Food establishments in Randolph County are routinely inspected according to their degree of risk, which is evaluated each year. The higher the risk, the greater the number of inspections performed during the year.
Critical violations are violations that pose a high risk to food safety and would likely cause foodborne illness, like improper handwashing or holding of food.
Sources of food including record keeping and containers
Protection from contamination
Cooking and reheating temperatures
Limiting growth of bacteria
Contaminated food
Use of food-grade materials for food-contact surfaces
Cleaning of food contact surfaces
Sanitation of food-grade surfaces
Water source
Approved plumbing of water-bearing equipment
Sewage disposal
Prohibition of animals
Pest control
Poisonous or toxic item labeling, identification, storage, display, and use.
Non-critical violations are violations that could pose a food safety threat, such as workers not wearing hair restraints or areas of the facility that may need repairs.
Employee health
Personal cleanliness; hygienic practices; food characteristics (safe, unadulterated, honestly presented)
Sources of food including record keeping and containers
Protection from contamination
Cooking and reheating temperatures
Limiting growth of bacteria
Contaminated food
Use of food-grade materials for food-contact surfaces
Cleaning of food contact surfaces
Sanitation of food-grade surfaces
Water source
Approved plumbing of water-bearing equipment
Sewage disposal
Prohibition of animals
Pest control
Poisonous or toxic item labeling, identification, storage, display, and use.
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