Thedailymiaminews– One of the main reasons restaurants and other food businesses have to close for a short time after a health check is that they don’t have enough hot water for washing hands or cleaning dishes and utensils.
This is why three companies in Fresno had to close in December after being inspected by the Fresno County Department of Public Health. After getting hot water back in their sinks the next day, they were all able to reopen.
The businesses that were harmed were
West Coast Sourdough, which is in the River Park shopping area on North Blackstone Avenue, was closed on December 10 for an inspection. The restaurant was given permission to open again the next day.
After an inspection on December 17, Teriyaki & More, which is located at the southeast corner of Cedar and Ashlan avenues in east-central Fresno, was closed. The business was given permission to return the next day, on December 18.
Fresno During a check on December 17, Ashlan Gas & Mart, which is located at the southeast corner of Ashlan Avenue and Fresno Street in the middle of Fresno, was told to partially close. It was told that the store should mark the drink machines as closed and not serve fountain drinks until the three-compartment sink had hot water that was 120 degrees. The store could return in full the next day, on December 18.
Since three restaurants, markets, and other food businesses failed their health inspections in December, the total number of restaurants, markets, and other food businesses that failed their health checks in 2024 is now 58.
What checkers look for
About twenty environmental health experts work for the Fresno County Department of Public Health. They visit almost 5,000 restaurants, snack bars, grocery stores, commissaries, delicatessens, and food vendors across the county several times a year without warning.
Of course, restaurants are also checked out when people complain or have other concerns, such as when they say there are health or cleanliness problems at a restaurant.
Infestations of insects or rodents are violations that can get restaurants or other food businesses shut down right away if health officials see them.
Fridges and steam tables that don’t keep food cold enough or hot enough to stop germs from growing are also major food safety concerns, as are sinks and drains that get clogged and let dirty water back into kitchens.
When the Department of Public Health does its regular checks, one of the most common violations they find is that there is no hot water. Inspectors think that pots, pans, dishes, and glasses should be washed safely in hot water that is at least 120 degrees. For workers to wash their hands, the water should be 100 degrees.
Every once in a while, an inspector will find a problem that can be fixed right away. Some ways to do this are to make sure there is enough bleach or sanitizer in the water used to clean areas where food is prepared, to keep the bathrooms stocked with soap, paper towels, and toilet paper, and to tell workers to wash their hands, put on gloves, and cover their hair.
When officials go to a restaurant or other food service business, they look closely at more than 50 different things. Among them are:
What kind of food safety or handling certificates the manager and all workers have.
cleanliness of each employee.
How to keep food cold (below 41 degrees) and hot (above 135 degrees).
Clean counters, tables, tools, and cookware the right way by sterilizing them.
Overall very clean.
Sinks and floor drains that work right.
Restrooms with all the things you need.
Whether or not the company has the right form of authorization.