Inspection Criteria

What does an inspector look for when conducting a restaurant inspection?

The 13 critical violation areas that are most likely to cause food borne illness:

• Food source: sound condition, no spoilage
• Potentially hazardous food meets temperature requirements during storage, preparation, display, service, and transportation.  Product thermometer calibrated and used
• Facilities to maintain product temperature
• Cross-Contamination: Unwrapped and potentially hazardous food not re-served
• Personnel with infections restricted
• Hands washed, soap and sanitary towel/devices provided.  Good hygienic practices
• Sanitization Rinse: Clean, temperature, concentration, exposure time, equipment and utensils sanitized
• Water source: Safe, hot and cold under pressure
• Sewage and waste water disposal
• Cross-connection, back siphonage, backflow
• Toilet and hand washing facilities number, convenient, accessible, designed, installed
• Presence/evidence of insects/rodents, no birds, turtles, other animals
• Necessary toxic item properly stored, labeled, used

Updated 9/28/2005