The Licensure & Regulatory Services Program inspects all licensed retail food establishments in Montgomery County for a variety of reasons (e.g. obtaining a permit, regular check-ups, or in response to complaints.) Included in this overall surveillance are two types of inspections that are conducted on a routine basis. The first type, a comprehensive inspection, is a thorough inspection that evaluates the sanitation, maintenance, and food service operations for the facility. This inspection includes many of the items found in the monitoring inspection, such as critical temperatures and food handling procedures. The second type, a monitoring inspection, involves checking the food service operation for critical food temperatures, equipment temperatures, and general food handling / cleanliness practices. While monitoring inspections are not as detailed as environmental inspections, they help ensure that the facility is operating safely throughout the year. The frequency of inspections is based on the food-borne illness risks associated with the food being processed at a facility. Based on the risk each facility is designated as high, medium, or low priority. High priority risk facilities prepare food products a day or more in advance or utilize any combination of two or more processes such as a cooking, cooling, reheating and hot holding food over four hours. Moderate priority risk facilities prepare and cook food products which are served immediately or within four hours. A low priority risk facility serve prepackage foods that are not potentially hazardous. For high risk facilities, a monitoring inspection is conducted at least twice a year, and moderate risk facilities are inspected at least once a year. High and moderate risk facilities also receive at least one comprehensive inspection every year. Low risk priority facilities typically receive one comprehensive inspection every two years. (C) Denotes a Critical Violation. A Critical Violation means a food safety requirement that requires immediate correction. Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected. Update Frequency: Daily
This dataset has the following 31 columns:
Column Name | API Column Name | Data Type | Description | Sample Values |
---|---|---|---|---|
Establishment ID | establishment_id | text | 2336 18320 562 19376 17084 view top 100 | |
Name | name | text | ST. MARY'S CATHOLIC CHURCH/SCHOOL FIRST BAPTIST CHURCH WEE CENTER CHRIST EPISCOPAL CHURCH SAINT MARK PRESBYTERIAN CHURCH MT CALVARY BAPTIST CHURCH view top 100 | |
Address 1 | address1 | text | 600 VEIRS MILL RD. 55 ADCLARE RD. 109 S. WASHINGTON ST. 10701 OLD GEORGETOWN RD. 608 NORTH HORNERS LANE view top 100 | |
Address 2 | address2 | text | view top 100 | |
City | city | text | ROCKVILLE view top 100 | |
Zip | zip | text | 20850 20852 20855 view top 100 | |
Inspection Date | inspectiondate | calendar_date | 2022-09-16T00:00:00.000 2022-09-23T00:00:00.000 2022-11-15T00:00:00.000 2023-03-16T00:00:00.000 2023-03-30T00:00:00.000 view top 100 | |
Inspection Results | inspectionresults | text | This is the overall result of the inspection. Note: A closed facility may have re-opened and the re-inspection results have not been posted to this site yet. Please contact a closed establishment to determine if they have been re-opened for business. | No Critical Violations Noted Critical Violations Corrected view top 100 |
Food from Approved Source (C) | violation1 | text | All food, or food ingredients, must derive from a source regulated by an approving authority (private homes or unlicensed establishments are not approved sources) and are not adulterated or misbranded. | In Compliance view top 100 |
Food Protected from Contamination (C) | violation2 | text | Food deemed unfit for human consumption or otherwise is poisonous or a deleterious substances, is diseased, filthy, putrid, or decomposed. | In Compliance view top 100 |
Ill Workers Restricted (C) | violation3 | text | A food handler must not serve or handle food intended for public consumption if known or suspected of having a disease that is transmissible by food. | In Compliance view top 100 |
Proper Hand Washing (C) | violation4 | text | Employees must wash hands with soap and warm water prior to handling exposed foods or food-contact surfaces, before starting work, as often as required to remove soil and contamination, after using toilet facilities, and before/between glove use. | In Compliance Out of Compliance view top 100 |
Cooling Time and Temperature (C) | violation5 | text | Potentially hazardous food’s internal temperature is cooled to the proper temperatures within the required time frame. | In Compliance view top 100 |
Cold Holding Temperature (C) | violation6a | text | Cold food must be held at or below required temperature during storage, display, or transport. | In Compliance view top 100 |
Hot Holding Temperature (C) | violation6b | text | Hot food must be held at or above the required temperature during storage, display, or transport. | In Compliance view top 100 |
Cooking Time and Temperature (C) | violation7a | text | Potentially hazardous food must be cooked to a minimum internal temperature for a required time period. | In Compliance view top 100 |
Reheating Time and Temperature (C) | violation7b | text | Potentially hazardous food must be reheated to a minimum internal temperature within a specified time period and maintained at that temperature for a designated time. | In Compliance view top 100 |
Hot and Cold Running Water Provided (C) | violation8 | text | All food service establishments must be supplied with hot and cold running water under pressure from an approved source. | In Compliance view top 100 |
Proper Sewage Disposal (C) | violation9 | text | All sewage must be properly disposed in a manner than complies with all applicable approving authorities and remain free from any part of the system overflowing. | In Compliance view top 100 |
Toxic Substances & Pesticides | violation20 | text | Toxic substances and pesticides are properly labeled and stored to prevent contamination of food or food preparation surfaces. This column only reflects inspection results completed after 11/06/12. | In Compliance view top 100 |
Rodent and Insects | violation22 | text | Effective control measures are used to eliminate and prevent rodents, flies, roaches and other vermin from the building. This column only reflects inspection results completed after 11/06/12. | In Compliance view top 100 |
Nutritional Labeling | violationmenu | text | Montgomery County requires that all restaurant chains with 10 or more locations nationally must list on the menu or menu board the calories for each menu item and have available upon request additional written nutritional information. | Not applicable view top 100 |
Trans Fat Ban | violationtransfat | text | Montgomery County prohibits the storage, use or serving of any food item containing 0.5 grams or more of partially hydrogenated vegetable oil, shortening or margarine. Does not apply to any product sold in the manufacture’s original sealed packaging. | In Compliance view top 100 |
No-Smoking Sign Posted | violationsmoking | text | Smoking is prohibited inside and eating or drinking establishment. No Smoking signs must be clearly posted. | In Compliance view top 100 |
Inspection Type | inspectiontype | text | Comprehensive Monitoring Environmental Pre-Opening - Environmental view top 100 | |
Owner | organization | text | ARCHDIOCESE OF WASHINGTON FIRST BAPTIST CHURCH CHRIST EPISCOPAL CHURCH PRINCE GEORGE'S MT. CALVARY BAPTIST CHURCH SAINT MARK PRESBYTERIAN CHURCH view top 100 | |
Category | category | text | Private School Non-Profit view top 100 | |
Type | type | text | Food view top 100 | |
Latitude | latitude | number | 39.0816 39.0842 39.0823 39.0315 39.093 view top 100 | |
Longitude | longitude | number | -77.1437 -77.1708 -77.1531 -77.144 -77.1254 view top 100 | |
Location | location | location | view top 100 |