For restaurants, preparing for inspection can save money over the long term
Restaurant owners know what few diners understand - that keeping a restaurant running smoothly is a juggling act of epic proportions. From the front of the house to the back of the house, a successful business depends on managing staff, facilities and everything in between. While there are plenty of reasons to keep things running smoothly, one that restaurant owners have to be particularly vigilant about is inspection.
Whether you're just opening or you've been in business for decades, your regular inspection is something that you can count on. However, an inspection brought on by a complaint from a customer is something to dread. In either case, keeping your restaurant focused on freshness, cleanliness and compliance is a huge task, but not one to be taken lightly. The consequences of not meeting inspection standards can be costly enough to put a dent in your profits.
Keep these tips in mind to make sure that your restaurant passes inspection with flying colors.
* Ensure that all of your food is properly stored for freshness and cleanliness. Food that is above or below safe temperatures, or improperly stored, can put you in violation and, if the situation is bad enough, could need to be replaced. Up-to-date, efficient walk in freezers and coolers, like the ones at www.ACityDiscount.com, can help ensure that your food is being kept at the right temperature. If you have an old refrigeration system that is unreliable or doesn't keep constant temperatures, making an investment to upgrade could save you money in the long term, both in operation costs and preventing lost profits from throwing spoiled food away.
* Be vigilant about your sinks. There's plenty of washing that needs to be done in your kitchen, from hands to vegetables to dishes. However, improper use of sinks is a trap that too many restaurant employees fall into. Each sink should be used only for its designated purpose, and beyond that, sinks should be kept clean and free of clutter at all times. Not does this support a healthy environment for preparing food safely, it'll satisfy your inspectors when they come through.
* Ensure that all employees are well versed in food handling techniques. There are any number of precautions that need to be taken with food, and there can be major variation between handling a potato and handling steaks. Experienced restaurant staff might be well versed in how to properly store and handle food, but it's important to make sure that everything isn't left in their hands - everyone on staff should know how to handle food. Ensure that everyone is properly trained, whether it's in-house or through a basic food safety training course offered through your city. If an inspector sees that food is being improperly handled, you could get written up for a critical violation, and they won't care whether the person is new on staff or not usually handling food.
Protecting your customers is protecting your business - and, in essence, you and your health inspector have the same interest at heart. Keeping everything that comes out of your kitchen fit for your customers will ensure a long and profitable life for your business.
