Retail Food Rating
Boulder County Public Health
(BCPH) has received many inquiries from the public
and media requesting clarification of the retail
food inspections currently published on our website. The
majority of the requests have been for clarification
on how a facility rates as a result of its sanitation inspection.
In response to these requests,
BCPH is utilizing a rating guideline that will rate
a retail food facility's past regular inspections as following way:
-
The rating schedule will
assign a rating based on a numerical value
assigned to sanitation violations of the Colorado
Retail Food Code.
-
Critical violations, or those
violations that are more likely to cause a food
borne illness, are given a higher point value than
less critical or non-critical violations.
-
The sum of the point values
for all violations observed during a regular
inspection determines the sanitation rating.
Current ratings are defined as follows:
Excellent
At the time of inspection, the establishment had no serious
critical violations associated with cooling, reheating, cooking,
refrigeration and hot-holding equipment, cross-contamination
between raw animal foods and ready-to-eat foods, employee hygiene,
and other items with risk index values of 20. Some secondary
critical and non-critical items may be in violation. The
risk
index range is 0-19.
Good
At the time of inspection, the
establishment could have one serious critical
violation associated with cooling, reheating,
cooking, refrigeration and hot-holding equipment,
cross-contamination between raw animal foods and
ready-to-eat foods, employee hygiene, and other items
with risk index values of 20; or the establishment could have one or
more secondary critical violations with risk index
values of 5-15, as well as some non-critical
violations. The risk index range is 20-39.
Fair
At the time of inspection, the
establishment could have three serious critical
violations associated with cooling, reheating,
cooking, refrigeration and hot-holding equipment,
cross-contamination between raw animal foods and
ready-to-eat foods, employee hygiene, and other items
with risk index values of 20; or the establishment could have one or
more secondary critical violations with risk index
values of 5-15, as well as some non-critical
violations. The risk index range is between 40-69.
Marginal
At the time of inspection, the
establishment could have four serious critical
violations associated with cooling, reheating,
cooking, refrigeration and hot-holding equipment,
cross-contamination between raw animal foods and
ready-to-eat foods, employee hygiene, and other items
with risk index values of 20; or the establishment could have one or
more secondary critical violations with risk index
values of 5-15, as well as some non-critical
violations. The risk index range is 70-99.
Unacceptable
At the time of inspection the
establishment could have more than five serious
critical violations associated with cooling,
reheating, cooking, refrigeration and hot holding
equipment, cross-contamination between raw animal
foods and ready-to-eat foods, employee hygiene, and
other items with risk index values of 20; and/or the
establishment
could have one or more secondary critical violations
with risk index values of 5-15, as well as some
non-critical violations. If an imminent public
health hazard is present, immediate corrective
action and/or closure of the establishment will be
required. The risk index range is 100 and above.
Risk Index Values
The Food and Drug Administration
(FDA) has identified the major risk factors related
to employee behaviors and preparation practices in
retail food service establishments that can
contribute to foodborne illness. The violations
below are ranked in order of their relative risk of
causing a foodborne illness. The higher the value,
the more likely the violation can contribute to foodborne disease.
Value of 20:
01(c) -
Cross-Contamination, 02(a)
Personnel w/infections restricted, 02(b)
Wounds properly covered, 02(c)
Hands washed as needed, 03(a)
Rapidly cool foods to 41° F or less, 03(b)
Rapidly reheat to 165° F or greater, 03(d)
Required cooking temperature, 03(g)
Adequate equipment to maintain food temperatures.
Value of 15:
01(a)
Approved source, 01(b)
Wholesome, free of spoilage, 01(d)
HACCP plan, 02(f)
Training needed, 03(c)
Hot hold 135° F or greater, 03(e)
Cold hold at 41° F or less, 05(a)
Safe water source, 05(d)
Sewage disposal, 06(a)
Adequate number, location, design, 07(b)
Pesticide application, 08(c)
Toxic items properly used.
Value of 10:
02(e)
Smoking, eating, drinking, 04(a)
Manual sanitization rinse, 04(b)
Mechanical sanitization rinse, 04(c)
In-place sanitization rinse, 05(b)
Hot & Cold Water under pressure, 05(c)
Backflow, back siphonage, 06(b)
Accessible hand washing sink, 07(a)
Evidence of insects or rodents, 08(a)
Toxic items properly stored.
Value of 5:
01(e)
Consumer Advisory, 02(d)
Hygienic practices, 03(f)
Food thermometer, 06(c)
Soap & drying devices, 07(c)
Animals prohibited, 08(b)
Toxic items properly labeled.
Value of 2:
09(b)
Food protected from contamination, 10(a)
Food-contact surfaces designed, 10(c)
Nonfood-contact surfaces, 12(a)
Food-contact surfaces cleaning, 12(c)
Dishwashing operations, 13(c)
No re-use of single service articles, 14(b)
Garbage and refuse.
Value of 1:
09(a)
Original container properly labeled, 10(b)
Non-food contact surfaces designed, 11(a)
Refrigerator units provided with accurate,
conspicuous thermometer, 11(b)
Dishmachine provided with accurate thermometer &
gauge cock, 11(c)
Chemical test kits provided, accessible, 12(b)
Nonfood-contact surfaces cleaning, 12(d)
Wiping clothes, 13(a)
Utensils provided, used, stored, 13(b)
Single-service articles stored, dispended, used,
14(a)
Plumbing: installed, maintained, 14(c)
Floors, walls, ceilings, 14(d)
Lighting, 14(e)
Ventilation, 14(f)
Locker rooms, 14(g)
Premises maintained, 14(h)
Separation of living, laundry facilities,
15(a)
Personnel: clean clothes, hair restraints,
authorized, 15(b)
Linen properly stored.
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