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Food Safety Inspection Reports (Lake County)
The Lake County General Health District is responsible for the inspection of over 1,200 food service operation and retail food establishments. Each facility is required to be inspected between one and four times a year.
Some examples of Food Service Operations (FSO) are restaurants, school kitchens, daycares, bars, hospitals, and nursing homes. Retail food establishments (RFE) include convenience stores, pizza shops, bakeries, grocery stores, and gas stations.
Facilities are broken down into risk levels I, II, III, and IV. Classes I and II are inspected annually and Classes III and IV require two standard inspections. A Class IV facility also requires a Critical Control Point or Process Review inspection. All inspections are unannounced. License fees are based on risk level classification.
LCGHD also licenses and inspects temporary and mobile FSO’s and RFE’s at fairs and festivals. For more information regarding temporary guidelines:
For mobiles, Mobile Booklet
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 first deadline will be assessed a late fee penalty.
Plans & Training:
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. Contact phone numbers are listed in the plan review packet. Plan Review Packet.
As of March 1, 2010, level one certification (person is charge) is required for all facilities. A person is 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 level one certification, along with ServSafe (level two certification) throughout the year. Trainings
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 proper food handling, please contact the Lake County General Health District at (440) 350-2543.
Cottage foods are exempt from licensing and can be sold at local farmer’s markets, farm markets, and licensed locations. Please see links for more information. Cottage Food and Labeling.
Inspections of FSO/RFE are conducted using:
Foodborne diseases affect tens of millions of people and kill thousands in the United States each year. They also cause billions of dollars in healthcare-related and industry costs annually.
CDC has identified reducing foodborne diseases as a winnable battle. With additional effort and support for evidence-based, cost-effective strategies that we can implement now, we will have a significant impact on our nation’s health.
This food safety briefing folder provides a snapshot of the context and background for this priority area, as well as descriptions of some of the systems, policy, and programmatic interventions pursued by CDC and our public health partners at the federal, state and local levels. This information will be updated periodically as new data or relevant information becomes available.
For more information or if you have questions about the materials provided here, please contact email@example.com
Food Safety Briefing Materials:
- Introduction letter from CDC Director Dr. Thomas R. Frieden [PDF – 50KB]
- PowerPoint slides, which can be tailored for your use by adding specific data, case studies, and other useful information [PPT – 5.5MB]
- At-a-glance, which provides an overview of the major issues, CDC’s role in reducing foodborne diseases, and future directions and opportunities [PDF – 1000KB]
- Vital Signs, which provides the latest findings about what can be done to reduce foodborne illness and why it is a public health priority.
- Foodborne Illness Surveillance Systems
- Summary of major related published articles [PDF – 210KB]
Supplemental materials include:
- CDC Works for You 24/7 – Deadly Listeria Outbreak Halted in Record Time
- Foodborne Disease Outbreak Surveillance Resources
- Food Safety Policy Issues [PDF – 206KB]
- Snapshot of major media coverage [PDF – 267KB]
- Select bibliography [PDF – 194KB]
- Scientific articles
- MMWR: Surveillance for Foodborne Disease Outbreaks – United States, 2008
- Foodborne Illness—Major Pathogens [PDF – 212KB]
- Foodborne Illness—Unspecified Agents [PDF – 236KB]
- MMWR: Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food – 10 States, 2009
- Salmonella enteric Serotype Enteridis and Eggs: A National Epidemic in the United States [PDF – 135KB]
- Factors Associated with Food Workers Working while Experiencing Vomiting or Diarrhea [PDF – 189KB]
- Fact sheets
- Environmental Public Health Practice and CDC’s Food Safety Winnable Battle [PDF – 906KB]
- Foodborne Illness Surveillance Systems [PDF – 102KB]
- Trends in Foodborne Illness in the United States, 1996–2010 [PDF – 378KB]
- Restaurant Food Safety Projects and Publications