Question 1

Question1

Inthe Radisson Hotel-Lansing, the main risk factors weretime-temperatureabuse, which is repeated even after inspection. The main problem isthat the cold storage compartments are constantly over-stocked. Foodis stored above 41 degrees F which can result in bacterial growth,toxin production and eventual food poisoning. Cross contamination isalso prevalent since surfaces are not being properly washed, rinsed,and sanitized to prevent the growth of microorganisms. Employees areobserved to ignore completely air drying utensils and instead usingtheir aprons to do so.

Gilbertand Blake’s struggle with cold storage and the food is stored abovethe recommended 41 degrees F. Their main problem is overstocking thecold storage, which is also recorded to have malfunctioned. However,during the last inspection, the problem is corrected.

Restaurant Name

Routine Inspection Date

List of priority or priority foundations from restaurant inspection histories

Radisson Hotel- Lansing

March 25, 2014

* Food -contact surfaces and utensils-Wiping utensils on aprons. (priority)

October15, 2014

* Food-contact surfaces and utensils (priority)

* Potentially hazardous ready-to-eat foods (priority)

April14, 2015

* Potentially hazardous food – cold food items (priority)

October27,2015

* Food-contact surfaces and utensils (priority)

* Potentially hazardous food – cold food items (priority)

Gilbert and Blake’s

March 25, 2014

* Potentially hazardous food – cold food items (priority)

September15, 2014

* Preventing contamination from: ready-to-eat foods-Gloves not being used. (priority)

March05, 2015

* Potentially hazardous food – cold food items (priority)

* Potentially hazardous ready-to-eat foods-expired food (priority)

September02,

2015

* Potentially hazardous food – cold food items not stored below 41 degrees F (priority)

Restaurant Name

Follow-up Inspection Date

List of priority, or priority foundations corrected

List of priority, or priority foundations not corrected

Radisson Hotel- Lansing

April 24, 2014

* Food -contact surfaces and utensils-Wiping utensils on aprons.

November6, 2014

*Food-contact surfaces and utensils

*Potentially hazardous ready-to-eat foods.

May 7, 2015

* Potentially hazardous food – cold food items

June 3, 2015

* Potentially hazardous food – cold food items

Gilbert and Blake’s

April 16,2014

*Potentially hazardous food– cold food. Food not stored below 41 degrees F

May 8, 2014

* Potentially hazardous food – cold food

October 8, 2014

* Preventing contamination from: ready-to-eat foods-Gloves not being used.

March 19, 2015

* Potentially hazardous food – cold food items.

* Potentially hazardous ready-to-eat foods-expired food.

September14, 2015

* Potentially hazardous food – cold food items not stored below 41 degrees F

*Radisson Hotel-Lansing

Date 2015

10/27/2015 Routine inspection

Date 2015

06/03/2015 Follow-up inspection

Date 2015

05/07/2015 Follow-up inspection

Date 2015

04/14/2015 Routine inspection

Date 2015

11/06/2014 Follow-up inspection

Date 2014

10/15/2014 Routine inspection

Date 2014

04/24/2014Follow-up inspection

Date 2014

03/25/2014 Routine inspection

Date 2014

03/25/2014Routine inspection

*Gilbert and Blake’s

Date 2015

09/14/2015 Follow-up inspection

Date 2015

09/02/2015 Routine inspection

Date 2015

03/19/2015 Follow-up inspection

Date 2015

03/05/2015 Routine inspection

Date 2015

10/08/2014 Follow-up inspection

Date 2014

09/15/2014 Routine inspection

Date 2014

05/08/2014 Follow-up inspection

Date 2014

04/16/2014 Follow-up inspection

Date 2014

03/25/2014Routine inspection

Question2

Thespecific food training needs that arose during the inspection of bothhotels included cross-contamination as a result of employees notwearing gloves when handling food and contaminated food handlingsurfaces and utensils. Therefore, gloves were to be provided andsurfaces cleaned and sanitized to inhibit bacterial growth. Also,food storage was compromised with food being stored at temperaturesabove 41 degrees F. Both restaurants were required to avoidoverstocking cold storages and ensure that the areas were in goodworking condition thereby ensuring food does not go bad.

Itis prudent for any restaurant to have a built-in- procedure todetermine when the need for training arises. Training sessions may betime-consuming and costly, leading to a reduction in productivity andyields. However, it is more difficult to regain the loyalty ofclients once it is lost. Hence, it is important to safeguard arestaurants reputation. Outside contractors are best suited fortraining purposes. In this way, restaurants keep their trainingprocedures transparent and can acquire validation that theiremployees are well trained. For training to be effective, it shouldfollow a certain procedure. A diverse training matrix should explainthe aim of training, thus prevent the recurrence of mistakes detectedduring routine inspections. Training sessions should be brief andutilize activities in order to ensure concepts are grasped. Alltraining should be followed up by reminders. For instance, posts thatremind employees of regular hand washing could be put up. Inconclusion a good training programme should identify the needs of anestablishment, design a suitable method of training, ensure workersattend training workshops, review the trainees to ensure conceptswere grasped, review training when new problems arise and ensure thatwhatever is taught during training is implemented accordingly.

