Restaurants in Moberly/Randolph County are inspected according to their degree of risk, which is re-evaluated each year.The higher the risk, the greater the number of inspections performed during the year.

Critical Violations deal with issues which could lead to a food-borne illness and involve the following areas: employee health; personal cleanliness; hygienic practices; food characteristics (safe, unadulterated, honestly presented); sources of food including record keeping and containers; protection from contamination; cooking and reheating temperatures; limiting growth of bacteria; contaminated food; use of food-grade materials for food-contact surfaces; cleaning of food contact surfaces; sanitation of food-grade surfaces; water source; approved plumbing of water-bearing equipment; sewage disposal; prohibition of animals; pest control; poisonous or toxic item labeling, identification, storage, display, and use.

Non-Critical Violations as a general rule deal with: thawing of frozen foods; cooling methods of food; cleaning of non-food contact surfaces; design and construction of non-food contact surfaces; thermometers; temperature and pressure measuring devices on dishwashing machines; equipment installation; equipment maintenance; laundering of linens; protection of clean items; and cleaning and maintenance of floors, walls, and ceilings.

Any establishment that incurs a critical violation is required to correct that violation within 24 hours, unless the violation is corrected during the inspection. Violations not immediately corrected trigger a follow-up inspection. Establishments that incur five or more critical violations or 15 or more non-critical violations are automatically issued a work order. An establishment that incurs 10 or more critical violations is automatically issued a closing order. Follow-up inspections are conducted in five working days.

SEARCH TIPS:

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