Food Service Evaluations

The following "Contributing Factors" have been identified by the federal Centers for Disease Control & Prevention as the leading causes of foodborne illness in the United States. Our inspectors will note all contributing factors observed during their unannounced, routine operational inspections of local food services. Ideally, each food establishment will reduce its number of contributing factors to ZERO.

• Foods from unsafe sources (such as home-prepared foods, foods from unlicensed processors),
  
• Inadequate cooking (for example: undercooked beef, poultry, eggs),
  
• Improper holding temperatures (food not kept hot enough in buffet lines, for example, or refrigeration problems, or inoperable steam tables, etc.)
  
• Contaminated equipment (such as cutting boards used for poultry and not cleaned before cutting vegetables)
  
• Poor personal hygiene (for example: employees not washing their hands or smoking, eating or drinking in the kitchen)