Food Inspections by Inspection Results

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哥马利县内所有获得许可的零售食品经营场所进行审查，原因多种多样（例如，获取许可证、定期检查或针对投诉的调查）。总体监控包括两种常规检查类型。第一种类型，全面检查，是对场所的卫生、维护和食品服务运营进行彻底评估的检查。此类检查包括监控检查中的许多项目，例如关键温度和食品处理程序。第二种类型，监控检查，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。虽然监控检查不如环境检查详细，但它们有助于确保场所全年安全运营。

检查频率基于与设施中加工的食品相关的食源性疾病风险。根据每个设施的风险，将其指定为高风险、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，或使用两种或多种加工过程，如烹饪、冷却、再加热和热保藏食品超过四小时。中风险风险设施准备并烹饪立即供应或四小时内供应的食品产品。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，至少每年进行两次监控检查，中风险设施至少每年检查一次。高风险和中风险设施每年还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。

（C）表示关键违规。关键违规是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中断或设施关闭，直至违规得到纠正。

更新频率：每日