Socrata

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Author
MCG ESB Service
Description
The Licensure & Regulatory Services Program inspects all licensed retail food establishments in Montgomery County for a variety of reasons (e.g. obtaining a permit, regular check-ups, or in response to complaints.) Included in this overall surveillance are two types of inspections that are conducted on a routine basis. The first type, a comprehensive inspection, is a thorough inspection that evaluates the sanitation, maintenance, and food service operations for the facility. This inspection includes many of the items found in the monitoring inspection, such as critical temperatures and food handling procedures. The second type, a monitoring inspection, involves checking the food service operation for critical food temperatures, equipment temperatures, and general food handling / cleanliness practices. While monitoring inspections are not as detailed as environmental inspections, they help ensure that the facility is operating safely throughout the year. The frequency of inspections is based on the food-borne illness risks associated with the food being processed at a facility. Based on the risk each facility is designated as high, medium, or low priority. High priority risk facilities prepare food products a day or more in advance or utilize any combination of two or more processes such as a cooking, cooling, reheating and hot holding food over four hours. Moderate priority risk facilities prepare and cook food products which are served immediately or within four hours. A low priority risk facility serve prepackage foods that are not potentially hazardous. For high risk facilities, a monitoring inspection is conducted at least twice a year, and moderate risk facilities are inspected at least once a year. High and moderate risk facilities also receive at least one comprehensive inspection every year. Low risk priority facilities typically receive one comprehensive inspection every two years. (C) Denotes a Critical Violation. A Critical Violation means a food safety requirement that requires immediate correction. Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected. Update Frequency: Daily
Category
Health and Human Services
Tags
food, inspection, violations, closures, restaurant
Rating
Current value: 0 out of 5
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Size
  • 500x425

  • 760x646

  • 950x808

Custom Size

425x425 is the minimum size

The Socrata Open Data API (SODA) provides programmatic access to this dataset including the ability to filter, query, and aggregate data. For more more information, view the API docs for this dataset or visit our developer portal

API Endpoint:

Field Names:

Establishment ID
establishment_id
Name
name
Address 1
address1
Address 2
address2
City
city
Zip
zip
Inspection Date
inspectiondate
Inspection Results
inspectionresults
Food from Approved Source (C)
violation1
Food Protected from Contamination (C)
violation2
Ill Workers Restricted (C)
violation3
Proper Hand Washing (C)
violation4
Cooling Time and Temperature (C)
violation5
Cold Holding Temperature (C)
violation6a
Hot Holding Temperature (C)
violation6b
Cooking Time and Temperature (C)
violation7a
Reheating Time and Temperature (C)
violation7b
Hot and Cold Running Water Provided (C)
violation8
Proper Sewage Disposal (C)
violation9
Toxic Substances & Pesticides
violation20
Rodent and Insects
violation22
Nutritional Labeling
violationmenu
Trans Fat Ban
violationtransfat
No-Smoking Sign Posted
violationsmoking
Inspection Type
inspectiontype
Owner
organization
Category
category
Type
type
Latitude
latitude
Longitude
longitude
Location
location

Use OData to open the dataset in tools like Excel or Tableau. This provides a direct connection to the data that can be refreshed on-demand within the connected application.

Socrata OData documentation

Tableau users should select the OData v2 endpoint option.

OData V4 Endpoint:

OData V2 Endpoint:

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