|
|
|
Food Protection Program
Preparation and arriving at the food establishment
Chris and Jasmine check history records.
|
Today we're going to go to a "full service" establishment, The Main Street Dinner House.
This is my first time there, so before leaving the office we need to look in the file and speak with Jasmine, the previous inspector, to see if there are any previous violations or pertinent history.
|
|
|
Chris introduces himself to the chef.
|
Once at the food establishment, our first step is to speak to an owner, manager or chef.
I introduce myself to Chef Richard, and explain that we're here for a routine inspection. I have a genuine interest in the people who run and work in the establishments I inspect, which is important in building effective relationships. After all, we share the same goal of protecting the public's health.
|
|
|
Chris reviews the menu with the chef.
|
I ask the Chef to review the menu and operations with us, and describe his "food flow" cycles even though we will be able to observe part of them.
This question is asked at every inspection because it helps us understand the way he runs his kitchen and see where further education may be necessary.
If there had been any minor violations during the last inspection, this is the time I'd ask if the corrections have been made.
We speak quickly about what's happening in the restaurant today. Chicken is being prepared in several ways, so we have chosen to follow it through the different preparation steps that occur in this kitchen. Each preparation step presents different risks. During the inspection, we will ensure that high-risk safety hazards are being properly controlled (i.e. final cook temperature, hot holding, cooling, and reheating). We use a Hazard Analysis Critical Control Points - HACCP based approach in our inspection process.
|
|
|
|
