Temperature is a critical violation that is taken seriously by inspectors. Proper temperature is a big deal for good reason. Food that is out of temperature can result in a “B” grade, render food unsafe to eat and lead to closure. Food must NEVER be out unless in active use or being cooked. “In use” means […]
Read more →On January 25th, 2017, after 2 months of investigations, the U.S Centers of Disease Control and Prevention (CDC) and the Food and Drug Association (FDA) declared an end to a deadly Ecoli Outbreak that killed 2 people, hospitalized 22 and sickened many more across the U.S and Canada.. Although U.S officials have not been able to identify […]
Read more →Recent reports claim that 80% of store bought chicken is contaminated with Salmonella…. Yummy! …Not!!! Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit. Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, […]
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As we get set to reflect on 2017 and welcome in 2018, it dawned on us that many of the significant stories that we covered this year shared a common theme: women in foodservice! From the election of Victoria Vega to the leadership position at SHFM (Society for Hospitality and Foodservice Management) to the $2.4 billion dollar […]
Read more →Growing up in my house, a passing grade was never good enough. Passing meant you just made it, there was no effort, you could have done better but you didn’t try, you didn’t prepare. And maybe, on some rare occasions that wasn’t true, but most of the time it was. Although getting a letter grade […]
Read more →Highlighting women in food service, publishers Leslie and Fred Klashman have dedicated the December issue of TFS to the impact women have had on the industry. Once dominated by men, it is truly inspiring to see women in top level positions. CEO’s, educators, chefs, designers, consultants, decision makers. Its obvious that women have come a […]
Read more →“Uninsulated exposed overhead pipes observed above a dishwasher in the basement”. “Uninsulated exposed overhead pipes observed above a reach-in freezer and 2-door refrigerator in the kitchen”. You have been operating for years and never received this violation…until you did. Sound familiar? Now what? Most of our Clients first turn to their architects. Their architect swears these […]
Read more →The rules of commercial recycling have changed. As of August 1st 2017, the Department of Sanitation has officially started enforcement of those rules. Businesses now have the primary burden to properly separate recyclables and make arrangements for their collection. In addition, they must- Contract with a private carter and devise a plan; Obtain registration if […]
Read more →It was enacted to benefit the environment, Local Law 092 of 2015 prohibited businesses from keeping doors open when air conditioning was on. As a result, restaurant operators were prevented from providing patrons with a dining experience that included open doors. Hopefully change is on the way…here’s the scoop: Local Law 092 of 2015 In […]
Read more →Food trucks and carts are subject to inspections by the Department of health, however unlike restaurants the results are not posted for public view. That is about to change … The City Council unanimously voted in favor of bill number 1456 that will require food trucks and carts to adhere to the letter grade system […]
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