Funny thing, Multnomah County Health has a terrific inspection program. They concentrate almost all their attention on basic issues that cause foodborne illness. They are looking for proper temps, date & rotation, basic storage procedures, and functioning well stocked hand washing stations. An inspector is more likely to give you a reasonable education on the ways that your current food handing practices are lacking than to bust your balls and write citations. Best health inspectors I've ever delt with. The respect they show workers and the honest interest they show in concentrating on truly dangerous practices makes me way more likely to listen to them, ask them questions and deal with them openly and honestly.
You are fortunate, that is not always the case, as I'm sure you know.
The great thing is that everyone in the process is more fortunate. The public, owners, workers and inspectors are all well served by the way they handle things. The guy who normally would have done my initial pre-opening inspection couldn't make it and a guy who was higher up was covering for him. I had an easy inspection, all my ducks were in a row and the issues he brought up were minor and a bit bullshity so we shit the shit for a bit. I mentioned how it seemed like they concentrated on a small list of really important issues and focused their energy in best practice education. He was delighted to hear this and said that preventing foodborne illness by concentrating on the half dozen ways that it's most commonly caused was a conscious decision of the department. They always try to start with education first and only go to hard ass enforcement as a 2nd option. I don't know how you apply this to the FDA but I'm sure that the FDA could learn something from MultCoHealth.