The EHS conducts at least one routine inspection at every food establishment each year.
Restaurants are inspected by either local or state health departments depending on the location. Each state has its own health department that oversees its restaurants and other foodservice establishments. Depending on the state, it can have anywhere from 1,500 to 50,000+ restaurants .
During their inspection , a health inspector will be on the lookout for things like: Uncovered stored food. Inappropriate containers. No labels on your food for “use-by” dates. No gloves on your employees. Storing raw ingredients under dripping meat. Signs of pets. Storing cleaning products near the pantry.
If a restaurant fails to fix a critical violation, it can be fined. There are a handful of super-serious health code violations that could provoke a health inspector to temporarily shut down a restaurant until the problem is fixed.
Call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or report the complaint online. For Help with Restaurant Food Problems: Call the Health Department in your city, county or state. View a complete listing of State Departments of Public Health.
Call the VDH hotline 877-ASK-VDH3 (877-275-8343).
Four basic food safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and Chill. These four principles are the cornerstones of Fight BAC!®, a national food safety education campaign aimed at consumers.
What should I do if I find something gross in my food ? Keep the packaging and receipt, and document the foreign body with photographs. The most important recommendation is to take the actual food that you found the foreign body within and place it in a safe container in your freezer.
every six months
Common Health Code Violations and How to Avoid Them in Your Restaurant Time and Temperature. Together, time and temperature play a big role in determining the safety of the food in your kitchen. Food Storage. Cross-Contamination. Personal Hygiene. Chemical Usage and Storage.
1. Why do Health Inspectors look for a clean kitchen during their inspections ? Clean kitchens don’t make customers sick. C) Clean kitchens show them food safety rules are being followed.
The health inspector will meticulously check cooking, holding and storage temperatures of all meat, poultry, seafood and ready made food products to assure they are at safe temperatures. They will also ask to see records to assure you are doing the same.
Critical violations are violations that pose a high risk to food safety and would likely cause foodborne illness, like improper handwashing or holding of food.
Bad Customer Service. Poor service is an obvious reason for any restaurant closing. A reputation for bad service spreads like wildfire and can seem at times irreparable. Customer service is integral to staying open, as even the best three-Michelin-starred restaurant would shutter with bad service.
The health codes cover all issues, except: Workers health & safety . Exporting foods . Importing foods . Food service complaints.