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Monongalia County Health Department Food Inspections
Monongalia County Health Department Food Inspections, we encourage you to read the following so you will be better informed about the inspection process.
As a service to the public, restaurant inspections are provided on this site as an opportunity to share information which may assist the consumer in being well-informed as to conditions observed on the day of inspection.
Keep in mind that these inspections are only a "snapshot in time" and reflect the conditions observed on that particular day. On any given day, these conditions can go from good to bad or bad to good within a matter of a few minutes.
The Monongalia County Health Department has over 700 permitted food establishments and conducts over 2000 inspections per year. One of the requirements for a permit is that the food establishment must be inspected regularly. This is done by a Sanitarian, commonly known as a health inspector.
Frequency
The inspections are conducted based upon items related to general sanitation and food safety. They are done twice a year, unless otherwise needed (for example, a restaurant having a food safety/sanitation complaint may be inspected more than twice in one year. Also, establishments that only operate for a short period of time during the year may only receive one inspection each year).
The inspections are typically unannounced---the establishment does not know ahead of time when the inspection will take place. The exception to this is in cases where it is necessary to schedule an inspection due to an establishment’s hours of operation or for other establishments that are not open to the public on a “walk-in” basis.
Purpose
The purpose of the inspections is to assure that the food is being properly handled and protected when stored, prepared, displayed, served and transported. Inspectors observe various aspects of a food service operation including:
Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, or foodborne illness. Examples of critical violations include poor employee hygenic practices, poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for foodborne illness.
Non-Critical Violations: Violations not directly related to the cause of foodborne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of foodborne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
WV Food Establishment Rules
Permitting and inspecting Food Service Establishments in West Virginia is the responsibility of the local health departments. All inquiries regarding application for a permit, request for an inspection, or filing a complaint should be made to the MCHD by calling 304-598-5131 or emailing info.mchd@wv.gov.
West Virginia's Food Establishment Rule, effective July 1, 2008, governs retail food establishments such as restaurants, retail food stores, school lunch programs, temporary food stands, mobile food units, and food vending machines.
The rule incorporates, by reference, the majority of the U.S. Food and Drug Administration's (FDA) 2005 Model Food Code. In the Forms section below, the SF-7 series are guides to the 2005 Food Code that outline the major requirements of the code.
To obtain a copy of West Virginia's Food Establishment Rule: note - this document is not the Food Code, it lists the changes made to the FDA 2005 Food Code when adopted in West Virginia:
1. Click the West Virginia Secretary of State's website.
2. Scroll to the bottom of the page,
3. Click on either WordPerfect or MS Word format to download.
To download or obtain the full text of the FDA's 2005 Food Code, go to the FDA's Food Code.
Frequently Asked Questions
1. What is the most common cause of foodborne illness?
Most foodborne illnesses are caused from foods being temperature abused. Foods must be held cold, below 41°F or hot, above 135°F to help prevent bacterial growth in them. When foods are held for prolonged periods of times between 41°F and 135°F disease causing bacterial can grow to unsafe levels, then when the food is consumed can cause illness. The second most common cause of foodborne illness is sick workers handling food or workers with poor hygienic practices. Sick workers or workers with poor hygiene can contaminate foods with viruses or bacteria.
2. What does the Health Department look for when it conducts an inspection?
Health department inspections focus on the factors that have shown to cause most foodborne illnesses-food temperature control, worker hygiene, cross contamination and food protection. Inspectors monitor how quickly hot foods are cooled, how cold foods are reheated, to what temperatures foods are cooked at, what temperatures are refrigerators and to what temperature hot holding equipment hold foods. Worker hygiene, hand washing, basic food safety knowledge, and bare-hand contact are evaluated. How foods are stored and how equipment is cleaned and sanitized are evaluated. For more details see FDA's Food Code.
3. What should I do if I think I became sick after eating out?
If severely ill or if symptoms persist contact your doctor. Contact the establishment and advise them of your concerns. Report the complaint to the MCHD. The MCHD will request information detailing what foods were eaten, when they were eaten, when the symptoms started, if there are others that are ill with similar symptoms, and a 72 hour meal history. Complaints can be emailed to info.mchd@wv.gov.
4. What do I do if I want to open a restaurant, grocery store or other food outlet?
If you are interested in starting a food business in Monongalia County contact the health department for assistance at 304-598-5131. Office hours are 8:30 AM to 4:30 PM Monday through Friday except for State holidays. Plan review information and advice on how to get started will be provided. A set of plans and specifications must be submitted to the health department for review and approval before construction is started. The plan review is needed to insure the establishment will meet state regulations. There is a plan review fee of $100.00 required. To download a printable copy of this document, please download the Plan Review Packet
Monongalia County Health Department Food Inspections, we encourage you to read the following so you will be better informed about the inspection process.
