I know, enough with the health inspector posts, we get it. I promise this is the last one for a while, but I happened to stumble upon these 3 articles on restaurant.org and thought it was great info so figured I would share. This last one discusses what to do while the inspector is at your location:
Don’t panic when an inspector arrives. Think of the visit as a learning opportunity that will benefit your operation by making it as safe as possible.
To make the inspection a positive experience, follow these guidelines:
- Ask to see the inspector’s credentials if the inspector doesn’t volunteer his/her credentials first. In some cases, people have tried to pass themselves off as health officials. If you’re unsure of the person’s credentials, call the local health department or the inspector’s supervisor for verification. Ask whether the purpose of the visit is a regular inspection or due to a customer complaint. Train your employees to check identification before allowing anyone to enter the back of your operation.
- Don’t refuse an inspection. In doing so, the health inspector likely will obtain an inspection warrant, which allows him/her to inspect your establishment without your consent.
- Tag along with the inspector and take notes of any violations he or she finds. This gives you the chance to correct simple problems on the spot, and the health inspector will note your willingness to fix problems. Be prepared to provide any information or records that the inspector needs and answer the inspector’s questions truthfully.
- Refrain from offering any food or any other item that can be misconstrued as an attempt to influence the inspector’s findings.
- Sign the inspector’s report after the inspection. Signing it doesn’t mean that you agree to the findings; it only means that you received a copy of the report.
- Ask the inspector to explain his findings to your staff, or share the inspection results with your employees and offer suggestions on areas that need improvement.
Apparently bribery will get you nowhere so steer clear from offering food and/or drinks to the inspector. I like asking for credentials and asking them to explain their findings at the end. Probably not usually very convenient to have the full staff available for the explanation, but at least the manager on duty should get the scoop.