Goal #1 Healthiest People
Percent of Inspections Without a Critical Violation
Story Behind the Curve
Inspections on permanent facilities, temporary food events, and mobile food truck. Facilities are inspected at a frequency based on their risk category and their season of operation. We have many facilities that operate only during the summer months.
Food establishments and their owners/operaters.
Risk assessments are done for all facilities to determine the inspection frequency. Follow-up inspection may be done to ensure violations are corrected. Inspection frequency may increase if a facility has many critical and or repeat violations.
All employees at food facilities are required to be trained in food safety. Food handler classes are taught at the health department and from private companies online. Many facilities are required to have at least one certified food safety manager, depending on their risk.