Local county health departments inspect restaurants and other retail food service establishments to make sure that employees follow safe food handling practices and have adequate kitchen facilities. Keep in mind, inspection reports are snapshots of the food handling at the establishment at the time of inspection – conditions may be different when you visit.

The Inquirer has assembled restaurant food inspection data for four counties: Philadelphia, Bucks Country, Gloucester County, Montgomery County. Violations include risk factors for foodborne illness and lack of good retail practices. Updated on an ongoing basis.

Inspections are a "snapshot" of the day and time of the inspection. At the time of the inspection violations are recorded, and often corrected on the spot, prior to the inspector leaving the facility. Inspections are conducted by the Department of Inspections and Appeal's Food Safety Specialists and, in some jurisdictions, local health departments that contract with the Department to provide the service. A uniform training program is utilized for all inspectors following national standards. The frequency of inspections varies depending on many factors including the type of food, food preparation, and handling and compliance history of the establishment. In addition, inspections are conducted prior to opening, upon complaint, and as a follow up to ensure previous violations have been corrected.

음식 덜어 먹기, 위생적 수저관리, 종사자 마스크 착용을 준수하기 등 방역과 개인위생을 철저히 실시하고 있는 안심식당을 소개합니다.

The Licensure & Regulatory Services Program inspects all licensed retail food establishments in Montgomery County for a variety of reasons (e.g. obtaining a permit, regular check-ups, or in response to complaints.) Included in this overall surveillance are two types of inspections that are conducted on a routine basis. The first type, a comprehensive inspection, is a thorough inspection that evaluates the sanitation, maintenance, and food service operations for the facility. This inspection includes many of the items found in the monitoring inspection, such as critical temperatures and food handling procedures. The second type, a monitoring inspection, involves checking the food service operation for critical food temperatures, equipment temperatures, and general food handling / cleanliness practices. While monitoring inspections are not as detailed as environmental inspections, they help ensure that the facility is operating safely throughout the year. The frequency of inspections is based on the food-borne illness risks associated with the food being processed at a facility. Based on the risk each facility is designated as high, medium, or low priority. High priority risk facilities prepare food products a day or more in advance or utilize any combination of two or more processes such as a cooking, cooling, reheating and hot holding food over four hours. Moderate priority risk facilities prepare and cook food products which are served immediately or within four hours. A low priority risk facility serve prepackage foods that are not potentially hazardous. For high risk facilities, a monitoring inspection is conducted at least twice a year, and moderate risk facilities are inspected at least once a year. High and moderate risk facilities also receive at least one comprehensive inspection every year. Low risk priority facilities typically receive one comprehensive inspection every two years. (C) Denotes a Critical Violation. A Critical Violation means a food safety requirement that requires immediate correction. Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected. Update Frequency: Daily

Information provided courtesy of the Louisiana Department of Health and Hospitals. The Retail Food Program objective is to prevent and minimize food-borne disease outbreaks through consulting, monitoring, issuance of permits and regulation of food establishments. The program also oversees the Food Safety Certification Program which consults with industry, monitors and regulates the Food Safety Certification requirements of retail food establishments.