Typical Food Service Establishment Inspection-Part 2

Ohio RAPHI

25 Mar 201219:45

Summary

TLDRThe transcript captures a health inspector's visit to a kitchen, focusing on food safety and hygiene. The inspector praises the staff's confidence, observes food preparation, and provides constructive feedback on wiping cloths, sanitizers, handwashing, and equipment maintenance. They also discuss issues like air gaps and the dishmachine's temperature. The inspector emphasizes a consultative approach, offering education and assistance to improve practices, ensuring food safety.

Takeaways

🍽️ The chef is confident and enjoys learning new things, which is evident in their enthusiasm for the dishes being prepared.
👨‍🍳 Attention to detail is crucial, as the chef discusses the importance of proper food handling and preparation techniques.
🔔 The script mentions the use of a bell to signal something, possibly an order or a step in the cooking process.
👕 There's a focus on hygiene, with discussions about wiping cloths, sanitizers, and the importance of not cross-contaminating surfaces.
🗑️ Garbage cans are needed near hand sinks to maintain cleanliness and prevent the spread of bacteria.
👔 Employees are advised to avoid touching their aprons over food prep areas to maintain food safety standards.
💧 The back sink's air gap issue is highlighted, which could lead to sewage backflow if not corrected.
🌡️ Temperature checks are conducted to ensure that hot foods are hot and cold foods are cold, following food safety guidelines.
🥩 The source of meat and produce is discussed, emphasizing the importance of quality ingredients from reputable suppliers.
🥤 There's a suggestion to designate a separate area for employees' personal items, like drinks, to keep prep tables clean and organized.

Q & A

What is the main topic of the conversation in the transcript?
-The main topic of the conversation is about food preparation, kitchen hygiene, and safety inspections in a professional kitchen setting.
What does the speaker suggest about the use of wiping cloths?
-The speaker suggests that wiping cloths should be used properly and disposed of in a hamper to prevent the spread of bacteria.
What is the issue with the hand sinks mentioned in the transcript?
-The issue with the hand sinks is that there are no garbage cans by them, which is necessary for employees to dispose of towels properly.
What is the concern regarding the apron life mentioned in the transcript?
-The concern is that some employees are touching their aprons while handling food, which can lead to contamination.
What is the problem with the air gap in the back sink as described in the transcript?
-The problem is that the air gap in the back sink is too close to the drain, which can potentially allow sewage to back up into the room.
What is the recommended temperature for the dishmachine mentioned in the transcript?
-The recommended temperature for the dishmachine is about 178 degrees Fahrenheit.
What is the role of the person conducting the inspection as described in the transcript?
-The role of the person conducting the inspection is to act more as a consultant than an authority figure, aiming to help and educate rather than just enforce rules.
What is the speaker's opinion on the food temperatures in the kitchen?
-The speaker is satisfied with the food temperatures, stating that hot foods are hot and cold foods are cold, indicating proper temperature control.
What is the issue with the placement of employees' drinks on the prep table?
-The issue is that employees' drinks on the prep table can potentially contaminate the food preparation area; a separate spot for drinks is suggested.
What is the speaker's advice regarding the storage of ice and food items?
-The speaker advises that ice should cover the food items completely to ensure proper cold storage and prevent spoilage.
What is the overall approach of the inspection team towards the kitchen staff?
-The overall approach of the inspection team is collaborative and educational, aiming to assist and improve the kitchen's practices rather than just pointing out faults.

Outlines

00:00

🍽️ Kitchen Confidence and Salad Preparation

The paragraph discusses a conversation in a kitchen setting where someone is thanked for their work on salads and is encouraged to be more confident. There's an interruption by someone being excused, suggesting a busy and interactive environment. The speaker also expresses gratitude to a chef for the learning opportunity provided.

06:39

🥗 Learning from厨余 and Chef's Guidance

This section captures an educational moment in the kitchen where an underrated ingredient is highlighted, possibly something that is often discarded but has value. The speaker expresses gratitude to a chef for sharing knowledge, indicating a culture of learning and respect for ingredients.

11:52

👨‍🍳 Observations and Hygiene in the Kitchen

The paragraph details an inspection or review in a kitchen, focusing on hygiene practices. Issues such as the use of wiping cloths, sanitizers, and the handling of towels are discussed. There's a mention of bacterial concentration and the importance of not spreading bacteria across surfaces. Additionally, there's a note on the proper use of hand sinks and the need for garbage cans, emphasizing the importance of cleanliness and safety in food preparation areas.

