Food safety is behavior-based. Public health inspections are a necessary means to ensure compliance with food safety regs but are a snap shot in time. It may be more beneficial to provide some on-site training during the inspection to effectively engage operators. They’ll be in their own environment, feel comfortable, and by actually working with them hands-on; you can break the English-as-second language barrier, if that exists.

Doug Gross reports

Two different Paulding County restaurants failed their health and safety inspections this past week, with inspectors finding problems ranging from raw chicken being stored on the floor to food that should have been thrown away still being in the cooler.
China Wok, off of Dallas Nebo Road at 4813 Ridge Rd., scored a 63/U on its inspection Tuesday and Las Palmas Restaurant, at 480 Watts Rd. in Hiram, scored an even lower 55/U on Monday.
At China Wok, inspectors said they found raw chicken being stored in a plastic bin on the floor. Rangoons were found in a small metal bowl being stored on top of a trash can. In the cooler, an uncovered container of raw chicken was being stored above containers of sauce and another bowl of raw chicken was being stored above green onions.
Food residue was found on a knife and potato peeler that were supposed to be clean, an employee was wearing a charm bracelet while preparing food and another was serving food without any kind of hair restraint.
Managers were found not to be properly trained and the restaurant couldn’t show that workers had gotten the proper food safety training.
At Las Palmas, cooked pork, pasta noodles, stuffed peppers and refried beans all were found with date markings that meant they should already have been thrown out. The marking on the beans suggested they were more than two-and-a-half weeks old.
Packages of raw ground beef were being stored next to lettuce, raw shrimp was left in a sink to thaw, two microwaves had food debris in them from the day before and food was being stored at the wrong temperature.
Managers didn’t display they’d had the proper training and the restaurant had no established procedures for what to do if a customer gets sick while there, the report said.
According to state policies, the restaurants will be inspected again within the next 10 days. If either hasn’t addressed the problems from the original inspection by then, inspectors could shut the restaurant down until the problems are fixed.

Not going to solve the issue. The problems may be altered temporarily and the restaurant will be open for business. However, from my experience, unless you can tackle the underlying issues that contributing to the problems initially; the restaurant will resort its’ original state. It’s all about behavior and effective training.