New Restaurant Inspection
Inspection of restaurants in any state is very important; it helps maintain high health standards and through the inspection customers are able to know the existence of good restaurant premise.The process usually undergoes several inspections before a customer can be allowed to dine. A certificate of validation for each process is usually issued as owner always ensure it is authenticated, when customers have a glimpse of it they are aware your business is legal, a press release by new york city states that the inspection help relief and prepare for the next inspection which ensure they is better food safety .
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Here are a few inspection procedures a Restraint will undergo:-
Health inspection-
Medical inspector will always carry out random inspections at your facility to get the best details, but for new restaurants, it takes place before you commence the business. It will mostly focus on food handling practices, personal hygiene and pest control for this inspection, you or a person with a food sanitation certificate must be present at the time of inspection. Facilities you’re going to use will be checked, the cooler will always be the first place in order to ensure it reads the correct temperature and the sinks that are located in the right places. The inspector will also check if your establishment has and if you have enough water.
Applicants may fail the initial health inspection due to common reasons such as
• Food equipment not installed
• lacking ventilation systems or not operating properly
• Lack of three compartment sink that is large and deep enough to completely submerge
• lacking ventilation systems or not operating properly
• Lack of three compartment sink that is large and deep enough to completely submerge
Utensils
• Lack of mop sink with a back flow preventer for housekeeping practices
• Lack of adequate hand washing station
• Unsealed gaps in walls, joints and piping
• inadequate refrigeration
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Building Inspection-
while the building is undergoing construction, various inspections will always be carried out, final inspection has to be carried to ensure everything is up to the standard. Certificates of occupancy will be issued once the inspector is satisfied it meets the standard building codes, some authorities expect the certificate to be displayed for viewing.
For Building Permits the most common inspections are Foundation, Framing/Rough-in, and Final. All appropriate inspections are required to be completed prior to issuance of Certificate of Occupancy or Letter of Acceptance.
Construction or work for which a permit is required shall be subject to inspection by the building official and such construction or work shall remain accessible and exposed for inspection purposes until approved. (Kentucky Building Code Section 109.1). Failure to get approved may be as a result of
• Structural defects i.e. floor joists
• Undersized exit door
• Insufficient number of exit or improper swing of the exit door
• Lack of stamped approved plans on construction site.
• Undersized exit door
• Insufficient number of exit or improper swing of the exit door
• Lack of stamped approved plans on construction site.
Sewer inspection-
grease interceptor will speak a lot during inspection as it helps to separate grease from your waste water thus avoiding blockages. The temperature will be checked as cities limit the amount of temperature that should enter the sewer systems ,by inspecting your sewer line helps determine the impact the restaurant has towards the environment.
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Fire Inspection-
fire companies will visit buildings to verify that the stairs, chimney, heating and door systems are in good conditions and that exits are accessible with fire extinguishers are in order. An inspector will go through the fire suppression system of cooking equipment ,exits will be checked and any blocked areas, illumination is checked and ensure also they is no unauthorized access. This stage ensures that cooking are should be separated from all other spaces by firewalls and fire barriers, smoke compartments should also be provided.
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The Owner should ensure the building has fire alarm systems that provides both manual and automatic initiation device and ensure you are given contract covers maintenance and service procedures. According to the National Fire Protection Association (NFPA) the building should be fitted with a sprinkler system that is installed and maintained in conformance with NFPA 13, standard for installation of sprinkler systems.
Most restaurant owners fail this stage because of
• Storage under stairs
• Extinguisher that not charged or not tagged with current year of inspection
• Accommodation of debris that creates a potential fire hazard
• Lack of panic bar in locked exits
• Impaired or nonexistent access to elevators or main hoists
• Inadequate water supply for the automatic sprinkler systems
• Storage around heat producing appliances
• Storage under stairs
• Extinguisher that not charged or not tagged with current year of inspection
• Accommodation of debris that creates a potential fire hazard
• Lack of panic bar in locked exits
• Impaired or nonexistent access to elevators or main hoists
• Inadequate water supply for the automatic sprinkler systems
• Storage around heat producing appliances
Who Carries Out Inspection?
• Inspections are carried by health departments for sanitation and food processing services
• The Building Department will ensure the safety of the structure
• The Fire Department will ensure they are safe fire exits
• Inspections are carried by health departments for sanitation and food processing services
• The Building Department will ensure the safety of the structure
• The Fire Department will ensure they are safe fire exits
Reports carried out by the city of Chicago indicate that inspection promotes public health in areas of food safety and sanitation which help prevent occurrence of food borne illness as it focuses on food handling practices ,product temperatures, personal hygiene and facility maintenance preventing accidents.
People carrying out inspection usually carry out abrupt visits at your premise, to be safe, always ensure you keep in mind the following issues:
• Always greet the inspector this enhances a better communication of working together for the best experience.
• Never refuse to be inspected as it would sound suspicious prompting an inspection warrant leading to worst legal procedures.
• Accompany the inspector at each stage to learn the good and the bad mistakes you are making, Where you don’t understand as questions for verification purposes
• Ensure you have prior knowledge of your employee’s health assessment certificates
• Ensure you have the record as the inspector will need them to verify the standard of your cooking equipment.
• Always greet the inspector this enhances a better communication of working together for the best experience.
• Never refuse to be inspected as it would sound suspicious prompting an inspection warrant leading to worst legal procedures.
• Accompany the inspector at each stage to learn the good and the bad mistakes you are making, Where you don’t understand as questions for verification purposes
• Ensure you have prior knowledge of your employee’s health assessment certificates
• Ensure you have the record as the inspector will need them to verify the standard of your cooking equipment.
Having a construction checklist could also help owner to do a self-inspection of the expected requirements through reading reviews to what is needed and researching online to get help on various issues thus spending less in future inspections. Hammersconstuction listed checklist for restaurant construction to avoid from getting fail in inspection as below:-
Ensure you are registered with the appropriate government entity
• Develop a plan and determine its legality
• Get zoning and location approval
• Obtain building permits
• Complete license application
• Ensure you obtain your equipment from verified suppliers
• Carry medical checks on your staff
Brian Crawford of community development agencies say that building inspection procedure help in reducing potential noncompliance with the approved structures locations, height and size limitation.