An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up.
Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly.
Clean in Place is a system of cleaning pipes and filters in manufacturing facilities which make liquids or processed foods. Because of the nature of their work, sanitation is a high priority. Whether making soda and beverages, processing dairy products, producing pharmaceutical medicine, or even making cosmetic make-up products, cleanliness is key for both employee safety and to make a product usable by the public as intended.
Almost everyone who uses a heat press has wondered how to effectively clean the platen. Whether it needs to be cleaned because there is adhesive residue on it, you accidentally printed a transfer upside down or the heat press temperature was so high that something melted and the area smells like chemicals and burning plastic, try one or more of the following suggestions.
Dye sublimation -- the process that makes it easy to bring unique and custom-designed products like apparel, mugs and mouse pads to life -- involves a sort of preciseness to get the right results. Careful planning and execution can result in the rendering of objects of beauty and appeal.
Ensuring that the food you serve to your patrons is safe, varied and delicious is the cornerstone of your restaurant's success. Knowing how to prevent foodborne illness is crucial to your restaurant's reputation and longevity. Here's what you and your team need to know: