containers are cleaned and sanitized regularly, away from food preparation and storage areas.
All employees follow proper hand-washing procedures after handling garbage.
DOCUMENTATION
All of the following documentation is available for the inspector's review
Annual permits
Hand-washing policy
Information on food safety training for staff
Staff list (all must have up-to-date food-handler cards)
Pest management documentation (including pest management company's license, service reports, pesticide usage logs and material safety data sheets)
