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Author
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Topic: Adventures with the Health Department...
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Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted April 30, 2004 09:40 PM
  
As things come up...I either forget or discover things I feel the need to share. This is a result of dealing with our local Health Department. They are trained and well versed. They are a VALUABLE resource! A blesssing really. Even though they cause a stir...the stir is that things should have been taken care of! And yes I believe in the * things happen when they show up that NEVER happened before* Syndrome. For instance we had a big problem with mice. We are in Downtown Nashville and rats cruise the place on the outside. soooooo...We are blessed with a regular pest control person who comes in every two weeks...And things look good...except when he sprays and the y scatter...and the HD inspector comes the next day! I have to chuckle...Our inspector I respect highly and I am very impressed with her abilities. She saw a roach...OK...She said she had to give us a hit on it. OK I explained ( and I have paperwork to prove it) that He was here the day before...She understood saying.." Oh I could see it was sick..." Wow what an eye!
Also in a impressively clean facility she saw one... count it one mouse dropping...maybe if the place were dirtier? hehe. But we count it all as joy and that is a witness to her. The tips I have to share today concern some of their *criticals* that may pop up anytime and don't forget the HD ( like the *criticals*) can pop up any time...and like our Lord returning...OK? So as we keep one eye on the Clouds keep an eye on the cracks and corners. And for leaks...I found the simple solution and one that appeases the HD while you are waiting to get it fixed. Simply put a pan under the leak. Oh and one word about mice...Glue Boards! OK thats two words but you get the message.
One thing I reccomend you all do. As they are on top of the latest in Food Industry H&S standards...ask them for advice...ask them questions. Use them as a resource. I call the head of the local HD for advice and help. And they have been forthright about doing so. For instance. Our HD has a food handler class they offer regularly. While not mandatory many send their employees to it. I asked them for a copy of their powerpoint presentation they use to show it to my unpaid staff. Watch them as they work. I know we accompany them on their tours but my experience is a following chatty staff member can be a hinderance. And a staff member running around behind their back straightening things and yanking the can opener out and ..well you know the drill....hehe
But watch them...watch where they look...and then do likewise. Your answers to questions or knowledge about things they mention is important. Attitude is everything. Like the Christians we are welcome them as an angel unaware. I always thank them sincerely for what they do and can they recomend a good restaurant...A few little tips I use from their visits. I keep alcohol prep pads in my pocket with my thermometer. That is what they use for multiple readings so I do the same...As they have to usually buy their own after being given one...A very handy tip and since they use it...When in Romans...er Rome...Romans 13:1 that is...I also keep test strips for our sanitizers in my pocket. And another thing I do..I got a copy of their inspection report and keep copies. I do an inspection as nearly as I see them do. Including sitting down and talking with the staff superviser on duty and go over it...
If I think of anything else I will post it.
In all things in the physical and the Spiritual...Vigilance! I heard a preacher once who said " Wisdom is learning from other peoples mistakes" Anyone can learn from their own...Amen?
We show the Love of God by our focus on Food Safety! It's the least we can do...
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In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted May 01, 2004 06:39 PM
If anyone has any Health department stories to share please do! And if anyone here is a public health Department Inspector please share with us your concerns and tips...We are all in the same Spirit..that of obeying the Law and providing the best service for our clients and customers. All for the Glory of God who not only ordained us in our chosen field of the Culinary Arts but ordained the people who watch us and care about what we do...
Thank you Sisters and Brothers!
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In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
jefegarme
Member Posts: 227
From:Baltimore
Registered: Sep 2003
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posted May 01, 2004 10:33 PM
Yes we all need to show the inspectors respect because they are there to help not harm. But to many get uptight and offended when the show up and there is no sense to that. I always show that deserved respect and they will answer all questions and they will not nick pick you give them a hard time they will tare you apart and look in every crack. As you said Leo give to Ceasar what is Ceasar so it and yoyuwill get it in return. What you reap you sow, what goes around comes around.Lets all give HIM the Praise and glory
quote:
Originally posted by Leo:
If anyone has any Health department stories to share please do! And if anyone here is a public health Department Inspector please share with us your concerns and tips...We are all in the same Spirit..that of obeying the Law and providing the best service for our clients and customers. All for the Glory of God who not only ordained us in our chosen field of the Culinary Arts but ordained the people who watch us and care about what we do...
Thank you Sisters and Brothers!
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PEACE AND LOVE OF JESUS George IP: Logged |
Chef Bob
Member Posts: 97
From:Birmingham Alabama USA
Registered: Feb 2004
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posted May 02, 2004 06:45 PM
I have found the perfect solution to the health dept. years ago. Use an old inspection sheet as your DAILY set up and shut down list. Pretend you are the health inspector and rip yourself apart and be hard on your self for being sloppy or letting something go too long without cleaning. I have found if I pull one preptable out to be cleaned the rest of my crew has no problem pulling the rest of them. Do unto others...
with love for all of you..even the health inspector.
Bob quote:
Originally posted by jefegarme:
Yes we all need to show the inspectors respect because they are there to help not harm. But to many get uptight and offended when the show up and there is no sense to that. I always show that deserved respect and they will answer all questions and they will not nick pick you give them a hard time they will tare you apart and look in every crack. As you said Leo give to Ceasar what is Ceasar so it and yoyuwill get it in return. What you reap you sow, what goes around comes around.Lets all give HIM the Praise and glory
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Chef Bob IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted May 02, 2004 09:18 PM
Aaamen! I suggested that and found that they are available on the internet...just go to your local HD and download it. Or if thats not the case they will be glad to give you one...just make copies.
I do believe the solution to the HD is living the lifestyle of food safety as a priority...
