Menu consumer advisories

We had our annual health inspection Monday, while walking thru the facility with the inspector he reminded me of the new consumer advisories going into effect May 1.
I know a lot of local restaurants use there own software to design their menus ex. ( Menu-pro ), he said they will be looking for it if any menu items meet the description as undercooked or raw.

I remember getting the letter in late October, just a heads up for everyone !!

http://www.louisvilleky.gov/NR/rdonlyre ... tr1009.pdf

I think the bigger thing to worry about is the fact your refrigeration must maintain 41 degrees instead of 45.
Heck. I'm certain there are plenty of establishments where the door to the reach-ins or walk-in is opened frequently, probably have a hard enough time staying 45 much less 41. Of course they gave everyone five years to upgrade equipment.
I like to know if Fetzer, Chef Supply or Dine had an in at the Health Dept. when they came up with that.

Dan - i was thinking the same thing. This change seems a little too fishy. Nor to mention - five years to comply? Really? If public safety is the reason for the change - you'd think compliance would be a lot quicker and tax incentives issued out to operators.

Also why i am going outside of Louisville for equipment for the new place.

...for the new place.

???

...for the new place.

???

http://www.louisvillemojo.com/blogs/blog.cfm?entryid=84579&blogid=32873