Coastal Health District

Environmental Health

Restaurant Inspections

The Centers for Disease Control and Prevention (CDC) has identified five risk factors as being the most common causes for foodborne illness:

1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene

Environmental Health food service inspectors focus on how well facilities are using prevention measures to reduce the potential for these five risk factors.

All restaurants are given a letter grade that correlates with a numerical score. For more information on food service inspections, click here: FOOD SERVICE INSPECTIONS

Educational Materials for Food Employees
The Coastal Health District's Environmental Health Division is dedicated to protecting the health and well-being of those who choose to eat in food service establishments. Food service employees play a big role in ensuring that their customers are not exposed to foodborne illnesses.
The information below can help employees understand the role they play in protecting themselves and those they serve every day.

No Bare Hand Contact with Ready-to-Eat Food

Proper Handwashing
Proper Handwashing English
Proper Handwashing Spanish
Proper Handwashing Vietnamese
Proper Handwashing Chinese
Proper Handwashing Korean

Use Gloves or Utensils
Use Gloves or Utensils English
Use Gloves or Utensils Spanish
Use Gloves or Utensils Vietnamese
Use Gloves or Utensils Chinese
Use Gloves or Utensils Korean

Outbreak Could Have Been Prevented
Outbreak Prevented English
Outbreak Prevented Spanish
Outbreak Prevented Vietnamese
Outbreak Prevented Chinese
Outbreak Prevented Korean