Our mission is to work with the community to protect and improve the health and environment of those people who live, work, and play within Wayne County. The internet offers an opportunity to share the information which may assist you in being a well-informed foodservice consumer.
Inspections conducted beginning January 1, 2016 can be requested by calling the EH Unit at 330-264-2426. New facilities or a change in ownership facilities will be inspected in the first month of operation.
A person or entity that wishes to serve food to the public is required by law to first obtain a license from the Wayne County General Health District. These licenses are issued following a review of facility plans and menu and assuring, by inspection, compliance with food safety standards and practices. Routine inspections during subsequent operation of the food service assess the operator's success in assuring that the facility and the equipment are maintained and that routine practices are conducted in a safe and sanitary manner.
If deficiencies are observed during these routine inspections, they are described in an inspection report with reference to a relevant section of the Ohio Uniform Food Safety Code. Such deficiencies are typically classified as either critical, posing a direct or immediate threat to the safety of the food being served, or non-critical, representing a failure of cleaning or maintenance.
Ideally, an operation would have no critical violations, but it is unrealistic to expect that a complex, full-service food operation can routinely avoid having any violations.
Keep in mind that any inspection report is a "snapshot" of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment. Also, at the time of the inspection violations are recorded but are often corrected on-the-spot prior to the inspector leaving the establishment.
Facility inspections are conducted one to two times per year which does not include re-inspections which may also be required, depending on the complexity of a facility's menu and their potential risk of foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
Two types of violations may be cited:
- Critical Violations - Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
- Non-Critical Violations - Violations not directly related to the cause of foodborne illness, however, if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance or improper cleaning of nonfood-contact equipment.
Types of Inspections
- Standard - This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
- Thirty Day Inspection - This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
- Pre-license Inspection - This inspection is not required but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
- Critical Control Point (CCP) - This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
- Process Review (PR) - This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however, the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
- Follow-up Inspection - This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
- Complaint - This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.
- Variance - This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection or PR; however, the inspections are conducted in facilities that have a special variance for food preparation such as zero oxygen packaging or smoking as preservation. The inspection will focus on a very specific process that may directly contribute to food contamination or illness.