Health Department - Environmental Health
website has been developed for you so that you may know more about
the food service establishments in Cheyenne and Laramie County from
the perspective of safe food handling, or "food safety." Food
establishments that sell or serve food to the public must have a
State of Wyoming Food License and be inspected by Cheyenne/Laramie
County Health Department. These establishments include restaurants,
bars, convenient stores, delis, grocery stores, bed and breakfasts
There are over 500 licensed food service establishments in Cheyenne
and Laramie County . The majority of these establishments have two
unannounced inspections per year. Other establishments may receive
more or fewer inspections based on a risk assessment done by the
health department. Several educational opportunities are also offered
to each food establishment through Going for the Gold and Serv-Safe
The purpose of the inspections is to assure that the food is being
handled properly from preparation through serving. Inspectors observe
kitchen workers' food handling practices, assure equipment is working
properly, take food temperatures, inspect refrigerators and storage
areas, assure water temperatures, and correct level and use of sanitizers.
Any problem found is written up as a violation and the manager is
taught the correct procedure or method.
There are two types of violations recorded on the inspection report.
- "Red critical violations" are those
food handling practices that, when not done properly,
are most likely to lead to food borne illnesses. These
food handling practices include:
- controlling temperature, such as cooking meats
to the right temperature to kill food borne disease
germs, keeping food hot enough until it is served,
and keeping food cold enough
- cooling food properly, washing hands, and using
utensils instead of bare hands on "ready to
- storing food
- serving practices
- "Black violations" are primarily
maintenance and sanitation issues that are not likely
to be the cause of a food borne illness.
Whenever possible, violations found during the inspection are corrected
immediately. Most red critical items found during the inspection must
be corrected immediately. Examples would be re-heating a food to 165° F,
putting it into the refrigerator or discarding the food. Others that require
maintenance are given ten days to correct the problem with a follow-up
inspection by the department.
This website offers additional information for you to consider as
you decide where to purchase food in Cheyenne and Laramie County
. These inspections reports have always been public records, but
until now have not been convenient to review. This website is part
of The Cheyenne and Laramie County Health Departments commitment
to providing useful public information in a manner that is convenient
to our citizens. For follow-up and/or complaint inspections please
drop by our office at 100 Central Ave.
We hope that you will find this information helpful and easy to
use. Please remember that on any given day, even a restaurant with
few or no violations could have a failure in their food safety practices
that could lead to a food borne illness.
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