Food Program Online Restaurant Reporting System
To search the online inspections, select the first letter of the food establishment's name:
This web site was developed for you to know more about the food service
establishments in Grant County from the perspective of safe food handling,
or "food safety." Food establishments that sell or serve
food to the public must get an annual permit and be inspected by the
Grant County Health District. These establishments include restaurants,
espresso stands, food trucks, delis, the fresh food sections in grocery
stores, temporary events where food is sold, and more.
There are over 500 permitted food service establishments in Grant County. The majority of these establishments have two unannounced inspections per year.
The Grant County Health District will provide a monthly list of
scores from food inspections completed during the previous month.
Because of time constraits and staff workload, it was decided that
only inspections from August 1, 2010 forward would be made available
on line. The information provided from the score alone is minimal
and may be misleading. It is important to understand some basic
information regarding the food program.
The purpose of the inspections is to assure that the food is being handled properly through all stages of preparation. Inspectors observe the practices of food workers, assure equipment is working properly, take food temperatures, inspect refrigerator and storage areas, evaluate water temperature, and correct level and use of sanitizer. Any violation of the Washington Food Code WAC 246-215 is written up and the manager is taught the correct procedure. Because our Environmental Health Specialists are only present for a brief time each year, education of the owner and manager is emphasized during each inspection.
Inspections are based on regulations to eliminate risk factors for foodborne disease. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create. When looking at the inspection report scores, be aware there are two types of violations.
"RED CRITICAL VIOLATIONS" are those food handling practices that when not done properly are most likely to lead to foodborne illnesses. These food handling practices include:
• Controlling temperature, such as cooking meats to the right temperature to kill the microorganisms that cause foodborne illness, keeping food hot enough until it is served, and keeping food cold enough.
• Cooling food properly and re-heating to the correct temperature.
• Serving practices.
• Washing hands, and using utensils or disposable gloves instead of bare hands on "ready to eat" foods.
One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.
"BLUE VIOLATIONS" are primarily maintenance and sanitation issues that are not likely to cause foodborne illness.
INSPECTION POINTS:
• 20 or fewer points with no red critical violations need to be corrected by the next routine inspection.
• 21-60 points with no red critical violations need to be corrected by the next routine inspection. Failure to do so may result in a compliance schedule.
•All red critical violations need to be corrected immediately. When a single red critical violation or 15 points or multiple red critical violations totaling 25 points is found, a re-inspection may occur within 20 days.
•Fees or eventual establishment closure may result if violations noted are not corrected during subsequent re-inspections.
Please click here for a sample inspection report.
Where can employees of an establishment obtain a food worker card?
Food worker cards are issued by the Grant County Health District. You can click here to see the locations and schedule. Card holders are required to take and pass a food handlers course. The food handlers course covers topics that educate workers on risks to help reduce the potential for foodborne illness and proper food handling techniques.
What else should I know?
Inspection reports are snapshots of the food handling practices at an establishment during an inspection. Conditions may vary on a daily basis and/or when you visit. Staff follows and enforce safe food handling practices and sanitation rules of the Washington State Food Regulations, WAC 246-215, and do not address such items as taste or popularity.
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