--- layout: default_v3 language: default permalink: restaurant-kitchen-equipment/restaurant-health-code-violations.html i18n_link: 3530 updated: 2023-01-11 #--- article key-values ---# collection: default_topiccluster t_keyword: Restaurant Health Code Violations tags: restaurant kitchen equipment, restaurant kitchen. kitchen equipment, restaurant equipment, restaurant management, restaurant design, restaurant kitchen design, restaurant layout type: supporting page_id: 3530 hreflang_id: 3530 parent_id: 3438 date_published: 2021-04-20 date_modified: 2023-01-11 #--- javascript schema ---# javascript_schema: - script: jquery_3_2_0_min - script: bootstrap_min - script: article_infinite_scroll - script: article_mix_infinitescroll - script: article_mix - script: article_mix_faq - script: article_mix_toc #--- section schema ---# section_schema: - section: nav-main_menu - section: article_body_v2 - section: footer - section: schedule_demo_cta #--- page key-values ---# meta_tags: t_meta_title: Top Tips to Avoid Restaurant Health Code Violations t_meta_description: Restaurant health code violations are a serious matter that warrants food establishment consideration. t_meta_abstract: Restaurant health code violations are a serious matter that warrants food establishment consideration. i_meta_image: article_body: json-ld_article: v_date_published: 2021-04-20 v_date_modified: 2023-01-11 author: p_author_id: 203 t_author: Priyanka Bhadani p_author_url: priyanka-bhadani.html i_author: 203.png t_author_description: Mary Kate Morrow is a writer, editor, and social media professional currently employed as a Digital Content Writer at Altametrics. She previously graduated with both a Bachelors degree in English Language and Literature and a Bachelors degree in Gender Studies from the University of California, Los Angeles. p_author_facebook: //www.facebook.com/HubWorksApp p_author_twitter: https://twitter.com/HubworksApp p_author_linkedin: p_author_instagram: feature_snippet: p_type: text t_title: t_description: content: heading: t_title: Top Tips to Avoid Restaurant Health Code Violations t_description: Restaurant health code violations are a serious matter that warrants food establishment consideration. image: i_image: top-tips-to-avoid-restaurant-health-code-violations-1618871636-4448.png t_image_description: environmental health emergency preparedness health food mobile food v_image_attribution: //pixabay.com/photos/hands-holding-plate-food-snack-dish-2110438/ v_image_license: Creative Commons Zero v_video: paragraphs: - t_headline: How to Avoid Restaurant Health Code Violations t_text: Foodborne illness is a significant public health concern. In fact, the Centers for Disease Control and Prevention estimates there are 48 million foodborne illness cases each year. Of those 48 million foodborne illness cases, 128,000 result in hospitalization, and 3,000 death certificates are tragically issued.

A food establishment can severely negatively impact its reputation with a negative health inspection or foodborne illness outbreak. Food establishments where foodborne illness originated can have long term fiscal losses. For example, the significant local health issue in late 2015 and early 2016 associated with Chipotle food service restaurants. That public health and local health issue was a foodborne illness that infected over 50 people with E. Coli. The food service chain responded with rigorous safety sanitation measures and closed 43 food establishment storefronts in Oregon and Washington. However, despite efforts ranging from food handler to food storage upgrades, Chipotle's sales dropped 13% from 2015 to 2016.

To combat food safety issues and foodborne illness cases, community health and health inspector professionals routinely step in. However, every local health department outlines specific food service protocol. Then, there is the food code designated by the Food and Drug Administration. The most recent full edition FDA food code was published in 2017. The local health department and health inspector professionals differ depending on geographical location. From code violations to food storage specifics, even the local health department and public health professionals may disagree.

As such, food service establishments should reach out directly to their local health department and health inspector professionals for advice. Local health departments or health inspectors may even have a frequently asked questions section on their websites. Although local health departments may have health inspection or code violation particulars, there are commonly agreed upon food safety standards. Top tips to avoid restaurant health code violations include- p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: video: v_video: dhBxrfETXJA v_video_language: default t_name: Worst restaurant violations exposed t_description: During the past decade, we've encountered nasty violations and intense confrontations. v_url: //youtu.be/dhBxrfETXJA i_thumbnail: //i.ytimg.com/vi/dhBxrfETXJA/default.jpg i_thumbnail_1x1: //i.ytimg.com/vi/dhBxrfETXJA/default.jpg i_thumbnail_4x3: //i.ytimg.com/vi/dhBxrfETXJA/mqdefault.jpg i_thumbnail_16x9: //i.ytimg.com/vi/dhBxrfETXJA/sddefault.jpg v_upload_date: 2-25-2020 v_length_minutes: 2 v_length_seconds: 53 v_view_count: 51515 callout_text: - t_headline: 1. Temperature and Time t_text: Temperature and time are both crucial food safety components. In fact, everything from food handler training to food establishment inspection reports focuses on time and temperature. The danger zone is often referenced during health inspections and food safety risk factor conversations. The danger zone is between 40-140 degrees Fahrenheit and is a significant risk factor for foodborne illness generation. As such, food handler and other food service professionals should keep hot food hot and cold food cold.

