Відео

Clarification is needed here… In jurisdictions where health department inspection scores are published, there is pressure to coach more (i.e., collaborate) and document less and avoid conflict. This reality was documented in a 2016 NACCO paper examining Louisville Metro Health Department’s inspection grading system and included interviews/feedback from inspection staff. Noteworthy because Louisville Metro claims more than 90% of restaurants earn an “A” rating on unannounced routine inspections, meaning no Priority violations were observed. That’s extremely unlikely when considering FBI Risk Factor historical data from various restaurant types repeatedly finds multiple Priority (what Hazel still calls Critical) violations during their unannounced inspections performed by FDA which raises into question the findings of jurisdictions that post scores/grades. While I applaud efforts to collaborate with foodservice brands to improve food safety outcomes, those efforts should NEVER dilute inspection findings (and thereby scores). Bottom line, the health department’s primary charge is to protect consumers - not restaurant reputations - and consumers deserve objective inspection reports/scores.

What do health inspectors look for in a home-based food business for a low risk food item?

U can't play with people health they will close u down

You explained the different types of ratings but did not explain what the ratings mean :(