return to food program Why Conduct Routine Inspections?
Environmental Health Services’ top priority is to implement uniform, statewide health and sanitation standards for retail food facilities to ensure that food will be pure, safe, and unadulterated. We think that education and diligence are the best ways to achieve this goal. We conduct regular visits with you and your staff to make sure that your operation is running in a manner that does not jeopardize the public’s health. During these inspections, Environmental Health Services staff will evaluate important food safety elements, and will often spend time answering questions, demonstrating proper food storage and handling techniques to ensure adequate protection is provided to the public.
Inspection Frequency
Environmental Health Services staff try to visit each food facility twice per year for a routine inspection. During a routine inspection, your inspector will do a thorough evaluation of your facility to determine if all state laws are being followed and also to ensure that your operation is safe and clean. At the end of an inspection, your inspector will go over the report with you to show his/her findings. Sometimes, this report will contain minor violations that will require your follow up. These corrections are required and will be of special attention at the next 6 month inspection.
Re-Inspections
If any of the routine or complaint related inspections reveal serious violations, we will set up a reinspection date with you. If a second reinspection is required, there will be an extra charge to you ($100.00/hour). We can usually work together with you to see that these violations are corrected without having to temporarily close the restaurant.
Food Borne Illness Complaints
In cases where Environmental Health Services receives a report of a food borne illness linked to your restaurant, we will do an immediate inspection of your facility (sometimes collecting samples of the suspected food). Any communication and follow up after that helps you avoid creating conditions which may foster food borne illnesses. Always remember that ill food handlers should not be allowed to work at the food facility. When properly followed, the practices in the self inspection checklist will help you avoid food borne illnesses.
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