INSPECTION REPORTS

The purpose of inspections is to assure that 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. Problems found are cited on the inspection report and the manager is immediately educated on the correct procedures and methods. When possible, violations found during the inspection are corrected immediately. Each violation has a numerical value based on its risk of foodborne illness. The greater the violation point value, the more likely the violation could lead to foodborne illness. 

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

Red critical violations
 are food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. These food handling practices include:
  • Controlling temperatures, such as cooking meats to the proper temperature to kill foodborne disease germs, keeping food hot enough until it is served, and keeping food cold enough
  • Cooling food properly
  • Washing hands
  • Using utensils instead of bare hands on "ready to eat" food
  • Storing food
Blue violations are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness.

When Does a Reinspection Occur?
If the establishment scores at least 35 but not more than 74 red points, a reinspection will occur. During the reinspection, the inspector will confirm that all red point violations have been corrected.