Restaurant inspections are about more than just spotting health violations, say area health inspectors.
“You look at a pattern,” said Alexandria Health Department manager Bob Custard. “Repeat violations are major red flags for us that operators are not learning from their experiences.”
Robert Sudler, food safety program manager for the D.C. Health Department, said much of the inspection process varies depending on the establishment.
“If they’re making sandwiches, then you’re going to focus on barehand contact with the food,” Sudler said. “Whereas if it’s a salad operation, your focus is going to be on where the food is coming from and if it’s an approved source.”
The District staffs about 15 certified health inspectors, who receive training in Food and Drug Administration health standards, he said. FDA standards are used in D.C., Maryland and Virginia.
Sudler said most inspections result in restaurants making corrections or improvements, but when the public’s health is at risk, more drastic measures are necessary.
“As an inspector, if you don’t have confidence that once you leave [an establishment] an illness won’t break out, then that’s an imminent health hazard and you have to close,” he said.
Area health inspectors said they’re not out to bust food vendors, though people sometimes see them as “restaurant police.”
“We think of ourselves as an assurance system,” said John Meehan, a health department manager for Prince William County. “We’re not out to close places down. We’re there to assure the public that the place is safe to eat at.”
Restaurant managers said health inspectors are often helpful.
“Inspections allow us to become better,” said John Bettin, president and chief executive officer of Palm Restaurants.
