At each food establishment, Cowlitz County Health & Human Services’ (CCHHS) 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.
View a sample version of the Food Inspection Form here.
Violation types
Critical violations (red): These are likely to cause foodborne illness. Examples include:
- Improper cooking of food.
- Poor temperature control.
- Improper handwashing by staff.
- Bare-hand contact with food.
Non-critical violations (blue): These could lead to critical violations if not set right. Examples include:
- Improper cleaning of equipment and utensils.
- Maintenance needed.
Definitions
Establishment type
CCHHS classifies establishments by establishment type, based on menu and methods of meal preparation.
CDI box
CDI means "Corrected During Inspection." Critical violations must be corrected immediately.
PTS box
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
Critical food handling practices that, when not done properly, are most likely to lead to food-borne illnesses. Most of these violations found during inspections must be corrected during the inspection. Inability to correct critical violations may result in temporary closure of the establishment.
Blue low-risk factors Items that are not usually direct causes of food-borne illness. Although they are often the most visible part of the establishment, the likelihood of food*borne illness associated with these 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.
PIC signature
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.