Food facility inspections are conducted based on a list of 58 items that can be written as violations. These items are divided into two main categories: Foodborne Illness Risk Factors and Good Retail Practices.

• Foodborne Illness Risk Factors are violations which have a higher likelihood of contributing to a foodborne illness, such as cross-contamination, improper hot or cold holding temperatures, or a lack of handwashing. They include items 1 to 29, and are denoted by a (P) or (Pf).
• Good Retail Practices are violations of basic maintenance and/or sanitation conditions, such as chipping paint, dirty floors, missing light shields, etc. They include items 30 to 58, and are denoted by a (C).

Inspection reports no longer include a numerical score. However, the inspection report lists the number of Risk Factor Violations and Risk Factor Repeat Violations.

Facilities are encouraged to correct violations at the time of the inspection, if possible. Health Department Staff also work to educate the food establishment workers to help prevent future repeat violations.

Food facilities are divided into three risk categories, primarily based on the types of food served, how the food is handled, and the population served. The number of routine inspections conducted annually is based on the facility’s risk category, as follows:

• Category I — 3 inspections
• Category II — 2 inspections
• Category III — 1 inspection

Follow-up inspections are conducted as needed in addition to the routine inspections.

NOTE: The COVID-19 pandemic reduced the number of routine inspections that could be completed in 2020. In order to reduce the amount of time spent in each facility, and thus their potential exposures, inspectors are currently conducting streamlined inspections that focus primarily on foodborne illness risk factors.