Ratings

LCDH&E has developed it's own food establishment rating system called the risk index.  This rating system is based upon similar models used in other parts of the U.S.  The rating system stresses critical items or the food safety and sanitation process that have been shown to cause most foodborne illnesses.  Each item or sub-item listed on the inspection form has a value assigned to it.  The more frequent the item or sub-item has been associated with contributing to foodborne illnesses the higher the item's value.  An establishment's risk index is determined by adding up the weights of each item or sub-item found in violation at the time of inspection.  The lower an establishment's risk index the better the sanitation level and the higher the reported rating.  There are 569 possible value points in the risk index rating system, 530 are for critical items and 39 for non-critical items.

Excellent
    
At the time of inspection the establishment had no serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20. Some secondary critical and non-critical items may be in violation. The risk index range is 0-19.

Good
     
At the time of inspection the establishment could have one serious critical violation associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 20-39.

Average
  
At the time of inspection the establishment could have three serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is between 40-69.

Marginal
 
At the time of inspection the establishment could have four serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. The risk index range is 70-99

Inadequate

At the time of inspection the establishment could have more than five serious critical violations associated with cooling, reheating, cooking, refrigeration and hot holding equipment, cross contamination between raw animal foods and ready to eat foods, employee hygiene and other items with risk index values of 20 and/or could have one or more secondary critical violations with risk index values of 5-15, as well as some non-critical violations. If an imminent public health hazard is present, immediate corrective action and/or closure of the establishment will be required. The risk index range is 100 and above.

The value is calculated based on last complete or critical inspection performed.