As a restaurant owner, you have likely learned to always operate as though an inspector from the health department is coming over to check out your kitchen that same day. A bad grade could do some significant damage to your restaurant’s reputation, or even shut it down entirely if your kitchen performs badly enough. However, as long as you are proactive about keeping a safe and healthy kitchen, you shouldn’t have to worry too much about your inspection.
Here are some tips from a restaurant equipment service provider about how you can stay constantly prepared for your next kitchen inspection and avoid making it an overly stressful experience:
- Have your appliances serviced regularly: You should establish a working relationship with a professional appliance service to get your major appliances checked with regularity. The goal is to ensure everything is working as it should be and to keep it safe and sanitary. Refrigerators and freezers, for example, need to be able to maintain certain temperatures to keep food sanitary and safe for eating. It’s a good idea to record the internal temperatures of your food and keep the list on the fridge of what temperatures you need to maintain. Kitchen exhaust systems in Delaware should be regularly checked for proper function and ventilation. Beyond this, having non-working appliances is simply an inconvenience to your kitchen staff and to your customers, so it behooves you to have regular maintenance.
- Sanitize all kitchen surfaces and equipment: You need to clean all surfaces often. Clean off countertops and stovetops to ensure they are sanitary for use. Ideally, these food preparation surfaces should be cleaned in between every dish you prepare. Cutting boards and utensils also need to be washed regularly, whether that means you put them into a dishwasher or take care of the chore by hand. Frequent cleanings help you avoid cross-contamination. Finally, make sure you clean up spills on the kitchen floor immediately to prevent slips.
- Set strict hygiene rules: Employees should be expected to practice good hygiene in the workplace. Post signs in all bathrooms reminding employees to wash their hands before they return to work. Provide rubber gloves and hair nets, which are great investments for the kitchen. If employees burn or cut themselves, those injuries should be addressed immediately for their safety and to avoid contaminating food items they’re working on.
- Store everything properly: Proper housekeeping goes a long way in a restaurant kitchen. Your cleaning chemical bottles should be stored in a different location than where you store food. At the end of every day, set aside some time to fully clean the restaurant so you can come in the next day with a clean slate and impress your customers (and potential health inspectors) with clean, shiny facilities.
These are just a few tips that will help you pass any surprise health inspection. For more information about how you can keep your restaurant clean and safe every single day, from refrigeration and cooking equipment to your kitchen exhaust systems in Delaware, contact the team at Commercial Equipment Service. We look forward to working with you.