"I'm from the government and I'm here to help you". Have you ever had some doubt about that phrase when a health inspector comes to your door? Hopefully you have a good relationship with the public health agency in your area so that they are progressive about doing a good job with assisting you in making your restaurant a safer place to eat. The health department will visit your food service facility two to four times a year for routine inspections. States typically base the inspection upon the federal FDA Food Code as a model for regulations, but health departments can modify them to some degree. Ask for a copy of your food service regulations. These suggestions will help enable managers to get the most out of sanitation inspections:

• Go with the Inspector! It's best to accompany the inspector during the inspection so the person in charge can answer any questions and identify the actual location of any deficiencies immediately. Many managers don't realize how important this interaction is.



• Ask for identification Inspectors usually volunteer their credentials or business card, but if they don't, ask for it. Ask the purpose of the visit, so you know if it's a routine inspection, a re-check, a complaint, or for some other reason. Surprise inspections are normal on routine visits.



• Cooperate Most inspectors have learned to expect some defensiveness from operators. Be honest and answer questions to the best of your ability. Instruct employees to do the same. Keep the relationship professional. Don't offer food or drink before, during, or after the inspection.



• Take notes As you accompany the inspector, make a note of any problem that is pointed out. If possible, correct the deficiency right away, or else tell the inspector when it can be corrected. If you think the inspector is incorrect about something, ask for clarification from his/her office, and perhaps the quote in the food code.



• Prepare records requested by the inspector It might be temperature charts, records of purchases that verify food is from an approved source, pest control treatments, chemicals used in the establishment, etc. HACCP records can be an important part of the inspection as they document your efforts to insure food safety.



• Discuss violations and time frames for correction with the inspector. Read the report with them. If any deficiencies were corrected on the spot, make sure they are noted. The inspectors see lots of operations and may offer expert advice on how to correct deficiencies. You could be asked to discard or put on hold any questionable foods, so make sure you maintain your food preparation records.



• Follow up Take your inspection report with you through your facility and correct the violations. Discuss it with your employees as a training opportunity. Establish new procedures or revise existing ones to correct the problem permanently. If the inspector gives you a time frame when they will return, notify him /her if you have corrected violations in advance.