When you meet with the health inspector you gotta ask some questions. I said, So dear health inspector if you could say the top things you look for, what would share with fans of the Frog… and here’s what they said:
- Check your sanitize water- no toxic bleach please, many people get chemical intoxication from bleach
- There is no bare hand contact until it’s ready to eat. EVER
- Handsinks should be fully stocked! This means soap and papertowel. You must have hot water. Wanna know the trick of the inspectors? The first thing they do is go turn on the hot water… it it takes a while to heat up then you haven’t washed your hands yet since opening!
- No no to storing food in bathrooms and on the floors!
- Temperatures… food inspection is the pickiest about cooling hitting guidelines- must drop from 135 to 70 degrees within two hours. This means that you are better to prepare in small pots to be sure you hit those cooling guidelines. You must use a lid but only after it’s reached the 70 degrees.
Remember, keep the man happy, they can fine you, shut you down and put you outta business. But the moral of the story is that they are only gonna cite you if there’s something to cite. When you need used restaurant equipment where are you shopping at the quick cash deals and easy finance headquarters- One Fat Frog Restaurant Equipment, [email protected]