Understanding the Inspection Report Form
At each food establishment, inspectors observe food handling practices, check food temperatures, discuss food safety with operators, verify sources of food, inspect storage areas, assess sanitation, check equipment, and check water temperatures.
If violations of the food regulations are observed during the inspection, the violations are written on the inspection form, and the person in charge is notified of the required corrective action. High risk violations must be corrected immediately.
Establishments are generally inspected at least one to two times per year depending on the complexity of the menu. Non-compliance may result in additional inspections.
Purpose of Inspection
Food establishments are inspected for a variety of reasons.
Routine inspections are regular, unannounced inspections of the food service operation.
1st Reinspections are conducted to check compliance of critical violations and repeat violations that were identified at routine inspections.
2nd Reinspections are conducted to check compliance of repeat violations identified at 1st reinspections. A repeat violation identified at a 2nd reinspection results in permit suspension and temporary closure of the establishment.
Follow-up inspections are inspections conducted within 30 days following a 2nd reinspection.
Complaint and Illness Investigations are item-specific inspections based on a complaint received from the public or a potential foodborne illness.
Preoperational inspections are conducted to check newly constructed, remodeled, or previously closed establishments for proper facility and equipment requirements before the establishment is allowed to open to the public.
Complaint, Temporary Food Establishment, Illness Investigation, and Pre-Opening inspections are not available for review online.
Spokane Regional Health District classifies establishments by Establishment Type, based on menu and methods of meal preparation. Establishments that are classified as Complex Restaurants are inspected at least two times per year. All other establishments are inspected at least one time per year.
CDI means "Corrected During Inspection." Critical violations must be corrected immediately.
Each violation has a point (PTS) value based on its likelihood of causing foodborne illness. Red High Risk Factors usually have higher point values than Blue Low Risk Factors.
Red High Risk Factors
Red High Risk Factors are critical food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. Most Red High Risk Factor violations found during inspections must be corrected during the inspection (CDI). Inability to correct critical violations may result in temporary closure of the establishment.
Blue Low Risk Factors
Blue Low Risk Factors are those items that are not usually direct causes of foodborne illness. Although they are often the most visible part of the establishment, the likelihood of foodborne illness associated with Blue Low Risk Factors is very low. If left uncorrected however, they may lead to Red High Risk Factors. Blue Low Risk Factor violations found during inspections must be corrected within a prescribed time frame.
The person in charge (PIC) is the person that is responsible for food safety operations at the establishment at the time of the inspection. The PIC is asked to sign for the receipt of the inspection report.