Rating List Information

Ratings of food establishments are based on sanitation practices and food handling procedures observed on the date of inspection. This list contains the rating of the most recent routine inspection completed.

An establishment may not be listed for several reasons, such as being recently opened, closed for repair, failure to meet minimum sanitation requirements, etc.

All new establishments receive a reating no higher than 'Standard', and may move to a higher rating on future inspections.

Unannounced inspections are conducted on a routine basis.

Sanitation ratings are based on a standardized state-wide inspection system.

Sanitation Inspection Items

Items of greatest importance are:

• safe food source and storage
• proper food temperature control
• employee heath and personal hygiene practices
• cleaning and sanitation practices
• facility and equipment design
• construct and maintenance

Other items inspected include:

• fly and vermin control
• lighting
• ventilation
• water supply
• handling and storage of utensils
• waste disposal

Ratings Explanation

SUPERIOR rating means the establishment understands and routinely corrects sanitation deficiencies on a day to day basis, and does not wait for a health inspection before doing so. In addition, at least 75% of the employees and management of a superior food establishment have successfully completed a food handler training course given by the Health Department.

EXCELLENT rating means the establishment routinely corrects most sanitation deficiencies and immediately corrects the minor violations found at the time of inspection.

STANDARD rating means the establishment generally corrects most sanitation deficiencies on a routine basis and corrects violations found at the time of inspection in the time allowed by the inspecting health officer.

FAIR rating means the establishment just meets minimum standards required by state and local food safety codes. Serious and minor sanitation deficiencies are found on each inspection. Sanitation deficiencies are not corrected on a routine basis, and repeat inspections are often a necessary part of regulating these establishments to help assure minimum food safety conditions.

  Adi Pour, Ph.D., Director

Updated March 12, 2008