Food Safety and Sanitation

In this assignment, you will take on the role as an inspector of a full-service food service establishment (restaurant). The goal of this project is to take what you have learned in this course and apply it to an actual operation through critical thinking and problem solving. It is not meant for you to be a citizen police officer, but instead to understand the size, scope, and importance of food safety and sanitation.

Part I: Interview 
Part II: Writing an Inspection Report 
To complete this project, there are some preparatory steps. 
1. Schedule a meeting at the restaurant with a restaurant owner/manager early in class. Have a back-up plan in the event your contact is unable to meet you on the scheduled day.
2. Explain the overall project to your contact. 
3. Request a tour of the restaurant. 
4. Explain to the owner that you will enter the establishment as a customer and critically inspect various visual sanitary aspects. Explain that the information obtained from your interview and inspection will be used for educational purposes only and will be reviewed only by your instructor.
5. Take the inspection reports (provided below) to your interview.
Part I: Interview about Food Safety Programs 
• Interview the restaurant manager/owner about their food safety programs. 
• Ask the owner/manager about their food service practices or program they have in place.
• You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures. 
• From this interview, you will be able to determine if this establishment is in line with food safety and sanitation practices.
Part II: Restaurant Inspection Report 
• After the tour and conducting your inspection, write a paper explaining your findings and key areas where the restaurant was negligent in creating a superior, sanitary environment. 
• In the paper, take on the role as the restaurant manager citing what needs to be done to take corrective measures in cleaning-up the deficient areas.
• Using the inspection tables provided:
o rate the facility on a scale from 1 (poor) to 5 (excellent);
o track your scores at the restaurant;
o transfer your scores to the Restaurant Inspection Report (save your work); and
o submit your report as an attachment of your Course Project.
• Provide your overall score (points, percentage) addressing the cleanliness of the restaurant operation. 
• Identify weaknesses within the restaurant operation. 
• Provide solutions for correcting the issues based on the best practices described in the textbook and the student's independent research.
• Share recommendations for future action plans addressing sanitation issues based on the best practices described in the textbook and the student's independent research. 
• Provide an overall assessment of the restaurant operation using the sanitation viewpoint issues based on the best practices described in the textbook and the student's independent research.
• Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation. 
Provide a summary of your local health department regulations, policies, codes, or laws for restaurant sanitation and food safety. 
• Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? If the restaurant or food service you have chosen includes a front service counter, self service food, or beverage dispensing areas, please include these in this review.
• Prepare a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.
Your paper should be 8-10 pages in length. The Restaurant Inspection Report form does not count toward the page requirement. This should be included as an appendix. Any pictures or illustrations may be added at the end of the paper, but will not be included in the 8-10 page requirements. All of the criteria must be included to receive credit. Follow APA format guidelines. References should be included.

this is part 2

RESTAURANT INSPECTION REPORT TABLES 
Dining Room 
Topic Score 
 1
Poor 2 3 4 5
Excellent
Windows
* no dust, dirt, streaks, smudges 
Lights
* no dust
* clean and in working order 
Ceilings
* no dust, dirt, in good repair 
Air vents
* no dust, no cob webs, is painted 
Floors
* in good repair, no trash, no spills 
Tables
* no gum underneath, clean, in good repair 
Chairs
* in good repair, legs are clean 
Menus
* not sticky, clean, in good repair 
Table tops
* in good repair, clean 
Bar area-Glassware
* clean, no spots 
Indoor Windowsills
* no dirt, no dust, is clean 
Walls-pictures
* no dust, no dirt 
Stairs
* clean, no obstructions, in good repair 
Table sugar caddies/salt and pepper shakers
* no dirt inside caddies, clean 
Table tents
* clean, in good repair, no dirt 
TOTAL SCORE ____ / out of 75 possible 
Exterior 
Topic Score 
 1
Poor 2 3 4 5
Excellent
Condition of sidewalks
* no gum, trash, cigarette butts 
Condition of parking lot
* no trash 
Windows
* clear, clean, no dirt 
Lighting
* all lights working, not broken 
Landscaping
* well maintained, no trash 
Dumpster area
* no visible trash, no smells, well maintained 
Front doors
* clean, in good repair 
Building exterior
* clean, good repair, no graffiti 
TOTAL SCORE ____ / out of 40 possible 
Employees 
Topic Score 
 1
Poor 2 3 4 5
Excellent
Uniforms
* clean, well maintained 
Hair
* long hair pulled back, clean shaven 
Jewelry
* not excessive, clean 
Body odor
* no apparent odor 
Hands
* clean, fingernails maintained, no open skin 
TOTAL SCORE ____ / out of 25 possible 
Bathrooms 
Topic Score 
 1
Poor 2 3 4 5
Excellent
Sinks
* in good repair, is clean 
Mirrors
* clean, no streaks 
Floors
* in good repair, no trash, no water puddles 
Baby changing tables
* clean, in good repair 
Toilets
* clean, in working order, clean base 
Bathroom stalls
* clean, no dust on tops of stalls 
Walls
* clean, no graffiti 
Ceilings
* no dust, in good repair 
Trash cans
* clean, no smells 
Paper towel dispensers
* in working order, stocked 
TOTAL SCORE ____ / out of 50 possible 

TOTAL SCORE FOR THE RESTAURANT ____ / out of 190 possible
____ %