Restaurant health inspections are a critical part of the dining industry. They check if restaurants follow health and safety rules. When inspectors visit, they look at cleanliness, food handling, and other health standards.
The results are often shown as grades, like A, B, or C. These grades tell customers how safe and clean a restaurant is. They are essential because they can change how people see a restaurant. A good grade can attract customers, while a lousy grade might turn them away. These inspections help keep food safe and customers healthy.
Defining Health Inspection Grades on Restaurants
After a health check, restaurants get a letter grade (A, B, or C) from the Department of Health (DOH). These checks happen twice a year. The grade shows how well the restaurant did. It's based on about 100 things, like having CPR signs and keeping the kitchen clean.
A restaurant needs to score less than 14 points on this list to get an A. They can challenge it if they get a B or C but might have to pay fines. They have to show their grade to customers.
In restaurant health inspections, certain violations can lead to heavy fines. For example, if cold food items are kept above 41°F or hot foods aren't maintained at 140°F or higher, a restaurant could face a seven-point penalty.
Similarly, not storing wiping cloths in a sanitizing solution can result in a 5-point fine. On the smaller side, missing a "Wash hands" sign at a hand-wash station or not having an accurate thermometer in refrigeration or hot holding equipment can each cost 2 points. Accumulating even a few more extensive violations can quickly disqualify a restaurant from achieving an A grade.
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One Violation Can Impact a Restaurant's Grade
According to the Coloradoan website, if a restaurant breaks the rules even once, its ranking will go down.
Environmental Health Specialist Jim Devore explains how restaurant inspections work. They use a point system, giving more points for significant issues like hygiene and refrigeration.
A high-point problem, like improper cooling, can stop a restaurant from getting a top grade. Cooling is crucial for foods like cut lettuce and tomatoes. They must be cooled to below 41 degrees within four hours. But just putting them in a 40-degree fridge might not be enough, especially if the containers are big.
Slow cooling can let harmful bacteria grow. Devore says using larger or spread-out containers helps cool food faster, reducing the risk of illness.
Meanwhile, when a restaurant fails a health inspection, it's usually allowed to correct minor issues immediately or shortly after. For serious violations, this might lead to additional assessments, fines, or, in extreme cases, closure of the establishment.
It's crucial to remember that the restaurant's health grade and violation history are publicly available online, often linked to review sites, potentially impacting its appeal to new customers.
After receiving their grade, restaurants are typically given a specific timeframe to resolve any issues. They should identify the causes of the violations, train staff on correct procedures, and, if necessary, appeal the violation by contacting the local health department.
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