Typical Food Service Establishment Inspection-Part 2
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
🍽️ 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.
🥗 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.
👨🍳 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.
🛠️ 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
💡Confidence
💡Underrated
💡Bell Cheeks
💡Temperature
💡Sanitizers
💡Hand Sinks
💡Apron Life
💡Air Gap
💡Dishmachine
💡Prep Table
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.
Transcripts
how are you
doing great thank you
your salads coming out
you could be more confident than that
excuse me
underrated everyone throws it out
and this is
Thank You chef I was learning too
I heard a bell cheeks
and as you just showed you are it's
unbelievable
oh yeah yeah I would definitely never
dug into it like that
so then what would you serve
if I love my job I get to learn this
stuff every day really cool great thank
you
all right what are you perfect together
yummy
awesome that's great
so you guys check temperature bundle or
you just do it by color or okay and what
do you wait for
makes it really sweet absolutely perfect
well that's great no complaints thank
you
right behind you
all right Jeff everything looked pretty
good I can't really complain too much
okay oh this is just few issues we need
to look at right we discussed the wiping
cloths
exactly the show is being leased and
sanitizers so that it breaks down on the
bacterial concentration on the pots
itself or if they are using them dry and
make sure the throwing them in a hamper
because you're on the white multiple
skills - now you're just pretty much
like being the bacteria across the table
instead of removing here so that's fine
second thing we notice is on your hand
sinks you need garbage cans by them so
that you can throw the towels away okay
because I saw a couple of the employees
and myself watching it please yeah
that's fine you know watch some of the
hands issues just because they're doing
a little bit of the apron life on it and
it's natural I understand it's hard to
break I have it like that what they
surely try to avoid doing that
and somebody Fleming in the back sink
your air gap actually goes into the
drain yeah so you kind of need to cut
that up so that it doesn't go into it
nope these are fine yeah
there it is okay what you do see that
just goes past that overspill line it
should be twice the width of the pipe so
technically up to about the elbow but
two inches should cover that because if
you get it back up it's not gonna come
up to the pipe anyway so that'll be fine
just that one that I noticed
you know it one's good those are good
that's fine
but that's not
it's not a huge issue if that starts to
get backed up then you got a bigger
problem because this whole rooms gonna
fill through sewage before that snake
does
that's a different issue
yeah it's okay new problem I know you
guys take care of that um dishmachine is
fine we're getting about 178 on that so
that's great
you're dating fine would you get your
food
[Music]
Blue Ribbon meats
produce comes from roadies premiere free
juice okay
excellent all the temperatures are fine
all your hot foods are hot all the
goodness in are great or your cold foods
were cold
the only thing I would worry about is
some of employees I have students here
have their drinks on the prep table
themselves I might want to designate a
separate spot for that
it is closed you just want a separate
area it's okay though
they were fine with it it's not a big
deal
thank you very much
no we try to be more of a consultant
than the ultimate authority figure I
mean yes we do have that power but we
like to see it as we're helping you out
and hopefully helping that out chill and
if you'd like us to coming to give you
any kind of education to the students
tell us what it is what we have to do
that okay thank you very much good thank
you thank you
think you can leave it just like that
it's covered with ice there's nothing
here on top that's not going so it
should be fine no problem thank you
appreciate it
you
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