Food Establishment Inspection Reports

Restaurant inspections are normally conducted one to four times per year, depending upon:

• The complexity of the menu;
  
• How much food is made from raw products (as opposed to precooked products); and
  
• How much food is made in advance (as opposed to foods that are cooked-to-order).

The possibility of foodborne illnesses can increase with the number of times that a food product is handled during preparation. For example: restaurants that handle food more frequently are inspected more frequently than a restaurant that serves food such as a sandwich made to order.

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