视察结果
巡检结果可供您查看
Restaurant inspections are provided here so that you can be better informed about the inspection process. 在检查期间, food inspectors focus on assessing the degree of active managerial control that establishments have over contributing factors that directly relate to food safety concerns within retail food establishments. The five food safety concern categories are referred to as foodborne illness risk factors and they include:
- 来源不安全的食物
- 不做饭
- 保温温度不当
- 受污染的设备
- 个人卫生不良
We hope that these inspection reports provide insight on conditions observed during the last inspection. 当你审查检查时, please keep in mind that the inspection reports capture only a "snapshot in time" and reflect conditions that were observed on that particular day. 在任何一天, establishment conditions can go from good to bad or bad to good within a matter of a few minutes.
检查 are performed periodically to assess how well food establishments have incorporated specific actions or procedures into their operation to gain control over foodborne illness risk factors. When establishments take a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification they are more likely to achieve active managerial control which ultimately minimizes, 消除了, or reduces the possibility of foodborne illness risk factors occurring in their establishment.
在检查, inspectors verify that the establishment makes immediate correction during inspection (CDI) so that consumers do not become sick or injured. 视察当天的意见, 以及关于行为的信息, 活动, 以及在其他时间发生的程序, allow inspectors to assess the strengths and weaknesses of the food safety management system that is in place. Inspectors also inform establishments of inspectional findings both during, 在检查结束时. 他们还讨论了将来实现遵从性的策略. Follow-up 活动 occur within two weeks if the previous inspection failed.
Inspection violations are placed into three categories: (1) Priority items are proven measures that are directly linked to the elimination, prevention or reduction of hazards associated with foodborne illness; (2) Priority Foundation items that incorporate specific actions, 设备 or procedures to control foodborne illness risk factors and (3) Core violations that relate to general sanitation & 维护、设备设计 & 维护和物理设施 & 结构.
食物检验及搜寻选项
为了使用下面所示的快速搜索工具, type a Keyword then use the Filter to select from either Establishment Name, Address, 或邮政编码，然后单击“搜索”.
There is an option to also use the Advanced search tool which provides additional filter options including precision, 日期范围, 建立类, 以及结果的数量. The 建立类 is the type of the establishment such as Bar, E3-School, 移动食品准备, 等.
To find additional contact information on an establishment please use other avenues.
Food establishment inspections are based on the establishment priority, 以前的检查结果, 以及来自消费者的投诉.
例程
Most inspections performed are unannounced routine inspections that occur at a frequency based on the establishment priority rating.
- High priority establishments receive a minimum of three routine inspections per year,
- Medium priority establishments receive a minimum of two inspections per year,
- Low priority inspections receive a minimum of one inspection per year.
后续(合规)
当一个机构有一个不合规的检查, 视所观察到的违法行为的严重程度而定, a documented compliance inspection takes place within two weeks following the initial failing inspection.
新成立
This inspection activity designation is selected when a food establishment meets code requirements and license permits are issued so that they can open for business.
投诉
当本署收到投诉时, the inspection that occurs is unannounced and typically focuses on the issue complained about. 根据现场投诉调查, 投诉和观察到的问题与管理层讨论.
其他
These inspections are usually conducted during the construction phase of food establishments or for other documented onsite investigations to ensure that previous issues are addressed. 例如, THD inspectors schedule courtesy inspections with food establishment management after a failed inspection to work with them on long term solutions for food safety issues at their establishments.
- 优先级: 食品法规要求与消除直接相关, prevention or reduction of hazards associated with foodborne illness or injury. There are no other food safety provisions that more directly control hazards. Priority items include quantifiable measures that demonstrate control of hazards such as cooking, 再热, 冷却, 或者洗手.
- 优先级的基础: 食品法规要求采取具体行动, 设备, or procedures by food industry management are taken to achieve control of risk factors that cause foodborne illness or injury such as personnel training, 基础设施, 或必要的设备, HACCP计划, 文件或记录保存, 和标签.
- 核心: food code requirements that are not designated as a priority item or priority foundation item. 核心要求通常与一般卫生有关, 操作控制, 卫生标准操作程序, 设施或构筑物, 设备设计, 或者一般维护.
The inspection results provided on our website are uploaded after internal review and are organized by date for your review. Presenting establishment inspection report history better reflects the overall status of the facility. 检查 are provided in chronological order with the most recent inspection first. If enforcement actions are taken at the time of inspection such as warnings or tickets, 这些资料也列在视察报告上.
