The commissary at the Reedley Community Center was order closed following a Feb. 10 inspection, which found water at a three-compartment sink was reading at 59 degrees. That is well below the 100-120 degrees required by code. The facility passed a reinspection<\/a> the following day.<\/p>\n Both instances were listed by the county on its Food Facilities Closures Report<\/a>, which is released online each month. February marked the fewest number of closures since November 2024, according to data tracked by The Bee. By contrast, six food businesses were listed on the report in January.<\/a><\/p>\n The Fresno County Public Health Department has about two dozen environmental health specialists who monitor some 5,000 restaurants, snack bars, grocery stores, commissaries, delicatessens and food vendors across the county.<\/p>\n Inspectors make unannounced visits several times a year but are also called out following fires or changes in ownership or in response to complaints or other concerns from the public.<\/p>\n This includes when people report what they believe are health or sanitation issues at restaurants (if someone sees a rat, let\u2019s say).<\/p>\n These inspectors work through a lengthy and detailed list of more than 50 items that can be cause for violation.<\/p>\n It can be simple and bureaucratic: whether the business has the proper license or permit or have submitted plans for a remodel, or whether management and employees have the required food safety or food-handling certificates on hand.<\/p>\n But it can also be things like the hygiene of individual employees or temperature control systems (to keep cold food at or below 41 degrees and hot food above 135 degrees) or sanitation.<\/p>\n Do the facilities do proper sterilization on counters, tables, utensils and cookware? What is the overall cleanliness of a building (are restrooms stocked with supplies, for example)? Are sinks and floor drains working properly?<\/p>\nHow do county health inspections work?<\/p>\n