Anatomy Of A Health Inspection - Bruce Kress, City of Milwaukee

A Health Department inspection can strike fear in even the most buttoned up operators. In this Business of
Foodservice interview, we talk with Bruce Kress, a 30 year veteran health inspector with the City of Milwaukee,
WI. Bruce is also a partner in Dining Grades, a program that allows restaurants to review what patrons are
saying about the cleanliness and conditions in their restaurant.

Here is a synopsis of the interview. The inspection often begins before to the inspector comes inside. Bruce
starts by checking the parking lot and dumpsters before entering the restaurant.

The inspector generally follows a process:
– Checks the walls, floors and ceiling
– Check the three storage area (refrigerator, freezer and dry storage)
– Talk to the person in charge to make sure they are knowledgeable in food prep
– Check to make sure the dishes are clean and stored properly
– Check the cooks hand’s for cuts

Most common violations:
– Not knowing the correct temperature to cook meat
– Lack of hair restraints
– Possible cross contamination
– Pests, such as flies

What complaints can trigger an inspection?
– Overflowing dumpsters (can be a breeding ground for pests)
– Handling food with bare hands
– Lack of hand washing

What are some violations that can cause an operation to be shut down?
– Serving food that hasn’t been inspected
– Lack of water or hot water
– Sewer backups
– No electricity
– Multiple violations that go uncorrected