Environmental Health

Food Service Program

Explanation of Food Service Scores

Every time a Clayton County Environmental Health Specialist performs an inspection of any type of food service facility, an inspection report is issued to that facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet (15’) of the front or primary door and between five feet (5’) and seven feet (7’) from the floor and in an area where it can be read from one foot (1’) away. Food service establishments with drive-thru windows must also post copies the current inspection report so that a minimum of the top one-third is visible through each window allowing customers to easily read the score, grade, date of inspection, and establishment information. Additionally, the Food Service Permit must also be posted within view of the general public. These reports allow the public to be better informed of the health or sanitation status of a food service.

Violations of this Chapter are categorized according to their potential for creating a health risk to the consumer. All violations shall be recorded on the current inspection report and addendum(s). Violations are divided into two categories, Risk Factors/Public Health Interventions (RF/PHI) Categories and Good Retail Practices (GRP) Categories.

  1. Violation of Risk Factors/Public Health Interventions (RF/PHI) categories are prominent on the inspection report because maintaining these items in compliance is vital to preventing foodborne illness. These items are numbered 1 to 9 on the inspection report and divided into Subcategory “1” and “2" as follows:

    1. Subcategory “1” items cover provisions of the code, that when applied, would directly prevent, eliminate or reduce hazards to a safe level to protect consumer health. Because the probability of occurrence and severity of a hazard is greater when these provisions are out of compliance, the incidence and impact of foodborne illness is increased and therefore a point value is assigned for a violation of any subcategory “1” item of nine (9) points, and

    2. Subcategory “2” items cover provisions of the code, that when applied, would indirectly prevent, eliminate or reduce hazards to a safe level to protect consumer health. Because the probability of occurrence and severity of a hazard is lower than subcategory “1” when these provisions are out of compliance, the incidence and impact of foodborne illness is not as great and therefore a point value is assigned for a violation of any subcategory “2” item of four (4) points.

  2. Good Retail Practices (GRP) categories are deemed to be operational and maintenance violations that, if not corrected, increase the potential for causing food-borne illness. A violation of an item in a GRP category constitutes a one (1) to three (3) point deduction from the overall score (maximum 100 points) as delineated on the current food services establishment inspection report form.

Our office does not issue passing or failing scores with regards to our inspections. We suggest that if you are trying to decide whether the sanitization practices at a specific food service meets with the Food Service Rules and Regulations, observe the violations noted on the report along with the current and previous inspection scores.

If the Environmentalist performing the inspection determines that there is an imminent threat to the health and well being of the public our office will close or take enforcement action against the facility in question.

Clayton County Board of Health
Environmental Health
1117 Battlecreek Road, Jonesboro, GA 30236
Phone: (678) 610-7199
Fax: (770) 603-4874