Preparing Your Restaurant For An Inspection

By Author: cleaning enthusiastic
Total Articles: 8
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US laws impose strict regulations on the operations of kitchens in the restaurants regarding cleanliness and fire safety. Read on to learn what you can do to prepare your facility for the health and NFPA inspectors’ visit.

Restaurant owners in America are well aware that there are strict regulations regarding the operation of the restaurants and any violation can result in a severe fine or even closing of the facility. Health inspectors or the NFPA (National Fire Protection Association) can show up anytime demanding a tour of your facility. Refusing, will only aggregate the matter, they will return armed with an inspection warrant and, this time, they will not need your permission to inspect your facility.

The solution is to be ever ready for the safety checks, making sure that you pass all the points in the NFPA’s inspection checklist. This list is available at your local NFPA’s office, or online at www.nfpa.org.

Many restaurants keep their dining areas clean but are not as attentive to the kitchen’s condition. One important thing to keep in mind is that the inspectors are very much interested ...
... in the kitchen. Make sure the kitchen in your facility is clean and sanitary. Here are some key steps to take when cleaning your facility:

Get rid of the garbage at the earliest as it is a welcome invitation for pests.
Clean the kitchen thoroughly at the end of every business day.
Use an organic cleaner to eliminate hard-to-remove grime from the sink drains.

Pulling off cleanliness in the kitchen of a restaurant can be a difficult task. With many customers being served frequently throughout the day, most of the employees solely have time to clean the superficial layers of kitchen and appliances used. There are hidden spots or places beyond your hand’s reach that also require attention such as Hood Cleaning, Kitchen Exhaust Cleaning, etc.

Although regular cleaning of such appliances is overlooked by many restaurants, it is as important as cleaning the floor and drains. Sure, you could run your restaurant for a long time without actually having to touch the exhaust system, but you should be aware that each passing day will only increase the chances of a hazardous situation occurring such as a kitchen fire.

NFPA guidelines specify exactly what areas of the kitchen equipment must be cleaned down to the bare metal. All grease and oil deposited on it needs to be removed in a systematic and professional manner. The regulations restrict the restaurants from treating or covering the cooking ventilation system in any way. You must remember that NFPA technicians are trained technicians who will notice any violation of the code in your facility.

The law specifies the frequency of grease inspections in eateries, restaurants and other similar businesses as shown below:

* Facilities which use solid fuels require monthly inspection.
* Businesses running 24-hour service or cooking high volumes of food require quarterly inspection.
* Facilities cooking at moderate levels need a semi-annual inspection.
* Organizations with low volume cooking such as churches need yearly inspection.

Also, NFPA rules mandate the use of fire extinguishers in a cooking facility. The code deals separately with the use of dry chemical, wet chemical and portable fire extinguishing systems and specifies the inspection requirements.

Regardless of the rules, it is in your own interests to follow the requirements as it will ensure safety of your own facility. You better bring in certified hood cleaners and use appropriate fire extinguishers to comply with the law, as well as, to fulfill your duty towards your customers.

Author of this article is associated with Nelbud Services Group, Inc., based at Egg Harbor City, NJ. They offer a great grease trap service, grease exhaust system cleaning and maintenance inspection services for kitchens in restaurants and other facilities.