The establishments include a wide variety of food industries, such as restaurants, delicatessens, school cafeterias, grocery stores, retail meat markets, bakeries and bars. If no violations are found, a score of 100 is achieved. If more than 30 points are lost, a re-inspection is required and corrections must be made to bring the score above 70.
Food service establishment violations are rated as either a Foodborne Illness Risk Factor Critical Violation, a Critical Violation or a Non-Critical Violation.
Scoring is based on critical vs. non critical violations. Repeated facility names may indicate follow-up inspection of a single permitted activity or an inspection of a different activity in the same facility, i.e. meat, fish or produce departments in a grocery store. If the restaurant is not listed the following may be occurring: change of ownership, remodeling or it is a new establishment not yet inspected.
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 f acility cleanliness and maintenance or improper cleaning of equipment and utensils.
All food premises are assessed and assigned a risk category. The risk assessment is intended to provide a rational basis for health unit staff to plan their annual food inspection activities. The risk category assigned will determine the range of food safety strategies that are to be applied to each food premises and the number of inspections each premises will receive during the year.
Inspected retail food facilities receive a letter grade or a score according to their inspection score. Also scored 1-100.
Starting in July 2010, New York City has required restaurants to post letter grades that correspond to scores received from sanitary inspections. An inspection score of 0-13 is an A, 14-27 points is a B, and 28 or more points is a C. Grade cards must be posted where they can easily be seen by people passing by.
New Zealand / Auckland
Officers compare premises against a list of criteria and assign one of four grades: A, B, D and E. There is no 'C' grade as all food premises are either above or below 'average' food safety standards.
Each inspection report is a snapshot of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
Please remember that any inspection report is a snapshot of the day and time of the inspection. The inspection conducted on any given day may not be representative of the overall, long-term sanitation and safety status of an establishment.
The Environmental Health Division, reviews and approves construction plans for food production facilities including: restaurants, grocery stores, processors, pet grooming establishments, hotels, boarding homes, supervised care homes and school cafeterias within Maricopa County.
Searches will return results for food establishments licensed by Multnomah County and with inspections completed within the last 12 months.
San Diego County requires all restaurants to post an "A", "B" or "C" card in the front window. The grade reflects the food safety and sanitation level during the last inspection. An "A" grade means the facility earned a score of 90 to 100 percent and is in satisfactory compliance with state law; a "B" means the facility earned a score of 80 to 89 percent and needs improvement in operations and/or structure; a "C" means the facility earned a score of 79 percent or less and is a failing grade.
The Health Department has developed an inspection report and scoring system. After conducting an inspection of the facility, the Health Inspector calculates a score based on the violations observed. Violations can fall into: high risk category: records specific violations that directly relate to the transmission of food borne illnesses, the adulteration of food products and the contamination of food-contact surfaces. moderate risk category: records specific violations that are of a moderate risk to the public health and safety. low risk category: records violations that are low risk or have no immediate risk to the public health and safety.
Santa Clara / San Jose / Silicon Valley
Beginning this month, anyone buying prepared food in Santa Clara County--whether at a full restaurant, a deli, a bakery, or anything in between--will see a placard on the wall with the results of that facility's last county inspection. The placards will be color-coded, with green for a "pass," yellow for a "conditional pass" and red for a "failed inspection."
There are two types of violations recorded on the inspection report. "Red critical violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include: controlling temperature, such as cooking meats to the right temperature to kill food borne disease germs, keeping food hot enough until it is served, and keeping food cold enough cooling food properly, washing hands, and using utensils instead of bare hands on "ready to eat" food storing food serving practices "Blue violations" are primarily maintenance and sanitation issues that are not likely to be the cause of a food borne illness.
DineSafe is Toronto Public Health's food safety program that inspects all establishments serving and preparing food. Each inspection results in a pass, a conditional pass or a closed notice.
The Inspection Reports Web site is designed to provide information to the public concerning the results of inspections of regulated facilities. Public health inspectors (also known as environmental health officers) carry out more than 16,000 inspections of food facilities in Vancouver Coastal Health communities annually, visiting more than 6000 food service establishments, 3500 food stores and processors. They also routinely inspect drinking water systems, swimming pools, personal service establishments. Community Care Licensing Officers are responsible for inspecting approximately 1400 licensed child care facilities and 235 residential care facilities across the Health Authority.