FoodInspection-API

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

许可与监管服务项目对蒙特gomery县所有获许零售食品经营场所进行审查，其目的多样，例如获取许可证、定期检查或应对投诉。在此整体监督范围内，包含两种常规进行的检查类型。第一种类型为全面检查，这是一次彻底的审查，评估场所的卫生、维护和食品服务运营情况。此类检查包含监测检查中的许多项目，例如关键温度和食品处理程序。第二种类型为监测检查，涉及检查食品服务运营中的关键食品温度、设备温度以及一般的食品处理/清洁实践。尽管监测检查的详细程度不及环境检查，但它们有助于确保设施全年安全运营。

检查频率基于与设施加工食品相关的食源性疾病风险。根据每个设施的风险，被指定为高风险、中风险或低风险。高风险风险设施提前一天或更长时间准备食品产品，或利用两种或更多过程，如烹饪、冷却、重新加热和热保持食品超过四小时。中风险风险设施准备和烹饪的食品产品立即或四小时内供人食用。低风险风险设施供应非潜在危害的预包装食品。

对于高风险设施，至少每半年进行一次监测检查，中风险设施每年至少检查一次。高风险和中风险设施每年也至少接受一次全面检查。低风险风险设施通常每两年接受一次全面检查。

(©) 表示关键违规。关键违规指需要立即纠正的食品安全要求。未能立即纠正将导致部分或全部食品运营的停止或设施关闭，直至违规得到纠正。

更新频率：每日