AIR QUALITY
Food Inspection Terminology
Inspection: This is usually an unannounced, routine inspection by an Environmental Health Specialist. All food facilities are inspected at least once per year. Facilities where food is prepared may be inspected more often. Inspections may also be made as a result of a complaint, suspected foodborne illness or emergency, such as a fire, and to approve the construction of new facilities.
Reinspection: Following an inspection, reinspections are conducted to assure compliance with certain critical and noncritical violations. However, some violations noted during an inspection may not warrant a reinspection; they are checked on the next routine inspection.
Suspend/Revoke Permit : A permit may be suspended if any immediate danger to the public health or safety is found during an inspection or reinspection, unless the danger is immediately corrected. Examples of immediate danger include: lack of water, sewage back-up or inadequate refrigeration. A permit may also be suspended or revoked for repeated serious violations of the California Health and Safety Code. Refer to the inspection or reinspection on the same day for violations that led to the suspension or revocation.
Reinstate permit: A permit may be reinstated when the facility has been reinspected and the violations that led to the suspension or revocation have been corrected.
Critical: A violation relating to the five risk factors that contribute to foodborne disease outbreaks:
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Improper holding temperatures of potentially hazardous foods
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Inadequate cooking, cooling or reheating
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Poor personal hygiene of food handlers
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Contaminated equipment
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Food from unsafe sources
A critical violation is either major or minor, depending on the severity of the food safety risk it poses at the time of inspection.
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Major critical: A violation that poses an imminent risk to public health and requires immediate correction. It may also warrant immediate closure of the facility
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Minor critical: A violation that is directly related to a potential cause of foodborne illness and requires immediate correction.
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Noncritical: A violation that does not pose an imminent public health risk but does require correction, usually by the next inspection or by a compliance schedule. It is related to the facility's sanitation, design or maintenance. Examples include: unsanitary floors, walls or equipment; equipment in need of repair; inadequate garbage containers.
