Restaurants and other food establishments in Phelps and Maries Counties are inspected according to their degree of risk, or "public health priority."  This "public health priority" is re-evaluated periodically, and normally, the higher the priority rating, the greater the inspection frequency.

Critical Violations are typically cited for activities that could lead to food-borne illness and may involve the following areas: employee health, personal cleanliness and hygienic practices; sources of food including record keeping and containers; condition of food, including temperature control while in storage; protection of food from contamination; food cooking, cooling and re-heating temperatures; contaminated foods; cleaning and sanitizing of food contact surfaces; potable water source; plumbing of water-bearing equipment; sewage disposal; prohibition of animals; pest control; poisonous or toxic item labeling, storage, display, and use, etc.

Non-Critical Violations as a general rule deal with activities related to areas including: thawing of frozen foods; employee hair restraints; cleaning of non-food contact surfaces; design and construction of non-food contact surfaces; thermometers; temperature and pressure measuring devices on dishwashing machines; equipment installation and maintenance; laundering of linens; protection and storage of clean and in-use utensils; storage of single-service items; restrooms; garbage and refuse; cleaning and maintenance of floors, walls, and ceilings, etc.

SEARCH TIPS:

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