How clean is your kitchen?

We hold restaurants to a high standard, but would your kitchen pass the rigorous inspection our favorite eateries go through? We put Christy Bodin’s to the test.

Bodin is a mother of one and has started back to school to get a degree in nursing. She has a lot on her plate, and is often in a hurry, but she still makes time to keep a tidy home.

"I feel like my kitchen is pretty clean," said Bodin.

Bodin made a family favorite; chicken quesadillas.

"Were going to make chicken quesadillas because it's my family's favorite and it’s quick and easy," said Bodin.

We brought a friend to lunch. The head of Food and Lodging at the Mobile County Health Department Stephanie Crawford.

First, Bodin choped the chicken. She washes her hands immediately after. In the first minute of cooking, Crawford already could point out some common mistakes.

"I would have loved to have seen you have used some warm or hot water to wash your hands because the bacteria in the water and the bacteria that's already on the chicken because its raw just washing it with the soap and its not really warm water you can contaminate," said Crawford.

Then she noticed Bodin’s bamboo cutting board.
"This cutting board would not be a good cutting board. You can see the openings and groves here so bacteria will live within that and continue to multiply,” said Crawford.

Bottom line, no cracks in the cutting board.

"That's going to develop mold and mildew," said Crawford.

With the chicken in the oven, it was time for step two. Bodin gets some avocados for the inside of the quesadilla.

"We have avocados and we have a separate cutting board for avocadoes," said Bodin.

Points for Bodin! Crawford says separating vegetables from meat is key.

Before chopping the vegetables, Bodin washes them.

"You did the absolute correct thing and that was washing it and you can also use a soft brush to wash them as well," said Crawford.

Crawford says never cut into a fruit or vegetable without washing it. This contaminates the inside with the grim from the outside.

You also need to make sure you wash your hands between each step.

With the avocados chopped and the chicken cooked, its assembly time.

Bodin opens the cheese package and sprinkles some on a tortilla. Crawford says that’s a no.


"I would have liked for her not to have put her hands inside of the bag to pull it out and sprinkle it. I would have liked to see her sprinkle it on," said Crawford.

With the quesadilla cooked and ready to serve, its clean up time.

Bodin, reaches for the sponges. Another no in Crawfords book.
 
"Sponges are really bad to have in your kitchen and using. The only reason I say that I because they harvest bacteria in the inside of them," said Crawford.

Crawford says paper towels are your best bet because they are disposable.

In terms of cleaning solution, Crawford has a rule to follow.
"Bathroom cleaners are bathroom cleaners kitchen cleaners are kitchen cleaners,” said Crawford.

Crawford says the best cleaning product also saves you a bundle. Mix a tablespoon of bleach with a quart of water.

Bodin’s kitchen appears spotless, but Crawford pointed out some hidden dangers; hard to reach places like oven knobs and cracks at the edges of countertops. Also, Crawford says a big one is the refrigerator door.

"You may not have washed your hands to get a water bottle or juice out and you are running back out. Your husband may be cutting the grass and just to grab something," said Crawford.

"That definitely happens. That definitely happens here,” said Bodin.

Bodin was shocked with what Crawford found.  

"After this nobody's ever coming over. I'm going to love it. I'm going to be like ‘guess what remember ya’ll used to come over for football games? Don't come anymore. Kitchen is closed they shut us down’" said Bodin.

Not so fast, the food inspector hasn’t ruled. We asked Crawford is she was coming into Bodin’s kitchen as a restaurant inspector, would she pass?
 
"She would pass," said Crawford.

Here are a few things to keep in mind in the kitchen:

4 key rules:

Clean – Bacteria can be present throughout the kitchen!!!

• Cutting boards, Utensils, Sponges and Counter tops
• Wash hands – hot soapy water before handling food & after using the bathroom, changing diapers and handling pets
• Wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
• Frequently sanitize your kitchen (use 1 teaspoon of chlorine bleach to 1 quart of water) as an added protection.
• Remember, kitchen cleaners are for kitchens and bathroom cleaners are for bathrooms.
• Replace cutting boards when they develop hard-to-clean grooves (mold and mildew begins to build up…)
• Consider using paper towels to clean up kitchen surfaces instead of cloth towels. Or, wash the cloth towels in the hot cycle of your washing machine.
• Rinse raw produce in water. Do not use soap or other detergents.

Separate- Do not cross contaminate!!!!