Food Inspection Scores
Throughout the year, the Greene County Health Department inspects a variety of foodservice establishments. Food establishments are inspected on an annual schedule based on risk categories set forth by the Illinois Food Service Sanitation Code. The risk categories are determined by the complexity of food preparation at each facility. Routine Inspections are conducted unannounced. The Food Service Sanitation Code has divided violations into two categories; critical and non-critical. The categories are predetermined by the Food Service Sanitation Code. Our department publishes both types of violations.
Please remember that any inspection report is a “snapshot” of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Thus, the inspection results may not be representative of the overall food safety of an establishment. Also, at the time of the inspection, violations are recorded but are often corrected on-the-spot prior to the inspector leaving the establishment.
Critical violations pose an immediate health risk. These risks include product temperatures, cross-contamination, and personal hygiene. Critical violations are required to be corrected the same day or by a time set by the department. Non-critical violations have a less immediate risk for illness. These violations concern cleanliness and maintenance of the facility. These are to be corrected as soon as possible, by the time set by the department or prior to the next routine inspection.