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Dr. Jason Marshall

 

Chemco is proud to announce the newest addition to our chemical staff; Jason Marshall, ScD. Dr. Marshall brings over 15 years of experience in the chemical industry, most specifically with environmentally safe cleaning products.

Among his many achievements, Dr. Marshall recently performed extensive research and evaluation of bio-based products for janitorial applications in a hospital setting; efforts to promote adoption of alternatives to trichloroethylene (TCE).

Dr. Marshall holds a Doctorate of Science in Work Environment Occupational and Environmental Hygiene, a Master’s of Science in Environmental Studies and a Bachelor’s of Science in Chemical Engineering from the University of Massachusetts Lowell.

Dr. Marshall will bring innovative and dynamic new formulas and concepts to Chemco’s R&D Department. We are excited about this new addition to our team and the added value to our customers.

Tips to a Winning Restaurant Health Inspection

Are you ready for your next health inspection? Is your kitchen spotless, your grease trap clean, and your hand sinks shining?

It happens every spring. They appear from nowhere. Unexpected, they arrive just before a busy lunch is scheduled to begin. Usually you're just about to make an important point in a pre-shift meeting. Your kitchen is playing catch-up since all of the weekend deliveries are being dropped off. Yes, it is a Thursday or a Friday and as the casually-corporate-official-looking, clipboard-carrying person presents their credentials, you hope under your breath that everything in the kitchen is in order.

The health inspector has arrived.

Although municipalities are all facing budgetary shortfalls, health inspectors are not only a necessity but a government profit center. And although everyone has noticed their visits to be less frequent over the past 18 months, they could be out in full force this season looking for perfect kitchens and costly imperfections in those places that don't follow the rules. It's not only a way to keep restaurants on track but a healthy way to boost funds in city coffers. Fines for health violations range from a mere $50.00 to multiple hundreds of dollars. In Los Angeles, where health scores are rated on an alphabetical system, a failing restaurant can pay $162.00 for a re-inspection and hopefully a better score.

And since it has probably been a while since they have visited your restaurant, it's culinary nature to slack off in the clean corner department.

Here are some important tips to keep that health report shining and those citation costs to a minimum.

1. Schedule a mandatory staff meeting. Make it more official than your regular meetings. Have an agenda, a time and action plan, and give assignments and tasks to each employee on what needs to be inspected and cleaned in order to comply with health department regulations.

2. Review your last three health reports and use them as a guide to clean your kitchen, server stations, bathrooms, storage and cooler areas. These reports can also be used to pass out those cleaning tasks to each employee.

3. Check your closets, corners, coolers, under the bar sinks, and other storage units. Check the corners of your washable white board. Corners often need to be adhered to the wall as floor mopping can dampen the adhesive.

4. Make sure your drains are flowing freely. Call your exterminator and ask for an inspection. Keep the latest exterminator report available to show the inspector.

5. Check all of your refrigeration with new thermometers. Often a cooler thermometer will appear to be working properly, but the inspector's digital thermometer could cost you points and profits. Make sure your chef has a meat thermometer at hand. Placing one in the pocket of the chef coat is a good place to store them. Linen companies should make this an accessory option – especially if chicken is on the menu.

6. Check your water temperature. Over time water heaters can lose their output ability, and although water may feel hot to your hand it may not meet your health department standards.

7. Make sure your cooler shelves are clean.  They should be free from any grime, dirt, or residue from vegetables, meat, spilled milk, etc.

8. Be proactive. After your cleaning regimen is complete, call your health inspector and ask him/her to schedule an inspection. Let them know that you are attempting to achieve a high health department score and that you would like an inspection in the near future.

9. Inform your staff that the inspector will be coming. Make sure your staff is aware that the inspector may be showing up. Remind them to wash their hands frequently, and keep water splashed in the hand sinks – nothing is worse than having dry hand sinks. Also buy four or five bottles of hand sanitizers – place them in your server stations, bathrooms, and kitchen. And use them.

