Food Safety and Inspection

Food protection services of the Morrow County Health Department include licensing and inspection of restaurants (click here for establishment listings), grocery stores, vending machines and carnival food stands, in addition to conducting food-borne illness investigations.

The MCHD Board of Health is charged with the enforcement authority of Ohio Revised Code Chapter 3717 and Ohio Administrative Code Chapter 3717 (Ohio Food Safety Code), OAC 3701-21 (Food Service Administrative Rules) and OAC 901:3-4 (Retail food Establishment Administrative Rules) concerning the construction, operation and sanitation for food service (FSO) Retail Food Establishment (RFE) and Vending locations.

Currently, in the State of Ohio, food service operations are divided into four (4) classes, based upon risk, and require specific inspections for each:

For more information, please contact:
Stephanie Zmuda
419-947-1545 ext. 324
stephanie.zmuda@morrowcountyhealth.org

Helpful Links

Please click here for Food Forms (FSO/RFE Food License Application, Mobile Food License Application, Temporary Food License Application).

  • Class I – food service operation that sells only pre-packaged food or self service drinks. These operations pose the smallest risk of food-borne disease: at least one standard inspection.

  • Class II – food service operation that handles or prepares non-potentially hazardous foods or that holds potentially hazardous food at the the same temperature at which it is received or heats individually packaged, commercially processed potentially hazardous foods. These operations pose a minimal risk of foodborne disease: at least one standard inspection.

  • Class III – food service operation that handles or cuts cooked meat or cheeses, or cooks potentially hazardous food for immediate consumption or re-heats individual portions of food. These operations pose a higher risk of foodborne disease: at least two standard inspections.

  • Class IV – food service operation that cools and re-heats bulk quantities of food, offer raw ready-to-eat potentially hazardous food, serves high risk clientele or caters. These operations pose a higher risk of foodborne disease: at least two standard inspections and two critical control point inspections.

Critical Violations

  • Food from an unapproved source
  • Potentially hazardous foods stored at improper temperatures
  • Cross contamination of food
  • Hand washing violations
  • Employees health
  • Toxic chemical stored with food
  • Insect/rodent infestation

Non-Critical Violations

  • License not displayed
  • Unapproved equipment
  • Non-food contact surface dirty
  • Improper garbage and refuse storage
  • Inadequate lighting

Sanitarians

  • Conduct one-to-one education as needed
  • Prepare a written report on the standard inspection form
  • Issue time limits for the correction of violations
  • Review the results of the inspection with the person in charge

A critical control point (CCP) inspection consists of a visit designed to identify and prevent food handling procedures that have been known to lead to outbreaks of food-borne disease. This inspection is strictly meant to be educational.

 

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