‘Tell Dave to take a break’: Service Industry Workers Share the First Things They Do When the Health Inspector Arrives

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Elna McHilderson • Managing Editor
May 31, 2024 2:00 PM EDT

Hopefully, no one gets themselves into a situation like Spongebob and Mr. Krabs did when the health inspector came to the Krusty Krab…

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  • 01
    The Health Inspector is here: You have 3 minutes to fix things before he gets to the back. What do you do?
    via Encyclopedia SpongeBobia

  • Only those who have worked in the service industry understand that mini flicker of panic you get when the health inspector walks through the door. It doesn't matter how tidy you keep your station or how on-the-ball your staff is, you still worry a little bit. What if the heat lamps aren't at the right temperature? Did we forget to refill the soap dispensers? Holy heck, did we forget to re-label all the fresh juice?? Where the heck are those pH test strips??? Depending on where you work, it can be quite a stressful situation, but hopefully, you work somewhere responsible and then that little panic attack can quickly be drowned out by the lunch rush. In the meantime, as an industry folk, what is the first thing you check when the inspector walks in? Do you try to stall them to buy your coworkers a little more time? Or do you go straight to your checklist? See what other industry folk said they do below!

  • 02
    The Health Inspector is here: You have 3 minutes to fix things before he gets to the back. What do you do? The server up front is asking him questions and flirting with him to distract him for a few minutes to give you time to run around and minimize infractions. What do you focus on? GO!
    via PermutationMatrix
  • 03
    PermutationMatrix OP. 1d ago I put all the rags into sani buckets. Drain the 3 compartment sink (if he can't test it, he can't violate) All cups off counters. 458 Reply
    via PermutationMatrix
  • 04
    Bradtothebone79 • 1d ago Double check items dated in fridge, refresh soap & sani buckets. Tell Dave to take a break. 2.5K Reply
    via Bradtothebone79
  • 05
    pmolsonmus • 1d ago Change all the sani buckets/rags, take apart slicer put it and can opener in dish pit. 265 265 Reply
    via pmolsonmus
  • 06
    Jillredhanded · 1d ago • Worked at a gated facility once, pharma corporate campus. The boys in the shack never lacked fresh baked cookies, gave me at least a 20 minute heads-up. ↑ 770 770 ⇓ Reply ...
    via Jillredhanded
  • 07
    hops4breakfast • 1d ago Sanitize the wall snake, and just do everything Charlie did in IASIP "I Charlie Work" + 591 591 Reply
    via hops4breakfast
  • 08
    TheWinged Apeof Legend . 1d ago I walk a Sous Chef to the front, tell the inspector he's never walked thru with an inspector before. Then I have so much extra time to get ready. ↑ 400 Reply
    via TheWingedApeofLegend
  • 09
    Wonderful-Shallot451 • 1d ago Relax, you run a clean kitchen, and these people are not out to kill your business. Just making sure you don't kill your customers. > ↑ 586 586⇓ Reply 1d ago PracticeThat3785 spotted the inspector 204 Reply
    via Wonderful-Shallot451
  • 10
    BotGirlFall • 1d ago Change sani bucket, drain and refill sinks, double check dates, send the drunkest employee out for a long smoke break 133 Reply
    via BotGirlFall
  • 11
    613Hawkeye • 1d ago Light a fire and pull the alarm to evacuate. 110 Reply
    via 613Hawkeye
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    deltronethirty 1d ago Edited 21h ago Swap the sani buckets. Hide my ferment projects. Leave. If I still worked on line, I come up with a ton of questions. Just bought all y'all 10 minutes while I gain knowledge. 90 Reply
    via deltronethirty
  • 13
    Deep_Curve7564 1d ago • Make sure that the annoying (for him) crack in the tiles at the entry to kitchen from FOH is visible. Any low level issue he has commented on the past will do. It sits like an "itch he can't scratch" in the back of his mind. So it puts him off his game. Unless you run a pig sty for a kitchen, that is. 58 Reply
    via Deep_Curve7564
  • 14
    XanderJayNix • 1d ago The last dining establishment I worked in before changing industries, I wanted the inspector to find things so my boss was forced to fix them. I would tell them until I was blue in the face something wasn't okay, and it wouldn't be handled. Inspector comes and it's dealt with the next day. 55 ☐ Reply
    via XanderJayNix
  • 15
    cynical-rationale 1d ago CHECK THE PH STRIPS.. ucking ph strips lol. 'I see you arent using these...' ding. We'd just open a pack and throw a couple out lol. Like I've used them but also... come on. If that's the only infraction I get though that's not bad. 34 Reply ...
    via cynical-rationale
  • 16
    Sum_Dum_User • 1d ago Calmly tell the meth head who hasn't washed for 3 days but I'm not allowed to fire to make himself scarce for the next 45 minutes, then make sure everything in the cooler is labeled properly as that's the main thing she looks at. 15 Reply
    via Sum_Dum_User
  • 17
    • Novel_Alternative_86 23h ago Pass out my "Oh hit List" and go introduce myself to stall him for 2 more minutes. My "Oh hit List" is a detailed zone by zone checklist of last minute checks and adjustments for major pain points (ice machine, triple compartment, storage, etc.). It's divided into 5 color-coded zones, each with their own checklist that takes ~3-5 minutes to complete. Each person takes a zone while I make small talk.
    via Novel_Alternative_86
  • 18
    I am 12 years deficiency free running multiple restaurants in a high end CCRC, so this has served me well for both the normal Health Dept inspections as well as the much more stringent, multi-day CMS annual surveys. Also, if pay your people well and maintain a clean/safe kitchen everyday, these inspections are a lot less stressful. What you walk past is what you accept. + 6 + Reply
    via Novel_Alternative_86
  • 19
    Vives_solo_una_vez 21h ago • Health inspector here. The things to fix first are going to be things I can. visually see just by walking into the kitchen. Drinks and chemicals where they shouldn't be, soiled rags outside of buckets, hats/hair nets, and anything involving hands. It'll vary by inspector but most will check temps first. If you have any hot holding that you think is under tempted, get in the over or on the
    via Vives_solo_una_vez
  • 20
    burners. Any cold holding that might be over temp? Either toss it or take the hit. You won't cool it down in time and you probably won't be able to falsify documentation quick enough to say it's in the cool down process. Unless you only have one or two things to date, don't bother trying to do everything quickly, you'll get caught and then we will start looking for other things you're trying to hide from us. Things can snowball real quickly.
    via Vives_solo_una_vez
  • 21
    Also, don't do dishes while we're there. You probably aren't doing it correctly. Or, just do things correctly and you don't have to worry about scrambling when we show up. ↑ 38 Reply
    via Vives_solo_una_vez

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