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 are available HERE.
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.