Food Safety Program
The Lake County General Health District is responsible for the inspection of over 1,200 food service operations (FSO) and retail food establishments (RFE). The Food Safety Program focuses on protecting the community against foodborne illnesses resulting from health code violations and improper handling of food. Some examples of FSO are restaurants, school kitchens, daycares, bars, hospitals, and nursing homes. RFE include convenience stores, pizza shops, bakeries, grocery stores, and gas stations. Mobile food operations and vending machines are also part of the Food Safety Program.
Activities within the Food Safety Program:
- License all food service operations and food establishments
- Inspect food establishments and food services operations
- Approve plans for all new and renovated food-related facilities
- Investigate foodborne illnesses and reports of contaminated food
- Investigate customer complaints
- Make in-service presentations
- Investigate reports of food related violations
Keep your Kitchen Clean and Sanitized this Thanksgiving
Posted by Kenneth King, Public Affairs Specialist, Food Safety and Inspection Service (FSIS), USDA in Health and Safety
Nov 19, 2024
Thanksgiving is a time when friends and family gather to celebrate together, and the center of the action is the kitchen. Pots and pans will be full of collard greens and gravy while a turkey cooks in the oven. With so many moving parts, it is key that the preparation and cooking areas get fully cleaned and sanitized to avoid the spread of bacteria that causes foodborne illness.
Cross-contamination is the transfer of harmful bacteria from one food to other foods, cutting boards, and utensils. Turkeys are large and bulky, providing ample opportunities for bacteria from the raw turkey to spread:
- Thawing: juices from the turkey can leak onto the shelves and other food items in the refrigerator or into the sink if thawing in cold water.
- Unwrapping the turkey: juices can splatter or leak as you remove the packaging while also trying to steady the turkey.
- Moving the turkey: moving the turkey from your unwrapping station to whatever preparation surface you’re using can allow juices to drip onto places like the countertop or floor.
To properly clean and sanitize any areas that may have come into contact with raw turkey:
- Use warm, soapy water to wash utensils, cutting boards, and surfaces. Air dry or wipe clean with single-use paper towels.
- Then use a homemade or commercial sanitizer or disinfectant to fully kill the germs. Let the surfaces air dry.
Throughout the entirety of turkey prep, pay attention to the areas you are touching, like spice containers, refrigerator and cabinet handles, utensils, countertops, and cell phones, and fully clean and sanitize those touch points.
Keeping your kitchen cleaned and sanitized will reduce the risk of contracting foodborne illness so your turkey day won’t lead to a sick day.
For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov, or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday to reach a food safety specialist in English or Spanish. The Meat and Poultry Hotline is also open on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time.
Lake County Food Inspection Reports
Lake County Food Inspection Reports
Restaurants, grocery stores, school cafeterias, daycare centers, nursing homes and hospitals all require appropriate licensing and inspection. You can search by the name of the food facility you are interested in or the street it is located on.
Complaints and Foodborne Illness Investigations:
The Lake County General Health District investigates all complaints regarding food safety and foodborne illness. LCGHD staff is also in contact with local hospitals, doctor’s offices, and schools to monitor reports of foodborne illness. Investigations are conducted in order to determine the cause of the illness and prevent future incidences. If you have concerns of illness or improper food handling, please contact the Lake County General Health District at (440) 350-2543 or webmaster@lcghd.org
Electronic Plan Submission
Food service plans can now be submitted electronically to LCGHD. Please see the list of reminders and proceed to the link below to submit your plans.
- The plan review process will NOT start until our office has received ALL of the required necessary items
- Please allow for up to 30 days to complete the plan review
- Plans must be in PDF format
- Application/Plan Review Guide must be signed
- Required plan review fee must be paid
- Payment options include: Cash, Check, or Credit Card*. VISA, MasterCard, American Express & Discover accepted. Please call (440) 350-2543 to pay over the phone using a credit card. *Please note there will be an additional 2.5% convenience fee added when using a credit card.
Food Recalls and Alerts
Food recalls occur when there is reason to believe that a food may cause consumers to become ill. Current food recalls and alerts can be found at Foodsafety.gov.
Food Establishment Owner/Operators
Licensing
All food businesses in Lake County are required by Ohio law to have a food service operation or retail food establishment license issued by Lake County General Health District (LCGHD). All new food service operations/retail food establishments and those performing extensive alterations or remodeling must complete the plan review process. Plans must be submitted to the LCGHD for any new or remodeled facility prior to construction and operation. Be sure to contact your local plumbing, fire, zoning, and building department for permits and inspections.
