FAQ
Questions and Observations
You be the judge. If a "Critical Violation" is based on whether or
not a violation significantly contributes to food
contamination, an illness or an environmental health hazard, why would one be more
serious than another. If a provider
has a concern, then it should be brought to the attention of the State for
consideration.
Agree in theory which is why it is helpful to look at results over
several periods in order to assess management's
attention to the health-related regulations. We ask rhetorically "would you be
comfortable taking your elderly parents
to the establishment on the day before an inspection, if the position is that a critical
issue is a non-recurring,
point-in-time occurrence?"
We can only speculate as to the root causes—some possible reasons:
poor or untrained management, inadequate
training of staff, minimal consequences and/or public visibility for non-compliance.
For several sincere reasons:
- - We care, having had food poisoning and being aware of deaths elsewhere from food contamination.
- - We have used caterers and frequented restaurant that unbeknownst to us at the time had histories of a high number of critical issues.
- - The inspection data on the Hamilton County website is impressive, but we found it cumbersome to locate. We thought publishing it in a more readily accessible format would be helpful to the public and to food providers, both who should take it seriously.
- - Finally, we are retired and looking for a way to stay active and make a difference. Our concern is that food safety will not be taken seriously until the worst happens, which unfortunately seems to be a human trait, witness airplane safety as a recent example.