This is part 1 of the Food Service Establishment Inspection. Sincere thanks to Paul DeSario, Tri-C Kitchen and Lewis Burrell for making this video possible.
I'm in the food industry and we are accredited at manufacturing to FSSC 22000 v5.1 standard. This inspector does not have any hair net or head protection on or wearing suitable clothing for inspections of a food premises and handling products and equipment with a potential for cross contamination. he did not highlight that some of the stored products in the chiller were still in their original external packaging no de-boxing and sanitization has taken place prior to storage.
The inspector looks like a young Norm Peterson from cheers TV show. Also, I must say the inspector was classy, courteous, and did a thorough inspection. I could imagine some people in this position would be arrogant and cocky. Nice to see this inspecter be very professional.
Just one opinion.......This is propaganda bull shit. The State get calls ALL the time from people saying what cocky arrogant people these inspectors are. They are Bias also and cant seem to keep from harming their friends competitors restaurants. Its Become a NANNY STATE of liberal idiots. The over regulation is INSANE!
9:38 he immersed the thermometer in sanitation bucket. I use that technique myself but I would have checked the solution with test strips to make sure the concentration was at optimal levels first. .......Great video!
I like that you ask open ended questions in regards to there processes. You can always tell when someone has a limited scope of knowledge in food safety protocols when you get them to speak.
Mr. Paul DeSari is Amazing ! I always watch this video when I want to revise my knowledge of food service establishment inspection , no need to read a whole chapter about food inspection , this video is enough . Just to put note I think asking about the date of storing or labeling the vegetables , fruits and left over food in refrigerator or cool room storage is missed , or maybe the labels are too small that cant be shown .
He totally surprised me by not wearing a hair net. he should have set the example. The hair nets should be placed at a point accessible before entering the food area. This is based on the info from the video
Jenny Titus: I agree with the hat/hairnets and the hand washing thing. btw drinks, buckets with soap and sanitizer should be under the prep table. Glad h told the salad prep to put the drink there.
i don’t think the soap and sanitizer buckets are supposed to be on the prep table. food code could be different there compared to hawaii but i’d mark that for violations of it was one of my inspections lol
Nah, those are used to clean the cutting board and are food safe. There are different cleaners for different things. They don't have harsh chemicals near food, and only food safe stuff, otherwise this dude would have lost his mind.
As a inspector some times on a inspection I will go into a restaurant and see if they ask me to put on a hair net or not. Its nothing I would mark down, it would lead to a discussion about it if no one corrected me.
lol soapy water right next to the cutting boards. Wish the inspectors who came into my work were like that though. Sick of everyone just being scared of them cause they are mean
“Hi. I’m Paul from the county board of health. Just here to do a quick inspection. Nothing important.” 😂😳😵💫😂 That’s shameful. So is: the inspector’s lack of hair restraint; miss of green & red buckets on prep tables with exposed RTE foods; removal of probe thermometer FROM HIS POCKET and failure to sanitize it before probing the packaged raw meat before THEN WASHING THE SANITIZER PROBE IN A HAND SINK! 🤯🤯🤯 I simply stopped watching after that. Good God even using 2012 Food Code standards , all those behaviors by the inspector were obvious violations. This does NOTHING to engender confidence in health inspector knowledge and inspection competence! I may have to review this on my RU-vid channel. 🙄
that probe should of been cleaned before he jammed it into that meat he pulled it out of his pocket, than cleans it only to place it on top of the hand towel dispenser.
I've been in the restaurant and bar industry for well over a decade and I have never ever seen a health inspector this awkward and unnerving and seemingly uncomfortable in his own skin. its a very very good thing this gentleman is not in a position that requires him to interact with customers. Seriously this gentleman stinks of social awkwardness. You cant be giving off INCREDIBLY UNCOMFORTABLE vibes like this. This is not the way to interact with people. And I say that in the most genuine way possible.
@@mrbrandoncole1 i mean, you were basically attacking his whole behaviour and attitude as a person. I felt it would have been fair to give props to him for trying. Maybe i don't see the point you were trying to make
To Inspector or whom may concerned : 4 st san jose salvationarmy's senior section,the manager after she touch the dog and get into the kichen and handling the food without any cleaning her hands,I am serious require you could post a notice on in front of the dining room : no dog allow get in side for prevent the dog sick pass to the people, .
she is washing/drying lettuce inches from a wash and sinitizer bin...... chemicals too close too food ... "try to keep these chemicals away from your prep away i appreciate it" what a lazy inspector. tell her what she is doing wrong matter of factly "you can not prep food this close to chemicals. i suggest you label all this vegetable as contaminated and I am noting this on the report" would have been professional... "mind if i go through the package" why is this guy so relaxed... yikes
Because the water has to be around 70 degrees or under for the sanitizer to work. If its over that, it kills the solution and your water is useless. Soooo many places get in trouble for hot sanitizer water.
@8:36 - What did you just put on top of that dirty hand towel dispenser boy. Thats a violation and you need to take the food safety coarse over again, then come back and do the video over again and i will come and inspect it when i feel like it and maybe let you keep doing FAKE inspection videos.
the health inspector talking about cross contamination when he over there poking everything with them thermometers & not wearing a hair net. Also every one should wear mouth masks so theres no spit on the food from when people talk over food.😰