Starting next Thursday night at six, NBC Augusta will bring you a weekly segment showcasing the highest and lowest restaurant inspection scores.

You might say it's a Restaurant Report Card and that's exactly what NBC Augusta is calling it.

It will be a way for you to see how your favorite restaurant faired on its routine inspection.

Keep in mind, the score is based on what inspectors found the day they visited the restaurant.

NBC Augusta's Ashley Campbell will be covering the restaurant report card each week.

NBC Augusta wanted to find out what goes into these inspections before we launch the segment.

Health inspectors in Richmond County break it down into what they call five-risk based factors that are aimed to keep restaurants clean and the food you eat safe.

Monday through Friday health inspectors across Georgia-Carolina visit restaurants to make sure they're following the rules.

"The food professionals know that's the key to avoid foodborne illnesses is by eliminating the five food factors," says Michael Allison with Richmond County Environmental Health.

Allison says the first factor is where restaurants get their food.

Allison says the supplier must be FDA approved.

Once it reaches the restaurant...it's all about preparation and storage.

Allison says all raw meat should avoid the "hot zone” which is any temperature between 41 and 100 degrees.

Another key to food safety is avoiding cross contamination.

"You don't want to cut raw chicken and then go over and cut your tomatoes and onions for your salad," says Allison.
Personal hygiene is also important when handling food.

It can knock four points off a food inspection report.

"In restaurants there's absolutely no bare hand contact with ready to eat foods and employees need to be washing their hands thoroughly,” says Allison.

And when cooking, restaurants should heat chicken and turkey to at least 165 degrees.

Steak should be cooked to at least 145 degrees.

Hamburger meat should be cooked to at least 155 degrees.

It's not just food, inspectors are looking at.

"We want to make sure pots and pans are cleaned properly, no dirt or grime... the equipment is clean because that all can contribute to foodborne illness,” said Allison.

Allison is talking about food poisoning.

There are two types: foodborne infections and foodborne intoxications.

Symptoms of foodborne infections include fever; vomiting and it can be hours to weeks before you experience them.

Intoxications occur when food is at an improper temperature and eaten.

Symptoms are almost immediate.

Allison says the only way to tell if you have a foodborne illness is to get tested.

Food safety doesn't just apply at a restaurant.

All of these key factors can be applied when you're cooking at home.

Richmond County Environmental Health posts their restaurant scores online.

Be sure to watch next week for the debut of our Restaurant Report Card.