Food Facility Inspections
Last updated: June 3, 2019
The Charles County Department of Health inspects restaurants and other food service facilities routinely to monitor the sanitary and physical conditions at each establishment. Each year more than 1,000 inspections are conducted in the county. Inspectors closely evaluate nine critical food safety items, which are those most likely to contribute to foodborne illness. If a critical food safety violation is discovered, it must be either corrected immediately or the facility risks being closed.
These are the Charles County inspections that have been performed since January 2019.
Routine inspections include comprehensive inspections that address both critical risk factors and sanitation and monitoring inspections, which typically focus on critical risk factors. Comprehensive inspections, in accordance with COMAR 10.15.03, should be performed at every high and moderate priority facility once per year. Monitoring inspections should be performed twice per year for high priority facilities and once per year for moderate priority facilities. Low priority facilities should have inspections performed once every other year.
Food Facility Inspections
This list is updated periodically upon the receipt of new inspection data.
Food Facility Report Key
Type – Indicates type of inspection.
C – Comprehensive Inspection: Complete environmental inspection which includes both critical and sanitation items and food flow process (HACCP)
M – Monitoring Inspection: Specialized inspections performed to monitor critical steps of food handling for potentially hazardous foods.
R – Reinspection
Critical Items – Critical food safety items found NOT in compliance. Any critical items found to be in violation must be corrected during the inspection. Numbers appearing in this column indicate the food safety item found in violation. These numbers correspond to the following critical items:
1 – Food must be obtained from an approved source.
2 – Food must be protected from adulteration, spoilage and contamination. This item includes the presence of severley dented cans.
3 – Food workers must be restricted during illness or infection.
4 – Food workers must practice effective handwashing.
5 – Food must be properly cooled.
6a – Food must be held at proper cold holding temperature.
6b – Food must be held at proper hot holding temperature.
7a – Food must be cooked to proper temperature.
7b – Food must be reheated to proper temperature.
8 – Potable hot and cold running water must be provided.
9 – Sewage must be properly discharged.
Reinspection Needed – Reinspection is indicated [√] or “Y” if a follow-up inspection is required to assure corrective action on noncritical violations and continued compliance on critical item violations.