Please keep in mind that any inspection report is a “snapshot” of the day and time of the inspection. On any given day, a food facility could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term operation of a food facility.
A business that serves food to the public is required by law to obtain a license. These licenses are issued following a pre-license inspection to confirm compliance with food safety standards. Routine inspections during subsequent operation of the facility assess the operator’s ability to ensure that day to day operations are conducted in a safe and sanitary manner.
During routine inspections the inspector will follow the flow of food throughout the food facility and discuss food safety practices with the food service employees as well as observe and verify use of proper food safety practices and procedures.
The inspection is focused on identifying risk factors and good retail practices in addition to providing education and information on proper food safety practices.
Risk Factors—Improper practices or procedures that have been identified by the Centers for Disease Control and Prevention as the most prevalent contributing factors of foodborne illness or injury. Risk Factors include:
- Poor personal hygiene
- Food from unsafe sources
- Inadequate cooking
- Improper holding temperatures
- Contaminated equipment
Good Retail Practices—Practices or procedures that focus on general sanitation in the food facility.
If deficiencies are observed during routine inspections, they are described in an inspection report with reference to a relevant section of the Wisconsin Food Code. Deficiencies that result in immediate health hazards to the public are generally corrected immediately.
CRCHD Inspection Reports:www.healthspace.com/Clients/WI/Central_Racine/web.nsf
WI DHS Inspection Reports:www.healthspace.com/clients/wi/state/statewebportal.nsf/home.xsp