On this day, he is inspecting the Chicago Deli on Chicago Ave. in Minneapolis. It is late in the lunch hour. Cherayil busies himself piercing potatoes with his thermometer and peering up at cheesecake with his flashlight. He is looking for what are called critical violations, things that can cause foodborne illness. For example, if hot foods are not kept above 150 degrees Fahrenheit, or cold foods kept below 41 degrees Fahrenheit, those are critical violations.
Bacteria grow more quickly on foods held at the wrong temperature.
The Minnesota food code, which has been in effect for nearly three years, is strongly based on science. Now, most inspections focus on critical violations. This fall, the Minnesota Health Department plans to standardize inspection processes across the state. While it remains to be seen how standardization will affect the future of restaurant inspection, many in the field say it can't hurt. Olmsted County runs what many consider to be a model restaurant inspection program.