Restaurant inspections are provided here so that you can be better informed about the inspection process. 在检查期间, food inspectors focus on assessing the degree of active managerial control that establishments have over contributing factors that directly relate to food safety concerns within retail food establishments. The five food safety concern categories are referred to as foodborne illness risk factors and they include:
We hope that these inspection reports provide insight on conditions observed during the last inspection. 当你审查检查时, please keep in mind that the inspection reports capture only a "snapshot in time" and reflect conditions that were observed on that particular day. 在任何一天, establishment conditions can go from good to bad or bad to good within a matter of a few minutes.
检查 are performed periodically to assess how well food establishments have incorporated specific actions or procedures into their operation to gain control over foodborne illness risk factors. When establishments take a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification they are more likely to achieve active managerial control which ultimately minimizes, 消除了, or reduces the possibility of foodborne illness risk factors occurring in their establishment.
在检查, inspectors verify that the establishment makes immediate correction during inspection (CDI) so that consumers do not become sick or injured. 视察当天的意见, 以及关于行为的信息, 活动, 以及在其他时间发生的程序, allow inspectors to assess the strengths and weaknesses of the food safety management system that is in place. Inspectors also inform establishments of inspectional findings both during, 在检查结束时. 他们还讨论了将来实现遵从性的策略. Follow-up 活动 occur within two weeks if the previous inspection failed.
Inspection violations are placed into three categories: (1) Priority items are proven measures that are directly linked to the elimination, prevention or reduction of hazards associated with foodborne illness; (2) Priority Foundation items that incorporate specific actions, 设备 or procedures to control foodborne illness risk factors and (3) Core violations that relate to general sanitation & 维护、设备设计 & 维护和物理设施 & 结构.
为了使用下面所示的快速搜索工具, type a Keyword then use the Filter to select from either Establishment Name, Address, 或邮政编码，然后单击“搜索”.
There is an option to also use the Advanced search tool which provides additional filter options including precision, 日期范围, 建立类, 以及结果的数量. The 建立类 is the type of the establishment such as Bar, E3-School, 移动食品准备, 等.
To find additional contact information on an establishment please use other avenues.