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Restaurant Inspections
Our food inspector staff review area food establishments at least twice each year. Inspectors look for unsanitary conditions, insect or rodent droppings, proper trash disposal, proper water temperature for dishwashing and many other items. They also check cooking temperatures, hot and cold food holding temperatures and refrigeration temperatures. During the inspection, any Food Code violations are classified as either critical or non-critical violations.
Critical violations should be corrected as soon as possible, and may warrant a second inspection. Some critical violations may be severe enough for the inspector to close the establishment immediately due to a severe health hazard. Critical violations may include bare hand contact with ready-to-eat food, food not being held at proper temperatures or evidence of rodents.
Non-critical violations are things like dirty floors, food stored on the floor and no hair restraints worn by food workers. Non-critical violations will be checked again during the next regular inspection.
A food score (based on a perfect score of 100) is issued and is to be clearly displayed in a public area for the consumer's information and convenience.
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