Before viewing the retail food inspection reports, please read the information below.
Retail food inspections are posted on a frequent basis. Please keep in mind that inspection reports are a "snapshot" of conditions found on the date and time of the inspection. An inspection conducted on any given day may not be representative of the overall, long-term operation of an establishment.
The inspection reports reflect the “Critical Risk Factor” violations that were observed at the time of inspection. Critical Risk Factors are improper practices or procedures that have been identified by the Centers for Disease Control and Prevention (CDC), through scientific data, as the most prevalent contributing factors of foodborne illness or injury. “Risk Factors” include: food from unsafe sources; inadequate cooking; improper holding temperatures; contaminated equipment; and poor personal hygiene.
Many violations are corrected during or immediately after the inspection. Please keep in mind that violations that create a serious health threat to the public will result in the closure of the establishment until the violation has been corrected.