Public Health Background for Inspection Items
Inspection Item Explanation
Inspection Type

scheduled - inspections routinely scheduled in between permit inspections
follow-up - special inspection of only previously failed items
permit (1,2,3,4,5) - annual inspection, different code used based on facility type
consultation - visit made at the request of the restaurant manager
complaint - inspection made in response to a consumer complaint
plan/construction - inspection done during construction or renovation
no inspection - no inspection was made, correction with paperwork
training - onsite training for restaurant workers
duplicate - inspector in training, two records on same inspection (ignore data)

Certified Manager Each facility must employ at least one certified food manager. The minimum requirement is 8 hours and an exam in food handling techniques.
Priority type one facilities are exempt from this requirement.
Consumer Advisory Posted Any food facility which serves undercooked potentially hazardous food (PHF), must post a consumer advisory outlining the dangers of eating this type of food. Examples: raw eggs, undercooked ground beef.
Last Inspection Result Posted All permitted facilities in the state are required to post the results of their last inspection.
Priority Code All facilities are ranked from 1-5 depending on the type of food they handle and the potential public health risk involved. 1- simple  5 - large, complex
Next Due Inspection Facilities are scheduled a number of inspections each year, based on their priority code.  Other inspections may be made based on consumer complaints and failed inspections.
Priority 1 - one inspection 
Priority 2 - two inspections 
Priority 3 - three inspections 
Priority 4,5 - four inspections 
Food Sources 
All Food is from Regulated Processing Plants. No Home Canned Foods. This item ensures that all food is sourced from known processing plants. There is no regulation of home cooking and processes may be imperfect.
Commercial Ready to Eat, Potentially Hazardous Food, is Dated. This ensures that food which is not cooked prior to serving is fresh based on the expiration date of the product.
Onsite Ready to Eat, Potentially Hazardous Food, kept over 24 hours is Dated. Ready to eat food which is prepared on the premises must be consumed within 24 hours or if kept longer, must be labeled with the preparation date. 
Food is Protected from Contamination during Shipping and Receiving. This item ensures that damaged cans or packages are not used.
Food is Received at Proper Temperature. If food is transported at an incorrect temperature, the potential for illness is increased.
All Shellfish from NSSP listed Sources, no recreationally caught shellfish. An approved shellfish growing area approved by the Dept. of Marine Resources. This may be temporarily  closed when a public health emergency resulting from a hurricane or flooding, is declared.
Shellfish stock tags retained for 90 days after container is emptied. This enables follow up on the source of shellfish if any problem occurs or customers complain.
Written Documentation for parasite destruction for fish products. Improves the quality of the fish served and lowers the potential for contamination.
Game, wild mushrooms harvested with Regulatory Approval. These food sources are a potential for contamination and this is one way to regulate "wild" food sources.
Records maintained in accord with HAACP Plan. Each food facility must develop a plan for controlling its unique environment to minimize the potential for contamination and maintain any required records.
Food is protected from contamination. This general item includes proper labeling, storage and packaging.
Raw animal food is separated from raw and prepared RTE food. Raw animal food is a primary source of bacteria. This type of food should never come in contact with ready to eat food.
Raw animal foods separated from each other during storage, preparation, holding and display. Since raw animal food is a high risk item, even different types of this food should be separated to minimize cross contamination.
Food is not reserved after being served or sold. A basic public health measure to control the contamination points. What a customer does with food is beyond the control of the facility management.
Food contact surfaces are clean and sanitized before use. Food preparation surfaces should be clean of debris (a source) and sanitized with an approved sanitizer to further reduce the bacterial count on the surface.
No evidence of rodents or insects. Rodents and insects spread bacteria and other infective agents.
Only approved additives or colors are used. FDA approves all food additives, except some from plant sources. Learn more
Sulfites are not applied to fresh fruits or vegetables. Sulfites can be used to keep the color of vegetables in salads.  They can cause allergic responses in asthmatics and for this reason should not be used.
Chemicals, pesticides, medicines are properly stored and labeled. All non food chemicals should be kept away from food and labeled to avoid poisonings.
Food is safe and unadulterated.

Food must not be stored or processed in a way so as to cause contamination.

Employees do not contact ready to eat food with bare hands. Food which is ready to eat should not be be touched by bare hands.
No utensil is used more than once for tasting or contaminates food.  This is a measure to reduce contamination.
Food employees eat, drink and smoke only in designated areas. A simple measure to eliminate cross contamination from employees.
Employees with infections or reportable diseases are restricted or excluded. Basic public health measure to reduce transmission of disease to other workers or food.
Hands are clean and properly washed when required. This item is based on the type of foods and the need for hand washing.
Handwash facilities and supplies are convenient and accessible. If washing facilities are not convenient, employees will not use them appropriately.
Water, sewage and plumbing systems are functioning properly. If these systems are malfunctioning, a public health hazard is possible.
Hands are clean and properly washed when required. Basic public health measure to reduce transmission of disease to other workers or food.
Animals are not touched by food handlers. A measure to reduce contamination of workers and food.
General Information Time and temperature determine the rate of bacterial growth and are the basics of controlling food borne illness.
Cold Hold Refrigerator temperatures must be at or below 41degrees and food cannot be kept for longer than seven days without freezing.
Cooking Different foods require different cooking times based on internal temperatures. Generally, beef 130, ground beef 155, chicken 165, pork and most other food 145
Cooling Food must be cooled fast enough to inhibit the growth of organisms.
Heating Food must be heated fast enough to get from the cold safe temperature to the hot safe temperature.
Hot Hold Food must be kept at a temperature high enough to inhibit growth of organisms.
Serving Food can be kept and served without heating or cooling for up to four hours.