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Most documents available on Monroe County Government's web site are in PDF format. Latest Adobe Acrobat Reader can be downloaded free here.
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NOTE:  Mozilla Firefox is experiencing problems when downloading fillable PDF forms.  They are currently working on this issue.  If you use Firefox as your browser, you will be prompted to open with a different viewer as these type of PDF forms do not display correctly.  Fillable forms will display properly using Internet Explorer.

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Food Establishment Inspections Minimize

At the present time, our inspection reports are not electronic and therefore are NOT available online.  However, you may request information on a retail food establishment by completing the Request for Public Information Form.  Food establishment inspections are posted in the Herald-Times newspaper on a monthly basis.

 
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. 
 
Risk analysis criteria are as follows:
  • Low Risk:  Pre-packaged non-potentially hazardous foods (milk, ice cream, lunch meat)
  • Medium Risk:  Limited menu, raw ingredients that require minimal assembly.  Preparation processes requiring cooking, cooling, and reheating are limited to minimal amounts of potentially hazardous food (fast food operations, schools, chain restaurants, grocery stores)
  • High Risk:  Extensive handling of raw ingredients, a variety of processes that require hot and cold holding of potentially hazardous foods, as well as advanced preparation for next day services (buffets, extensive menus)
Critical violations are defined as those that are likely to directly contribute to a foodborne disease.  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.
 

Non-critical violations are those that have contributing factors, but are generally not the primary cause of an outbreak.

 

 

 

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