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Written by Lisa Layman   
imagesIn a recent article article entitled "Sanitation Scores" which appeared in the April 18 - May 1 edition of the Wilmington Business Journal, I have attempted to explain and demystify the sanitation scoring system. Without a basic knowledge of how and what comprise the sanitation scores, it becomes a number equivalent to a Scarlett letter. I have heard many stories from consumers that have walked out restaurants because of a poor score - it should be a red flag of caution but, without an explanation as to what points were lost and why, the consumer can be misled and severe damage inflicted on a restaurant without cause.




By Lisa Layman


Sanitation Scores
You see them but do you know what they mean?
Ever wonder about the sanitation scores that hang in local dining establishments? Unless you request an explanation from the management, the single grade scoring can be misleading and deceptive. Here is some important information you should know.
The grade system:
A score at least 90% is the equivalent of an A,
A score at least 80% but less than 90% is the equivalent of a B,
A score at least 70% but less than 80% is the equivalent of a C.
And, according to the NC Department of Environment and Natural Resources handbook, "Permits shall be revoked for establishments with a score of less than 70 percent".  According to Ricky Gibbs, Sr. Environmental Health Specialist with the New Hanover County Health Department, it is very rare to have a restaurant closed for a grade below 70.  "We have many years this does not occur and occasionally one per year".

The state also mandates the standards and guidelines which inspectors strictly adhere to.  The grouped violations impart a loss of 5, 4, 3, 2, & 1 point(s) for each infraction. Starting at 100, restaurants are penalized a specific amount of points for differently grouped infractions.  For example, any violation for a specific set of rules as it relates to potentially hazardous food temperatures can result in a 5-point reduction. Furthermore, failure to post a sign at the buffet line regarding the use of clean plates for every visit to the buffet will result in a deduction of no more than 1 point. There are approximately 75 Rules relating to everything from food storage, thawing, preparation and handling to properly labeling food, hand washing, accurate thermometers, storage of utensils, self-closing doors, screened windows, properly constructed walls, and ventilation & lighting.  Although the main consensus of the consumer is that the score relates primarily to food, this is not always the case. Inspectors are concerned with the entire facility.

Even though restaurants start at a score of 100, many local restaurants have a posting of 102.  What this means is that these restaurants have earned a perfect sanitation inspection as well as two points to their score for having a manager or other full time on-site employee who has successfully completed an approved food service sanitation program.

Although there is no mandate for restaurants to post what infractions have led to their inspection deductions, the rule of thumb is "Caveat Emptor". While restaurants may display a poor or questionable score, it is always advisable to inquire or research the infractions - in many instances, restaurants are awaiting a re-score and have made necessary improvements that may have adversely affected the initial score - some of which may not have any bearing on your dining experience.

Re-printed with permission from The Wilmington Business Journal
 
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