What We Do
Our team inspects, educates and trains all restaurants and retail markets in Mesa County, in line with state laws and regulations. We investigate all complaints and reports of foodborne illness.
An announced inspection conducted with the facility’s management and pertinent staff that results in a written compliance agreement to correct outstanding critical violations. It is conducted to address a high rate of previously cited foodborne illness risk factors and critical violations.
A voluntary food safety training for management and staff. The training may be a standard, written course or a prescheduled in-service training tailored to the needs of the establishment.
An unannounced routine inspection. Critical Item Inspection An unannounced inspection that focuses on critical violations including foodborne illness risk factors. This inspection does not include non-critical violations.
An unannounced inspection conducted to verify compliance with previously documented violations.
First Notice of Non-Compliance
is issued as a warning to the owner when they fail to correct at least one critical violation that was cited during the regular inspection and again during the first follow-up inspection. The notice states that a fine of $250-$500 can be issued if the violation is not corrected by the next follow-up inspection date.
Second Notice of Non-Compliance
is issued to the owner when they do not correct at least one critical violation that was cited repeatedly during the regular inspection, the first follow-up inspection, and again during the second follow-up inspection. The notice states that a fine of $250-$500 will be issued after the next follow-up inspection is conducted.
Notice of Civil Penalty
is issued to an owner because they failed to correct at least one critical violation that was repeatedly cited during a regular inspection and follow-up inspections. The fine amount is $250-$1000.
is a meeting conducted with the establishment’s managers and Health Department staff to discuss negative food safety trends observed during inspections and to determine solutions to improve food safety practices.