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MONTHLY INSPECTION REPORT

This website has been developed for you so that you may know more about the food service establishments in Grays Harbor County from the perspective of safe food handling, or "food safety." Food establishments that sell or serve food to the public must get an annual permit and be inspected by the Grays Harbor County Environmental Health Division. These establishments include restaurants, food and espresso carts, coffee places, delis, the fresh food sections in grocery stores, temporary events where food is sold, and more.

There are nearly 500 permitted food service establishments in Grays Harbor County. The majority of these establishments have two unannounced inspections per year. Some food service establishments will receive at least one unannounced inspection annually and any restaurant may request a special educational session.

The purpose of the inspections is to assure that the food is being handled properly from preparation through serving. Inspectors observe kitchen workers' food handling practices, assure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, assure water temperatures, and correct level and use of sanitizers. Any problem found is written up, and the manager is taught the correct procedure or method immediately.

There are two types of violations recorded on the inspection report.

"Red critical violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:

  • controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough
  • cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food
  • storing food
  • serving practices
"Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness.

Each violation has a numerical value based on its risk of food borne illness. Therefore, there are more points given for red critical violations than for blue violations. Whenever possible, violations found during the inspection are corrected immediately. Red critical items found during the inspection must be corrected immediately. Examples would be re-heating a food to 165° F, putting it into the refrigerator or discarding the food.