Unsanitary conditions result in unsanitary food, which can threaten the very existence of a restaurant. One infection, outbreak, cockroach on the potato skin, and you could be finished.
This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation.
In the United States, all commercial foodservice establishments are subject to local, state and federal food codes that have been instituted to protect the general public from the dangers of foodborne illness.
The U.S. Food and Drug Administration (FDA) is the lead agency governing oversight of America's food-handling processes. The FDA publishes "Food Code," a model that helps food protection agencies at all levels of government regulate the retail and foodservice segments of the industry. The 2009 Food Code is the latest full edition, and represents best practices regarding safe food storage, handling and preparation.
Virtually every state has adopted a form of the FDA's Food Code dating back to the 1993 version. State food and safety rules trickle down to the county and city level where these local health authorities take the lead on the front lines, preventing foodborne illness outbreaks through regular inspections of businesses serving food. (On a federal level, inspections are geared toward large-scale food manufacturing centers.)
Local laws regulate how frequently these inspections take place, but, in general, routine inspections occur twice a year and are typically unannounced.
There are three standard types of inspection:
Routine inspection
A routine inspection, sometimes called the "initial inspection," is typically unannounced and involves a thorough examination of the establishment to ensure compliance with local, state and federal health code regulations. These inspections typically occur once every six months.
Compliant inspection
The complaint inspection, as the name suggests, usually occurs when a restaurant patron has filed a complaint with the local health department about possible unsafe practices. This typically occurs when someone falls ill soon after eating at a restaurant. During a complaint-triggered inspection, an inspector will likely conduct a detailed sweep of the facility, and in some cases take samples of questionable material for further testing, with the goal of tracing a possible source for food poisoning.
Follow-up inspection
The follow-up inspection occurs in cases in which an establishment receives a low score or has been given a warning to resolve a critical violation within a specified period. These should be taken very seriously, for if the establishment fails a follow-up inspection it can be closed, fined or both.
How Restaurants are Scored
While local health departments across the country share common underlying goals with their health inspections, scoring systems and the methods by which they display inspection results to the dining public can vary.
Inspectors record observations as they tour a facility and check for possible violations listed on their inspection forms. Violations generally fall into two categories: critical violations and noncritical violations.
Critical violations, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness.
Examples of critical violations include:
- Failure to maintain proper food temperatures during preparation, storage or service.
- Infected employees not restricted from handling food.
- Poor hygienic practices, including washing hands when required.
- Bare hand touching of ready-to-eat foods.
- Toxic items improperly stored, labeled or used.
- Presence of pests in the establishment.
Examples of noncritical violations include:
- Improper storage of food-dispensing utensils.
- Employees failing to wear hair restraints.
- Failure to keep floors and walls of establishment clean.
- Equipment in disrepair.
The City of Dallas, for example, has a scoring system that begins with a perfect score of 100. Violations result in deductions from the maximum score. Scores ranging from 80 to 100 are considered good to very good, and do not require a follow-up inspection. Scores ranging from 70 to 79 are considered passing, but require a re-inspection within 30 days. Any score below 70 is considered failing and requires a passing follow-up inspection within 10 days or the establishment will face closure. Anything below 60 results in immediate closure and requires inspection before reopening.
Mario Villegas Seattle is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas Seattle has thorough years of experience in creating and directing worldwide teams and focusing on establishing excellence in operations and services while upholding excellent culinary standards.