Restaurant Inspections 2017

Question 1

What are the primary concerns in restaurant inspection?

Answer 1

Food temp
handling
storage
sanitation
equipment
condition
refuse management
building condition

Question 2

What are events that would require an emergency inspection without a warrant?

Answer 2

authorized if seizure of hazardous food
sewage overflow
vaccination against small pox
quarantine of communicable disease
destruction of diseased animals

Question 3

Describe usage of chlorine as a disinfection chemical used in restaurants

Answer 3

min 100 ppm for 30 sec in cool water (FDA 50 ppm in 60 sec)
too much chlorine causes odor/tarnish
loses effectiveness if water too dirty or water too warm

Question 4

Describe usage of qauternary ammonia in restaurants

Answer 4

min 200 ppm
less effected by dirty water
stays effective for longer
less affected by hard water
safe use with bare hands

Question 5

Describe usage of iodine in restaurants as a disinfection agent

Answer 5

min 12.5 ppm, not>25ppm for 1 min
less effect by dirty water
stays effective for longer time
less affected by hard water
metallic odor
brownish color

Question 6

Briefly describe the manual dish washing process

Answer 6

triple compartment sink to be used
left to right process