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In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted May 03, 2004 02:06 PM
Good idea Bob. And thanks for the story of your recent experience Leo. I find the same as you all do - they come and are very willing to help you to have the best kitchen you can. They don't want to be your enemy, but rather want to help you. I find they're very knowledgable when asked any sanitation questions.Also, people lie to them all the time when they find stuff wrong. I've even seen Christians lie to them. For one, never do that because God commands us not to, as it's extremely dishonest. Secondly, if that's not enough to convince you, Christians are terrible at lying (because generally Christians aren't habitual liars like some secular chefs) like that and they can see right through you, being bad for the inspection and even worse of a witness to them. [This message has been edited by Ira (edited May 03, 2004).] IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted May 03, 2004 04:03 PM
Yes Ira! And the lesson learned is not only are you a witness but your kitchen!
LeoIP: Logged |
Bryguy
Member Posts: 183
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted May 03, 2004 05:17 PM
Hi Leo, Chef Bob,George, Ira and all
Yes, the Health inspectors are doing there job and their job is to find things that are potential health hazards. I used to work for a chef that said "beware the inspector that finds nothing wrong, because tomorrow he will be fearing for his job." So as long as the health inspector has my best interests in mind then I don't have a problem with them. In Toronto, they have the red, green and amber stickers that have to be displayed in windows. The only problem with this system is the timing of the health inspection. At 11:00 A.M. you could be a red (which mesns you are closed down) and at 12:00 you could be green, so all is in the timing of the inspection.
God bless
BryguyIP: Logged |
Earl Dowdle
Member Posts: 120
From:Salt Lake City, Utah
Registered: Aug 2002
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posted May 04, 2004 09:51 AM
A friend of mine called me to help out in her restaurant, her cook had called in sick and she had planned on serving roast beef. I had just pulled the roast from the oven and covered it with foil to rest when the Health Inspector shows up. He put his brief case on the prep counter (cross contamination alarms going off in my head) and pulls out his instant read thermometer and got ready to stick it in the roast. I pulled the roasting pan away from him and asked him if he cleaned his thermometer, he replied that he cleaned it at his last stop. I showed him where the sink was and invited him to wash his thermometer before checking the roast or he could go ahead and check the roast and pay the Boss $75.00 for a contaminated roast. He had this perplexed look come over him like he didn’t know what to do next. He dropped his thermometer back into his brief case and left. She told me later that she had a new Inspector that was really good and kept her informed on the latest H & S issues.------------------
Exercise daily, walk with God! If you worry, you didn't pray. If you pray, don't worry. Blessed are the flexible for they shall not be bent out of shape. IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted May 04, 2004 06:16 PM
You GO Bro Earl! Great story..thanks for sharing!
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In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
tyronebcookin
Member Posts: 76
From:Alabama (but travel out of country most of the year)
Registered: Jun 2004
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posted September 11, 2004 03:26 PM
As I am working on ships that are going in and out of ports (internationally) I have found that it is easy for my kitchen to pass and that I have not found any real health inspections that are critical to me and maybe thats because I work for a volunteer mission organization? But Leo, or Chef Bob, do you think you could email one of those HD Checklists?I would also appreciate it if you have any information about how to certify myself thru servsafe (or any organization that you approve of) in order to get a certificate for myself (I can test in the U.S.). In the past I have been certified thru restaurants or corporations but I don't have a certificate for myself and don't really know if it would be valid now. I am sure that a ship would probably be different but I am committed in staying 'on top of my game' and being prepared. I feel that is the right thing to do, and is a testimony to God and to man of my dedication in working for excellence in all that I do. ------------------
[This message has been edited by tyronebcookin (edited September 11, 2004).] IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted September 11, 2004 03:35 PM
Amen Brother...like I say its HOW we show the Love!
I teach the class. You can connect through this link http://www.nraef.org/
The ServSafe program is very big and as close to industry standard as you are going to get. And it applies internationally ..Hey Safe is Safe Amen?
The site will set you up with the closest teaching and testing to you..it is going to cost...and this is little known but SHOP around..some States and government agencies charge quite a sum..others do it for free but the book and test cost about 70 dollars.
I will email this info directly to you too
You Go Bro!
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In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted September 14, 2004 01:08 AM
Hi Tyrone! I agree with Leo, ServSafe is the best out there right now. I believe it's recognized by ALL the counties in the US, so having that (it's good for 5 years) allows you not to have to get a local food handlers card anywhere ever again.Leo, you mentioned internationally? What other countries recognize it - I thought it was just here? IP: Logged |
Leo
Member Posts: 1155
From:Chama,New Mexico, USA
Registered: May 2003
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posted September 14, 2004 09:53 AM
Recognized...maybe not officially...but recognized...know what I mean? The bottom line is knowledge...being trained up in what is right...Amen? Just like in our walk with the Word...we learn allowing it to guide everything we do as Christians...So we learn Food Safety and let that be the underlining guide to everything we do as culinarians...------------------
In HIS Focus,
Leo Griego
Member Support
leo@christianchefs.org
Work webpage:
www.nashvillerescuemission.org IP: Logged |
ChefSteve
Member Posts: 60
From:Diamond Springs, Calif.
Registered: May 2003
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posted September 15, 2004 09:12 PM
quote:
... it's good for 5 years
ServSafe certification is only good for 3 years in California according to CURFFL. The Educational Foundation of NRA issues the certificate for 5 years. But please check with your local county to see how long it recognized ServSafe. Chef Steve
ServSafe instructor IP: Logged |
Ira
Member Posts: 761
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99
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posted September 16, 2004 01:26 AM
Thanks for the info Steve, I didn't know that - I just figured it was good for 5 anywhere.IP: Logged |
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