But for Program Manager Mike Hallard of the Orange County Food Protection Program, those should be much higher priority than how good the food tastes.

Its goal is three unannounced three-hour long inspections per year.

“We are guided by risk factors that will get people sick, such as improper food temperatures, hand washing, cross contaminations,” said Haller.

During an inspection, a specialist has access to the entire restaurant and looks at how food is being used, stocked and being prepared as well as how clean both the employees and the building are.

Awards of Excellence are provided to facilities that have not had any major violations and only 6 minor violations throughout one year for excellence in sanitation.

It’s the inspector who decides if there are minor or major health violations in the restaurant.

A major violation means that there is a high risk that there is somethinggoing on that is likely to cause food borne illness, such as food poisoning or improper food storage, employees not washing hands before handling food, improper cooling, heating or reheating practices. A restaurant can be temporarily shut down if a major violation is found, but inspectors try to correct the problem during inspection, according to Haller.

“A major violation could also mean a food temp problem, so we tell them that and tell them to throw out the food,” said Haller. “We try to mitigate major violations during the inspections. If we think the risk factor or major violation might get someone sick we will suspend the permit.”