WHAT DO HEALTH INSPECTORS LOOK FOR?
Health Inspectors approach their duties with two goals. The first goal is to identify violations of local and state regulations. These violations may be one of two groups: “critical” or “non-critical”. Critical violations consist of improper cooking techniques or practices that could result in a food-borne illness. Non-critical violations are items not directly related to food preparation, including walls and floors being in disrepair, solid waste not being contained and training standards. Our second goal is educating food establishment management and staff on the contributing factors of the violation, the potential hazards of the violation and preventive measures concerning violations. WHAT DOES A SCORE MEAN? The inspection score is based upon the total number of demerits received for violations identified at the time of inspection. Demerits are given only to “critical” violations involving cooking techniques or other food safety issues. These “critical” violations are represented by
