“We’re taking transparency to an entirely new level,” said Peter Oshiro, manager of the state’s food safety inspection program, in a press release. “Information from the inspection reports empowers consumers and informs their choices.”
Oshiro hopes improved transparency will motivate restaurants to improve their ratings. Currently they receive green, yellow or red placards depending on their inspection results.
“This should be a great catalyst for the industry to improve their food safety practices and make internal quality control a priority before our inspections,” he said.
The department said nearly 7,000 inspection reports are in the database, or about 80 percent of all the inspections completed since July 2014. The rest should be uploaded this year.
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