348 food facilities in Riverside County fail inspections

Within the last year, 348 food facilities in Riverside County did not pass inspection, and 28 percent of those businesses were in the Coachella Valley.

There are a total of 2,227 permitted food facilities in the desert, with 38 inspectors covering Riverside County. The level of food preparation at a facility determines whether the facility is inspected once a year, twice a year or three times a year.

Out of the facilities downgraded to a B or C last year, major violations included improper hot or cold temperatures, spoiled food and contamination of rodents and inspects.

“When we do our inspections we are basically evaluating the day to-day operations and conditions of the facility,” said Shantel Bacon, an environmental health specialist for the Riverside County Department of Environmental Health.

Bacon is one of six inspectors in Palm Springs. She visits facilities unannounced, ensuring that restaurants are following guidelines.

“In Riverside County, the A is the only passing grade, so every facility is required to maintain an A grade. If they are not passing their inspection, then it involves a re-inspection to make sure that they maintain an A grade,” Bacon said.

Bacon said all businesses are required to post their grades in clear public view. She said California Law allows a patron to ask to see the inspection report on-site, so patrons can see exactly what the violations were if the facility does not have a passing A grade.

A failing grade does not necessarily mean that a facility will automatically be shut down. The facility is usually given seven days to correct the issue.

Bacon said severe violations like plumbing problems, lack of hot or cold water, and major rodent violations will cause a facility to be immediately shutdown.

“The key is really about education,” Bacon said. “We want our businesses to succeed and they want to succeed, so in order to maintain that grade, they have to practice this daily.”

Mike Stoltz, who owns Europa in Palm Springs, said the inspectors have taught him how to successfully maintain safe practices.

“There’s things that I would have never thought that would be important in the health and safety of a restaurant, and they’ve been great. They are always available, always on hand and if there is not one solution, there is generally a plan B, so there is some flexibility,” Stoltz said.

Here is how to check if your favorite restaurant makes the grade… click here.