Helping Your Clients Prepare for a Health Inspection

By Francine L. Shaw CP-FS.CFSM.FSP.FMP

If you are reading this, more than likely you are someone that trains individuals in the food service arena. Nothing makes these folks more nervous than a health inspector. Trust me, I know - I am a health inspector and I experience it firsthand. One of the advantages I have (I believe) is that I have worked both sides of the industry. I know what it’s like to be on the other side of the clipboard. As an operator I thought everyone operated like I did. I held cleaning parties every so often to deep clean, implemented cleaning schedules and back-up assignments - the whole gamut. This isn’t the norm. I am thoroughly amazed at the things I find. But that’s not what this is about; I want to help you help your clients feel more at ease with their health inspectors.

Let me begin by saying, health inspectors are like everybody else. We wake up in the morning wanting (sometimes praying) to have a good day. Health inspectors don’t go out looking for restaurants to shut down. We are willing and able to educate those who are willing to learn. We prefer the code violations be corrected as we conduct the inspection; this helps the operator with their overall rating.

So, what does the health inspector look for? We each have certain areas we focus on - I’m certain (for me it’s ice machines). The pictures I could show you – there aren’t enough words to describe. Overall there are some key areas:

• Proper hand washing stations

   - Hot water – at least 100⁰F

   - Hand soap

   - Paper towels/Air dryer

   - Trashcan

   - Signage

*When done correctly hand washing is the single most effective way to stop the spread of infections.

• Health inspectors need to make certain that the food is coming from an approved source. And, yes we may ask for the documentation. You might want an explanation of what an approved source is… I once walked into a restaurant right after a goat had been slaughtered in a kitchen – true story! That meat was not USDA approved.

• Health inspectors need to ensure that cooled foods are chilled in an appropriate amount of time. How can I verify this without temperature logs?

• Does the commercial/manual dishwashing station have the correct sanitizer concentration? How do you know if you don’t have test strips readily available? Locked in the office is not readily available.

• Health inspectors need to assure that there has been no cross-contamination between various products in the numerous storage areas.

• Are hot foods hot, cold foods cold, and frozen foods frozen? Sounds pretty straightforward, but temperatures are a key issue on health inspections. Primarily because most restaurants don’t keep temperature logs, therefore they don’t realize that the products aren’t the correct temperature. Heck, sometimes they don’t even have a thermometer!

These are just a few of the basics, but if operators have these items under control they are well on their way to a successful health inspection, which will make them feel more comfortable with their inspector! In the few hundred health inspections I do every year, the majority of them are fantastic operators!

WE ARE NOT THE BAD GUY.

This may be the first time some of you have heard of me. My name is Francine. I am a food safety subject matter expert. I own Food Safety Training Solutions, Inc. and provide a multitude of services for those in the food/alcohol service industry.

That being said, I have had a rather interesting past few days. One of many frustrations and a few moments of great satisfaction. I LOVE what I do and I've spent over 30 years in the industry and literally worked my way from the ground up.

Now to the point. On Saturday I was conducting health inspections anticipating an easy day. When you're in my line of work, you know things rarely ever go as expected. I entered my first establishment and all of their meat products in the meat cooler were well over the required forty-one degrees, and most were well into the fifty degree range and over! Needless to say I shut them down. The second establishment, a butcher shop, was more of the same. Fresh bacon was at seventy degrees, chicken breasts at fifty degrees, and stuffed pork belly (hog maw) at fifty-five degrees. Again, I shut them down. Five of eight establishments inspected were closed for various violations. No adequate hand-washing stations, no food thermometers, no sanitizer or test strips, and the list goes on. At one point a member of the community was so angry that she could not purchase her groceries she began shouting, "I DON'T NEED YOU TO PROTECT ME!" A large crowd was gathering and they were not happy! I am protecting them and I am suddenly the bad guy. Yet, if they became ill or heaven forbid died, as the bad guy I should've caught it.

Recently a little girl in Oregon (5 years old) and one in Washington state (3 years old) died as a result of E. coli, and five more children in Kentucky are in the hospital with a kidney disease usually caused by E. coli. These are only a few of the most recent cases of illnesses that have been reported. Once it's been determined, if it can be determined where these illnesses originated - it's too late. These people are already sick or deceased!

Every year in this country it is estimated that there are 48 million foodborne illnesses per year: 1 in 6 Americans, 128,000 hospitalizations, and 3,000 deaths. Education and awareness are paramount.

We need to get everyone on the same page. There is no reason for people to get sick or die due to the food they consume!

Cutting Corners Doesn't Cut Costs.

As someone that is personally out and about in the food service industry, I have opportunity to see things that I really wish I didn't. I spent over twenty years in "operations." I have personally cooked food, waited on customers, cleaned drains (with toothbrushes), scrubbed toilets, and even wiped fecal matter off the walls (Yes - for some reason, certain customers feel compelled to do this...).

When I was a manager and eventually an Operating Partner, I wanted to operate my establishment in a manner that I could be certain the food was safe. This meant keeping the employees trained and the facility clean. I am astounded when I go out to conduct food safety inspections! I'm not speaking of working dirt. I can look beyond that issue. I am referring to total disregard for public health. I was so naïve in my early years I thought everyone had the same standards I did... silly me!

When money is tight and owners/managers start to make cuts, typically the first items cut are training and cleaning supplies. This makes no sense to me. It's a fact that well-trained staff contribute more profit to your bottom line. It's also a fact the customers don't like to visit dirty restaurants. Again a loss of clientele is going to take away from your bottom line. So, how do we change this thought process? How do we change the mentality of what they don't know won't hurt them (when in fact it can kill you)?  How do we make those who don't seem to care, care? I don't pretend to have the answers to all of these questions; nor, do I intend to throw everyone into this preverbal boat. But, I do know that we have many issues that need to be corrected as a whole and it starts at the top - with attitude.

Mold around edge of freezer 

Unidentifiable meat product, improper storage, filthy floor 

Uncovered product, cardboard in box, contaminated 

Unidentified meat product

Grapes

Stove

            

The Role Of The Health Inspector

My company has recently been charged with conducting some health inspections in a specific area.  Most of my visits have been pretty uneventful; however, a few have been more than noteworthy.  having spent over 20 years in the industry myself, I know first hand how challenging any given day can be.  It has also enabled me to distinguish between "working dirt" and "filth"; as well as, the difference between the truth vs. lies and excuses. 

As I go through each day, my goal is not to close restaurants or find violations.  My goal is simply to protect the public from illness or God forbid...death.  We have encountered many folks who are trying to "do the right thing"; and, several who have bent, twisted, and broken every rule in the book.
My question is, as operators, why do some think the rules apply to everyone BUT them?  I don't care if they are corporations or small "Mom & Pop" type establishments...the guidelines are the same for everyone - no one is "out to get you".

Bottom line is, if your establishment is clean and your following the rules...there is absolutely NOTHING to worry about with any inspection.

A Matter Of Public Record...

Today began yet another week in the food service industry.   I spent 20+ years in food service, scrubbing walls, floors, drains, and even the thresholds and door jams at the entrances/exit doors of the building.  I thought this is what good managers were SUPPOSED to do.  My employees had names for me (I'm certain) when I pulled out the toothbrushes and said, "Well, we're not busy today so we need to clean!".  We even scrubbed the grout with toothbrushes!  I can't imagine any inspector coming into my facility and telling me it was filthy and needed to be cleaned.  I would have been mortified.  I don't want to even think about how many managers I have said just that to in the past week.

How many of you know that health inspections are public record?  In most states you can go online and check out the scores of your favorite restaurants....reward those that are doing a good job by frequenting their facilities.  If they're not doing a good job, well - I'll let you make that decision on your own!