Question3

Inthe hospitality industry, changing clients to brand advocates iscrucial to marketing and developing a loyal client base. Developing aloyalty programme could also go a long way in enhancing anestablishment’s popularity in a given population. The RadissonHotel- Lansing and Gilbert and Blake’s included need to worktowards maintaining a good reputation regarding food safety. Resultsfrom regular inspections show that the two hotels constantly strugglewith the same problems. These entail food storage and crosscontamination of food. The main cause of the issues mentioned aboveis the breaking down of machinery, overstocking of food and failureto observe hygiene in some instances of food handling.

Allhotels experience food handling challenges. It would be ignorant tosay that I would not eat in either of the hotels. I would probablydine in these establishments since the problems they experience havea high probability of occurring at home too while I prepare my meals.The hotels seem to be working towards staying clear of problemsdiscovered during an inspection. This is because looking at theinspection histories, as shown in the table below, the problems areresolved by the time inspectors come back for a follow-up inspection.There is only one instance of Gilbert and Blake’s where aninspection problem was not corrected.

Restaurant Name

Follow-up Inspection Date

List of priority, or priority foundations corrected

List of priority, or priority foundations not corrected

Radisson Hotel- Lansing

April 24, 2014

* Food -contact surfaces and utensils-Wiping utensils on aprons.

November6, 2014

*Food-contact surfaces and utensils

*Potentially hazardous ready-to-eat foods.

May 7, 2015

* Potentially hazardous food – cold food items

June 3, 2015

* Potentially hazardous food – cold food items

Gilbert and Blake’s

April 16,2014

*Potentially hazardous food– cold food. Food not stored below 41 degrees F

May 8, 2014

* Potentially hazardous food – cold food

October 8, 2014

* Preventing contamination from: ready-to-eat foods-Gloves not being used.

March 19, 2015

* Potentially hazardous food – cold food items.

* Potentially hazardous ready-to-eat foods-expired food.

September14, 2015

* Potentially hazardous food – cold food items not stored below 41 degrees F

Question4

InghamCounty’s health inspection system is fairly understandable byindividuals that do not necessarily possess immense knowledge inhotel inspections. This is because every inspection has issues thatare grouped according to their importance. In addition to this,solutions to the problems are provided and addressed in subsequentinspections. This enables one check whether the said establishmentcomplied with the recommendations of health officials. The onlyslight challenge one would experience is differentiating the routineand follow-up inspections as they are not labelled. The onlydifference is the absence of core items in follow-up inspections andthe duration of time between inspections, which is not commonknowledge. I would recommend further simplification of theinspections by clearly labelling whether the inspections are routineor follow-up.

Onthe other hand, the ABC grading system use in states like New Yorkand Nevada require the interpretation of a qualified healthinspector. This is because they are rigorous as they require pointsawarded for compliance and non-compliance. The points are thentallied and a grade awarded to an establishment. Lower points resultto better grades that might be confusing for regular clientsevaluating the performance of an establishment in which they areinterested.

Question5

Byvisiting the actual restaurant health inspection website, I learntthe different criteria used by health inspection officers duringinspections. I also can differentiate between a routine and follow-upinspection simply by taking a look at the items tackled during aninspection. A routine inspection has priority foundation, priorityand core items while a follow-up routine only has priority andpriority foundation items. The period between inspections alsovaries, with routine inspections being carried out after every sixmonths while follow-up inspections are carried out 2 to 4 weeks afterthe routine inspection.

Ialso learnt about cross-contamination which is bacteria transfer fromunclean utensils, uncooked food or unclean surfaces to food that isready to eat. Instances, where it can happen, are when surfaces andequipment are not cleaned, food is stored while uncovered, raw foodand ready to eat products come in contact and when rodents or insectscome to contact with foodstuff. However, cross-contamination can beprevented through

  • Implementing a personal hygiene program that incorporates practices such as regular hand washing, clean work attire, hair restraint, bathing, ensuring workers come to work healthy and the use of gloves.

  • Cleaning and sanitizing utensils, equipment and work surfaces after each task.&nbsp Simply rinsing equipment will not cut it as pathogens are still present, and therefore, transferrable.

  • Using separate equipment during food preparation. This would be made possible by having different colors equipment for different tasks.&nbsp In case this is impossible food preparation can be done at different times.

