I'm managing a cafe/restaurant. What things do I need to know when the FDA does their inspections?
(did I say the right department, FDA?) I know a few things. But anyone with experience can tell me. -the last manager told me we can bake their, but nothing stove top. -should i shmooze up to them, offer them food. (this is not the subject) -what sort of questions will he/she ask? -anything anyone would like to add.
Asked By: wuwu - 12/9/2006
Best Answer - Chosen by Asker
I've always known it as Inspections & Appeals, or the Health Department. I have no idea why someone said it was OK for them to check while there are things baking, because the inspector will want to open oven doors and check temps... More
Answered By: chefgrille - 12/9/2006
Additional Answers (5)
I owned a small restaurant and I don't think it is the FDA. It would be your local Health Dept. coming in to do inspections and such. Just have the place as clean as you can and have all safety codes up tp date and all training posters up. One big thing is have all trash containers covered. I know it sounds petty but... More
Answered By: dobobe_69 - 12/9/2006
speak with someone from the health dept and ask the for a check list. they can come in at any time and mark off points for things you can't even think of. a restaurant i worked at once got points taken off for storing eggs on the top shelf of the cooler. they said it was a health hazard because one could fall onto food... More
Answered By: hope4hmnty - 12/9/2006
one of the places to check is the seal in the fridge or freezer. They actually look in odd places for mold or dirt. Do a very intensive cleaning before they come
Answered By: tattoo - 12/9/2006
I worked in restaurants all throught college and worked in every area. They definately, like someone said earlier are looking at the food temps on the line, in the walkins, everywhere. Also be careful of cross contamination (e.g. someone handling raw meats and then handling or prep without washing hands... More
Answered By: somerluvin - 12/10/2006
They check the hand sinks for soap towels,restrooms for soap,hot water the ice machine, soda nozzles (for pink slime) the freezers if you have raw food stored over cooked expiration dates of all food where employees food/drinks are stored also check for bug/rodent infestation.
Answered By: simplydelicious - 12/11/2006
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