Common Restaurant Health Code Violations That Doesn’t Look Quite Right
If you’re a foodie, then you may agree with other restaurant enthusiasts when they say that the top deterrent to dining at a particular food establishment is an adverse health inspection. When a restaurant is plagued with that on their record, images of rats, mold, filth, and grime may pop into your head — and then your appetite tanks. Restaurants must comply with a health code designed to ensure that their food is safe and customers don’t experience foodborne illnesses. When restaurants violate this code, they expose themselves to potential fines and sometimes forced closures. If you’re person who enjoys dining out, it’s important to be familiar with some of the most common health code violations. Here are some signs to be on the lookout for. Cross-Contamination Cross-contamination takes place when bacteria are transferred among different people, objects, and places, causing foodborne
illnesses to become more likely. In all stages of the cooking process and behind-the-scenes prep work, cross-contamination can occur. While it might be difficult to see how your food is being prepared at a restaurant, some signs of cross- contamination that occur in the dining area include waiters and waitresses carrying plates by the rim instead of the bottom of the plate, hair dangling into the food, using a glass to scoop ice, and forgetting to sanitize towels between each use. Unsanitary Restaurant Exterior and Interior As mentioned, restaurant guests typically aren’t invited back into the kitchen, but the dining room and exterior of the restaurant are on full display. Is there trash around the exterior that could potentially attract rats and pests? Are there cracks and crevices in the walls? Is there stagnant water, debris, or places for pests to hide? Are blinds and window sills dusty? Is there dirt, trash, or food particles on the floor? All of these signs may point to poor cleanliness in the kitchen. Employee Presentation You might never actually see the chef and the cooks on the line, but you’ll have the opportunity to interact with the rest of the staff. Are employees wearing proper personal protective equipment (PPE)? Are they tidy, in proper uniform, wearing aprons, with their hair tied back appropriately? Are their hands free of debris, food, and dirt? As a general rule of thumb, employees should not be eating in dining and food preparation areas. If you ever catch your waiter sneaking a bite of a breadstick, this could also be a cause for concern. While it may be difficult to pinpoint whether or not a restaurant is lacking in the health code area, these are some great identifiers to keep an eye out for. They may even reveal whether or not the establishment and its protocols are up to snuff — so you can feel comfortable and confident indulging in a great meal there. Happy dining!
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