A REHS inspects food establishments to determine if there is a violation of Chapter 24 of the State Sanitary Code. (Code was updated 1-2-2007).

 

These inspections are done annually at all food establishments and more often depending on  the risk level of food establishment.

 

• Risk level 1 – Serves or sells prepackaged, non-potentially hazardous foods and heats only commercially processed foods for hot handling.  Ex. Convenience stores, hot dog carts, and coffee shops.

• Risk level 2 – Food establishments with a limited menu, prepares, cooks and serves most products immediately, limited complex preparation of potentially hazardous foods.  Ex. Retail food stores, schools, and quick service operations.

• Risk Level 3 – Food establishments with an extensive menu which requires handling of raw ingredients and is involved in the complex preparation of menu items that include cooking, cooling, and reheating of at least three or more potentially hazardous foods. Ex. Full service restaurants, diners, commissaries and catering operations; Or an establishment that prepares and serves potentially hazardous foods to a highly susceptible population Ex. Hospitals, nursing homes and preschools.

• Risk Level 4 – a retail food establishment that conducts specialized processes such as smoking, curing, canning, bottling or acidification designed to control pathogen proliferation.

 

Depending on violations, the establishment is given a grade of:

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• Satisfactory - no significant violations

• Conditional - some violations need to be addressed

  • A  re-inspection will be required

• Unsatisfactory - several serious violations 

  • The establishment is closed until violations are addressed

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**Click here for Important and Useful Information for Food Establishments and Restaurants

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