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    Inspection Procedures: Columbus Public Health Food Protection Program

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    Ramzi Saeed
    Restaurant inspections are conducted on a routine basis depending on factors like complexity of menu, amount of raw food used, and history of violations. The more food is handled, the more frequent inspections will be. There are several types of inspections including routine, follow-up, critical control point, and those in response to complaints. Risk levels determine inspection frequency and are assigned based on potential foodborne illness hazard, from low risk like prepackaged foods to high risk like serving high-risk groups. Critical violations directly contribute to food contamination while non-critical violations are less likely to cause illness if uncorrected.

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    Inspection Procedures: Columbus Public Health Food Protection Program

    Uploaded by

    Ramzi Saeed
    34 views2 pages
    Restaurant inspections are conducted on a routine basis depending on factors like complexity of menu, amount of raw food used, and history of violations. The more food is handled, the more frequent inspections will be. There are several types of inspections including routine, follow-up, critical control point, and those in response to complaints. Risk levels determine inspection frequency and are assigned based on potential foodborne illness hazard, from low risk like prepackaged foods to high risk like serving high-risk groups. Critical violations directly contribute to food contamination while non-critical violations are less likely to cause illness if uncorrected.

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    Restaurant inspections are conducted on a routine basis depending on factors like complexity of menu, amount of raw food used, and history of violations. The more food is handled, the more frequent inspections will be. There are several types of inspections including routine, follow-up, critical control point, and those in response to complaints. Risk levels determine inspection frequency and are assigned based on potential foodborne illness hazard, from low risk like prepackaged foods to high risk like serving high-risk groups. Critical violations directly contribute to food contamination while non-critical violations are less likely to cause illness if uncorrected.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views2 pages

    Inspection Procedures: Columbus Public Health Food Protection Program

    Uploaded by

    Ramzi Saeed
    Restaurant inspections are conducted on a routine basis depending on factors like complexity of menu, amount of raw food used, and history of violations. The more food is handled, the more frequent inspections will be. There are several types of inspections including routine, follow-up, critical control point, and those in response to complaints. Risk levels determine inspection frequency and are assigned based on potential foodborne illness hazard, from low risk like prepackaged foods to high risk like serving high-risk groups. Critical violations directly contribute to food contamination while non-critical violations are less likely to cause illness if uncorrected.

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    Columbus Public Health Food Protection Program

    Inspection Procedures
    Food Establishment Inspection Reports
    Restaurant inspections are normally conducted on a routine basis, depending upon:
    The complexity of the menu, which affects the risk levels;
    How much food is made from raw products (as opposed to precooked products); and
    The restaurant’s history of violations and types of violations found during inspections
    The possibility of foodborne illness can increase with the number of times that a food product is
    handled during preparation. For example: restaurants that handle food more frequently are
    inspected more frequently than a restaurant that serves food such as a sandwich made to order.

    The inspection reports for a business can be different depending on the type of inspection that is
    being performed. Go to the next page to view the various types of inspections that are conducted.

    Types of Inspections
    Routine Inspection: This is a scheduled inspection, unannounced to the restaurant. An inspector will
    conduct a complete inspection covering all items in the regulations for compliance.
    Follow-up Inspection: This is an inspection for the specific purpose of re-inspecting critical violations
    that were not in compliance at the time of the routine inspection.
    Critical Control Point Inspection: This type of inspection, which is conducted in food service
    operations, involves analyzing recipes and tracking potentially hazardous foods from the loading
    dock to the table, to assure all food is safe and wholesome.
    Process Review Inspection: This type of inspection, which is conducted in retail food establishments,
    involves analyzing recipes and tracking potentially hazardous foods from the loading dock to the
    table, to assure all food is safe and wholesome.
    Complaint Inspection: This is an inspection conducted as a result of a complaint received by the
    Health Department. The specifics of the complaint will be evaluated and discussed with the person
    in charge.
    Foodborne Illness Investigation: Foodborne illness complaints are received and a food inspector
    conducts an inspection at the facility reported to be involved in the foodborne illness. The
    inspection focuses on food source, storage practices, food processing techniques, food handling
    and employee practices.
    Training: The inspector visits the restaurant to present a formal training event for the restaurant's staff.

    Risk Levels
    The number of inspections per year is determined by the risk level that is assigned to the
    business. Risk levels are assigned according to the potential hazard of foodborne illness.
    Risk Level I: One routine inspection per year
    Risk Level II: One routine inspection per year
    Risk Level III: Two routine inspections per year

    Continued...

    www.publichealth.columbus.gov
    Columbus Public Health Food Protection Program

    Inspection Procedures
    Risk Levels, continued...

    Risk Level IV: Four inspections per year


    Two routine inspections and either
    Two Critical Control Point (CCP) inspections for food service operations (FSO) or
    Two Process Review inspections for retail food establishments (RFE)

    Risk level I poses a small health risk to the public. Examples of risk level I activities include, a business
    that offers for sale or sells: Coffee, self-service fountain drinks, prepackaged beverages; Pre-
    packaged refrigerated or frozen potentially hazardous foods; Baby food or formula.
    Risk level II poses a higher health risk to the public than risk level I because of hand contact or
    employee health concerns but little possibility of foodborne illness exists. Examples of risk level II
    activities include: Handling or preparing non-potentially hazardous food; Holding for sale or serving
    potentially hazardous food at the same proper holding temperature at which it was received; or
    Heating individually packaged and processed potentially hazardous foods for immediate service.
    Risk level III poses a higher health risk to the public than risk level II because of the following
    concerns: proper cooking temperatures, proper cooling procedures, proper holding temperatures,
    contamination issues, or processing a raw food product. Examples of risk level III activities include:
    Handling, cutting, or grinding raw meat products; Cutting or slicing ready-to-eat meats and
    cheeses; Reheating in individual portions only; or Heating of a product from a sealed package and
    holding it hot.
    Risk level IV poses a higher health risk to the public than risk level III because of concerns associated
    with: handling or preparing food that includes reheating; offering raw meat, poultry product, fish;
    serving a primarily high risk people like immuno-compromised or the elderly; or using time instead of
    temperature as a control for bacterial growth. Examples of risk level IV activities include, but are not
    limited to: Reheating bulk quantities of leftover potentially hazardous food more than once every
    seven days; or Caterers or other similar food service operations that transport potentially hazardous
    food.

    Violation Types
    Critical Violations: Violations of the Ohio Uniform Food Safety Code, which, if left uncorrected, are
    more likely than other violations to directly contribute to food contamination, or foodborne illness.
    Examples of critical violations include poor temperature control of food, improper cooking, cooling,
    refrigeration or reheating temperatures. Such problems can create environments that cause
    bacteria to grow and thrive, which puts the consumer at risk for foodborne illness.
    Non-Critical Violations: Violations not directly related to the cause of foodborne illness, but if
    uncorrected, could impede the operation of the restaurant. The likelihood of foodborne illness in
    these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations.
    Examples of non-critical violations include a lack of facility cleanliness and maintenance or
    improper cleaning of equipment and utensils.

    www.publichealth.columbus.gov

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