3 Things You Should Do Before Your Next Restaurant Inspection

Posted by Paper Thermometer on Apr 26, 2017 2:21:07 PM

An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up. 

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Topics: Food Service

Sanitizing Dishes: Water Temperature vs. Plate Temperature

Posted by Paper Thermometer on Mar 30, 2017 4:52:35 PM
According to section 4-7 of the FDA food code, the method for sanitization of equipment and utensils have a set of standards that they must meet. Specifically, in section 4-703.11, it states that all food contact surfaces and utensils shall be sanitized in (then it gives you some options). One of those options is  “ Hot water mechanical operations by being cycled through  equipment  that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a  utensil  surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator;"
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Topics: Food Service