Thankfully, there are time temperature tools available for food service professionals. In fact, there are even specialized time temperature indicators! A time temperature indicator is a smart label or device that displays the comprehensive time temperature history of a product. p_headline_type: h3 image: i_image: t_description: v_attribution: v_license: callout_text: - t_title: Tip- t_text: Food service professionals can utilize tools like time temperature indicators to decrease the foodborne illness risk factor at their establishment.
- t_headline: 2. Food Storage t_text: A major risk factor for food borne illness is food storage problems. Food storage issues can result in code violations and health department intervention. For example, meat juice can drip from one food item to another causing cross contamination. A helpful tip is for food service professionals to perform nightly cold food storage inspections. p_headline_type: h3 image: i_image: 2-food-storage-1618871636-3141.png t_description: //pixabay.com/photos/shelf-container-rack-food-shelves-1285186/ v_attribution: //pixabay.com/photos/shelf-container-rack-food-shelves-1285186/ v_license: Creative Commons Zero callout_text: - t_headline: 3. Cross Contamination t_text: Cross contamination is a significant food safety issue that occurs when bacteria are transferred from one food item to another. There are various safety sanitation best practices to help food service professionals avoid cross contamination. For example, a food establishment should have easily accessible hand washing stations. Washing with appropriate water quality decreases the risk factor of cross contamination and promotes the personal hygiene of food service workers. p_headline_type: h3 image: i_image: 3-cross-contamination-1618871637-8560.png t_description: //pixabay.com/photos/food-service-buffet-open-4505944/ v_attribution: //pixabay.com/photos/food-service-buffet-open-4505944/ v_license: Creative Commons Zero callout_text: - t_headline: 4. Personal Hygiene t_text: Every food service professional must be aware of personal hygiene and its relationship with food safety. Code violations are issued by health inspectors for personal hygiene issues that are a risk factor for food safety. Alike cross contamination protocol, food service professionals must make sure to properly wash hands for personal hygiene purposes.

Food establishment owners must make sure food service employees are washing hands with antibacterial soap. Additionally, food service workers should be scrubbing up to their elbows and underneath nails. A familiar tip is for food service professionals to sing happy birthday two times in a row while scrubbing. Washing hands is necessary for food service workers arriving at work, after using the restroom, and prior to food handling. Another great tip is for food service professionals to wash hands whenever they wonder if they should. p_headline_type: h3 image: i_image: 4-personal-hygiene-1618871637-9337.png t_description: //pixabay.com/photos/washing-hands-wash-your-hands-4940148/ v_attribution: //pixabay.com/photos/washing-hands-wash-your-hands-4940148/ v_license: Creative Commons Zero callout_text: - t_title: Fact- t_text: Safety sanitation best practices to avoid cross contamination range from food handler personal hygiene to switching cutting boards. - t_headline: Key Takeaways for Health Code Violations t_text: p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: video: v_video: ghCOVjAILxo v_video_language: default t_name: Restaurant violations- Canada's Restaurant Secrets (CBC Marketplace) t_description: Originally broadcast April 11, 2014When we're eating out, we expect the places that make our food to be as clean as possible. But almost two million of us get sick every year. What's happening behind the scenes?Marketplace goes undercover in some of your favourite chains to reveal Canada's Restaurant Secrets. We've pored over thousands of inspection reports from coffee shops, fast-food and family dining restaurants and we'll reveal who comes out on top. Celebrity chef Roger Mooking joins us for a crash course in kitchen hygiene.More from CBC Marketplace, Canada's top consumer affairs show-Watch episodes online at //cbc.ca/marketplaceLike us on Facebook- //facebook.com/cbcmarketplaceTalk to us on Twitter- //twitter.com/cbcmarketplace Follow our hosts @cbctom and @cbcerica v_url: //youtu.be/ghCOVjAILxo i_thumbnail: //i.ytimg.com/vi/ghCOVjAILxo/default.jpg i_thumbnail_1x1: //i.ytimg.com/vi/ghCOVjAILxo/default.jpg i_thumbnail_4x3: //i.ytimg.com/vi/ghCOVjAILxo/mqdefault.jpg i_thumbnail_16x9: //i.ytimg.com/vi/ghCOVjAILxo/sddefault.jpg v_upload_date: 9-8-2014 v_length_minutes: 45 v_length_seconds: 2 v_view_count: 5005992 callout_text: event_body: json-ld_event: t_name: Employee Scheduling for Restaurant Managers t_description: Attendees will learn how create excellent schedules. The class teaches managers how to estimate the number of employees they need to staff their locations; how to accurately forecast their customer demand; how to quickly and accuaratly write and communicate schedules to employees; and how to evaluate the accuracy and optimization of their schedules to make adjustments. v_start_date: 2022-08-08 i_image: p_location_name: Altametrics Online Webinar Course p_address: webinar.hubworks.com?site=altametrics v_price: 10.00 t_offer_description: Priority Registration v_registration_url: webinar.hubworks.com?site=altametrics ---