Food and Drink
Is Your Favorite Restaurant Hiding A Dirty Little Secret?
A
18
around the floor of a New York City KFC/Taco Bell
restaurant running between counters and tables and
climbing on children's high chairs. The establishment
was not open at the time.
Some of the restaurant's problems might not be easily detectable. For example, does the refrigerator keep the food cold enough? In many jurisdictions, the latest inspection report must be posted in the restaurant or kept readily available on the premises. You can also obtain this information by calling your local Health Department. This information may also be available online.
When you walk in, what is the general condition of the restaurant environment? If it doesn't meet your cleanliness standards, you might want to eat somewhere else. How the manager keeps the place up may be an indication of the amount of pride they take in preparing the food.
Some indications are: wastebaskets that are not overflowing and the availability of toilet paper. The toilets should flush and the floors should be relatively clear of cigarette butts and other debris. Check to see that there is hot running water, adequate soap and paper towels or a hand dryer. A clean bathroom suggests that employees are probably paying attention to details. Such care can carry over to the kitchen.
A fly or other insect or bug on a tablecloth, floor or drape is an indication that personnel aren't adequately addressing sanitation and pest control. Certainly, if you have to share your table with bugs, it's time to leave. Also, is there evidence of rodents? If you see droppings or a mousetrap, find another restaurant. If you come face to face with a mouse or rat run don't walk to the nearest exit.
Is the tableware spotless? Ask for replacements if any dishes or silver have any kind of spots. If the replacements also have spots, don't eat there.
Make sure they are wearing clean clothes and have clean hands and fingernails, with no open sores, burns or cuts, which may be infected and be a source of harmful bacteria. If they seem lacking in any respect in personal hygiene, do not eat there. Their hair should be up or netted, and they should be washing their hands frequently.
7. Judge table preparation techniques.
What do the servers and bus boys use to clean the tables? They should be using a disinfecting spray and clean paper towels. Cloth towels rags and sponges are breeding grounds for germs and bacteria.
Servers should not touch rims of glasses or parts of silverware that touch your lips. And servers should not touch the part of a plate that holds your food.
How do servers provide refills? If the restaurant gives refills on beverages, the refill should either be brought in a clean glass or poured from a pitcher in the original glass at the table. If the latter, the rim of the pitcher should not touch the glass. If glasses are taken to the food preparation area for refill, the question of spreading pathogens arises. Used glasses that are set down among food and clean utensils bring the potential for cross contamination. Even if you don't want a refill, the practice of taking used glasses back to the food area is reason for alarm.
Send back any meat, poultry or fish that does not appear thoroughly cooked. All cooked foods should be served piping hot and all cold food, cold. When this is not done, it is likely that the food has not been held at the proper temperature. Send the food back and make sure it's returned on a clean plate.
10. Judge the attitude of management.
If you have a problem, promptly notify management. If they don't seem to care about correcting the problem, then don't patronize the restaurant.
Debra Holtzman's Baby Safety Tips:
Items That Can Pierce or Burn
Toys with sharp edges and points and electrical toys with heating elements. Avoid for children under 8.
Toys that include propelled objects. These can be turned into weapons, so avoid them for children of all ages.
Arrows and darts. If children play with such items, they should have cork tips, rubber suction cups or other protective tips.
Hot water. Set hot water heaters no higher than 120 degrees F. A lower water temperature will reduce the chance of scald burns.
