Inspection Violations And Points

Clallam County Environmental Health routinely inspects retail food service establishments such as restaurants, grocery stores, espresso stands, bed and breakfasts, and school cafeterias. In addition to routine food safety inspections, we conduct other inspections such as:

Pre-opening: An inspection conducted before a new establishment opens.

Complaint: An inspection that may be conducted if a citizen files a complaint against an establishment.

Follow-up: A re-inspection resulting from an earlier inspection that resulted in an excessive amount of violation points.

We work with owners, managers and staff to solve problems and achieve the best possible food safety practices. Inspections are based on regulations to eliminate risk factors for foodborne illness. Every violation of these regulations is color coded and has a numerical value based on the amount of risk they create.

Red Critical Violations: These are violations with the highest risk of causing food borne disease. One red critical violation equals an unsatisfactory inspection. Environmental Health Specialists work with operators to make sure that red critical violations are corrected before they leave the establishment.

Blue Violations: These violations relate to the maintenance of the establishment and cleanliness.

If an "R" appears after a violation point, it indicates this violation was reported on the facility's previous inspection.

If a "C" appears after a violation's points, that means the violation was corrected during the inspection.

50 or more red critical violation points require a re-inspection within 15 working days.

75 or more total (red and blue) points also require a re-inspection within 15 working days

75 or more red critical violation points require the establishment to be closed.

100 or more total (red and blue) points also requires the establishment to be closed.

Establishments are allowed to reopen when they have remedied the conditions that led to the closure, submitted a plan of correction to prevent recurrences, and obtained a re-inspection.

Abbreviations used in inspection reports:

DOH = Washington State Department of Health
FDA = US Food and Drug Administration
HACCP = Hazard Analysis Critical Control Point
PHF = Potentially Hazardous Food
USDA = US Department of Agriculture
WSDA = WA State Department of Agriculture

Definitions of terms used in inspection reports:

O and M Plan = An operation and maintenance plan for ensuring that on-site septic systems function properly.
Potentially Hazardous Food = A food that will support the rapid and progressive growth of harmful bacteria.
Ready-to-eat foods = Any food that is to be eaten without washing or cooking after handling. Does not include raw, whole produce.

The inspections available for viewing on this website are current as of the end of June, 2003. If you would like to view inspections done prior to this time, please visit the Environmental Health counter in the Department of Community Development in Suite 5 of the Clallam County Courthouse.

Click here for more food safety information.
Click here to view food safety inspections.

If you have questions about this website or the information provided contact Clallam County Environmental Health.