The “Safe Food and Water” Checklist: Are These 3 Hidden FDA Food Code Violations Tanking Your Health Inspection Score? When restaurant owners think about health inspections, their minds immediately jump to horror stories of pest infestations or broken walk-in coolers. But some of the fastest ways to lose points on an FDA Food Code Inspection Form happen…
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When independent restaurant owners and kitchen managers review their local food safety inspection forms, their eyes naturally gravitate toward the obvious culprits: refrigerator temperatures, handwashing sinks, and cross-contamination. However, a quiet storm is brewing around Item #29 — Compliance with Variance, Specialized Process, and HACCP (Hazard Analysis Critical Control Point) Plans. As culinary trends shift toward…
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A routine health department inspection turned into a high-stakes compliance battle for a popular downtown eatery this week. Public records reveal the establishment fell out of compliance on two of the most heavily scrutinized sections of the FDA Food Code Inspection Form: Item #27 (Food Additives) and Item #28 (Toxic Substances). While everyday diners tend to focus on…
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When it comes to food safety inspections, all code violations are serious, but some carry an exponentially higher risk to human life. Local health departments nationwide are placing a renewed focus on Item #26 on the FDA Food Code Inspection Form: “Pasteurized foods used; prohibited foods not offered.” This critical standard applies specifically to facilities…
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Next time you order a medium-rare burger, a runny egg on your brunch toast, or a plate of fresh yellowtail sashimi, take a close look at the bottom of the menu. That tiny asterisk and the capital-letter warning alongside it aren’t just casual fine print—they are a critical shield protecting public health, and missing…
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Published on Friday, June 12, 2026 Ask any veteran kitchen manager what keeps them up at night, and they won’t say a bad Yelp review or a broken dishwasher. They will say “TCS”—Time/Temperature Control for Safety. When a public health inspector walks through the backdoor with a clipboard, the core of their inspection revolves around…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on December 21, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The contemporary threat landscape has elevated the urgency for rigorous food defense measures from a suggested best practice to an essential mandate….
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Listen to Podcast Short at: Apple Podcast | Spotify | YouTube Published on August 24, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program In today’s fiercely competitive restaurant landscape, independent establishments face immense pressure to not only attract but also retain customers. One critical strategy often…
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