After washing dishes, wiping down the counters and putting any leftovers in the fridge you probably think your kitchen is clean and spotless. But would those sparkling counters pass a restaurant-style inspection? Watch one viewer's surprising results as her kitchen is put to the test by Colorado Health Inspector Kristi Kelley, and get more of her sanitary tips below!

Hand Sanitizer. "Make sure you're not using sanitizer instead of actually washing your hands," Kristi says. While it's fine to use this on-the-go for a quick clean-up, she says hand sanitizers are not a replacement for washing your hands in the kitchen. "If I walk into a restaurant and I see someone handling food, and let's say raw meat, and they go to wash their hands with hand sanitizer, rather than actually using hot water and soap and drying it off with a towel? That's a violation."

Bleach. "It can be pretty toxic, but at the right concentration it's a great sanitizer for your cutting boards, your counter tops, your kid's toys," Kristi explains. Always read the label for safety instructions when diluting the bleach in water. "There is a myth that the more bleach the better - no! That can leave a very toxic residue on things, so you've got to be careful that you're not putting too much in."

Kitchen Sponge. These can hang onto food particles and germs, but Kristi says, "You can salvage it!" To sanitize, wash the sponge with water, remove food particles and place the damp sponge in the microwave on top of paper towels. Heat for two minutes on high.

Related Links

Denver Public Health Inspections