Franklin County food inspection reports are available online. There is no grade assigned to the reports, but the complete inspection reports are posted to allow the public to conveniently view all violations that were noted during inspections.
We have also started a sign program that allows restaurants and other businesses we inspect, such as groceries and convenience stores, to inform customers they have been inspected by Franklin County Public Health and let them know the inspection report is available online. The sign program is a voluntary program. The food service and retail food establishment operators are not required to display an inspection sign, but they will be offered the sign after the completion of an inspection. However, regardless of the operator’s decision to post the inspection sign, their inspection reports will be available online.
Information about the types of inspections and violations are listed below.
Access our Food Inspection Report search engine here.
Expand All | Collapse AllThere are four possible “risk” levels of food licenses. The level is assigned based on the relative risk associated with how the business operates. Level one is the lowest risk and level four is the highest. Below is a brief description of the types of licenses:
- Risk Level 1 has very limited food handling or preparation. The business may provide things such as pre-packaged food or fountain drinks.
- Risk Level 2 may involve more employee food handling, but the type of food handling still constitutes a lower risk than a business that prepares a variety of food.
- Risk Level 3 involves a higher risk because of concerns for proper cooking procedures, proper holding temperatures, and processing raw food products.
- Risk Level 4 involves the greatest risk because it may involve serving raw, ready-to-eat potentially hazardous food; serving food to a primarily high-risk clientele, or preparing food which requires multiple temperature controls to preclude bacterial growth.
These are foods which require temperature control. This includes meats that are raw or cooked, cooked vegetables, raw seed sprouts; or cut melons.
All TCS food must be held at 41 Degrees Fahrenheit or below or at 135 Degrees Fahrenheit or above. The area between is often referred to as the “Danger Zone”. This is the temperature range that allows certain bacteria to multiply rapidly.
