Restaurateurs have a lot on their plate; hiring and training employees, attracting new customers, providing quality ingredients, keeping diners happy, treating workers well to start, but the list never ends. On top of all this these businesses must also make sure that their restaurant can pass a health inspection with flying colors.
Restaurant owners know this is harder than it sounds. It is well known in the industry that inspection requirements and transparency differ by state, county or even city. Different parts of the country grade on different scales with different requirements that need to be met.
Health departments across the country are also making these inspection scores more visible to the public. Health scores are revealed in the newspaper, online or are even required to be posted in the front window of a restaurant in some cities.
Restaurateurs must be educated and completely aware of their jurisdiction’s health codes and inspection policies in order to protect their business from the wrath of a bad inspection score.
Health inspections focus on food temperatures, food handling, employee hygiene, facility maintenance and pest and rodent control. A restaurant can receive a low grade for anything from food cross contamination to missing ceiling tiles to cockroaches.
Restaurant health inspections can be a good thing or a very bad thing for a business depending on how its operation is run. With the public’s heightened interest in good food with quality ingredients health inspections are as important now as they have ever been. A couple good or bad reviews could quickly swing consumer opinion on a restaurant and affect its business.
A new restaurant grading system was implemented in New York City in July 2010. This grading system requires restaurants to post their health inspection grades in the front window of the business. This makes receiving a good grade that much more important for restaurant owners.
The problem is some of the cooking requirements in the health code are hard for cooks to work with while still trying to maintain good tasting food. These cooking requirements indicate temperatures at which food must be stored and served at. Some temperature requirements go against decades of cooking practices.
Table d’Hote, a French Bistro in New York City, serves a country-style terrine that is best served at room temperature to give the dish a soft texture. The city’s health code requires the restaurant to serve terrine frozen, which William Knapp, the restaurant’s owner, knows is not appetizing. He says serving the dish according to regulations, “just not a satisfying experience for our customers.” Even though Knapp knows the dish is not the same, he is forced to serve it this way in order to avoid a 7 point violation that would bring his restaurant’s health inspection score down to a B.
Other restaurant owners risk violations for the sake of better tasting food. Some chefs decide that some requirements are not completely necessary and decide to ignore them in favor of their own discretion on what is safe. An example of this is a chef allowing steak or poultry to reach room temperature before throwing them into the pan. The city requires them to begin cooking these meats while they are still frozen. This is something that people do while cooking at home and doesn’t seem like a serious infraction but could actually drop a restaurant’s grade down a letter or even two and greatly affect the business’ public image.
One way to avoid health regulations and prepare a dish in a different way is by customer request. If a diner requests a meal be prepared outside of health department regulations, only then can the restaurant disregard regulations.
There are a few ways restaurateurs can help induce these requests from customers:[unordered_list style=”green-dot”]
- Train servers to inform customers about the regulations and how they changed the traditional cooking method
- Add a note below menu items that are prepared differently because of health inspections
- Post a list of health regulations somewhere in the restaurant to spread awareness on the issue
The key for restaurateurs in the case of health inspections is to be aware of your jurisdiction’s requirements. This can be done by simply doing some online research about your state’s health inspection guidelines. These requirements vary by region and can be altered when deemed necessary. Knowing what is required is the first step toward meeting all of your health department’s guidelines. With public awareness on the issue at an all-time high a good score is all the more important.