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Food Establishment Applications/Change of Ownership
About Food Service Establishment Inspections
(Please be advised that these inspections indicate conditions at the facilities at the time of inspection and may not represent current conditions.)
In January 2019, the St. Clair County Health Department began conducting inspections of food service facilities using the 2017 FDA Food Code.   

Category 1 establishments do complex preparation of potentially hazardous foods. Potentially hazardous foods are foods that can easily support the rapid growth of bacteria that could cause disease, or foodborne illness. Category 1 establishments are inspected three times per year.

Category 2 establishments have more limited preparation of commercially frozen or pre-prepared items. Category 2 establishments are inspected two times per year.

Category 3 establishments have no preparation of potentially hazardous foods and only commercially packaged or prepared foods are served. Category 3 establishments are inspected two times per year.
 
In an effort to protect the consumer and reduce the possibility of foodborne illness, the following standards for proper handling of raw and cooked food, food equipment and employee work habits reduce the chances of contamination and should be utilized:

Foods are wholesome and free of spoilage. No expired infant formula, expired food or home canned or prepared foods are served.
 
Foods are cooked to, or held at appropriate temperatures. Cold foods at 41°F or below. Hot foods at 140°F or above.

Facilities have enough hot storage units to maintain hot foods at the appropriate temperatures, and enough cold storage units to keep cold foods
cold.

Facilities keep uncooked foods separated from ready to eat foods, or utensils are not reused. Foods that are not individually pre-packaged are served again.

Employees that are ill are restricted from working.

Employees exhibit good handwashing techniques. i.e. Properly wash their hands when changing from one task to another and generally following good hygienic practices.

Dishes and equipment are properly sanitized. Sanitizer is at correct. Concentration to destroy microorganisms without leaving a residue.

Establishment has hot and cold running water at each sink, or water supply is from a safe, approved source.

Sewage and wastewater are disposed of properly.

Water is precluded from ever flowing back from the waste water into the fresh water supply.

An installed handsink is located conveniently and is easily accessible.

No insects or rodents are present in the building and the openings are protected and secured to keep insects and rodents from having access to the facility.

Toxic items are properly stored, labeled, and used only as intended.