GREENSBORO, N.C. — When we go out to eat, the last thing we want is to be in a dirty restaurant or get sick after our meal.
That's why we have restaurant inspectors to make sure our food is safe. But did you know there is a way to submit complaints? Here's how to do it:
Steps for filing a complaint
Before making a complaint, the individual must first know which county the restaurant is located. Each county in North Carolina is responsible for inspecting the restaurants in their jurisdiction. Next, the individual can call and submit a complaint with the local health department for that county, or, in many cases; the individual can access an electronic complaint form online.
Have as much information as possible
When preparing to call in or submit a complaint, it is important to have as much detailed information as possible. Information such as the specific location of the restaurant, what/when food was consumed, when did the individual become sick, what symptoms did/do they have, etc. All of that information is important when investigating suspected foods and illnesses.
If food poisoning is suspected, be prepared to list everything ate/drank 72 hours before getting sick as many symptoms of food poisoning occur within the first 3 days after the affected food was consumed.
Submitting an anonymous complaint
Anonymous complaints are accepted but if they're submitted that way, there will not be a follow-up regarding the investigation. People will need to call back to get information if they are interested. If there is HIPAA-related information submitted in a complaint, that information is held confidentially and not provided as a general public record if requested.
What inspectors look for during their inspections
Inspectors look at food safety by addressing the FDA’s Foodborne Illness Risk Factors. These factors focus on things that most likely lead to people getting sick when not properly controlled. They include measures to keep food hot (at least 135F) or cold (41F or less) when waiting for service. These temperatures keep food safe and out of the “temperature danger zone (42F-134F)” where most pathogens grow the best.
Additionally, the factors focus on proper cooking temperatures, getting food from reputable and safe sources, and good personal hygiene such as food employees staying home when they are sick, washing their hands appropriately and exercising no bare-hand contact with ready-to-eat food. All of these factors, along with the cleaning/sanitizing practices within the kitchen, are evaluated during an inspection.
You can view inspection reports online
Most counties have an electronic database on their website where the public can search for food establishments that interest them. In Forsyth County, you can go to www.forsyth.cc to view inspection reports.
Also, the restaurant’s score and a detailed description of violations will be available when viewing the reports. Point deductions are based on the relative risk, severity, and recurring nature of the violation.
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