Health Department Score (Charlotte, Hickory, Newton: crime, refrigerator, inspection)

[groove1]

Originally Posted by LakesideAnnie

a few years ago, my son and I went to a fast-food chicken joint (the same one in the news today for it's new owners.) We ordered our dinner and drove around to the window to pay and pick up. I saw the score was 78. Before I gave them my money I said, "is that score for real?" their response, "Yeah, BUT it didn't have anything to do with the food." I said, "Sorry, we're not interested." And we drove off.

That's funny cuz that happened to my friend at the same place when he was with one of his co-workers. It DID have to do with the food. You cannot get a score that low without having food issues. I looke dit up and they had plenty of food violations.

[NCN]

I had never paid much attention until I met one of the inspectors. She told me not to eat at a particular place because they brought their baby to work with them and they found evidence they were changing the baby on the same table where they prepared the food. I now pay attention. This place is not in business any longer, but their rating was somewhere around 72.

[groove1]

Originally Posted by charms4him

Thank you mm34b for changing it,

My question being that I am not in nc yet but soon(nov.1st)
When we go into the places to eat are the numbers posted? If so where? Do they post it the same place in all establishments?

Thanks

Yes, it is a misdemeanor to hide, alter, or move the grade card. NC used to use a system which used just a letter grade, such as A, B, C until recently. SC still uses the A, B, C, system and you can get an A with a score as low as 88 so you can check the actual numbers here: SCDHEC: Food Establishment Scores. I just did a short paper on this for my culinary class (it's all public information). Here is the paper if space allows.

"Mecklenburg County Health Department Requirements for Foodservice Establishments
Sanitation codes in Mecklenburg County, North Carolina are very specific, strict, and easily accessible to the public. Establishments are inspected within a week or two of opening and at least 2-4 times each year. The numerical inspection score as well as the corresponding letter grade is required to be posted at the public entrance of establishments and it is illegal to hide, tamper with, or move the grade card. A sanitation score of below 70 per cent means that the facility must close and reapply as a new restaurant in order to reopen.

The county inspection report form consists of 34 areas to indicate violations. Each item consists of a point value and the inspector has the flexibility to deduct zero, half, or full point values depending on the seriousness of the violation or if it is a repeat violation. Inspection areas include employee hygiene, proper food temperatures (especially for “PHF’s” or “potentially hazardous foods”), food storage, food sources, food preparation utensils/equipment, pests, restroom areas, and overall cleanliness of surrounding areas such as floors, walls, and ceilings.

Employees are required to wash hands frequently, after using restrooms, smoking or eating, in between changing gloves (if worn which also must be changed often), and after handling soiled utensils or uncooked meat and employees must be free of communicable diseases. Direct manual contact with prepared foods must be kept to a minimum. Employees are also required to wear hair restraints.

Temperatures of PHF’s must be kept below 45 degrees Fahrenheit or under potable running water at a temperature of 70 degrees or below when being stored or prepared. PHF’s requiring cooking (generally meat and animal products) must be cooked to minimum temperatures depending on the type of food.

Food must be covered when being stored to prevent contamination and attraction to insects and must be held at appropriate temperatures. Food must also be stored in a manner to prevent cross-contamination. For example, raw meat or eggs should never be stored above other products.

Another interesting note is that light bulbs in food preparation areas must be shielded. This is to prevent shards of glass entering food if the bulb explodes."

Note: if a manager/owner is Servsafe certified within the past 3 years, that is worth two bonus points, so the highest possible grade is 102.

[Bobb]

Originally Posted by groove1

Yes, it is a misdemeanor to hide, alter, or move the grade card. NC used to use a system which used just a letter grade, such as A, B, C until recently. SC still uses the A, B, C, system and you can get an A with a score as low as 88 so you can check the actual numbers here: SCDHEC: Food Establishment Scores. I just did a short paper on this for my culinary class (it's all public information). Here is the paper if space allows.

"Mecklenburg County Health Department Requirements for Foodservice Establishments
Sanitation codes in Mecklenburg County, North Carolina are very specific, strict, and easily accessible to the public. Establishments are inspected within a week or two of opening and at least 2-4 times each year. The numerical inspection score as well as the corresponding letter grade is required to be posted at the public entrance of establishments and it is illegal to hide, tamper with, or move the grade card. A sanitation score of below 70 per cent means that the facility must close and reapply as a new restaurant in order to reopen.

The county inspection report form consists of 34 areas to indicate violations. Each item consists of a point value and the inspector has the flexibility to deduct zero, half, or full point values depending on the seriousness of the violation or if it is a repeat violation. Inspection areas include employee hygiene, proper food temperatures (especially for “PHF’s” or “potentially hazardous foods”), food storage, food sources, food preparation utensils/equipment, pests, restroom areas, and overall cleanliness of surrounding areas such as floors, walls, and ceilings.

Employees are required to wash hands frequently, after using restrooms, smoking or eating, in between changing gloves (if worn which also must be changed often), and after handling soiled utensils or uncooked meat and employees must be free of communicable diseases. Direct manual contact with prepared foods must be kept to a minimum. Employees are also required to wear hair restraints.

Temperatures of PHF’s must be kept below 45 degrees Fahrenheit or under potable running water at a temperature of 70 degrees or below when being stored or prepared. PHF’s requiring cooking (generally meat and animal products) must be cooked to minimum temperatures depending on the type of food.

Food must be covered when being stored to prevent contamination and attraction to insects and must be held at appropriate temperatures. Food must also be stored in a manner to prevent cross-contamination. For example, raw meat or eggs should never be stored above other products.

Another interesting note is that light bulbs in food preparation areas must be shielded. This is to prevent shards of glass entering food if the bulb explodes."

Note: if a manager/owner is Servsafe certified within the past 3 years, that is worth two bonus points, so the highest possible grade is 102.

You know it very well.!! You are somehow connected to the foodservice, are'nt you?

[Bobb]

Originally Posted by charms4him

Thank you mm34b for changing it,

My question being that I am not in nc yet but soon(nov.1st)
When we go into the places to eat are the numbers posted? If so where? Do they post it the same place in all establishments?

Thanks

Yes, the score needs to be posted visible to the customer. If not, you can report that to the Health Department and ask for it!!!!! Do not be afraid of asking for the score.
Also, all the LADIES here, the NAILSHOP you go to, the have a score by the Health Departement as well, some are really bad w/ sanitizing their "tools". Watch out!!!

[charms4him]

Thanks for the great info groove1
I think this will come in handy

[the Parkies]

What a great post! I'll bet that those of us who haven't ALWAYS looked for the health department score card always will NOW!!! Thanks for the head's up!!!!

[mountain_time_Blues]

Originally Posted by SunnyKayak

I saw one place that had 101 and I couldnt figure that out since it wasnt a glass in box that use surgical gloves to get your food lol.

Resturaunts can have above a 100 in that their employees are ServSafe certified. Gets them "bonus" points.

Welcome to ServSafe®

[Bobb]

Originally Posted by mountain_time_Blues

Resturaunts can have above a 100 in that their employees are ServSafe certified. Gets them "bonus" points.

Welcome to ServSafe®

But only one ServSafe Certificate will apply the points - 2 points actually.

[groove1]

Originally Posted by Bobb

You know it very well.!! You are somehow connected to the foodservice, are'nt you?

Yes, of course, but I have nothing to do with the preparation of food.