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Scoring System

The overall score determines the reinspection schedule and the use of enforcement actions:

A score of 85 to 100

Establishments are considered to be in satisfactory compliance and are inspected on routine schedule.

A score of 70 to 84

Establishments require a follow-up inspection within 60 days.

A score of 60 to 69

Establishments require follow-up and reinspection within 48 hours.

A score below 60

Establishments are closed immediately.

Critical Violations

Critical violations have a higher point value and are identified in red on the inspection report. Critical items are required to be corrected as soon as possible but not to exceed ten days regardless of the overall score. Any food items found out of compliance with public health standards are removed from sale and discarded regardless of the overall score. The critical violations by category are:

Management and Personnel - Critical Violations

  • Assignment of Person in Charge; Commissary used. Personnel with infections restricted, excluded. No discharges from eyes, nose, mouth.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Demonstration of knowledge: Approved course, other requirements met.

Food - Critical Violations

  • Safe; Source; Condition; Not adulterated; Shellstock tags; Compliance with plan/ROP. Other.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Food separated, protected from contamination. Tasting. Returned, reservice of food.

Equipment, Utensil, and Linens - Critical Violations

  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Food contact surfaces characteristics. Single service/use used when required.

Water, Plumbing, and Waste - Critical Violations

  • Water: Source, Quality, Capacity. System: Approved.
  • Sewage, grease disposal: System approved; Flushed (mobile).
  • Cross connection; Back siphonage; Backflow.
  • Handwashing facilities; Toilets: Number, location.

Physical Facilities - Critical Violations

  • Food contamination from cleaning equipment prevented.
  • Presence of insects, rodents, other pests, Animals prohibited.

Poisonous or Toxic Materials - Critical Violations

  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.

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