In Snohomish County, a health district inspector looks at every aspect of establishments, literally from the ceiling to the floor. Inspectors look for compliance in two categories: critical and non-critical violations.
Critical items have the greatest potential to cause illness or harm to the public, including:
- Current food worker training for all workers
- Proper hand-washing facilities
- Raw meats stored below or away from ready to eat foods
- Proper food cooling and hot holding procedures
- Use of gloves to prevent bare hand contact with food
Online restaurant inspection reports
Search the Snohomish Health District database of restaurant inspection reports online.
Biggest risk factors observed during an inspection
- Ill food workers
- Bare hand contact
- Cross contamination
- Hot holding
- Cold holding
- Fruit and vegetable washing
Snohomish Health District believes in educating the community and thus works with operators to create a safer food establishment for the public.