Whether you run a bar, restaurant, or hotel, maintaining a clean environment for your customers is vital. The ice in your ice machine is no different. Health inspectors look as closely at your ice as they do the water coming out of your tap. Former health inspector, Jim Chan, gives you some ice safety tips that will have your ice supply pass with flying colors during your, next inspection.
Using an ice scoop is the safest and most sanitary way to serve ice to your guests. They prevent contamination and make it easy to dispense ice into glassware. To maintain a safe and sanitary ice supply, ice scoops need to be cleaned as well. In this article, we share the best practices for handling ice and taking care of your ice scoop.
Some health inspection violations are more common than others. Keeping food at a proper temperature and maintaining a sanitary work environment are the kind of infractions that can easily be avoided if you know the standards. In this article, we show you how to avoid the most common health inspection violations.
There is simply no reason for a dirty kitchen. Keeping a restaurant clean takes considerably less money and resources that other, less important tasks, yet many restaurants still have a problem keeping their kitchen and front of house clean. In this article, celebrity chef, Robert Irvine, Gives you some tips for keeping your restaurant clean as can be.
One in twenty-five people have some sort of food allergy. We talk to Paul Antico, founder of Allergy Eats, the number one online resource for allergy-friendly restaurants nationwide. He’s dishing out all the information on the leading foods people are allergic to and the benefits of creating an allergy-friendly menu for customers.