Date last updated: Tuesday, July 28, 2015
About The Inspection Process and Enforcement Actions
- Inspection Frequency: Restaurant inspections are normally conducted one, two or three times per year, depending on the complexity of the menu and number of meals served at the restaurant. Risk of food-borne illness can increase with the number of times that a food product is handled during preparation. (For example: restaurants that handle food more frequently are inspected more frequently than a convenience store that serves mostly pre-packaged foods.)
- Violations (Two types of violations may be cited):
- Type 1 Violations: Violations which may not necessarily cause, but are likely to cause food-borne illness. Examples of Type 1 violations include poor temperature control of food; improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for food-borne illness.
- Type 2 Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Type 2 violations, if left uncorrected, could lead to Type 1 violations. Examples of Type 2 violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
- Types of Inspections
- Regular or Full Inspection: This is a scheduled inspection, unannounced to the restaurant. An inspector will conduct a complete inspection covering all items on the inspection form for compliance.
- Limited Inspection: This is a follow-up inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the regular or full inspection.
The division imposes the following types of enforcement actions: