Type of Inspections
  • ROUTINE:
    A comprehensive, unannounced inspection during which the EHS/ER will evaluate foodborne illness risk factors, public health interventions and good retail practices to determine compliance with regulations.
  • RISK FACTOR ASSESSMENT INSPECTION:
    A specialized, unannounced inspection during which the EHS/ER will evaluate foodborne illness risk factors and public health interventions to determine compliance with specific critical and non-critical sections of the regulations.
  • COMPLAINT INSPECTION:
    An inspection conducted in response to a complaint received by the Department of Public Health. The specifics of the complaint will be evaluated and discussed with the person in charge of the food establishment. The results of the inspection are also discussed with the complainant, when possible. Complaints may be reported to the Department of Public Health by emailing food.doh or by calling one of the satellite offices listed below, during normal business hours 8:00 a.m. - 4:30 p.m., Monday through Friday.
  • FOLLOW-UP INSPECTION:
    An inspection conducted for the specific purpose of re-inspecting items that were not in compliance at the time of the routine, risk factor assessment, or complaint inspection.
  • TRAINING INSPECTION:
    A scheduled inspection during which the EHS/ER provides formal food safety training to the foodservice employees. Training inspections can be initiated by the Department of Public Health or at the request of the foodservice operator.
  • PRE-OPENING INSPECTION:
    A scheduled inspection conducted to approve the construction of a new or remodeled establishment (or installation of new equipment) or to evaluate an establishment prior to a change of ownership at the establishment.
  • FOODBORNE ILLNESS INVESTIGATION:
    An inspection conducted in response to a report of a possible foodborne illness. A risk factor assessment inspection is always conducted in conjunction with a foodborne illness investigation.