Restaurant Inspection Scores
| Print |
Our staff members are trained to conduct risk based inspections based on the latest Food and Drug Administrationâ€™s (FDAâ€™s) standardization guidelines. They also are required to obtain additional credentials in Hazard Analysis and Critical Control Point (HACCP) and ServSafe, thereby providing the citizens and visitors to Fulton County with the most up-to-date knowledge in the food service industry.
Currently, we are using an inspection report with 18 categories (listed below) based on a numerical (with 100 being the maximum score) and alphabetical rating (A,B,C,U). Of those 18 categories, 9 are listed as food-borne illness risk factors and public health interventions.
- Employee Health, Good Hygienic Practices, Preventing Contamination by Hands Â
- Approved Source
- Protection From Contamination
- Cooking and Reheating of Potentially Hazardous Foods, Consumer Advisory
- Holding of Potentially Hazardous Foods, Date Marking Potentially Hazardous Foods
- Highly Susceptible Population
- Conformance with Approved Procedures
- Safe Food and Water, Food Identification
- Prevention of Food Contamination
- Food Temperature Control
- Postings and Compliance with Clean Air Act
- Proper use and handling of Utensils
- Utensils, Equipment and Vending
- Water, Plumbing and Waste
- Physical Facilities
- Pest and Animal Control
When an imminent health hazard is found to exist during an inspection, corrective actions for food service establishments shall be initiated as ordered by the Department, and shall include immediate cessation of operation until the establishment is under compliance. Failure to comply with the corrective action plan and immediate cessation of operation shall subject the food service establishment to immediate closure by the Department pursuant to OCGA Â§ 31-5-9.