Food and Restaurant Inspections
Health inspections are conducted for restaurants and other kinds of institutions in Taney County. You may browse all listed health inspections or search by name.
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Food establishment inspections are conducted according to the 1999 FDA Food Code. They are based on sanitation practices and food handling procedures observed on the date of inspection. One inspection does not give a total picture of a food establishment, as it is only one point in time. An average of 2 or 3 inspections give the best overall image. All routine and complaint inspections are unannounced.
The frequency of routine inspections per year is based on risk according to the standardized state risk assessment. Food establishments preparing food from raw ingredients are inspected more often than convenience stores that stock only prepackaged non-potentially hazardous foods.
Example: Buffets, Menu unrestricted, Foods prepared from raw ingredients that require several steps in preparation, items that have to be held at proper hot or cold temperatures before, during and/ or after preparation.
Example: Fast Food Restaurants, Menu restricted to limited items with limited step food preparation.
All prepackaged food items requiring no food preparation.
Violations are either critical or non-critical based on the adopted 1999 FDA Food Code. Critical violations can have a direct effect on the safety of food.
Critical violations include but are not limited to:
Unapproved food source, improper food cooking and holding temperatures, lack of proper hand washing, bare hand contact with ready to eat foods, no certified food managers on duty, non-trained food handlers, vectors in establishments, no sanitizing of food contact services, cross contamination.
Non-critical violations include but limited to:
Dirty floors, no hair covers, unclean non-food contact surfaces, lighting, ventilation, and maintenance issues.
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