UTAH: Department does its part to prevent disease - (The Spectrum)
April 12, 2008 – 9:54 pmhttp://www.thespectrum.com/apps/pbcs.dll/article?AID=/20080413/NEWS01/80413001
With a practiced eye, Robert Beers walks through the kitchen at the Fishrock Grille restaurant at the Ledges, examining buckets, looking at drains and checking temperatures of coolers and freezers.
As an environmental health scientist for the Southwest Utah Department of Public Health, this is a twice-a-year inspection of the restaurant and something Beers has done for more than 12 years.
As he puts the kitchen through the inspection phase, Beers pauses occasionally to ask executive chef Ken Migneault about the use of gloves, his policy for sick employees and food handler’s training.
Migneault, who has been at the restaurant since it opened three years ago, isn’t worried about the inspection.
‘Even if there is a rush, if the kitchen needs to be cleaned, we stop and do a clean-up,’ Migneault said. ‘How I keep up the kitchen gives a sense of pride and if we take care of the food, it shows.’
Restaurant inspections […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=25369
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