Looking through the inspections over the last week there are plenty of *A” grades handed out by Department of Health and Environmental Control (DHEC) inspectors who visited scores of restaurants across the area.
They go to these establishments to conduct “risk-based inspections”.
According to the DHEC website, a risk-based inspection is an unannounced inspection that judges how a retail food establishment handles the five major risk factors related to employee behaviors and preparation practices. these five major risk factors are:
- Food Contact Equipment Cleanliness – did the inspector see build-up on equipment that comes into contact with food?
- Cooking Temperatures – are foods being cooked or heated to temperatures within a safe range?
- Employee Health – does the facility have a plan in place to require employees who are sick to stay home?
- Food Sources – can the facility prove where all foods are coming from and are they coming from approved sources? (an exception would be raw, unprocessed produce from small farms, produce stands or farmers markets)
- Food Holding Temperatures – were the foods maintained at safe hot or cold holding temperatures?
Anytime restaurants have violations and are subject to a follow-up inspection, that is done within 10 days.
Click here to check out restaurant grades.