Routine: A comprehensive, unannounced inspection during which the EHS will evaluate foodborne illness risk factors, public health interventions and good retail practices to determine compliance with regulations.
Risk Factor Assessment Inspection: A specialized, unannounced inspection during which the EHS will evaluate foodborne illness risk factors and public health interventions to determine compliance with specific critical and non-critical sections of the regulations.
Follow-Up Inspection: An inspection conducted for the specific purpose of re-inspecting items that were not in compliance at the time of the routine, risk factor assessment, or complaint inspection.
Training Inspection: A scheduled inspection during which the EHS provides formal food safety training to the foodservice employees. Training inspections can be initiated by the Health Department or at the request of the foodservice operator.
Pre-Opening Inspection: A scheduled inspection conducted to approve the construction of a new or remodeled establishment (or installation of new equipment).
Foodborne Illness Complaint/Investigation: An inspection conducted in response to a report of a possible foodborne illness. A risk factor assessment inspection is always conducted in conjunction with a foodborne illness investigation.
