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Restaurant Scores - The Process

 

   Establishments which prepare food on location undergo two routine inspections each year, while other establishments, such as retail establishments offering only prepackaged items and bars, undergo one routine inspection each year. The Texas Food Establishment Rules are the primary rules governing inspections in this area. These rules along with the inspection report are designed to promote uniformity in the application of the rules, while safeguarding the public's health and providing consumers with safe, unadulterated, and honestly presented foods.

If you have comments concerning local food establishments please do not hesitate to contact us.

The Inspection and scoring process

The Inspection results.


The Inspection and scoring process


WHAT DO HEALTH INSPECTORS LOOK FOR?

A Health Inspector has two goals in mine when executing their duties, the first goal is to identify violations of local and state regulations and the second goal is to educate a food establishment's management and staff when there is a violation. These violations may be in one of two groups: "critical" and "non-critical". Critical violations consist of improper cooking techniques or practices that could result in a food-borne illnesses. Non-critical violations are items not directly related to food preparation, including walls and floors being in disrepair, solid waste not being contained, and training standards.

WHAT DOES A SCORE MEAN?

The inspection score is based upon the total number of demerits received for violations identified at the time of inspection. Demerits are given only to "critical" violations which involve cooking techniques or other food safety issues. These "critical" violations are represented by specific risk based items. Each of these specific items have a value of three to five demerits based upon the risk(s) involved. Demerits are given to a specific item when one or more violations are identified. Demerits are not given to specific items representing "non-critical" violations, however these violations are important and are documented on the inspection report. The total number of demerits may range from 0 to 100 with the lower score being better. Scores greater than 30 demerits will constitute a failure resulting in a re-inspection, an increase in the frequency of inspections, and a possible temporary or permanent closure of the establishment. Food establishments with a score ranging from 21 to 30 demerits and/or numerous violations may undergo inspections (visits from health inspectors) in order to assist the staff in maintaining proper health standards and correcting violations. The demerit score will not reflect if corrections were made during the inspection, however these corrections are documented by the inspector by marking the "COS" column on the inspection form and noting the correction in the summary.


The Inspection results.

How to use our rating system:

Establishments are rated in accordance with the following levels of sanitation.

A. (Exceptional) An establishment without critical violations (violations directly involving food safety) during an unannounced inspection. An establishment without violations in groups I, II, or III and 2 or less violations in group IV.

B. (Noteworthy) These establishments exhibit well to acceptable levels of sanitation during an unannounced inspection. An establishment with either 3 or less violations in group III; 2 or less violations in group II; 3 or more violations in group IV.

C. (Satisfactory) These establishments typically exhibit acceptable to marginal levels of sanitation during an unannounced inspection. An establishment with either 3 or more violations in group II or 4 or more violations in group III.

D. ( Marginal) An establishment which has at least 1 violation involving time or temperature requirements.

E. (Inadequate) An establishment which has a combination of violations in either groups I, II, or III equaling a total of 31 demerits or more.

Violations are assigned into one of the four groups below:

I. Violations (specific risk based category) of temperature or time requirements.

II. Violations (specific risk based category) of personnel; handling; source requirements.

III. Violations (specific risk based category) of facility or equipment requirements.

IV. Other violations (specific risk based category) not assigned to groups I, II, or III.

Routine - a normal inspection; just because it's time for one; but with no set schedule, with the goal of inspecting establishments which prepare food on-site twice during the period of January through November with the second inspection within 6 months of the first; during November and December we inspect establishments based on an assessment of their risks, starting with the establishment with the highest risk assessment score obtained during the year and continuing to those with lower scores.

Compliance - A compliance inspection is conducted prior to a new establishment opening; generally this occurs 72 - 48 hours before opening; it is required for critical items to be corrected before a permit is issued.

Other - Other inspections include follow-up inspections (re-inspections) and investigations of complaints or known outbreaks.

For your convenience the name, latest rating, the number of demerits awarded, the date of the inspection, the type of inspection, and address of the establishment are provided on the next page.

*Note: A score of zero demerits does not reflect absolute perfect conditions and should not be the sole criteria to based one's expectations of a food establishment.*

DISCLAIMER- the information in this report represents the discrepancies observed at the establishment at the time of the inspection.

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