This is part 2 of the Food Service Establishment Inspection. Sincere thanks to Paul DeSario, Tri-C Kitchen and Lewis Burrell for making this video possible.
Cold holding as well as hot holding have their own regulations. The other probing was to make sure the sanitizer solution was mixed strong enough. The pushing/pulling away of equipment was to observe both general cleanliness, as well as to look for any signs of any infestation. When he lifted up boxes, he was making sure the product inside was safe, as well as checking the condition of the shelving underneath.
Should inspectors follow SSOP at time of inspection? He did not cover head, clothing, etc. Did the inspector ask permission to video tape? Could the kitchen also video the inspection?
@@jfresh2054 But his presence in the preparation area can introduce possible contaminations, especially from the uncovered hair. Personally, seeing everyone else is covering their hair, I think covering his hair can stand as a clear preventive measure to ensure no contamination from hair in general.
18:40 DRINKS (EVEN IF CLOSED) CANNOT BE LINGERING ON TABLES OR AROUND FOOD - JUST SAY IT'S NOT OKAY, INSTEAD OF IT'S FINE FOR YOU ARE TRYING TO MAKE A POINT, BUT SLAPPING IT BACK OUT BY CONTRADICTING YOURSELF!!! 7:06 SHOULD HAVE WASHED YOUR HANDS BEFORE HANDLING FOOD ITEMS!!! GREAT VIDEO, VERY INSIGHTFUL, THANKS!!!
While I applaud the intention of the video(s) [giving one jurisdictions perspective on food inspections], the inspection in the videos are far from being considered a Risk Based Inspection
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Im glad Jeff Garlin is finding work outside acting. great vid... ASMR everywhere
Bro, my teacher really gave us this long ass video to watch for a google classroom food safety homework. 😒🤦🏼♂️
I can say this kitchen is well arranged.... very good job 👍
Yes and it's clean
The inspector missed asking if any foods were cooling, what their reheating procedures are.
Excellent video, serves as a great source to my research paper on Food Inspection.
great vid, learned how to sick my probe into everything without cleaning it
You are great with the inspection, however missing the hair net
It would have been nice to have him explain what he was looking for as he temped everything and was looking for certain things moving them around.
Cold holding as well as hot holding have their own regulations. The other probing was to make sure the sanitizer solution was mixed strong enough. The pushing/pulling away of equipment was to observe both general cleanliness, as well as to look for any signs of any infestation. When he lifted up boxes, he was making sure the product inside was safe, as well as checking the condition of the shelving underneath.
Exactly
Yeah, the whole time I'm wondering what's running through his mind as he looks around. Wish they added little notes or some kind of captions.
Going back to school
You are great with the inspection, however missing the hair net
Excellent video, serves as a great source to my research paper on Food Inspection.
Great film, but what happened to the inspectors hair net and white jacket over his external clothes?
great video .. thanks for posting! future rest. owner here
Should inspectors follow SSOP at time of inspection? He did not cover head, clothing, etc. Did the inspector ask permission to video tape? Could the kitchen also video the inspection?
great video .. thanks for posting! future rest. owner here
You are great with the inspection, however missing the hair net
Does the inspector have any type of head covering on? I cannot see one.
He doesn't need one
@@jfresh2054 And why is that? Isn't the idea of preventing hair, especially at that size too from entering the food an issue?
@@odogwuhenry the inspector isn't preparing food.
@@jfresh2054 But his presence in the preparation area can introduce possible contaminations, especially from the uncovered hair. Personally, seeing everyone else is covering their hair, I think covering his hair can stand as a clear preventive measure to ensure no contamination from hair in general.
@@odogwuhenry Henry, are you LHD inspector? I would recommend reading code and servsafe
Why taking so many surface temp? You got a probe thermometer, use it. Also, check temps first and leave gaskets for last.
Nice
The thing thats wrong the soap on the table
You are great with the inspection, however missing the hair net
Thank You
Omg
Didn’t see any dated on anything or what it was
great vid, learned how to sick my probe into everything without cleaning it
11:36 SEAFOOD (BLUE CUTTING BOARD), RED IS FOR BEEF AND NOT WEARING CUTTING GLOVES WHEN HANDLING A SHARP KNIFE!
He needs to be retrained
18:40 DRINKS (EVEN IF CLOSED) CANNOT BE LINGERING ON TABLES OR AROUND FOOD - JUST SAY IT'S NOT OKAY, INSTEAD OF IT'S FINE FOR YOU ARE TRYING TO MAKE A POINT, BUT SLAPPING IT BACK OUT BY CONTRADICTING YOURSELF!!!
7:06 SHOULD HAVE WASHED YOUR HANDS BEFORE HANDLING FOOD ITEMS!!!
GREAT VIDEO, VERY INSIGHTFUL, THANKS!!!
While I applaud the intention of the video(s) [giving one jurisdictions perspective on food inspections], the inspection in the videos are far from being considered a Risk Based Inspection
Inspector is so lazy.