Mastering the Grid: How Food Retailers Can Ace FDA Inspection Items #38 to #42 For commercial kitchens, a surprise health inspection can feel like a high-stakes exam. While “Risk Factors” like holding temperatures get the most headlines, ignoring Good Retail Practices (GRPs) is one of the quickest ways to tank your inspection score. FDA Food Code…
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Kitchen Compliance: Why Mislabeling Your Ingredients Costs More Than Just Inspection Points In the fast-paced world of a commercial kitchen, it is easy to lean into convenience. When a bulk shipment of flour, sugar, or a house-made spice blend arrives, transferring it into a more accessible, unlabeled container might seem like a minor shortcut. However,…
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Mastering the Cold Chain: How to Ace Items #33–#36 on Your Next Health Inspection In the restaurant industry, your reputation is only as good as your last health inspection. While high-profile violations like pests or bare-hand contact get the most headlines, commercial kitchens frequently trip up on foundational operational items. Specifically, Items #33 through #36 on…
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A lot of people look at grocery prices and think restaurant margins are massive. But the reality of commercial food costs is a delicate balancing act. To stay profitable, a restaurant needs to hit a target food cost percentage between 28% and 33%. That revenue doesn’t just buy the ingredients—it keeps the lights on, pays…
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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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Effective June 1, 2026, HRBUniversal no longer represents the TiPS (Training for Intervention ProcedureS) Responsible Alcohol Seller/Service program. This decision comes as a direct result of the current policies and actions of 360training® | Regulatory Compliance Training Online. Moving forward, I strongly advise hotels, bars, and restaurants to look closely at the ServSafe Alcohol® program,…
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