Food Protection Program
Food Establishment Inspection Look-Up Now Available!
Please be advised that inspections only provide a snapshot of a food establishment's practices, as they are based on what is seen at the time of the inspection. If an establishment does not do well during an inspection, Health Department Staff work to educate the food establishment workers to assist with preventing repeat violations.
Food establishments in Peoria County are inspected routinely and unannounced depending on the risk assessment classification assigned to each food establishment. Risk assessments are based on the State of Illinois Food Service Sanitation Code and the Food Safety Code of Peoria County, and other applicable food safety regulations.
The general yearly inspection schedule is as follows:
Category I — 3 inspections
Category II — 2 inspections
Category III — 1 inspection
Compliance and follow-up (recheck) inspections are conducted as needed in addition to the routine inspections. During any type of inspection, Health Department Staff work to educate food establishment employees as to why certain practices are not acceptable and how these practices can contribute to foodborne illness.
- There are 45 items or categories under which violations may be written when conducting a food inspection. Each item has a weight assigned to it which contributes to the inspection score.
- Critical Items are those violations that are more likely to contribute to food contamination, illness, or other food safety hazards, and are worth 4-5 points and are noted in RED.
- Non-critical Violations are worth 1-2 points and are unlikely to directly contribute to foodborne illness; however, they do affect the overall sanitation level of the food service establishment. Non-critical violations include, but are not limited to, unclean floors, soiled surfaces, and general maintenance and cleanliness of the facility.
- Follow-up inspections are conducted as necessary to ensure critical violations that cannot be corrected at the time of inspection are corrected and maintained corrected.
- Non-critical violations are typically rechecked at the time of the next routine inspection, but may be rechecked sooner if deemed necessary.
Each routine inspection for an establishment starts out with 100 points.
- Points are subtracted for violations found at the time of a routine inspection. The weight of the violation item(s) noted during an inspection determines the number of points that are subtracted from 100, and that is how the score of the inspection is determined.
- The score in addition to the overall condition of a food establishment is used by the Health Department staff to determine compliance with the Peoria County Food Safety Ordinance and the Peoria City/County Health Department's Food Safety Enforcement Procedure.
If you would like more detailed information on the inspection conducted at a Peoria County food service establishment, please complete a FOIA (Freedom of Information Act) Request and submit to PCCHDFOIA@peoriacounty.org.
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Food Service Establishment Inspections
The goal of the Food Protection Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices. The Environmental Health Division strives to prevent foodborne illness and enforce safe practices through several steps:
Prevention is achieved through a combination of education and risk assessment.
Enforcement is achieved by investigating food borne illnesses and other complaints after a problem has occurred.
Food Safety for the Public
Foodborne agents cause an estimated 76 million illnesses annually in the United States. National public health surveillance data provides some insight into the causes of foodborne illness, types of implicated foods, and where foodborne outbreaks occur. This information is routinely evaluated by local health departments in an effort to implement food safety strategies to prevent and control foodborne illness within our community.
The food safety data reveals that certain individuals, including those with a compromised immunity, are particularly susceptible to foodborne agents. These people are considered high-risk for foodborne illness, because they tend to get sick from unsafe foods more often than the rest of the population. Young children, pregnant women, older adults, and individuals with a chronic illness or receiving medical treatment are considered high-risk consumers with respect to foodborne illness.
Health department staff in the performance of their food safety inspections work with restaurant employees to assure a safe meal is served to consumers. Food safety measures utilized by food service workers can include purchasing food from safe sources, cooking food adequately, holding food at proper temperatures, using clean equipment, and following appropriate personal hygiene practice.
Additionally consumers need to understand their risk for suffering a foodborne illness and make informed food choices. High-risk customers should order fully cooked meat, poultry, seafood, and eggs. Consumers should also be aware of their own food allergies and avoid foods that can cause reactions. Consumers also need to be aware that infants and preschool children can get sick from food more easily than adults because their immune systems are still developing.
While restaurants and customers have choices, individuals also need to remember these food safety choices when they treat others to meals or serve friends at home.
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer's Guide will help you make the right decisions for keeping your family safe during an emergency.
Watch our videos on food safety for the public.