Similarly,I learnt about food storage and the various temperature requirementsand storage protocol that ensures food is safe to consume. Food canbe stored appropriately by ensuring the following

  • Taking note of expiration dates and disposing of items passed their expiration date. Identify use-by or expiration dates. This ensures that items with early use-by dates are used before those with later dates, termed as the FIFO approach which means: First in, First out.

  • Ensuring there is a thermometer in all coolers placed in the warmest parts. In addition to this, food temperatures should regularly be monitored to ensure the coolers are working.

  • Coolers and freezers should not be overstocked as this prevents sufficient airflow hence the equipment works harder to keep the items cool.

  • Food that requires cold storage should be kept at temperatures lower than 41 degrees F, that is equivalent to 5 degrees C while hot food is to be stored at temperatures higher than135 degrees F an equivalent of 57 degrees C.

  • Open shelving should be used when storing items that do not require refrigeration. Shelves should however not be lined as this interrupts airflow.

Afterthe semester, I will go back to the site and check for restaurantinspection results because information on the reports is very helpfulin knowing the Do’s and Don’ts in the hospitality industry whichwill come in handy in my career in the future.It is without a doubt that I am keener while preparing and handlingfood. I am also improving on cleanliness and sanitizing kitchensurfaces, utensils and equipment after use.

Question 1

Question1

Inthe Radisson Hotel-Lansing, the main risk factors weretime-temperatureabuse, which is repeated even after inspection. The main problem isthat the cold storage compartments are constantly over-stocked. Foodis stored above 41 degrees F which can result in bacterial growth,toxin production and eventual food poisoning. Cross contamination isalso prevalent since surfaces are not being properly washed, rinsed,and sanitized to prevent the growth of microorganisms. Employees areobserved to ignore completely air drying utensils and instead usingtheir aprons to do so.

Gilbertand Blake’s struggle with cold storage and the food is stored abovethe recommended 41 degrees F. Their main problem is overstocking thecold storage, which is also recorded to have malfunctioned. However,during the last inspection, the problem is corrected.

Restaurant Name

Routine Inspection Date

List of priority or priority foundations from restaurant inspection histories

Radisson Hotel- Lansing

March 25, 2014

* Food -contact surfaces and utensils-Wiping utensils on aprons. (priority)

October15, 2014

* Food-contact surfaces and utensils (priority)

* Potentially hazardous ready-to-eat foods (priority)

April14, 2015

* Potentially hazardous food – cold food items (priority)

October27,2015

* Food-contact surfaces and utensils (priority)

* Potentially hazardous food – cold food items (priority)

Gilbert and Blake’s

March 25, 2014

* Potentially hazardous food – cold food items (priority)

September15, 2014

* Preventing contamination from: ready-to-eat foods-Gloves not being used. (priority)

March05, 2015

* Potentially hazardous food – cold food items (priority)

* Potentially hazardous ready-to-eat foods-expired food (priority)

September02,

2015

* Potentially hazardous food – cold food items not stored below 41 degrees F (priority)

Restaurant Name

Follow-up Inspection Date

List of priority, or priority foundations corrected

List of priority, or priority foundations not corrected

Radisson Hotel- Lansing

April 24, 2014

* Food -contact surfaces and utensils-Wiping utensils on aprons.

November6, 2014

*Food-contact surfaces and utensils

*Potentially hazardous ready-to-eat foods.

May 7, 2015

* Potentially hazardous food – cold food items

June 3, 2015

* Potentially hazardous food – cold food items

Gilbert and Blake’s

April 16,2014

*Potentially hazardous food– cold food. Food not stored below 41 degrees F

May 8, 2014

* Potentially hazardous food – cold food

October 8, 2014

* Preventing contamination from: ready-to-eat foods-Gloves not being used.

March 19, 2015

* Potentially hazardous food – cold food items.

* Potentially hazardous ready-to-eat foods-expired food.

September14, 2015

* Potentially hazardous food – cold food items not stored below 41 degrees F

*Radisson Hotel-Lansing

Date 2015

10/27/2015 Routine inspection

Date 2015

06/03/2015 Follow-up inspection

Date 2015

05/07/2015 Follow-up inspection

Date 2015

04/14/2015 Routine inspection

Date 2015

11/06/2014 Follow-up inspection

Date 2014

10/15/2014 Routine inspection

Date 2014

04/24/2014Follow-up inspection

Date 2014

03/25/2014 Routine inspection

Date 2014

03/25/2014Routine inspection

*Gilbert and Blake’s

Date 2015

09/14/2015 Follow-up inspection

Date 2015

09/02/2015 Routine inspection

Date 2015

03/19/2015 Follow-up inspection

Date 2015

03/05/2015 Routine inspection

Date 2015

10/08/2014 Follow-up inspection

Date 2014

09/15/2014 Routine inspection

Date 2014

05/08/2014 Follow-up inspection

Date 2014

04/16/2014 Follow-up inspection

Date 2014

03/25/2014Routine inspection