There are over 170 permitted food establishments in Jackson County. The WV Food Establishment Rule, effective July 1, 2008, governs retail food establishments such as restaurants, bars, grocery stores, schools, hospitals, day cares, temporary food stands, etc. The rule incorporates, by reference, the majority of the U.S. Food and Drug Administration’s (FDA)
2005 Model Food Code.
Environmental Health services staff conducts inspections of all food establishments at least once every 6 months and responds to complaints with immediate investigations. The purpose of the inspections is to assure that the food is being handled properly from storage to preparation and serving. Inspectors observe all workers’ food handling practices; assure equipment is working properly, take food temperatures, inspect all refrigeration and storage areas, assure water temperatures, and correct level and uses of sanitizers. Any violations that are noted are discussed with the Person in Charge and a plan of action is put into place to correct critical violations immediately and to correct non-critical violations as soon as possible.
Environmental Health is responsible for promoting and protecting the public’s health by ensuring that the county’s food supply is safe and sanitary. The Sanitarian staff is trained on the 2005 Model Food Code and is well versed on the inspection process as well as educating food facility management and the consumer. The number one goal of the Jackson County Health Department's food safety program is to help protect the public from food borne illness.
All food establishments must obtain and complete the Plan Review Packet and Food Establishment Application prior to being issued a food permit.
**Please note: In general, smaller establishments with little or no food preparation, will have fewer critical violations than larger establishments with a great deal of food preparation, as there are fewer chances for violations with the smaller establishments.
Emergency Procedures for Retail Food Establishments
In the event disaster strikes do you know what your organization’s emergency procedures are? A food establishment manager (or the Person-in-charge) is responsible for conducting both initial and ongoing assessments to ensure consistent compliance with food safety requirements. The following document is designed to provide guidance in the development of emergency procedures for retail food establishments. Individual establishments can use this resource to develop procedures that meet the needs of their specific organization.
See how your favorite restaurant did on their last inspection!
For more information please contact our environmental staff by clicking HERE.