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Is Your Favorite Restaurant Hiding A Dirty Little Secret?
Hollywood, FL
Wednesday, July 28, 2010
Debra Holtzman
"Whether you dine at a fancy five-star bistro, the local sandwich shop, or a concession snack stand it may be a breeding ground for bacteria and viruses, such as E. coli, salmonella, and hepatitis A, says Debra Holtzman, J.D., M.A., an internationally acclaimed safety and health expert, and best-selling author of "The Safe Baby: A Do-It-Yourself Guide to Home Safety and Healthy Living (Sentient Publications, 2009).
Holtzman recommends that diners-especially pregnant women, parents with small children, older people, and anyone who has a weakened immune system--keep their eyes open at all eating establishments to protect themselves.
But Holtzman says, "There's no need to panic or make a vow to never dine outside your home" In fact, Holtzman dines out at a restaurant at least once a week. She believes that the first step in preventing food-borne illness is knowing what health hazards to look for.
Be your own restaurant inspector. Follow Debra Holtzman's simple guidelines for guaranteeing a great dining experience:
1. Check out the restaurant's most recent inspection report. 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.
2. 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.
3. Is the restroom clean? Some indications are: wastebaskets that are not overflowing and the availability of toilet paper. The toilets should flush and the floors should be 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.
4. Are there insects present in the restaurant? 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!
5. Are the table, menu, dishes, cutlery and glassware clean? Be sure to ask for replacements if the menu, dishes, cutlery and glassware have any kind of spots.
6. Look at the servers. Make sure they have clean hands and fingernails--with no open sores, burns or cuts-- clean clothes, and any long hair tied back. And artificial nails are a breeding ground for bacteria.
7. Inspect the food delivered to you and your children. Send back any meat, (especially ground), poultry or fish that does not appear thoroughly cooked. All cooked foods should be served 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. Foods that are sent back should be returned on a clean plate.
Lastly, many eating establishments have specifically trained their staff in principles of food safety. This is important to know in deciding which restaurant to patronize.
Debra Holtzman has a law degree, an M.A. in occupational health and safety (OSHA) and is the mother of two children. In addition to practicing law, Debra has worked as a safety and health consultant and has inspected numerous plants and factories for hazardous working conditions. Her newest book, "The Safe Baby: A Do-it-Yourself Guide to Home Safety and Healthy Living" (Sentient Publications, 2009) includes: latest up-to-date-information on baby safety; how to select safer toys, nursery equipment, and baby care supplies; How to create a healthy and green living lifestyle on a budget; What to do about pesticides and other toxins in the home; How to make your own safer household cleaning products; how to make your own baby food; how to select and correctly install a car seat; how to get back to the basics of childrearing; pet safety; food safety tips at home and at restaurants, and money saving tips.
Debra also teaches baby and toddler safety and CPR at a regional hospital and is a certified child passenger safety technician.
Interviews may be arranged via http://thesafetyexpert.com
Holtzman recommends that diners-especially pregnant women, parents with small children, older people, and anyone who has a weakened immune system--keep their eyes open at all eating establishments to protect themselves.
But Holtzman says, "There's no need to panic or make a vow to never dine outside your home" In fact, Holtzman dines out at a restaurant at least once a week. She believes that the first step in preventing food-borne illness is knowing what health hazards to look for.
Be your own restaurant inspector. Follow Debra Holtzman's simple guidelines for guaranteeing a great dining experience:
1. Check out the restaurant's most recent inspection report. 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.
2. 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.
3. Is the restroom clean? Some indications are: wastebaskets that are not overflowing and the availability of toilet paper. The toilets should flush and the floors should be 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.
4. Are there insects present in the restaurant? 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!
5. Are the table, menu, dishes, cutlery and glassware clean? Be sure to ask for replacements if the menu, dishes, cutlery and glassware have any kind of spots.
6. Look at the servers. Make sure they have clean hands and fingernails--with no open sores, burns or cuts-- clean clothes, and any long hair tied back. And artificial nails are a breeding ground for bacteria.
7. Inspect the food delivered to you and your children. Send back any meat, (especially ground), poultry or fish that does not appear thoroughly cooked. All cooked foods should be served 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. Foods that are sent back should be returned on a clean plate.
Lastly, many eating establishments have specifically trained their staff in principles of food safety. This is important to know in deciding which restaurant to patronize.
Debra Holtzman has a law degree, an M.A. in occupational health and safety (OSHA) and is the mother of two children. In addition to practicing law, Debra has worked as a safety and health consultant and has inspected numerous plants and factories for hazardous working conditions. Her newest book, "The Safe Baby: A Do-it-Yourself Guide to Home Safety and Healthy Living" (Sentient Publications, 2009) includes: latest up-to-date-information on baby safety; how to select safer toys, nursery equipment, and baby care supplies; How to create a healthy and green living lifestyle on a budget; What to do about pesticides and other toxins in the home; How to make your own safer household cleaning products; how to make your own baby food; how to select and correctly install a car seat; how to get back to the basics of childrearing; pet safety; food safety tips at home and at restaurants, and money saving tips.
Debra also teaches baby and toddler safety and CPR at a regional hospital and is a certified child passenger safety technician.
Interviews may be arranged via http://thesafetyexpert.com
Debra Holtzman, J.D., M.A.
Hollywood, FL
