mcfoodsafety1 minQ & A - Can I have a booth out front of our cafe?I own a restaurant and want to set-up a booth in front of it, at our street fair in August. Do I need a special license or is my yearly...
mcfoodsafety1 minWhat's wrong with the picture? Food and Harborage for PestsThis mop and dirty mop water were left in the facility overnight, as is. Thoughts? Answer: The dirty mop head and water provide an ideal...
mcfoodsafety1 minDoing it right. Approved Drinking Vessel for the KitchenThis restaurant, like many others, have tackled the ‘approved drinking vessel’ head-on. They are now providing all staff members with...
mcfoodsafety1 minQ & A - Soaking Almonds for 'Almond Milk'I wanted to know if I need a variance for soaking almonds for fresh “almond milk”. We soak them overnight in cold filtered water and then...
mcfoodsafety1 minQ & A - Traditional Kimchee - Can we make it in-house? Q: Hello. I’m curious about the health code rules regarding the making of Kimchee. Can an establishment make and ferment kimchee without...
mcfoodsafety2 minFood Carts - Extra Storage Space - "Warehouses" Mobile units started out as just that – food carts that actually moved around the city everyday, hitting good locations where there were...
mcfoodsafety1 minDoing it right. Soda Gun Wrap- Reducing GnatsWith the warm weather starting, the drain gnats will again come out to play. This facility came up with a great idea to eliminate the...
mcfoodsafety1 minQ & A - Salad Rolls and Time as a Control for Public HealthI don’t understand how so many carts and delis keep those salad rolls on the counter. I asked what was inside and one place said shrimp...
mcfoodsafety1 minSprouting Seeds and Beans OAR 333-150-0000, CHAPTER 3-502.11 The only time I experienced someone sprouting seeds and legumes was in a restaurant in San Francisco...