FOOD SERVICE ESTABLISHMENT INSPECTION PROGRAM
About this Program
Public Health Specialists perform inspections of over 2,000 food service establishments within Jefferson County. These inspections protect the public's health by assuring that foods sold and served in Jefferson County are as safe as they can be and that food service establishments comply with state laws and regulations.
Please note that the inspection reports represented on this website reflect what the inspector observed during the actual inspection and may not accurately represent the sanitary condition of the establishment over time.
Data on this website is updated daily.
If you have questions, please call 303-232-6301.
Types of Inspections
Jefferson County Public Health conducts numerous types of
inspections. The following inspection types are displayed on this website.
Routine Inspection:
Unannounced full inspections that are conducted on a frequency determined by the establishment's operation based on type of menu and inspection history.
Re-Inspection:
Unannounced full inspections that are conducted as a result of violations which cause the establishment to not pass a routine inspection based on statutory enforcement requirements.
These inspections are normally conducted within 10 business days of the previous inspection.
Enforcement Re-Opening Inspection:
Inspection to approve the re-opening of an establishment after closure due to continued not pass results from previous inspections.
These inspections are normally conducted within 3 business days of the closure.
Imminent Health Re-Opening Inspection:
Inspection to approve the re-opening of an establishment after closure due to an imminent health hazard.
These inspections are normally conducted within 3 business days of the closure.
Routine Inspection:
Unannounced full inspections that are conducted on a frequency determined by the establishment's operation based on type of menu and inspection history.
Re-Inspection:
Unannounced full inspections that are conducted as a result of violations which cause the establishment to not pass a routine inspection based on statutory enforcement requirements.
These inspections are normally conducted within 10 business days of the previous inspection.
Enforcement Re-Opening Inspection:
Inspection to approve the re-opening of an establishment after closure due to continued not pass results from previous inspections.
These inspections are normally conducted within 3 business days of the closure.
Imminent Health Re-Opening Inspection:
Inspection to approve the re-opening of an establishment after closure due to an imminent health hazard.
These inspections are normally conducted within 3 business days of the closure.
Inspection Results
Pass:
The establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection.
Not Pass:
Re-Inspection required and violations were found to exceed fundamental food safety standards. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations.
Closure:
Significant unsanitary conditions or imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations.
The establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection.
Not Pass:
Re-Inspection required and violations were found to exceed fundamental food safety standards. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations.
Closure:
Significant unsanitary conditions or imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations.
Types of Violations
Foodborne Illness Risk Factors / Public Health Interventions:
Risk factors are important practices
or procedures identified as the most prevalent contributing factors of foodborne
illness or injury. Public health interventions are control measures to prevent
foodborne illness or injury.
Good Retail Practices: Good Retail Practices are preventative measures to control the addition of pathogens, chemicals & physical objects into foods.
Within these overarching types, violations are also designated as the following risk-based control categories:
Priority Item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.
Priority Foundation Item means a provision in this Code whose application supports, facilitates or enables one or more priority items. Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling.
Core Item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
Good Retail Practices: Good Retail Practices are preventative measures to control the addition of pathogens, chemicals & physical objects into foods.
Within these overarching types, violations are also designated as the following risk-based control categories:
Priority Item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.
Priority Foundation Item means a provision in this Code whose application supports, facilitates or enables one or more priority items. Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling.
Core Item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
The central goal of providing inspection
reports to the public is to educate and promote public awareness
concerning food safety practices within Jefferson County food
service establishments. Safe food preparation and handling
practices are crucial to preventing foodborne illness in Jefferson
County.
If you have questions or experience problems using this Web application, please call Jefferson County Public Health, Food Safety Program at 303-232-6301.