Personal Injury Law

Scores on doors or online

By Dr. Doug Powell

Two US counties have recently adopted systems to communicate restaurant inspection results with the public. They aren't the first, likely won't be the last, and demonstrate two different approaches to inspection disclosure.

The first is Calhoun county, MI, which has recently began posting inspection results online, reports the Battlecreek Enquirer.

The idea is to reward facilities that run a tight ship and to encourage the dirtiest ones to clean up their act, public health officials said.

Jim Rutherford, county health officer, explained,

"This is public information. It always has been. You could have gone and accessed this as a resident any time. What we're doing is just making it easily accessible to the public."

Calhoun county inspection results can be accessed online, here, but details of inspection are lacking – the website only indicates if an establishment is 'In compliance' or 'Non compliant'.

Darien, CT has adopted disclosure at the premise, with inspection cards mandatorily being displayed at the premise, reports DarienTimes.com.

The rating must be posted in a conspicuous location clearly visible to the public near the current permit and remain posted until the next scheduled inspection…There are three possible ratings: good, fair and poor. Good and fair ratings do not require any changes.

Should a restaurant receive a poor rating, it has two weeks to clean up its act before a re-inspection.

Though there is some concern regarding the 'Fair' card, Health Director David Knave feels the system will provide incentive for restaurants to have 'clean and healthy practices', and,

'This is an extra tool in addition to the inspection. That's the intent here, to have ‘fair' be a label you don't want…Something to push them in the right direction.'

Both disclosure systems have the same main goal: provide incentives for those within foodservice to meet health requirements, while providing the public with information they desire and deserve.
 

Full post as published by BarfBlog on April 28, 2009 (boomark / email).