Food Service Inspections for Southern AA County (Sept. 2012)

The Anne Arundel County Health Department just released the report for September 2012 food service inspections. Only the inspections from the southern part of the county are shown in the chart below.

According to the Department of Health, there are three types of inspection:

• ICI – Initial Comprehensive Inspection: Complete environmental inspection which includes both critical and sanitation items and food flow process (HACCP)
• IM(1 or 2) – Monitoring Inspection: Specialized inspections performed to monitor critical steps of food handling for potentially hazardous foods.
• R(or R2) – Reinspection

If an establishment has been put on a monitoring inspection, that means they have failed in one of the critical areas. The codes for critical areas are:

1. Food must be obtained from an approved source.
2. Food must be protected from adulteration, spoilage and contamination.
3. Food workers must be restricted during illness or infection.
4. Food workers must practice effective hand-washing.
5. Food must be properly cooled (41°F)
6. a. Food must be held at proper cold holding temperature.
   b. Food must be held at proper hot holding temperature.
7. a. Food must be cooked to proper temperature.
   b. Food must be reheated to proper temperture.
8. Potable hot and cold running water must be provided.
9. Sewage must be properly discharged.

Reinspection is indicated (Yes) if a follow-up inspection is required to assure corrective action on non-critical violations and continued compliance on critical item violations.