16:56

🛠️ Plumbing and Equipment Checks in the Kitchen

This section describes a technical inspection of the kitchen's plumbing and equipment. The focus is on ensuring that the overspill line is correctly set to prevent backflow, which could lead to serious sanitation issues. The conversation also covers the proper functioning of the dishwashing machine, temperature checks for food safety, and the placement of drinks to avoid contamination on prep tables. The tone is consultative, aiming to assist rather than to enforce, with an offer to provide education and support.

Mindmap

Keywords

💡Salads

Salads are a dish consisting of a mixture of small pieces of food, usually including vegetables. In the context of the video, salads are part of the food preparation process being discussed, indicating a focus on healthy and fresh meal options. The mention of salads coming out suggests an ongoing process of food service or preparation.

💡Confidence

Confidence refers to a feeling of self-assurance arising from one's skills, knowledge, or resources. In the video script, the phrase 'you could be more confident than that' implies a need for greater assurance in the culinary skills being demonstrated, possibly in the presentation or execution of a dish.

💡Underrated

To be 'underrated' means to be less esteemed or valued than is deserved. In the script, this term is used to describe something that is not given the recognition it merits, possibly referring to a culinary technique or ingredient that is often overlooked but is actually quite valuable.

💡Bell Cheeks

Bell cheeks, also known as 'membrillo' in culinary terms, are a cut of meat from the jowl or cheek of an animal, often a cow. The mention of bell cheeks in the script suggests a discussion about specific cuts of meat and their culinary uses, indicating a focus on high-quality ingredients in the video.

💡Temperature

Temperature is a measure of the warmth or coldness of an object or environment. In the context of food preparation, as mentioned in the script, temperature is crucial for ensuring food safety and quality. The script refers to checking temperatures, which is a standard practice in professional kitchens to ensure that hot foods are hot enough and cold foods are cold enough to prevent bacterial growth.

💡Sanitizers

Sanitizers are substances that reduce the number of microorganisms to a safe level. In the script, the discussion about sanitizers relates to food safety practices, specifically the use of sanitizing solutions to clean kitchen tools and surfaces, preventing the spread of bacteria and ensuring a hygienic cooking environment.

💡Hand Sinks

Hand sinks are plumbing fixtures specifically designed for hand washing. The script mentions the need for garbage cans by hand sinks, which is a practical measure to maintain cleanliness and hygiene in a kitchen setting by providing a place to dispose of used towels or gloves after washing hands.

💡Apron Life

The term 'apron life' likely refers to the act of wiping one's hands on an apron, which is a common practice in kitchens but can be unhygienic. The script suggests that this behavior should be avoided to maintain a clean and professional kitchen environment.

💡Air Gap

An air gap is a physical separation between a plumbing fixture and a drain, designed to prevent sewage gases from entering a building. The script discusses an issue with an air gap in a sink, which if not properly installed, could lead to health and safety hazards by allowing sewage gases to enter the kitchen area.

💡Dishmachine

A dishmachine, or dishwasher, is a machine used for washing dishes and other kitchenware. The script mentions the dishmachine's temperature, which is important for ensuring that dishes are properly sanitized during the washing process. A temperature of 178 degrees Fahrenheit is typically sufficient to kill most bacteria.

💡Prep Table

A prep table is a work surface in a kitchen used for food preparation. The script mentions employees having their drinks on the prep table, which is a potential hygiene issue as it can contaminate the food preparation area. The suggestion to designate a separate spot for drinks reflects a focus on maintaining a clean and organized kitchen.

Highlights

Confidence in salad preparation is key.

The importance of not underestimating the value of salads.

Learning is a continuous process, even for chefs.

The significance of bell cheeks in culinary arts.

The joy of learning new techniques every day.

The perfect combination of flavors in dishes.

The role of color in determining food readiness.

The necessity of proper wiping cloth management.

The impact of sanitizer use on reducing bacterial concentration.

The importance of hand hygiene and garbage disposal near sinks.

The challenge of breaking old habits in food handling.

The critical role of air gaps in preventing backflow.

The significance of maintaining proper dishwashing machine temperatures.

Ensuring food safety through proper temperature checks.

The source of quality ingredients like Blue Ribbon meats and produce.

The importance of separating personal items from food preparation areas.

The approach of being a consultant rather than an authority figure in inspections.

The willingness to provide educational support to staff and students.

The proper storage of food to maintain freshness.