DONT LET THIS HAPPEN TO YOU! Request an Owner Initiated Inspection from Safe Food USA. We will provide you with an unannounced health inspection by a trained, experienced Health Inspector within 5 calendar days following receipt of your payment. Get a peace of mind by knowing that you are doing every thing you possibly can to prevent foodborne illness outbreaks, keep a clean kitchen, protect yourself from lawsuits and comply with health regulations.

Know where your restaurant, market, bakery, bar, food vehicle or kitchen stand when it comes to food safety. You can let the Health Department tell you and have it count against you, or you can have us tell you and you can use it as a training tool for your self and your employees. As one of our satisfied customers said
"After Safe Food USA, conducted a health inspection on our facility, they gave us a detailed list of discrepancies and recommendations for correction. To our surprise, everything we corrected was commented on by the Health Department Sanitarian as being outstanding. This was the easiest inspection we have ever had".

Get help understanding the grading system and always get an "A" rating. We have experienced former Sanitarians who will provide you with the following types of inspections:

1. Pre- Operational Inspection

   ensures your facilities are built or remodeled in accordance with approved standards.

2. Routine Inspections

   reviews your establishments operations and their impact on food safety. Detailed reports are prepared at the conclusion and presented to the "person in charge".

3. Follow-up Inspection

   We will verify that critical violations have been corrected at the time of inspection or within 10 days of the initial inspection or the county health department. Corrections and continued violations will be noted on the report.

4. HACCP

   HACCp critical limits are monitored and verified. Records are reviewed for completeness.

5. Complaint Inspection

   This inspection should be requested as soon as a complaint is noted. It allows for immediate correction and decreases liability and possible damages.

• Purchasing food from approved sources and in wholesome, sound condition.
• Observing the rules of time and temperature, controlling them throughout the flow of food.
• Providing facilities and equipment to maintain safe internal food product temperatures.
• Observing the rules for preventing cross-contamination.
• Restricting employees with infections who pose a hazard to food.
• Requiring strict personal hygiene of all employees.
• Installing hand sinks that are accessible to employees working in food preparation, warewashing, and service areas.
• Using proper sanitizer concentrations for all equipment, utensils, and food-contact surfaces.
• Providing a safe water supply and waste disposal system.
• Installing proper plumbing to prevent cross-connections, backflow, and back siphonage.
• Using measures to control and NII insects and rodents.
• Properly storing and labeling all cleaning agents and toxic materials.

Your best bet as a manager is to safeguard food everywhere in your restaurant. Get a copy of your local code and meet all its requirements.

Common Factors Contributing to Foodborne Illness

1. food allowed to remain at improper temperatures.
2. failure to heat or cook food thoroughly.
3. failure to cool food properly.
4. faliure to reheat food properly.
5. food prepared a day or more in advance.
6. raw, contaminated ingredients added to food that receives no further cooling.
7. infected employees who practice poor personal hygiene.
8. cross-contamination of cooked food with raw food due to employees mishandling food or improperly cleaning and sanitizing equipment.

.877-325-5060, [email protected]

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Safe Food USA, Los Angeles, CA / Questions or Problems contact [email protected]

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