I'm managing a cafe/restaurant. What things do I need to know when the FDA does their inspections?

Question

(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.

Answer 1

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.

DO NOT SCHMOOZE!!! Cardinal rule #1. Be courteous, tell them they can look around, you'll be available for questions. You don't have to tail them around, just go about your business. They can't do their inspection at a time where it disrupts business, that is a rule. If they come during the middle of a lunch rush, they have to wait.

At then end, they talk to you for a few minutes and tell you what they found, you promise to have whatever it is fixed immediately, and you get your certificate. If you have any critical violations (food temps or handling), you get a slip to return in 10 days saying you got it fixed, but you still get the certificate.

It's always nerve-wracking to see the inspector, but mine was always friendly, and just doing his job.

(Hint: If the dishwasher is drying dishes with even a clean towel...make them stop immediately.)

Answer 2

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 do it. Also have one sink for hand washing only and keep paper towels and liquid soap there, nothing else. I hope this has helped.

Answer 3

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.)
Gloves! Make sure employees handling food while prepping are wearing gloves. We had to have buckets of sanitzer with towels at stations to. The level of the sanitzer was tested with a ph strip.
If there are servers, have tongs, spoons, or other serving utensils in anything that they need to use in their service duties. (e.g garnishes for drinks)
Above all, cleanliness of the operation. If it looks clean, they probably won't be as picky.

Answer 4

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 stored on lower shelves. how does someone think of that?

Answer 5

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

Answer 6

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.