Programs and Services
- Inspections have been a part of the food safety regulatory program since the start of the Champaign-Urbana Public Health District (CUPHD) in 1937 and the start of the Champaign County Public Health Department (CCPHD) in 1998.
- Inspections are used to determine compliance with the current food rules and regulations.
- The term "routine inspection" means periodic, unannounced (no advance notification or appointment) inspections conducted as part of ongoing regulatory activities.
- The term "reinspection" is used to describe a follow-up inspection when compliance was found below an enforcement level as determined by the CUPHD/CCPHD boards of health. Although a reinspection is also unannounced, the food establishment operator has been given notice that it will occur within a specific number of days.
- Inspection Highlights
- Meet and Greet: Inspectors introduce themselves and explain the purpose of the visit
- Lead by Example: Inspectors wash their hands, practice good personal hygiene
- Quick Overview: They familiarize themselves with the layout of the facility, processes, and menu, spot immediate health hazards, e.g. sewage back-up
- In-depth Review: Observe, ask questions, measure to assess control of risk factors and implementation of public health interventions
- Check Good Retail Practices: Maintenance and cleanliness
- Take any Corrective Action: Corrected on-site, embargo food if necessary
- Discuss: Provide a written report, conduct an exit interview to discuss the report and answer any questions
- Notify Person-in-Charge of the Findings: Via written report and exit discussion
- An individual inspection is a "snapshot" of the operating practices and conditions at a particular day and time and may not reflect overall performance. (Hopefully, presenting the inspection information as summaries and illustrated in a graph will give you a better view of overall performance). For summaries and graph, see the individual food establishment in the inspection report database.