Restaurant Workers

Health Inspectors

Health and Safety Inspectors inspect places of employment in order to detect unhealthy or unsafe working conditions. The work environment and its equipment are inspected to insure compliance with government standards, and supervisors are interviewed regarding work practice. Inspectors also observe employees at work to make sure that they comply with safety precautions and that the appropriate clothing and equipment is being used. If an inspector finds that any regulations are being violated, he or she can order the suspension of commercial activities until the violations have been corrected.

During restaurant inspections, inspectors generally look violations of the health code that may put restaurant clientele at risk for food poisoning. Violations include:

• Administrative violations - all restaurants must have a current and valid permit and Board of Health documentation.
• Food temperature violations - if food is not cooked at the appropriate temperature, hot food is not held at 140°F, cold food kept at above 41°F, etc.
• Food source violations - if food or water comes from an unapproved source, shellfish is improperly tagged, eggs are dirty or cracked, canned foods are swollen, leaky or rusted, raw food is improperly washed, milk is not pasteurized, etc.
• Food protection violation - if Food Protection Certificate is not held by the supervisor of food operations, a food worker has an exposed cut or burn, a food worker does not wash hands, a toxic chemical is improperly labeled, there is sewage or liquid waste in the food storage and/or preparation area, a food item is spoiled or contaminated, evidence of rats, mice or roaches.
• Facility design violation - if sewage disposal system is improper or unapproved, harmful gas or vapor are detected, food contact surface is made of inappropriate material or improperly located or constructed, toilet and hand washing facility are not provided for employees, there is no properly enclosed maintenance/service area, there is an unsafe, hazardous, offensive or annoying condition.
• Personal Hygiene violation - if worker personal cleanliness is inadequate, there is smoking, eating or drinking in the food preparation, storage or dishwashing area, wiping cloths are dirty, food contact surface is not clean and properly sanitized.