The Delaware Board of Health wants to provide the public information about the inspections conducted by our Food Safety staff for all of our licensed food operations. This listing will be updated on a regular basis.

The inspection scores listed here represent a food establishment’s level of adherence to state codes and rules.  These scores represent the operation’s food safety performance, employee food safety knowledge, and conditions of the facility at the time of the most recent standard inspection.  Large operations, such as grocery stores, have their scores averaged out for each department (i.e. deli, meat, bakery, etc).

Food operation inspections are conducted on a routine basis depending on the amount of food handling they do and how it may contribute to a foodborne illness.  Each food operation is placed into a Risk Level.  The Risk Level indicates the type of food handling they do and it determines the number of standard inspections that operation will get each year. 

·         Risk Level I – One standard inspection a year.

o        These operations pose little risk to food safety.  Examples include operations that sell prepackaged foods that may need to be refrigerated, and self service coffee or fountain drinks.

·         Risk Level II – One standard inspection a year.

o        These operations pose a higher risk to food safety.  Examples include handling or preparing non-potentially hazardous foods; holding and/or serving potentially hazardous foods at the same temperature they were received at; or serving individually packaged food products for immediate service to customers.

·         Risk Level III – Two standard inspections a year.

o        These operations pose a higher risk to food safety than the previous risk level because they are typically handling or cutting raw meats, ready to eat meats and cheeses, or cooking a product and holding it for service.

·         Risk Level IV – Four inspections a year; two are standard inspections and two that are either a Critical Control Point (CCP) or Process Review inspection depending on if the operation is a Food Service Operation (FSO) or Retail Food Establishment (RFE).

o        These operations pose the highest risk to food safety because they do any or all of the above risk level activities and they may either reheat in bulk quantities, cater food events, serve to a high risk population who are immuno-compromised or elderly, they serve raw foods, or they might use time instead of temperature as a control for bacterial growth.

The scores posted here are based on inspections conducted by our staff between March 1 and August 31, 2007.  There are different types of inspections that our staff conduct.  Below is a brief description of these different types:

·         Standard Inspection: This is an unannounced inspection of the operation.  The staff inspector reviews all areas of the restaurant to determine compliance with the food code.

·         Follow up Inspection: This is an inspection that is conducted after a standard inspection where violations have been found that are critical to food safety.

·         Foodborne Illness Investigation: This inspection is done as a result of a foodborne illness.  A foodborne illness is when two or more individuals who at a similar meal, and have the same ailments (diarrhea, nausea, vomiting, etc.)  The inspection looks at food sources, storage and handling practices, food processing techniques, and employee practices.

·         Pre-licensing Inspection: This inspection is conducted for new operations.  Prior to a new operation opening for business they must have an inspection by our office.  The inspector looks that all equipment is of commercial grade, the facility is clean and of a durable surface, and that they have all required testing devices (thermometer, sanitizer and test paper, etc.)

·         30 day Inspection: This inspection is conducted within 30 days of the Pre-licensing Inspection.  The inspector looks at how the operation is actually operating.

·         Complaint Investigation: This inspection is conducted in response to a citizen complaint received by the Health District.  The complaint is discussed with the operator and evaluated to determine if it is valid.  If it is a valid complaint violations will be noted on the inspection report for correction by the operator.

·         Consultation:  This is typically conducted upon request by the operator.   Ex. if an operator wants to add a new menu item they may request one of our staff to come out and review the cooking and handling methods for that item.

If an operation received a re-inspection or if it is a seasonal operation (only open during the summer), all of their inspection scores for this time frame have been averaged to determine their scoring category.

We have used standard inspection scores in recent years as a basis for our Clean Food Establishment Awards.  The operations that received an average score of at least 90 (out of a possible 100) in the preceding licensing year and have demonstrated their dedication to food safety through education received an award.  Only those establishments that are in Risk Level III or IV (the highest risk categories) and receive two inspections per year are eligible for the awards.

Inspections are scored by deducting points for food safety violations.  Each establishment starts with 100 points.  Deductions are then made as follows:

·         4 points for what the state deems a critical violation

·         2 points for each additional critical violation under the same category

·         2 points for what the state deems a standard violation

·         1 point for each additional standard violation under the same category

We have utilized this same scoring system to score the food operations listed below and licensed by the Delaware General Health District.

If you have any questions please feel free to contact the Food Protection and Public Safety Program Manager, Jackie Ward R.S. at 740-368-1700.

Food Establishment Inspection Scores
2007-08

Click here for a printer friendly version

Interpretations of scores

Risk Level I     Risk Level II    Risk Level III    Risk Level IV