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Over the course of the year, staff of the Food & Facilities Sanitation Program conduct approximately 13,000 inspections of local food, lodging, and institutional facilities. Priority items include improper cooking or holding temperatures of potentially hazardous food, food handlers not washing hands properly and ill workers preparing food. The inspection form covers foodborne illness risk factors, public health interventions, and good retail practices. Watch the video below to take a behind the kitchen look with a local restaurant operator as he discusses restaurant inspections.