Environmental Health is responsible for promoting and protecting the public's health by ensuring that the county's food supply is safe and sanitary. The Sanitarian staff is trained on the 2005 Model Food Code and is well versed on the inspection process as well as educating food facility management and the consumer. The Jackson County Health Department food safety program's number one goal is to help protect the public from food borne illness.

Keep in mind that any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection may not be representative of the overall compliance of the facility.

Inspection Frequency: Restaurant inspections are conducted two times per year, depending on the complexity of the menu, and how much is made in advance rather than cooked-to-order (i.e. a restaurant that makes chili in bulk and served for a couple days.)

Types of Inspections

  • Standard: This inspection is unannounced to the restaurant. A sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
  • Follow-up Inspection: This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the routine inspection. These inspections are scheduled.

Violations (Two types of violations may be cited)

  • Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause germs to grow and thrive, which put the consumer at risk for food-borne illness.
  • Non-Critical Violations: Violations not directly related to the cause of food-borne illness, however if uncorrected, could affect the operation of the restaurant and lead to critical violations. Examples include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.