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Health Inspection of Your Dry Storage Area
Here are a few areas (not all) that your health inspector examines when inspecting dry storage areas:
1. Is there adequate lighting? At least 10 foot candles (110 lux) is required in Colorado.
2. Are the floors clean?
3. Is there any evidence of insects, rodents, or other pests? This includes droppings and dead carcasses.
4. Are poisonous or toxic materials stored separately from food? This includes cleaners, sanitizers, pesticides, non-food grade lubricants, and maintenance items such as paint for touching up, and similar items.
5. Are food containers stored at least 6″ off of the floor?
6. Is food in sound condition and free from spoilage? Watch for severely dented cans, moldy produce, etc.
Take a few minutes to inspect your dry storage area(s) and train your staff to do the same.
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Posted by Brian Carrick on 2/7/12 at 9:40 AM EST
Thanks! Even when the kitchen is totally clean, the employees still go nuts whenever the health inspector walks in the door. Many times, problems do exist in the dry storage and this is an excellent checklist of sorts to find the potential dangers lurking about. Chef Brian Carrick, professional chef for more than 40 years.
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