The all-night diner cooks to order and your server prepares several plates of food ready for pick-up. (File: Getty Images)
AUSTIN (KXAN) — In parts of Travis and Williamson counties, the Austin Department of Public Health is responsible for inspecting restaurants, pharmacies, schools and other sanitary-necessary locations to protect public health.
But with thousands of tests performed each year, how does that work?
APH Environmental Health Director Ann Klein joins the department after working in restaurants for 20 years.
“The main goal is to make sure there are no foodborne illness outbreaks and to ensure that operators are complying with public health regulations. We also ensure that they are providing safe food. We want to make sure that people are safe and that we're protecting public health,” Klein said.
In 2023, APH completed more than 7,000 tests. All locations that require health inspections to operate must be inspected twice a year.
The agency employs Klein and 39 other employees to complete more than 600 tests each month. Klein estimates that officers may inspect “four to five” locations in his day.
“We want to make sure that testing is not quick and easy, but that we are very cautious about testing. So sometimes it takes a long time and sometimes it's very fast,” she said. said. “This could increase or speed up the amount of testing we do. It just depends on location.”
The best way to prepare for a health inspection is for the restaurant to review any violations listed in previous reports from APH and to ensure that everyone working has the correct certification.
Klein said the arrival of health officials has caused tension in the restaurant, but she wants her staff to understand that she has put herself in their shoes.
“I love [restaurant] staff. I know exactly what they're going through, especially the stress of being on the hotline in the summer,” Klein said. “I love my job. I just think it's one of the best things we can do for the public. Back in the day, food poisoning wasn't even talked about like it is now. If you think about how people ate back then, I don't think anyone would want to go back.”
