Food Establishment Inspections

   To insure compliance with State and Local Laws, the Food Protection Staff inspects each facility on a frequency based on a risk analysis of the establishment, the type of menu offered for sale and the type of population served. 

   There are 36 broad categories on the Food Safety Inspection Form and 26 of these categories can be categorized as either critical or non critical violations.

Critical violations are defined as those that are  likely to directly contribute to a foodborne disease.

Non-critical violations are those that have contributing factors but are generally not the primary cause of an outbreak. The most common and most dangerous critical violations are various degrees of temperature abuse. Potentially hazardous foods must be kept at or above 135º F or at or below 41º F. Failure to do so, or failure to cook food to the proper temperature or cool cooked food quickly (within 6 hours) to below 41ºF, is the leading cause of foodborne illness.

Updated: June 15, 2010~jkm

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