| Our Inspection Process |
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| Food establishments are inspected on an annual schedule that is determined by assigned risk type. The risk types are high, medium, or low risk, as defined by the Illinois Food Service Sanitation Code. These are determined by the complexity of food preparation taking place at the facility. Routine inspections are conducted unannounced. Follow up and complaint inspections are conducted as needed. |
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| Prior to 2019, a system was used to score inspections on a scale of 0 on up, with 0 being a perfect score. Violations were assigned points related to severity resulting in an assigned score upon completion of the inspection. Violations noted during inspections were divided into two categories; critical and non-critical. The Illinois Food Service Sanitation Code determines to which category violations are assigned. Critical violations are scored per occurrence. Critical violations concern hygiene, food temperatures, sanitizing procedures, and cross contamination. Non-critical violations concern the maintenance and cleanliness of a facility. |
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| After adoption of the 2017 FDA Food Code in 2019, violations now fall into 3 categories Priority (P), Priority Foundation (Pf), and Core (C). No score is given when using the FDA inspection form. |
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