Inspections are performed on all food service establishments. Environmentalists inspect restaurants, grocery stores, schools, bed and breakfast facilities, fairs and festivals.

A restaurant inspection is a “snapshot” of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. Also, at the time of the inspection, violations are recorded but are often corrected on-the-spot prior to the inspector leaving the establishment.

A critical item violation is more likely than other violations to contribute to illness. These include food handling and temperatures, sanitizing, hand washing, water and sewage, poisonous materials, and other sanitary practices. Non-Critical item violations are not directly related to the cause of illness, but if uncorrected, could negatively affect the operation of the facility. These include a lack of facility cleanliness and poor maintenance of equipment.

The latest Food Code Restaurant Documents:

Water Interruption Guidelines

Emergency Water Guidelines

Vomit and Diarrhea Clean-Up Procedures

Employee Health and Personal Hygiene Handbook

Employee Health Policy

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