Food Service Inspections
Well managed establishments will perform continuous self inspections to keep food safe, in addition to the regular inspections performed by the health department. Establishments with high standards for sanitation and food safety consider health department inspections only a supplement to their self inspection programs.
The following suggestions will enable managers and operators to get the most out of food safety inspections:
Ask for identification - Clarify the purpose of the visit. Make sure you know whether it is a routine inspection, the result of a customer complaint, or for some other purpose
Cooperate - Answer all of the inspector's questions to the best of your ability. Instruct employees to do the same. Explain to the inspector that you wish to accompany him or her during the inspection. This will encourage open communication and a good working relationship. If a deficiency can be corrected quickly, do so, or tell the inspector when it can be corrected.
Take notes - As you accompany the inspector, make a note of any problem pointed out. Make it clear you are willing to correct the problem.
Keep the relationship professional - Do not offer food or drink before, during or after an inspection.
Discuss violations and time frames for correction with the inspector - Deficiencies and comments should be discussed in detail with the inspector. In order to make complete and permanent corrections, you will need to know the exact nature of the violation, how it impacts food safety, how to correct it, and whether or not the inspector will follow up.
Follow up - Establishments are generally given a short amount of time (forty-eight hours or less) to correct critical violations. Correct the problems. Determine why they occured by evaluating sanitation procedures, the master cleaning schedule, and employee foodhandling practices. Establish new procedures or revise existing ones to correct the problem permanently, if necessary.
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Berkeley County Health Department
