Your front of the house is the first impression guests will have when arriving at your restaurant and needs to be an atmosphere that will make them feel comfortable throughout their dining experience, especially these days. This is where appearance is everything. Make sure your guests can see that you’ve ramped up the cleaning.
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Restaurants have a common goal with health departments protect their guests, their employees and the communities in which they serve. And right now, restaurant companies and Health Departments are taking additional actions to do just that. There has been a tremendous effort by restaurant companies to keep ill employees out of the restaurants, increase handwashing even more than they already do and disinfect surfaces on an increased basis. Companies are also sharing prevention steps and best practices with each other.
Restaurant Bathroom Cleaning Log
For more support navigating inspections, Relevant Systems and Berger Food Safety Consulting are offering a comprehensive re-opening action plan with best-practices, legal documentation requirements, and detailed food safety procedures.
All Food Safety Checks and Limited Scope Inspection Reports are being sent to SCRLA as part of the Palmetto Priority program. If you are interested in the Palmetto Priority program please visit the Palmetto Priority website.
Many restaurants shudder at the thought of a health and safety inspection. If your restaurant receives a bad inspection score, it may need to close temporarily or display a “B” or “C” grade in its window, both of which could cost your business thousands of dollars in lost sales. A study by Baruch College at the City University of New York found that 88% of New Yorkers use the city’s health department letter grades in making their dining decisions, and 76% feel more confident eating in an “A” grade restaurant.
Considerations For Restaurants And Bars
Restaurant cleanliness begins with great staff training. Use the above front of house, bar, and back of house restaurant cleaning checklist when creating your server-side work checklists and closing checklists. This way you can make sure that every area of your restaurant is clean and sanitary throughout meal service, upon closing, and when you open your doors the next morning.
YELLOW: Risk reduction. Potential for an outbreak in your geographic area or industry. Enhance procedures to respond to an outbreak in your facility, designed to break the chain of infection or illness.
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