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The database is a public service and a public record. It’s the same data reported to the state Division of Health and the same information you can request from the health department.
I think that’s something owners and managers of food establishments lose sight of when they complain about publication of the data.
Jim Steinhoff, a sanitarian and food inspector for the health department, said more food establishments are taking violations seriously and trying to comply with regulations since we began publishing the data.
At the same time, I’ve talked to restaurant owners who often dismiss violations and blame the health department and the Tribune for “revealing” the data.
Most consumers have high expectations and want to know even more about a place that serves food than the data we give them.
On the Tribune’s Web site at www.lacrossetribune.com/inspection (or go to www.lacrosse tribune.com and click on La Crosse County restaurant inspection database under the quick links), you get a look at the most important raw data — the Centers for Disease Control and Prevention’s five major risk factors responsible for 95 percent of foodborne illness.
The five factors are unsafe sources, inadequate cooking, improper holding temperature, cross-contamination and personal hygiene.
Data can be found for restaurants, bars, schools, grocery and convenience stores and other places that serve food in La Crosse County. The data, updated monthly, lists total violations and the number of violations involving the five major risk factors.
Online users also can find a guide that explains the major risk factor violations and can search for details on individual establishments or call up the number of total violations.
I think it’s important for consumers to look at several inspections for an establishment and not just one. I decided against patronizing two restaurants this year because of poor inspections over a three-year period.
Customers must talk to the managers or owners when establishments are assessed a number of violations. Ask them about the violations.
Let them know you’re paying attention.
“Talking to the manager or owner will do more to get them to comply than calling the health department,” Steinhoff said.
Don’t always think every food establishment with no violations has the best food or service.
But also don’t always think places with great food cook it at the proper temperature or handle it with the best hygiene.
