Inspection reports are available for the following programs: Retail Food Establishments, Body Art, Childcare, Schools, Waste Tire, and Recreational Water.
Inspection reports are searchable below by facility name and address. Reports can be filtered by date range, program type and for Retail Food inspections you can also filter by the result.
⦁ Pass means the establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection. The risk index range is 0-49 total points.
⦁ Re-Inspection Required means that violations were found to exceed fundamental food safety standards. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations. The risk index range is 50-109 total points.
⦁ Closed means that significant unsanitary conditions or other imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations. The risk index range is 110 total points or higher.
⦁ Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
⦁ Priority foundation item means a provision in this Code whose application supports, facilitates or enables one or more priority items. Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling.
⦁ Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.
Restaurants are normally scheduled for one to three inspections per year, depending on the complexity of the menu, how much food is made from raw products, how much food is made in advance rather than cooked-to-order, whether there has been a suspected or confirmed food-borne illness outbreak or enforcement action, and if the restaurant serves a highly susceptible population.
Violations are not separated by critical or non-critical, unless designated with an asterisk (*) in body art or “(critical)” in child care and schools.