Inspection frequency and license fees are based on the Risk Level Classification determined by the types of food preparation that take place, including reheating and hot holding.

If you see an unsafe practice in a licensed restaurant, store, or food booth, call the Wood County Health Department at 419-354-2702. You do not need to give your name. A sanitarian will follow up with an inspection.

Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year as inspections are conducted per the frequency requirements.

Types of Violations:

• • 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:

• 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.
• 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.
• Routine: This is a scheduled inspection, unannounced to the restaurant. An inspector will conduct a complete inspection covering all items in the regulations for compliance.
• 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 routine inspection.
• Critical Item or Critical Procedures Evaluation: This is an inspection during which only compliance with critical sections of the regulations or critical procedures are evaluated and documented. This inspection focuses on those portions of the regulations where violations could cause food-borne illness.
• Training: The inspector visits the restaurant to present a formal training event for the restaurant’s staff.
• Complaint: This is an inspection conducted as a result of a complaint received by the health department. The specifics of the complaint will be evaluated and discussed with the person in charge.