Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When soils are light, electrochemically activated water dispensed from a spray bottle is a Best Practice […]
This busy restaurant at Chicago’s O’Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.
This hotel in California, part of a national chain, offers a custom breakfast served from this atrium bar. Working around the beer taps, the busy staff keeps a supply of food nearby – on the handsink, just below the health department’s neatly framed certificate.
This Handsink From Hell, previously labeled as Double Blocked, was originally found in this condition.Obviously it is regularly used as temporary storage, rendering this critical handsink unuseable during many hours of operation. When this restaurant was first designed there may not have been a lock on the adjacent cold storage area. The lock may contribute […]
Although this handsink is crowded by income producing beverage dispensers, its bigger problem is the location of the paper towels. Wet dripping hands pass over a variety of food contact surfaces including clean glassware.
Making good drinks is a lot easier than handwashing at this four star Lake Tahoe resort.
Temporary convenience trumps access to hand soap … all day long.
A duel between MarlerClark lawyers was a feature at NEHA’s 2007 annual education conference (National Environmental Health Association). The session title was “Handwashing On Trial”. CasuaLee’s restaurant suffered an outbreak linking back to poor hand hygiene. Plaintiff David Ludwig was represented by Drew Falkenstein and the defense was led by Denis Stearns, defending the owner […]
This collection is designed as a reminder that good intentions can pave the way to hell’s handsinks. We are confident that acts of maliciousness were not involved in the original installation design and execution. No kitchen designer knowledgeable about food safety would have specified what you are about to see. Some of these hand sinks […]
Background: Operators and regulators agree that current foodservice handwashing rates are low, perhaps half of what they should be. Agreement on a Safe Level is far more elusive. Variables in menu, staff training & turnover, process control, physical design/equipment, the vulnerability of the people served and finally the tolerance for risk of the operator himself […]