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I finally got a health inspection at my new spot in Echo Park
Last Tuesday, the inspector came by my small breakfast counter. He flagged me for storing eggs on a top shelf above some raw veggies. Said it was a cross-contamination risk, which I totally get now. Has anyone else in LA had a similar surprise during their first inspection?
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wade_hall6mo ago
My first inspection in Silver Lake, the guy wrote me up because my sanitizer bucket was two degrees off. It felt like getting a ticket for going 56 in a 55 zone. The rules are super specific and they don't play around. You learn fast though. That egg thing is classic, they hammer on that in every servsafe class. Just wait until they check the temperature logs on your fridge.
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amy6923mo ago
Respectfully disagree. I've been through those Silver Lake inspections too. The sanitizer bucket temp matters because if it's too cold, it doesn't kill bacteria. That's not nitpicking, that's basic science. I actually like the strict rules. Takes the guesswork out. You know exactly what they want and you can just do it. Way better than some vague "be clean" standard where they write you up for whatever mood they're in. The box checking keeps things consistent for everyone.
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the_vera6mo ago
Honestly that's just how it goes with any kind of inspection now. It's not just health departments, it's like building code or even parking enforcement. The rules are written so tight there's no room for common sense anymore. You end up focusing on the tiny wrong number instead of whether things are actually clean or safe. Makes you wonder if the point is safety or just checking boxes.
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