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Health Department Inspection Results - Page 2

post #16 of 26
3/12/12 at 6:01pm
Why does there have to be ingredient labels on bread? Do you have to have ingredient labels on cakes and cupcakes too?
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post #17 of 26
3/12/12 at 10:33pm
For the sake of public health please do what Karema suggested.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #18 of 26
3/13/12 at 4:18pm
Thread Starter 
My boss did request a print out of guidelines that the inspectors look for. There were some other things the inspector pointed out and corrected (like where certain items should be, etc.) that was in accordance to how the last inspector told us to have it. Make sense? Last inspector told us one thing, this one told us another. Kinda frustrating.

And yes, I know what the proper washing and drying procedures are. It was the first things taught in culinary school. But according to my boss, I get paid too much to wash dishes and the teenagers working the counter or the dishwasher/assistant baker are the ones that end up doing them. Incorrectly too. I wonder how it would go over if I suggested hanging signs outlining proper washing guidelines?
"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 #19 of 26
3/13/12 at 6:19pm
I like signs that "magically" appear....Wash, rinse, sanitize.
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 #20 of 26
3/13/12 at 7:17pm
I have a yellow sticker that the health department gave me that says WASH RINSE SANITIZE. I am not required to post their ugly sticker, and my own made up. If you want it, send me a PM and I'll pop it in the mail.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #21 of 26
3/14/12 at 10:37pm
I agree with my friends, it is possible in commercial places?
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post #22 of 26
3/18/12 at 9:09am
Thread Starter 
Quote:
Originally Posted by redcherry

I agree with my friends, it is possible in commercial places?



Is what possible in commercial places?
"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
Reply
post #23 of 26
3/18/12 at 12:23pm
So, this is sort of related, but what ratio of bleach/water do you use to sanitize your dishes? And do you always air dry? Wouldn't some of the dishes rust if you left them to dry?
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post #24 of 26
3/18/12 at 12:41pm
Quote:
Originally Posted by Karema

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???



Better yet, tell him to use them! icon_twisted.gif
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post #25 of 26
3/18/12 at 2:18pm
Quote:
Originally Posted by traci_doodle

So, this is sort of related, but what ratio of bleach/water do you use to sanitize your dishes? And do you always air dry? Wouldn't some of the dishes rust if you left them to dry?



ServSafe says 50-110 ppm (you can buy tester strips very cheaply). It really is a small amount that is needed. For tools that might rust, you can always pop them in the oven to try them off, providing there are no plastic parts. If there are, you put them in front of a fan or in a convection oven with just the fan on.
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #26 of 26
3/18/12 at 2:50pm
This isn't bakery related, but I have wine tastings at our stores and the wine glasses have to be washed-rinsed-then sanitized. Thus the requirement that we have a 3 bowl sink. All we wash is glasses so we bought a used bar sink and had it mounted on higher legs. The BoH guy always makes sure we have the little disinfectant packets. We don't use liquid bleach. We also have to have a spray bottle with the "bleach" solution to wipe down the bartop. That could also be used for stainless steel counters in a commercial kitchen and refrigerators. I'm sure the same BoH rules apply for most food consumption operations in a particular state.
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