Food service facilities are generally inspected one to three times per year depending upon the risk category. The risk type shall be determined by the menu items served, the food preparation processes performed, and the previous food safety history in the food service establishment. Inspectors are monitoring all stages of food preparation including temperatures of food in refrigerators or warmers, equipment, storage practices and employee processes. Any violations are addressed with the Person- In-Charge during the inspection to correct the violation. The violations are summarized on this form and must be posted within 15 feet of restaurant’s main entry door.
1, Purpose of Inspection will need to show the following summary information:
Construction/ Preoperational inspection is conducted to verify that an establishment was built and equipped according to a plan and specification approved by the Health Authority. No score is generated.
Initial signifies the establishment meets the equipment, layout and construction requirements and the permit is issued and a score is generated.
Routine inspections are unannounced inspections of the food operation. Most food service facilities are inspected at least twice year.
Follow-up inspections will be conducted when the establishment earns a “C” or “U” grade on a routine inspection.
Temporary inspections are for food service operations that are 14 consecutive days or less are associated with carnivals, fairs, or festivals.
2. Risk Type
The risk type shall be determined by the menu items served, the food
preparation processes performed, and the previous food safety history in the food service establishment:
Risk Type 1 frequency of inspection will be one time per year for establishments that do not cook any foods. This includes establishments that may reheat commercially precooked ingredients or foods such as hotdogs and sausages.
Risk Type 2 frequency of inspection will be two times per year for establishments that cook and/or hold and reheat foods that are prepared onsite.
Risk Type 3 Frequency of inspection will be three times per year for establishments that have a required and approved HACCP plan.
3. Current Score/Grade
A - Food Safety Excellence and is applied to numerical score of 90 to 100. B - Satisfactory Compliance and is applied to numerical score of 80 to 89. C - Marginal Compliance and is applied to numerical score of 70 to 79. U - Unsatisfactory Compliance and is applied to numerical score of 69 or less.
COS means Corrected On-Site. The violation was corrected at the time of inspection.
R means Repeat violation of the same code item that occurred on the previous routine inspection. Two points are deducted for Risk Factor violations and one point is deducted for Good Retail Practices.
5. Foodborne Illness Risk Factors and Public Health Interventions
Risk Factor violations are items 1 through 9 on the inspection report. These violations are food preparation practices and employee behaviors cost commonly reported to the Centers for Disease Control and Prevention as leading causes in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Points deducted for this violation are 4 or 9 points for each based on the hazard.
6. Good Retail Practices
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into the foods. Points deducted for these violations are 1 to 3 points.
7. Person in Charge
This means the person present at a food service facility who is responsible for the operation at the time of inspection. The signature indicates the Person in Charge received the inspection report.
8. Follow-up box
Follow up inspections are conducted to make sure violations that compliance is maintained. A grade of a “U” will be inspected within 10 business days.