Health Inspectors' Process

Health Inspectors are there to help you and the restaurant! Learning the inspection process will help reduce anxiety and pressure of the inspection process.  

HOW OFTEN WILL A HEALTH INSPECTION HAPPEN AT MY RESTAURANT?

  • Prior to opening.
  • At least once between January 1 and June 30 and at least once between July 1 and December 31 of each year.
  • Check with your county health office.

WHAT TYPE OF INSPECTION SHOULD I EXPECT?

  • Complete-Unannounced inspector will complete inspection covering all items in the regulations for compliance.
  • Follow-up Inspection- re-inspecting critical items that were not in compliance at the time of the routine inspection.
  • Complaint - complaint received by the health department. The details of the complaint will be assessed and examined.

WHAT TYPES OF VIOLATIONS CAN BE SITED?

  • Critical-Violations of Food Regulations, could have resulted in contamination or illness
  • Non-Critical Violations-Violations not connected to the cause of food-borne illness, but if uncorrected, could hinder the operation of the restaurant. Violations that are not correct could result in a critical violation.  
  • Critical Violation Examples - Food Temp Control, Sanitation, Improper Pluming, Pest, and Toxics Items.   
  • Non Critical Example- predominantly maintenance and sanitation issues that are not likely to be the cause of a food borne illness. 

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