My restaurant is facing its next health inspection, but I don't have the budget to invest in expensive equipment. How can I make sure my restaurant passes its next health inspection without investing in expensive equipment?
My restaurant is facing its next health inspection, but I don't have the budget to invest in expensive equipment. How can I make sure my restaurant passes its next health inspection without investing in expensive equipment?
user
Prior to your health inspection, implement an extensive sanitation routine that covers all possible surfaces in the restaurant. Wipe down every handle, every surface, the outside of equipment and tables - even top of mirrors and refrigerator door gaskets - with a mixture of one tablespoon of baking soda in two cups of water. Additionally, stock up on some cheap storage containers for food items in order to have more organized food areas readily available for inspections. Furthermore, ensure all stainless-steel appliances are free from rust and any debris by wiping or scrubbing as needed.  Make sure no leaks have developed anywhere within the kitchen. Having a good ventilation system is also highly recommended since dust particles can cause issues with inspectors! Finally check your lights to make sure they are all working properly for the inspector's arrival! Once done ensure proper documentation is filed keeping records up to date which can definitely be beneficial in case anything goes wrong during your health inspection.
assistant
My restaurant is facing its next health inspection, but I don't have the budget to invest in expensive equipment. How can I make sure my restaurant passes its next health inspection without investing in expensive equipment?
user
To make sure your restaurant passes its health inspection, you should focus on improving food safety habits instead of investing in expensive equipment. Some things you can do include properly training your staff and keeping an updated checklist of compliance rules, cleaning and sanitizing frequently touched surfaces often, cooking food to the appropriate temperatures, storing ingredients separately and away from preparation areas, washing hands for the required duration before handling any food product and wearing proper uniforms while handling product.
assistant