JAN 2013: Restaurant Inspections from the Anne Arundel Health Department

The Anne Arundel County Department of Health issued the results of their January food service inspectionson Friday. We pulled out the restaurants and food service businesses in South County. There are a couple of acronyms that you should know in reading the chart. First is the type of inspection as shown in column 4:

Food inspections help to ensure that restaurants are following proper guidelines in order to keep the public safe.

• 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

The fifth and sixth columns indicate critical food safety items found to NOT be in compliance. These items must be corrected during the inspection. The numbers corresponding to the food safety item violation are listed below:

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 handwashing.
5. Food must be properly cooled.
6. Equipment must maintain the correct temperature for safe food storage.
   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.
8. b. Food must be reheated to proper temperture.
9. Potable hot and cold running water must be provided.
10. Sewage must be properly discharged.

The inspections took place between Jan. 1 and 31. Not all restaurants are inspected each month.