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Katherine O'Neal has likely been in more food service businesses in Jefferson City than most residents.
As one of the city's three environmental health inspectors, O'Neal spends her days visiting any business in the city that serves food.
"Between the three of us, we have divided up the restaurants in town," O'Neal said. "So that's restaurants, day cares, gas stations, schools, convenience stores - you name it. If it sells food, we're in it."
O'Neal started with the city in 2007 as a property maintenance inspector after graduating from Lincoln University the same year. As a property inspector, she inspected property violations like tall grass.
About six years ago, she started working as a health inspector instead.
"I enjoy what I do. It's different every day," O'Neal said. "In the mornings, I can be in a gas station; in the afternoons, I could be in a full-service restaurant."
O'Neal typically covers two properties a day, although that can change depending on the amount of time needed at one location. An average restaurant could take a couple hours to inspect, but if O'Neal spots multiple violations that need to be worked on right then, she could be there longer.
An important part of her job is making sure the people working in these establishments understand the food code and any violations they may have.
"At one point I wanted to be a teacher, and I feel like I'm in there teaching at the same time that I'm inspecting," O'Neal said. "Making sure that they understand why I'm looking at what I'm looking at and making sure they serve their customers safely."
Restaurant inspections are about more than clean surfaces and properly cooked food. O'Neal keeps her eyes peeled for anything from where certain chemicals are used and stored, to how certain surfaces are cleaned and how the dishes are washed, to what material the walls and floor are made of, and if employees are wearing the proper gloves or hair covers.
"Just some of the nooks and crannies that you don't typically look at - that's what I'm looking at," O'Neal said.
One priority is keeping food out of the "danger zone." Food cannot be stored between 41-135 degrees Fahrenheit - that's too warm for cold foods and too cool for hot foods.
"At the same time, I'm also making sure that they understand this is the temperature you want to look for, not just cook it to whatever you think and be done," she said. "You have to know that there's a certain temperature that you need to get that steak up to for it to be safe."
Typically inspections are done every six months. If a restaurant does have violations, O'Neal will return for more frequent follow-ups if needed and keep working with them until they no longer have violations.
"There's been ones where I've had to go in and there's been a large list of violations, but with that large list - I go back, and I go back, and I go back until I know full well that they understand how to operate correctly and safely," she said. "We don't want to be the bad guy necessarily, but we want to make sure they understand that they're serving the public and they need to be safe."
O'Neal enjoys the interactions she has with people every day.
"My favorite part is just the interacting with people and the feeling like I'm making a difference in the community and making a difference in somebody's livelihood," O'Neal said. "I just like dealing with the people."
On top of enjoying her job and the people she interacts with, she has appreciated the supportive environment of working for the city.
"This place has been almost like a big family," O'Neal said. "If something happens to one of us, we jump in and help each other and give a helping hand to whoever is the one in need."
O'Neal has felt that support first-hand. In 2013, following a car accident where she received severe injuries, city staff helped her throw fundraisers to ensure her family could pay medical bills.
"It was really awe-inspiring to watch a big structure like this - a city government - come together and support one employee and their family," she said.
Although some may think inspecting restaurants every day might make it harder to eat out, O'Neal said she still takes her husband and their five children out to eat - after all, she knows the best places to go.
"I feel like if I take my family out to a restaurant, especially one that I've inspected, it's almost like I'm applauding them or patting on the back that they do well in their kitchen, that I feel comfortable bringing my family and my business to them," O'Neal said.