All restaurants need to follow health code guidelines or they can be asked to shut their doors. The average restaurant gets a visit from the health inspector 2-3 times a year. Jim Chan gives you ten practices that will prevent your restaurant from getting a violation.
Having a clean ice bin is imperative when trying to maintain a sanitary ice supply. A dirty ice bin can attract mold and slime that will cost you if it ends up in someone’s drink or noticed by a health inspector. In this article, we show you how to clean your ice machine and keep it sanitary between preventive maintenance visits.
Ice can become contaminated just like food. To prevent accidental food-borne illness, it important to practice proper ice handling techniques and keep your ice machine sanitary with regular cleanings. In this article, we show you how to keep your ice supply clean and avoid a damaging health violation.
One of the most common issues we encounter is an ice machine’s production rate dropping. A lot of factors can cause this, but the most common is a sudden rise in temperature. In this article, we explain what happens to an ice machine when the ambient temperature rises above 100 degrees, the common causes of temperature increases, and what you can do to combat the heat.
Providing ice for an outdoor event can be tricky. If it’s warm outside, people will need more ice than an indoor party and ice melts faster, so you’re also working against time. If you’re catering an outdoor event, we have some tips that will help you provide plenty of ice to your guests throughout the night.