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More information----Scores: What do they mean?
Inspectors look for 38 potential items of violation, each of which is assigned a point value based on how it can affect a person’s health. The point values range from one to five, with one being least severe and five being most severe.
Most of the items on the inspection are weighted at one or two points and are called non-critical. Others are weighted at three, four or five points because they are considered a higher threat and are called critical violations.
An example of a non-critical item is a hand washing sink in an establishment that is dirty or a refrigerator that doesn’t have a thermometer provided in or on it to monitor the temperature inside.
An example of a critical item is an employee failing to use a hand sink to wash hands between handling raw chicken and cutting up vegetables for use in salad; or potentially hazardous food items stored at a temperature of 60 degrees Fahrenheit inside a broken refrigerator.
To calculate an establishment’s final score, the total of the points for all violations marked is subtracted from a total point value of 100.
Generally, follow-up inspections happen within 10 days there were has any critical violations or within 30 days if the total score was below 85 without critical violations. A food establishment can also require more than one follow-up inspection.
In any case, if the total score received is below 70, the establishment's permit may be suspended. Scores below 70 may also require conferences with officials from the Kentucky Department for Public Health, which may result in later follow-up dates. The food establishment may be required to close during this time period. If you have questions about a particular situation or a complaint on a food establishment, you may report by calling Environmental Health and Safety at 502-955-7867.
For information concerning opening or operating a restaurant or other food service establishment, please contact the local health department. Additional information concerning food safety can be obtained from the Kentucky Department for Public Health.