The chef grabs his book of policies.
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As we complete the inspection, we ask the Chef to show us:
- the annual permit
- the hand washing policy
- any information on continuing food safety training for staff
- a staff list in order to assure that the staff has up to date food worker cards
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Key food safety point: New employees must take a class, pass a test and get their Food Handler Cards within 14 days. An establishment must document safe food handling training for new employees; the Chef's manual shows us that this is occurring. |
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Final comments to Chef Richard about the inspection.
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Although Chef Richard has been with us during most of the inspection, we carefully review the findings, discuss any violations that may have been found and answer any questions. In this inspection, the Main Street Dinner House had no red critical violations.
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Key food safety point: All the red critical items (high risk items) need to be corrected during our visit. The blue items should be corrected as soon as possible. |
The inspection report is the official agency document regarding compliance with the food code in King County. Our goal is to write a report that is clear, concise and represents the compliance status of this establishment. The inspection "score" is the sum total of all of the red and blue violations any establishment gets. We always let the person in charge know how well (or poorly) the establishment is complying with the code.
A copy of the report is left with the operator and the original is taken back to the office for our files.
Back at the Public Health office, we review the inspections of the day with the Environmental Health Supervisor.
We are done! Thanks for joining me in this inspection!
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