Award Recipients

Award Criteria

1. The purpose of this award is to recognize those food service establishments that in the previous year have exhibited a high degree of sanitation in regard to fixed food handling and facility maintenance.
    
2. General Information concerning Award.
    
   1. Establishments are grouped into three categories based upon establishment size and complexity.
      
      
      1. Class A establishments have very limited food service such as bar only, ice cream shop and snack bar.
         
         
      2. Class B establishments have cook and serve operations and use predominately single service utensils and packaging such as fast food, cafeterias and caterers.
         
         
      3. Class C establishments are full service facilities with advance food preparation, multi-use utensils, and typically have more than one food/beverage storage, preparation and service area
          
3. Award Criteria:
    
   1. The establishment is to have been inspected in accordance with the department’s frequency of inspection requirements.
      
      
   2. License application is to have been submitted on time with appropriate fee.
      
      
   3. Establishment to have been operated by same owner for the entire licensing year.
      
      
   4. Establishment complies with “No Smoking” requirements.
      
      
   5. No verified food borne illnesses from the facility.
      
      
   6. No complaints which are substantiated by inspection and determined to be a public health risk.
      
      
   7. Establishments are licensed as a fixed food establishment and not fee exempt.
      
      
   8. Seasonal operations to meet award criteria in the previous two routine inspections.
       
4. Award Class Criteria:
   
   

   Estab. Class	Maximum Criticals	Chapter 2 Criticals*	Chapter 3 Criticals*	Maximum Non - Chapter 2 or 3 Criticals	Maximum Non - Criticals	Repeat Violations	Total Estab.	# Awards	% Awards
   Class A	0	0	0	0	0	0	229	24	10%
   Class B	0	0	0	0	2	0	793	67	8%
   Class C	2	0	0	2	6	0	487	34	7%