About Food Service Establishment Inspections

Please be advised that these inspections indicate conditions at the facilities at the time of inspection and may not represent current conditions.

Inspections of establishments are based on a 100-point scale. All items do not have the same weight. Critical Violations are weighted 4 and 5 points, while other violations are weighted 1 and 2 points. Critical items must be corrected immediately or a re-inspection will be conducted to insure the correction has been completed. Items that are corrected at the time of inspection are reflected in the score listed on this web page.

Records of Food Service Sanitation Inspections are public records in accordance with the Freedom of Information Act and are available for review upon written request to our department.

 

In an effort to protect the consumer and reduce the possibility of food-borne illness, the following standards for proper handling of raw and cooked food, food equipment and employee work habits reduce the chances of contamination and should be utilized.
	¨	Foods are wholesome and free of spoilage. No expired infant formula, expired food or home canned or prepared foods are served.
	¨	Foods are cooked to, or held at appropriate temperatures. Cold foods at 41°F or below. Hot foods at 140°F or above.
	¨	Facilities have enough hot storage units to maintain hot foods at the appropriate temperatures, and enough cold storage units to keep cold foods cold.
	¨	Facilities keep uncooked foods separated from ready to eat foods, or utensils are not reused. Foods that are not individually pre-packaged are not served again.
	¨	Employees that are ill are restricted from working.
	¨	Employees exhibit good hand washing techniques. i.e. Properly wash their hands when changing from one task to another and generally following good hygienic practices.
	¨	Dishes and equipment are properly sanitized. Sanitizer is at correct concentration to destroy microorganisms without leaving a residue.
	¨	Establishment has hot and cold running water at each sink and water supply is from a safe, approved source.
	¨	Sewage and wastewater are disposed of properly.
	¨	Water is precluded from ever flowing back from the waste water into the fresh water supply.
	¨	An installed hand sink is located conveniently and is easily accessible.
	¨	No insects or rodents are present in the building and the openings are protected and secured to keep insects and rodents from  having access to the facility.
	¨	Toxic items are properly stored, labeled, and used only as intended.
	¨	There is a certified food manager, or sufficient number of certified food managers on the premises. Certified food manager certificates are posted at the facility.

Category I facilities shall have a certified food service sanitation manager on the premises at all times that potentially hazardous food is being handled, except as specified in subsections (a)(1)(A) and (B) of the Food Service Sanitation Code.  Category II facilities as defined in Section 750.10 of the Food Service Sanitation Code shall employ a minimum of one full-time certified food service sanitation manager at each establishment.  The certified Food Service Sanitation Manager has completed and passed a State approved course in Food Service Sanitation.   If an establishment does not have such a person they must do so within an allotted period of time. The certification for food service management personnel is valid for five years. For further information on the certified food manager courses that are being offered in the area please contact us at 217-285-4407.