The Cheyenne-Laramie County Health Department plays a crucial role in keeping our dining experiences safe. They check restaurants, bars, convenience stores, and more, performing at least two surprise inspections every year.
These inspections reveal two kinds of violations: “red critical violations” and “black violations.” The critical ones are serious — they could lead to foodborne illnesses. Non-critical violations typically involve issues related to cleanliness or maintenance.
The health department aims to educate businesses about food safety. If violations are found, ideally, businesses fix them immediately, especially the critical ones. For less severe issues, there might not be follow-ups until the next scheduled inspection. If a reinspection is needed, the establishment has ten days to resolve the problem.
To foster better practices, the health department provides detailed reports, which can be found on their website. This ensures transparency and allows customers to make informed choices.
To give you a clearer picture, let’s look at a few recent inspections from March and April 2025:
- Freddy’s had 5 violations (4 critical), but 3 were fixed on the spot. They needed a reinspection because they didn’t have a Food Safety Manager certificate present.
- Moshi-Moshi Food Truck had 7 violations (4 critical). They cleaned up 6 during the inspection, and no reinspection was required.
- Cole Elementary School impressed with a clean slate — zero violations, showcasing effective food safety practices.
- HI Sushi faced 10 violations, including the dangerous practice of storing uncooked beef above pork in the freezer.
Interestingly, a recent survey by the National Restaurant Association found that 89% of consumers prioritize cleanliness when choosing where to eat. This emphasizes why health inspections are so vital. Keeping facilities clean not only meets health regulations but also reassures customers.
Moreover, the emphasis on training staff is growing. Experts suggest that having knowledgeable employees can significantly reduce violations. About 70% of food safety issues stem from poor employee practices, according to the Centers for Disease Control and Prevention.
In summary, consistent inspections and ongoing education are key to maintaining food safety standards in Cheyenne. Staying informed and aware can help ensure that every meal you enjoy is safe and healthy. For full inspection reports, visit the Cheyenne-Laramie Health Department’s website.
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