McHenry County Department of Health - Environmental Health
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Food Facility Inspection Reports

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Search Food Establishment Inspection Reports

This option allows you to search for a particular restaurant by name and review the inspections for that establishment since December of 2016, these inspections are completed online in the food facilities by our inspectors.

Older Inspection Reports are temporarily unavailable online, we are working to fix this, here is more information on reading and interpreting the inspection reports.

Food Establishment Inspections Introduction
Food establishments in McHenry County are classified as Category I, II or III based upon the potential for food borne illness.  This ranking is not necessarily reflective of the sanitation level of the facility, but is based upon criteria established by the Illinois Department of Public Health including types of foods served, food preparation procedures and the primary population served.  The frequency of inspections is based upon the classification:

Category I:     3 times per calendar year

Category II:    2 times per calendar year

Category III:   1 time per calendar year

The Department incorporates Hazard Analysis Critical Control Point (HACCP) principles into all phases of the program. HACCP is a system that was developed to minimize, prevent and eliminate critical hazards to assure that safe food is provided to the customer.

How to Interpret Food Inspection Scores
Each violation item is weighted based upon the seriousness of the violation.  Critical violations (#1, 3, 4, 7, 11, 12, 20, 27, 28, 30, 31, 35 and 41) are four and five point violations because they are the violations that have a higher potential to cause food borne illness. Critical violations are required to be corrected immediately when possible.  Non-critical violations are one and two point violations and typically have a lower potential to cause food borne illness.

A rating score is given for every full and routine inspection.  The rating score is equal to the total number of violation points subtracted from 100.  For example, if a facility is given a score of 100, no Ordinance violations were noted during the inspection.  If a facility is given a score of 80, a total of 20 violation points were noted during the inspection.

  • 1 and 2 point violations are to be corrected by the next routine inspection.
  • 4 or 5 point violations are to be corrected immediately, if possible, or within 10 days unless an extension of time has been granted by the Health Authority.
  • When the rating score is 60 – 70 a Conditional Permit is issued. A Conditional Permit is valid for 30 days and suspends the regular health permit.
  • When the rating score is less than 60, the health permit to operate is suspended.

The entire food inspection report should be reviewed to fully understand the inspection results.  The inspection report includes the specific violations observed as well as the actions that must be taken to correct the violations.  Critical violations such as failure to properly wash hands, failure to maintain food temperatures, unwholesome foods, etc. are of the greatest concern, a large number of non-critical violations can also be of significant concern.  Any questions regarding interpretation of a food establishment inspection report should be directed to the Division of Environmental Health at 815-334-4585.

Sample Food Establishment Inspection Report
Use this option to view the items contained on the restaurant inspection form, with a short explanation of how to interpret the report.

Guide to Food Establishment Inspection Reports
Use this link to view additional details contained on the restaurant inspection form in a chart format.

FAQs on Food Establishment Inspection Reports