Posted by on 6/15/2018 to
Restaurant
Maybe it’s because you’re swamped. Or maybe you’re just lazy. Regardless the reason, that thing you’re doing… it’s disgusting. Anyone who works in the service industry has skipped some important sanitation procedure before—it’s only when you start making a habit of uncleanliness that your restaurant begins to suffer. So be honest with yourself, are you guilty of these ten sanitation no-no’s?
1. Another month passes and you still haven’t scraped out the kitchen’s bug zapper.
2. It’s against regulation, but you keep a spittoon within six inches of the dishes anyway. You better move that thing before the health inspector shows up with his special ruler!
3. You label perishables using the dead glyphs of a forgotten people.
4. You grab items out of the food pile randomly instead of using the principles of First In, First Out (FIFO).
5. Out on the back porch, your winemaker takes a smoke break while she’s still stomping the grapes. And you let her!
6. When you shop, you buy the cheap, unregulated stuff.
7. Your shochet slaughters his cattle with a chalif dedicated to the worship of a false idol. Gross!
8. You suspect one of your line cooks is doing color runs before work (and you refuse to address it).
9. You store perishables in galvanized steel containers instead of 304-gauge stainless steel containers. What, were you raised in a damn barn?
10. Sometimes you sneak into the bathroom with two raw steaks, rub them together like defibrillator paddles, and quote unquote “shock” whoever’s at the urinal. Sorry to burst your bubble, but what you’re doing isn’t funny, it’s unsanitary. Period.
