Food Safety Inspections & Online Reports

Several different kinds of operations are included in the food safety program.

A food service operation license is issued to a location where food is prepared and served in individual portions. Examples include restaurants, hospitals, schools, and sports concession stands.

A retail food establishment license is issued to a facility that sells prepackaged food items, or sells multiple servings of food products. Examples include grocery stores, convenience stores, and many pizza shops.

A temporary food license is issued to a time-limited operation at an event that lasts no longer than 5 consecutive days.

A mobile food license is issued to a moveable structure used to sell food, which must change locations at least once every 40 days. Examples include frozen food delivery vehicles and food units at festivals and fairs.

There are currently 4 risk levels of food licenses issued by the Board of Health. The level is assigned based on the risk associated with a facility’s food handling and preparation. Level 1 is the lowest risk and level 4 is the highest.

Risk Level 1 poses potential risk to the public in terms of sanitation, food labeling, sources of food, storage practices, or expiration dates. The facility may offer such products as pre-packaged foods or self-service fountain drinks.

Risk Level 2 poses a higher potential risk than Risk Level 1 because of food handling or employee health concerns, still the types of foods offered as well as the handling and preparation constitute a relatively low risk.

Risk Level 3 poses a higher potential risk than Risk Level 2 because of proper cooking temperatures, proper cooling procedures, proper holding temperatures, or contamination concerns.

Risk Level 4 poses a higher potential risk than Risk Level 3 because of concerns with preparing food using a procedure where multiple temperature controls are needed to prevent bacterial growth; offering raw or undercooked meat, poultry, fish, or shellfish; serving primarily high-risk individuals such as those in a hospital or long-term care facility; using time instead of temperature as a public health control for time/temperature controlled for safety food; or performing a food handling process that is not addressed, deviates, or otherwise requires a variance for the process.

Yes! Food code violations are broken down into two categories: critical and non-critical.

Critical violations are items that are more likely than other violations to contribute to food contamination or illness. Examples include poor supervision, food obtained from an unsafe source, inadequate cooking, improper holding, improper cooling, contaminated equipment, and poor personal hygiene. The expectation is that no critical violations exist, and any that are found are corrected immediately if possible.

Non-Critical violations are not directly related to the cause of foodborne illness. Examples of non-critical violations include facility cleaning and maintenance issues.

Each of the different types of inspections has a specific purpose. Inspections are unannounced unless otherwise noted.

Standard Inspection
This is a complete inspection to ensure compliance with all provisions of the food code.

Critical Control Point Inspection (CCP)
This inspection focuses on points or procedures where controls are essential in preventing, reducing, or eliminating a food safety hazard. It is conducted only in level 4 food service operations. A standard and CCP inspection may be conducted during the same visit.

Process Review Inspection (PR)
This inspection focuses on the preparation of a single food item to determine whether all procedures are being done according to food code requirements. It is conducted only in a level 4 retail food establishment. A standard and PR inspection may be conducted during the same visit.

Follow-up Inspection
This inspection is for re-inspecting items that were not in compliance at the time of the routine inspection. These inspections are generally scheduled.

Complaint Inspection
This inspection is conducted in response to a complaint received by the health department. The specifics of the complaint will be evaluated and discussed with the person in charge. Reported critical violations will be investigated within 24 hours and non-critical violations will be investigated within 72 hours.

"Person in Charge” is the individual present at a food service operation or retail food establishment who is responsible for the operation at the time of inspection.

A “Time/temperature controlled for safety (TCS) food” is a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.