This dataset provides a full listing of all East Baton Rouge Parish retail food inspections conducted by the Louisiana Department of Health.

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.

This information is derived from inspections of restaurants and other food establishments in Chicago from January 1, 2010 to the present. Inspections are performed by staff from the Chicago Department of Public Health’s Food Protection Program using a standardized procedure. The results of the inspection are inputted into a database, then reviewed and approved by a State of Illinois Licensed Environmental Health Practitioner (LEHP). For descriptions of the data elements included in this set, please click here. Note about 7/1/2018 change to food inspection procedures that affects the data in this dataset: http://bit.ly/2yWd2JB Disclaimer: Attempts have been made to minimize any and all duplicate inspection reports. However, the dataset may still contain such duplicates and the appropriate precautions should be exercised when viewing or analyzing these data. The result of the inspections (pass, pass with conditions or fail) as well as the violations noted are based on the findings identified and reported by the inspector at the time of the inspection, and may not reflect the findings noted at other times. For more information about Food Inspections, go to https://www.chicago.gov/city/en/depts/cdph/provdrs/food_safety.html.

Facilities located within Allegheny County that produce, distribute and sell food products are subject to mandatory, routine inspection by one of the health department's staff of environmental health specialists. This dataset contains the violation data from the searchable inspection reports posted online here: http://webapps.achd.net/Restaurant/. The inspection date ranges from January 2016 to present. A table of geocoded facility locations is also included. New data will be added monthly.

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

Food Establishment Inspection Scores

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.

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