July 2018 was a sorry month in Phoenix area restaurant health inspections. The Maricopa County health inspector dropped Ds on 17 restaurants. 

There was mold. There were bathrooms without soap. There were raw eggs, reused disposable gloves, and even a fridge that couldn’t keep food cool. 

At one restaurant, “Employee cracked egg onto flat top stove and continued handling food items such as corn tortillas without washing hands or changing gloves. Instructed employee that a raw shelled egg is considered a raw food item and requires a hand wash and glove change before handling ready-to-eat food items.” 

While it may seem odd to single out a month from five years ago, the point is simple: It’s a snapshot that could have been taken any time. Restaurant inspections will always be a fact of life. Folks in food service know that if they leave the mayo out overnight and the inspector discovers it, there will be hell to pay. 

A lot of websites offer suggestions for passing a health inspection. Among the more common:

• Train your employees: This, of course, must be accomplished well before the inspector arrives. There isn’t anything terribly strenuous here; teach them to behave well and how to correct mistakes. Ensure they know all the regulations and guidelines that must be followed during an inspection. Know and follow all safety and hygiene rules. Monitor food temperature, use disposable gloves when handling food, and take sanitation rules seriously.
• Do your homework: Conduct your inspection using the same form the health inspector uses. Doing so will allow you to put yourself in the place of the inspector and guarantee you are reviewing the same things the inspector will.
• Glove up: Disposable gloves are recommended for handling food. Wear only single-use gloves if you’re using your hands to handle food. Kitchen employees must wash their hands before donning gloves. This is the most important aspect of glove use: WASH YOUR HANDS. OFTEN. Train your employees on proper glove usage and insist they change gloves between tasks, especially involving raw or prepared foods. To ensure this practice is followed, an inspector will inspect the kitchen staff.
• Ensure proper food storage: Food storage areas and shelves must be clean to prevent contamination. Raw food should always be stored above cooked and ready-to-eat foods. Properly wrap food products to prevent them from leaking or dripping on shelves. Ensure that food storage areas are free from pests and moisture. Leakages should be avoided at all costs.
• Pest control: One of the biggies. Pests exist to do two things: cause damage and multiply. Prevent them from getting in through any means—it’s essential to control them quickly. Pests’ entry points into walls and doors, and their nesting areas, should be checked regularly.
• Keep the bathrooms clean: Restrooms and washrooms should be regularly cleaned and sanitized for both staff as well as guests. They should always be equipped with essential sanitary products like toilet paper, a garbage receptacle, running water, soap, hot air dryer and paper towels.
• Get busy cleaning: Deep clean the entire establishment on a weekly basis. Every nook, crack, and crevice in the front and back of the houses needs to be detailed cleaned. Do not forget the outside of the building, too, as well as the dumpster area.
• Critical items: Proper handwashing by employees; rapid chilling techniques employed with cooked foods; dishwashers have the appropriate sanitizer concentration; foods are not cross-contaminated. 

These items are red flag, and inspectors will deduct points and cite your restaurant for a safety violation if you fail any of the above inspections. 

Content courtesy of AMMEX