License Renewal
Please be advised that our office mails license renewal applications as a courtesy; it is not a requirement. Therefore, it is the sole responsibility of the operator to ensure that his/her license is renewed prior to the expiration date. Without exception, license renewal applications received after the March 1st deadline will be assessed a late fee penalty. Inspections of FSO/RFE are conducted using:
- Ohio Administrative Code Chapter 3701-21 Food Service Operations
- Ohio Administrative Code Chapter 3717-1 Ohio Uniform Food Safety Code
- OAC Chapter 901:3 Food Safety
Temporary Food Service Operation Guidelines
- Temporary Food Service Operation and Retail Food Establishment Requirements
- Temporary Food Application
Cottage Foods
Cottage foods are exempt from licensing and can be sold at local farmer’s markets, farm markets, licensed locations, and from home. Please see link below for more information.
Employee Health
Vending
Mobile Food Service Operations
- Mobile FSO/RFE Plan Review Application
- Mobile Food Brochure – Printable Version
Clean Inspection Award (CIA)
The Lake County General Health District annually awards a Clean Inspection Award to food service operations and retail establishments that exemplify food safety through food safety knowledge and training, a clean inspection history, and operating according to state and local regulations. Recognition of the winners occurs at the April Board of Health meeting with a certificate and a window cling to notify customers of your accomplishment. The requirements and application are in the link below. If you feel you may qualify please mail or fax (440-350-2548) your application to our office by March 31.
Clean Inspection Award (CIA) Application
Search Food Service Inspectors by Area
| Name | Phone Number | Area Served |
|---|---|---|
| Christy Armstrong | (440) 350-2307 | Mentor, west (Rt. 20 west of 615 to Willoughby line) |
| Hunter Blessing | (440) 350-2263 | Concord Leroy Madison Village Madison Twp. North Perry Village Perry Twp. Perry Village |
| Jonathan Durda | (440) 350-2248 | Willowick, Eastlake, Timberlake, Fairport Harbor |
| Arielle Hilliard | (440) 350-2481 | Kirtland Waite Hill Wickliffe Willoughby Hills |
| Phil Kaderle | (440) 350-2838 | Willoughby |
| Anne Lustig | (440) 350-2436 | Painesville City Painesville Twp. Grand River |
| Elizabeth Rinnder | (440) 350-2840 | Mentor, east (Rt. 20 east Mentor line to east side of 615) Mentor-On-The-Lake |
Food Education and Training
Become a Food Safety Ninja!
The Food Safety Ninja website provides food safety education through video animations, educational information and quizzes, and additional educational resources. The food safety education is directed at the licensed food establishments within Lake County to improve food safety and prevent foodborne illness. Food Safety Ninja
Person In Charge
As of March 1, 2010, Person In Charge training is required for all facilities. A Person in Charge is defined as someone who has knowledge in proper food handling and food safety. One Person in Charge shall be available per shift. The LCGHD offers the Person in Charge Certification, along with Manager Certification in Food Protection (formerly ServSafe /Level Two Certification) throughout the year.
Get Certified with ServSafe Manager Certification in Food Protection
ServSafe – Getting Started Guide
Upcoming Trainings
Person In Charge
- Please continue to check back for added classes
ServSafe Manager Certification in Food Protection
- Tuesday, January 21, 2025 & January 28, 2025 8:00am – 5:00pm Lake County General Health District, 5966 Heisley Road, Mentor
- ServSafe Class Application 2025
ServSafe Proctored Exam Class
- Please continue to check back for added classes
For more information on either the Person In Charge or ServSafe Manager Certification in Food Protection training please call (440) 350-2543.
Food Safety at Home
Be Food Safe: Protect Yourself from Food Poisoning
Many people feel that food safety is only an issue in commercial food services, but the truth is that the same hazards can exist in your own kitchen. Food-related illnesses do not discriminate, and the more knowledge a person has about food safety, the less chance there is that an illness will originate in the home. Young children, pregnant women, older adults, and people with weak immune systems are at higher risk for food poisoning and should be especially careful. Knowing the rules of food safety will help prevent bacteria and viruses sometimes found in food from making you sick.
Common Foodborne Illnesses and Symptoms
The most common foodborne illnesses are norovirus, Salmonella, Clostridium perfringens, and Campylobacter. Symptoms of food poisoning can be as commonplace as diarrhea or as life-threatening as organ failure. These illnesses can even cause long-term health problems or death. When young children, pregnant women, older adults, and people with weak immune systems eat contaminated food, they have a greater chance of becoming severely sick with problems like miscarriage or kidney failure. See your doctor or healthcare provider if you have diarrhea along with a high fever (temperature over 101.5°F, measured orally), blood in the stools, prolonged vomiting that prevents you from keeping liquids down, signs of dehydration, including a decrease in urination, a dry mouth and throat, and feeling dizzy when standing up, or if you have had diarrhea for more than 3 days.
