Food Establishment Inspection Records
Select an establishment from the list to view its inspection history.
Local county health departments inspect restaurants and other retail food service establishments to ensure employees follow safe food handling practices and have adequate kitchen facilities. Keep in mind, inspection reports are snapshots of the conditions at the time of inspection – conditions may be different when you visit.
Keyboard navigation: Use Tab to move between controls. In the establishment list, use Arrow keys to navigate and Enter to select.
Inspection Type
Routine Inspection: Performed in compliance with Asotin County Health District's risk-based inspection frequency schedule.
Re-Inspection: Performed after a failed routine inspection.
Follow-up Inspection: Performed when an establishment's permit is reinstated after a failed routine, re-inspection, or when an establishment is on a compliance schedule.
Pre-Operational: Performed to ensure a new food establishment can open to the public.
Violation Code
Violation codes indicate the exact violation and the points for each. There are 418 possible points on an inspection report. A perfect score is zero.
High Risk Violations: High risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Low Risk Violations: Low risk factors are preventative measures to control the addition of pathogens, chemicals and physical objects into foods.
Glossary
ACHD-Asotin County Health District
BH-Bare Hand
BHC-Bare Hand Contact
CDI-Corrected During Inspection
CH-Cold Hold
EE-Employee
ER-Employer
FW-Food Worker
FWC-Food Worker Card
HH- Hot Hold
HO-Hand Out
HW-Handwash
PHF-Potentially Hazardous Food
PIC-Person In Charge
R-Repeat Violation
RTE-Ready to Eat
TCS-Time/Temperature Control for Safety of Food
W/O-without