Part I: San Francisco’s inspection system
Question 1)Describe San Francisco’s scoring system (e.g. three main differences between the SF and Michigan restaurant inspection systems). Among differences, please point out the risk designation (hint: in State of Michigan, we used the priority, priority foundation, and core items )
Question 2) Review an actual restaurant inspection example located in San Francisco, and then answer the following questions. What is the name of restaurant you evaluated? Summarize your selected restaurant’s overall inspection results, using three or four sentences.
Question 3) Did you find any common food safety issues from that particular restaurant?
Part II: NYC Restaurant inspection system
Question 1) Please describe the NYC restaurant inspection system (e.g., three main differences between the NYC and Michigan restaurant inspection systems). Among differences, please point out the risk designation.
Question 2) Again, you are asked to research at least one of the restaurant’s (located in NYC) inspection results. Please include the name of the restaurant that you evaluated as well as a short summary of the overall restaurant inspection results.
Question 3) Would you go back to the website (or use the mobile app) in order to check the restaurant inspection comments if you travel to the NYC (or live in the NYC)? Please tell me why or why not?
Question 4) If you had any authority to redesign the restaurant health inspection system in Michigan, what would be your recommendations? Certainly, you can use your own experiences researching other States’ restaurant inspection systems.