Source:                                                         

John Foley
The Restaurant Blog

www.allbusiness.com/blog/RestaurantBlog/11534

415-518-6008

 

Food Safety


Study Reveals Increased Food Safety Awareness
The results of a Michigan State University survey recently revealed American attitudes on food safety. Telephone interviews were conducted with over 1,000 adults in the U.S., asking them their opinions and concerns about food safety and foodborne illness. This study is one of the most recent, which looks at consumer attitudes on foodborne illness. Below are some interesting highlights from the survey:
  • Only 10 percent of Americans reported that they got foodborne illness in the past year however, current published statistics indicate that over 25 percent of Americans suffer from foodborne illness.
     
  • Ninety-six percent of Americans feel they trust themselves to ensure the food they prepare at home is safe. However, when asked if they trust others to handle their food, their confidence rate dropped to 62 percent.
     
  • While 96 percent of the respondents trust themselves over others to prepare food safely, only 58 percent say they know a lot or quite a bit about food safety.
  • Sixty-three percent of Americans say they are very or fairly concerned about the safety of the food they eat.
     
  • Fifty-four percent reported that they "think" about food safety when grocery shopping, while 46 percent "think" about food safety when eating out at a restaurant.
     
  • Many respondents stated that they are willing to pay more for less. That is, 84 percent of those surveyed, would add $270 a year to their food bill (5 percent more) if foodborne disease could be reduced by 50 percent.
     
  • The federal government-specifically the FDA and USDA-was the most identified group expected to keep food safe and 88 percent believe they are capable of keeping food safe. Unfortunately only 49 percent believe the government has the resources to do the job properly
     

Source:
Michigan State University
Food Safety Policy Center,

 

H1N1


According to the CDC Flu Activity: According to the final FluView for the 2009-2010 influenza season (May 16–22, 2010), flu activity in the United States declined again from the previous week and is about the same as what is normally seen during the summer in the United States. Only a small number of influenza viruses are being reported, most of which are 2009 H1N1.Flu is unpredictable, but sporadic cases of flu, caused by either 2009 H1N1 or seasonal flu viruses, will likely continue to occur throughout the summer in the United States. Internationally, 2009 H1N1 viruses are still circulating, including in the Southern Hemisphere, which is entering its flu season.

There are preventative measures you can take to help stop the spread of the H1N1 including the practice of cleaning and disinfecting surfaces such as counters, tables, doorknobs and restroom fixtures with an EPA registered disinfectant. When EPA registered disinfectants are used on a daily basis, they will help keep environmental surfaces from being a source of the influenza virus.

Source:
Center for Disease Control and Prevention

 

Bleach vs Sanitizer

Five reasons why an EPA registered sanitizer is always better than bleach:

Bleach is:

  • 1.Corrosive:  Contact with metals, rubber and skin should be minimized.  Long term use will lead to premature deterioration of food service equipment, utensils, stainless steel, grout and rubber components.  Bleach can be very damaging to human skin as well.
     
  • 2.Volatile Bleach does not stay effective in diluted form as long as quats do, due to its volatility and high rate of evaporation.  Therefore, employees need to change sanitizer solution more often than they would need to with quats.
     
  • 3.Hard Water Tolerance: : Bleach has poor hard water tolerance and must be used in soft water. If not,water hardness will slowly inactivate its effectiveness. 
     
  • 4.Shelf Life: Bleach has a half life compared to quats (assuming it is stored in a dark room,at 70º F and the bottle is unopened).  Once a bottle is opened, its shelf life drops even more dramatically, continually decreasing its efficacy.
     
  • 5.Third Sink Sanitizer: Bleach must be registered with the EPA to be a 3rd sink sanitizer. Due to its high evaporation rate, even if bleach was used in a 3rd sink, more and more bleach would have to be added to maintain proper efficacy.
     
  • 6.Reactivity Bleach should NOT come in contact with any other chemical.  Deadly gases can form when mixed with ammonia containing compounds and acids.
     
  • 7.Offensive Odor: Some people are sensitive to chlorine. In addition, most people do not like the smell of chlorine bleach, especially in a restaurant environment.

Source:
Chemco Corporation