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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In the high-stakes world of commercial restaurant operations, a single routine health inspection can make or break a business. While general cleanliness violations like dusty vents or dirty floors raise eyebrows, local health departments reserve their heaviest penalties for the foundational “Risk Factors” that cause actual foodborne illness. At the center of recent nationwide enforcement…
Continue readingWhen a food inspector walks through the back door of a restaurant, they aren’t just looking for dusty shelves or workers wearing hairnets. They are on a mission to intercept the most dangerous threats to public health before they ever reach a customer’s plate. At the absolute top of their checklist is the “Approved Source”…
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Ask any restaurant inspector what worries them most during a busy dinner rush, and they won’t point to a dusty light fixture or a missing floor tile. They will look straight at the handwashing sink. Under the Food and Drug Administration (FDA) Food Code Inspection Report, a section titled “Preventing Contamination by Hands” contains three…
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Walking into a bustling kitchen during peak dinner rush, the immediate signs of success are obvious: the sizzle of the grill, the rhythmic chopping of knives, and full dining room tables. But to a public health official carrying an FDA Food Code Inspection Form, the most critical element of the kitchen isn’t the food on…
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ServSafe® Food Protection Manager Certification Program is a remote exam administered by ProctorU and an Instructor-Led Remote Food Manager Certification Course presented by HRBUniversal. This remote course is based on the 2022 FDA Food Code and taught in the format of the inspection report to allow participants to understand what the local regulator is reviewing…
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The food defense solution for foodservice and retail establishments. The SURE™ Food Defense Managers Instructor-Led Remote Course uses the SHARE principle to protect the global food supply. If food is your business, then you need SURE™ Food Defense Certified! SURE™ Food Defense using the SHARE (Strategy, Hazards, Accessibility, Restriction, and Enforcement) principle provides a solid…
Continue readingThe leading solution for food service and retail establishments’ food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person in charge of a food service or retail establishment must know how and what food…
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