When you go out to eat, how can you be sure the food you're being served is safe?
More than 100,000 pounds of ground beef from All American Meats Inc. were recalled due to an E. coli outbreak, and Chipotle stores across Oregon and Washington are shut down after people got sick.
WREG decided to talk with our local health department about what they do to make sure your favorite dinner spot won't make you sick.
According to the health department, any score above a 70 is considered passing. But the Huey's at Germantown and Farmington scored in the 90s. So, we decided to come have them show us what they are doing right.
New regulations from the health department went into effect in July.
"The two biggest things that we are worried about now with the new health department regulations are going to be sanitation, temperature, things that are going to get people sick," the Huey's manager said.
Inspectors now focus less on the outward appearance like the walls and floors and more on the safety of the food.
"We mostly are concerned about temperatures, cold temperatures, hot temperatures. We're concerned about personal hygiene," health inspector Lillie Roberts said.
Keeping food at the proper temperature prevents it from spoiling and reduces the risk of E. coli.
"Forty-one degrees and 135 degrees, in between there is considered the danger zone," the Huey's manager explained.
The health department said to always check a restaurant's health score.
"If it doesn't feel right to you, by all means, definitely call us."
The health department also offers free food safety classes to restaurant employees.
For information about those classes or to report a health concern at a restaurant, call 222-9200.