Health Inspections: What Every Restaurant Owner in the Triangle Should Know
Health inspections can show up like a surprise guest—completely unannounced. But instead of causing panic, a surprise inspection should serve as a checkpoint to make sure your food safety standards are right where they should be. At Boer Brothers Restaurant Services, we work with restaurants in Chapel Hill, Durham, Raleigh, and across the Triangle to make sure your equipment and operations are inspection-ready, every day.
Let’s break down exactly what a health inspector looks for when evaluating your commercial kitchen.
Critical Violations: What Puts You Most at Risk
Critical items—often marked in red on inspection sheets—are directly related to foodborne illnesses and public safety. These are the violations that can cause serious problems if overlooked. Health inspectors will be checking for:
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Proper handwashing stations, signage, and hygiene practices
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Approved sources for all ingredients and food products
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Correct cooling and storage practices for cooked foods
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Commercial dishwasher sanitizer concentration
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No cross-contamination between raw and ready-to-eat foods
Maintaining safe food handling procedures isn’t just about passing your inspection—it’s about protecting your customers and your reputation.
Non-Critical Violations Still Matter
While non-critical issues might not immediately threaten food safety, they can add up quickly and affect your overall score. These are typically marked in blue on inspection forms and include:
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Clearly labeled storage containers
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Up-to-date operator permits and certifications
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Calibrated meat thermometers
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Clean floors, walls, ceilings, and kitchen surfaces
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Designated staff break or locker areas away from food prep zones
Keeping these elements in check shows inspectors that you care about cleanliness, organization, and food service professionalism.
Time & Temperature Control for Safety (TCS Foods)
Some ingredients demand extra attention. Health inspectors pay close attention to potentially hazardous foods—like chicken, seafood, and ready-made dishes—that can develop harmful bacteria if not held at the proper temperature.
Expect inspectors to:
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Measure internal temperatures of cooked and held foods
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Review storage and holding temperature logs
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Confirm proper cold storage conditions for meat, poultry, and dairy
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Ensure your refrigeration equipment is operating within safe limits
Knowledge is Power: Management & Staff Preparedness
A knowledgeable team makes a big difference during a health inspection. Inspectors will ask questions to test your team’s understanding of:
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Local health codes and food safety requirements
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Proper cooking and holding temperatures
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Cleaning and sanitation procedures
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When and how to report health hazards
Make sure your kitchen managers and staff have up-to-date food safety certifications and training to pass this part of the inspection with confidence.
Employee Health and Illness Protocols
One of the biggest risks to food safety? Sick employees. A cold or flu virus can easily spread through direct contact with food or utensils. That’s why health inspectors are vigilant about employee illness policies.
You should have a clear protocol that ensures:
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Sick staff are sent home or reassigned to non-food-contact duties
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Employees report symptoms like vomiting, diarrhea, or fever
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Staff are educated about personal hygiene and illness reporting
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Documentation is available in case of a health-related investigation
A single outbreak tied to a sick employee can temporarily shut down a restaurant. Prevention is always better than recovery.
Keep Your Equipment—and Your Score—in Top Shape with Boer Brothers
Health inspections don’t have to be stressful. At Boer Brothers Restaurant Services, we help Triangle-area restaurants stay ahead of the game with professional HVAC, refrigeration, ventilation, and cooking equipment maintenance. From keeping your coolers calibrated to making sure your ventilation meets code, we’re here to support your kitchen’s success—inspection day and every day.
Need a system check before your next surprise visit?
Call Boer Brothers Restaurant Services today to schedule service or speak with a technician who understands your restaurant’s needs.
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Note: This article is a generalization of the health inspection process. Please reference your local Food Code or health department for specific governing rules and procedures.