HEALTH
Regional Food Scores
Establishments begin each inspection with a score of 100. Points are then deducted for violations observed by the inspector. A violation that is more likely to impact food safety is considered critical and will have a higher point value assigned.
If the total inspection score is below 85 points or if the inspector observes any critical violations, a follow-up inspection is required. These inspections can be done the same day or within 30 days. If the total inspection score is below 70, a conference with the Kentucky Department for Public Health may be necessary. The establishment may also be required to close if there is an imminent health threat.
Inspectors look for 58 potential items of violation, including:
- Is food being stored properly?
- Do workers handle food safely?
- Do workers practice good hygiene, like washing hands?
- Is food kept at safe temperatures?
- Is equipment in good working order?
- Is the establishment free of any pests, such as insects or rodents?