How inspections work
A health inspection report begins with a score of 100. Violation points are subtracted from 100 to determine the final score for a business. Violations receive either zero, two or four points each.
The reports also include items fixed during the health inspection. These violations are called, “corrected on-site.” Violations corrected on-site are given zero points.
Businesses have a routine inspection every 12, 18 or 24 months. How often a business is inspected depends on the food preparation methods used.
A follow-up inspection is done if a business scored 91 points or lower on their most recent inspection. If a business has an inspection report score of over 91 points, health inspectors have the discretion to do a follow-up inspection on significant issues.
Follow-up inspections will be done within about 14 days after the routine inspection. During follow-up inspections, health inspectors check if violations have been corrected.
The main job of a Health Inspector is to make sure a business is serving safe food. Health Inspectors check how food is received, stored, prepared and cooked. They also check that food safety rules are followed. Some food safety rules are about:
- Using the correct length of time and the correct temperatures when cooking, reheating or cooling food
- Washing hands correctly
- Making sure that cross contamination between raw and ready to eat foods is avoided.
Health inspectors check many other items when doing a health inspection.
Any practices that do not meet Minnesota Food Code or Minneapolis food ordinances are reported as violations. Violations are either Priority 1, Priority 2, or Priority 3.