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Health Department Inspection Results

post #1 of 26
3/12/12 at 4:06pm
Thread Starter 
I feel I should start this by saying I am not the owner of the business. I've been decorating for this bakery for almost a year now. We had an inspection the other day and I wanted to ask the community about some of the results.

Overall, our results were good. Just a few minor violations. There was some shortening on a balance bowl that was put away, some of the bread in the front didn't have ingredient labels (owner already spoke to the girl who was responsible for that and she had just forgotten that day of all days), and I think one other thing that I can't think of right now.

But there was one thing the inspector said that I'm not sure I agree with. When he was looking at our dish area, he asked what we were using to wash dishes. We said dish soap and he said he would prefer if we used bleach water. His reasoning was that he's heard it's better than soap for removing bakery grease from dishes. So that night, the closers used bleach water to clean the dishes and guess what? Greasiest dishes I've ever had to use. I had to rewash them this morning. I could scrape my nail across a spatula and a glob of grease was stuck to my nail. So I did my own dishes this afternoon and they came out fine. Granted, I used scalding hot water (I don't even turn on the cold tap). But I've never had problems with greasy dishes when I do my own because of the hot water.

Has anyone heard of this bleach water thing? Also, has anyone had reasonable cause to disagree with the health inspector, and did you say anything? Should I just shut my mouth and clean my dishes with the scalding hot bleach water, or just go ahead and use dish soap (the method that has always worked for me)?
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #2 of 26
3/12/12 at 4:21pm
I used to work for a bakery, and the health department required dishes to be washed and then sanitized which meant washing with dish soap (whatever the commercial brand was) and then dipping in bleach water. Do you think he meant to wash and then bleach?
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post #3 of 26
3/12/12 at 4:28pm
Thread Starter 
Nope, he said to ditch the soap and just use bleach. That's how the owner explained it to me.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #4 of 26
3/12/12 at 4:45pm
Sounds like something was lost in translation to me, bleach is not a degreaser so you still need soap.
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post #5 of 26
3/12/12 at 4:51pm
Many, Many years ago I worked at a pizza place and I remember you had 3 sinks....one to wash (reg. dish soap), then one with the bleach water(or "sanitizer"), then one was just water. You'd wash, then put the pan in the bleach water, then rinse. I'm pretty sure that's how it was....like I said, it was many years ago! I wonder if the owner heard it wrong. I honestly don't think he meant wash with bleach water.
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post #6 of 26
3/12/12 at 4:53pm
That's why they normally want a 3-compartment sink... wash, sanitize, rinse.
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post #7 of 26
3/12/12 at 4:56pm
It sounds like some kind of misunderstanding to me. I would ask HD inspector for additional clarification. I know in my state bleached water (in correct proportion) is used for sanitizing dishes after they've been washed not instead of washing.
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post #8 of 26
3/12/12 at 5:00pm
Is the owner pushing you to do it the inspector's way? If so, I would somehow check with a supervisor at the HD. Inspectors who admit they "heard" that bleach water was a way to wash grease obviously isn't making a very experienced decision.
I would find out in print what the preferred cleaning method is through your HD.
That's just icky btw, and it will rust your tips and pans pretty fast from my experience.
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life is short, get a cakesafe.
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post #9 of 26
3/12/12 at 5:00pm
I am just curious but aren't automatic dish washing machines allowed in commercial places?
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post #10 of 26
3/12/12 at 5:02pm
Thread Starter 
I totally agree with all that everyone is saying. Unfortunately the owner has a history of not taking suggestions/criticism from employees well. Makes situations like this kinda tough.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
post #11 of 26
3/12/12 at 5:03pm
Thread Starter 
Quote:
Originally Posted by fearlessbaker

I am just curious but aren't automatic dish washing machines allowed in commercial places?



Absolutely! If you can afford them. We can't.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
Reply
post #12 of 26
3/12/12 at 5:14pm
I don't have a business. It's an expensive hobby for me. I have a dishwasher at home. It is supposed to be a good one. But I wonder just how sanitary a home diswasher really is. Another topic, I suppose.The other thing I find is that my hands are taking a beating. Even if I wear those food gloves they invariably have to come off and on. how do you keep everything really sanitized. Is wiping down everything with disinfectant good enough. Like refrigerator doors etc.?
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post #13 of 26
3/12/12 at 5:18pm
The correct order is Wash, RINSE, Sanitize.

Sanitize AFTER you rinse not the other way around.

http://www.servsafe.com/Foodsafety/resource/downloads/posters_quizzes/poster_12.pdf
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post #14 of 26
3/12/12 at 5:44pm
My inspector told me not to mix bleach and soap to wash down tables and appliances. Soap does not allow the bleach to dry on the surfaces. I agree that this sounds like miscommunication or someone coming up with a better way on their own.
Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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Making life sweet!

Lindas Just Desserts

Inspected and licensed commercial kitchen
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post #15 of 26
3/12/12 at 5:59pm
Go on line to your states dept of health and look it up and print it out for your boss. You are supposed to put soap in the first sink, plain water in the middle and bleach in the third than air dry!!! If he still doesn't listen show him the greasy dishes and ask him if he wants you to use them???
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