All food establishments are subject to being inspected at random and a minimum of
two times per year.
The location supervisor will be notified of the inspection upon arrival.
Retail food establishments scoring less than a 90 and dining halls or catering operations
scoring less than an 85 on a routine inspection will receive a compliance inspection,
also at random, within 14 days of the routine inspection.
If a retail food establishment scores less than a 90 and dining halls or catering
operations scoring less than an 85 on the compliance inspection, then the establishment
will undergo a follow-up inspection within 7 days of the compliance inspection.
If a retail food establishment scores less than a 90 and dining halls or catering
operations scores less than an 85 on the follow-up inspection, then all operations
will be ceased until all violations are corrected.
CORRECTIVE ACTIONS
An establishment that acquires one or more priority or critical (3-point) violation(s)
must provide a written corrective action for each violation that was not corrected
on-site.
No further inspection is required in the event that the establishment did pass the
routine inspection.
An establishment that does not pass the routine inspection (below 90 for retail food
establishments including food trucks; below 85 for dining halls or catering operations)
must provide a written corrective action for each violation that was not corrected
on-site.
Includes core (1-point) and priority foundation (2-point) violations
Written corrective action must be submitted within seven calendar days tofoodsafety@uh.edu. The corrective action form may be found on the links below.
Facility and operating plans are required for review and approval before the construction
of a food establishment, the conversion of an existing structure for use as a food
establishment, and the remodeling of a food establishment or a change of the type
of food establishment. Ensure that the Food Safety Team is involved in the early stages
of planning to assist with food establishment requirements.
These establishments must undergo and pass a pre-opening inspection from the Food
Safety Team prior to operating.
To receive approval, any violations found during the plan review or inspection must
be corrected within the given time.
A HACCP plan must be submitted if a variance is required and if the food safety team
determines that a food preparation or processing method requires a HACCP plan.
New concepts/remodels may not operate without a formal approval and a valid permit
issued by a UH Food Safety Specialist.