Food Service Inspection Program
The Manchester Health Department’s Environmental Health Branch conducts food service inspections in 750+ licensed establishments within the City of Manchester per Ordinance 117.27. Inspection frequency is adjusted based on past performance, complexity of the menu, and the population served and may vary from year to year.
At the conclusion of these unannounced inspections, a scored report is generated detailing violations observed on site. The current report system is based on a maximum 100-point score, with points subtracted for violations based on severity.
Individual reports are maintained at the Environmental Health Branch, and are available upon request. In order to request or review inspection results, please contact the Manchester Health Department https://www.manchesternh.gov/Departments/Health/Contact-Health.
Frequently Asked Questions (FAQ)
HOW OFTEN ARE INSPECTIONS CONDUCTED?
Inspection frequency is based upon past performance, complexity of the menu, and the population served and may vary from year to year. The Manchester Health Department has begun prioritizing inspections based upon the risk category structure developed by the FDA and published in the recent 2022 FDA Food Code (https://www.fda.gov/media/86761/download).
CAN I VIEW INSPECTION RESULTS?
Inspection results are public information, and are available upon request. In order to request a specific inspection report, please reach out to the Manchester Health Department: https://www.manchesternh.gov/Departments/Health/Contact-Health.
CAN I REQUEST MULTIPLE REPORTS?
Responses to requests for multiple reports may take time to generate. In order to properly serve such requests, an Access to Governmental Records Form can be submitted to the City Clerk’s office, and is available here: https://www.manchesternh.gov/Departments/City-Clerk/Access-to-Governmental-Records.
WHAT TYPES OF VIOLATIONS ARE RECORDED?
There are two types of violations, critical and non-critical. Critical violations are known to increase the risk of foodborne illness and require a re-inspection within 10 days to ensure their correction. Non-critical violations may also increase the risk of foodborne illness to the consumer, and must be corrected prior to the next scored routine inspection. Non-critical violations may include issues of facility maintenance or storage. Below is a list of some types of critical violations that could be observed in a given category:
- The examples given for each category of critical item violation are meant as a guide and may not represent the exact violation(s) that occurred in an establishment.
- For more specific details please contact the Environmental Health Division at (603) 624-6466 to schedule an appointment to view and discuss that actual inspection report.
Critical item violation #1
- The establishment was found to have food from an unapproved source, or spoiled foods.
- Examples: foods found that were prepared in a home kitchen, dented cans, or moldy food or ice
Critical item violation #3
- The establishment was found to have food at improper temperatures (between 41°-140° F) during cooking, cooling, re-heating or storage.
- Example: beef on the counter was found at 70° F
Critical item violation #4
- The establishment was found to not have the facilities to keep foods at the proper temperature.
- Example: there was a complete lack of properly functioning refrigeration
Critical item violation # 7
- The establishment was found to have an issue with cross contamination of food and /or surfaces.
- Examples: raw chicken was dripping onto (or stored above) ready-to-eat foods, or the same cutting board was used for different food items, such as chicken and vegetables
Critical item violation # 11
- The establishment was found to have an employee(s) who (is) are ill and working.
- Examples: employees with cuts, burns or sores that were not properly covered. Employees working with uncontrolled coughing, or diarrhea, and / or vomiting
Critical item violation #12
- The establishment was found to have employees exhibiting poor hygienic practices.
- Examples: ready-to-eat foods are being handled with bare hands. Employees were smoking or eating in the food preparation area. Employees were not washing hands after changing tasks, using the restroom, and handling raw food or money
Critical item violation # 22
- The establishment was found to not be properly sanitizing food contact surfaces.
- Examples: the dishwasher was not reaching the proper temperature or sanitizer level or dishes were not washed, rinsed, and sanitized before re-use
Critical item violation #27
- The establishment was found to not have adequate hot and cold running water under pressure.
- Example: the establishment had water at 80° F for hand and / or dish washing, where a minimum of 100° F is required
Critical item violation #28
- The establishment was found to not be properly disposing of liquid waste.
- Examples: dumping mop water onto the ground or sewage backing up
Critical item violation #30
- The establishment was found with an improper plumbing connection that could affect the potable water supply and / or food.
- Example: lack of an air gap on the food preparation sink
Critical item violation #31
- The establishment was found to have an issue relating to the availability of a hand-washing sink.
- Examples: the hand-washing sink was blocked or full of equipment, or it was not working properly
Critical item violation #35
- The establishment was found to have insects or rodents, or areas were identified that would allow the entry of rodents or insects.
- Examples: an open door without a tight fitting screen, or insects or rodents were found in the establishment
Critical item violation #41
- The establishment was found to have chemicals that were not properly labeled, not properly used or not properly stored.
- Examples: chemicals stored above food items, sanitizer concentration that was too strong, spray bottles containing chemicals were mislabeled (water vs. sanitizer)