As a service to the public, restaurant inspections are provided on this site as an opportunity to share information which may assist the consumer in being well-informed as to conditions observed on the day of inspection.
Keep in mind that these inspections are only a "snapshot in time" and reflect the conditions observed on that particular day. On any given day, these conditions can go from good to bad or bad to good within a matter of a few minutes.
The Monongalia County Health Department has over 700 permitted food establishments and conducts over 2000 inspections per year. One of the requirements for a permit is that the food establishment must be inspected regularly. This is done by a Sanitarian, commonly known as a health inspector.
Frequency
The inspections are conducted based upon items related to general sanitation and food safety. They are done twice a year, unless otherwise needed (for example, a restaurant having a food safety/sanitation complaint may be inspected more than twice in one year. Also, establishments that only operate for a short period of time during the year may only receive one inspection each year).
The inspections are typically unannounced---the establishment does not know ahead of time when the inspection will take place. The exception to this is in cases where it is necessary to schedule an inspection due to an establishment’s hours of operation or for other establishments that are not open to the public on a “walk-in” basis.
Purpose
The purpose of the inspections is to assure that the food is being properly handled and protected when stored, prepared, displayed, served and transported. Inspectors observe various aspects of a food service operation including:
- Food service workers’ hygienic practices and food handling practices
- Food temperatures for potentially hazardous foods
- Equipment design, maintenance and operation
- Storage of foods and food service items
Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, or foodborne illness. Examples of critical violations include poor employee hygenic practices, poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for foodborne illness.
Non-Critical Violations: Violations not directly related to the cause of foodborne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of foodborne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
WV Food Establishment Rules
Permitting and inspecting Food Service Establishments in West Virginia is the responsibility of the local health departments. All inquiries regarding application for a permit, request for an inspection, or filing a complaint should be made to the MCHD by calling 304-598-5131 or emailing info.mchd@wv.gov.
West Virginia's Food Establishment Rule, effective July 1, 2008, governs retail food establishments such as restaurants, retail food stores, school lunch programs, temporary food stands, mobile food units, and food vending machines.
The rule incorporates, by reference, the majority of the U.S. Food and Drug Administration's (FDA) 2005 Model Food Code. In the Forms section below, the SF-7 series are guides to the 2005 Food Code that outline the major requirements of the code.
To obtain a copy of West Virginia's Food Establishment Rule: note - this document is not the Food Code, it lists the changes made to the FDA 2005 Food Code when adopted in West Virginia:
1. Click the West Virginia Secretary of State's website.
2. Scroll to the bottom of the page,
3. Click on either WordPerfect or MS Word format to download.
To download or obtain the full text of the FDA's 2005 Food Code, go to the FDA's Food Code.
Frequently Asked Questions
1. What is the most common cause of foodborne illness?
Most foodborne illnesses are caused from foods being temperature abused. Foods must be held cold, below 41°F or hot, above 135°F to help prevent bacterial growth in them. When foods are held for prolonged periods of times between 41°F and 135°F disease causing bacterial can grow to unsafe levels, then when the food is consumed can cause illness. The second most common cause of foodborne illness is sick workers handling food or workers with poor hygienic practices. Sick workers or workers with poor hygiene can contaminate foods with viruses or bacteria.
2. What does the Health Department look for when it conducts an inspection?
Health department inspections focus on the factors that have shown to cause most foodborne illnesses-food temperature control, worker hygiene, cross contamination and food protection. Inspectors monitor how quickly hot foods are cooled, how cold foods are reheated, to what temperatures foods are cooked at, what temperatures are refrigerators and to what temperature hot holding equipment hold foods. Worker hygiene, hand washing, basic food safety knowledge, and bare-hand contact are evaluated. How foods are stored and how equipment is cleaned and sanitized are evaluated. For more details see FDA's Food Code.
3. What should I do if I think I became sick after eating out?
If severely ill or if symptoms persist contact your doctor. Contact the establishment and advise them of your concerns. Report the complaint to the MCHD. The MCHD will request information detailing what foods were eaten, when they were eaten, when the symptoms started, if there are others that are ill with similar symptoms, and a 72 hour meal history. Complaints can be emailed to info.mchd@wv.gov.
4. What do I do if I want to open a restaurant, grocery store or other food outlet?
If you are interested in starting a food business in Monongalia County contact the health department for assistance at 304-598-5131. Office hours are 8:30 AM to 4:30 PM Monday through Friday except for State holidays. Plan review information and advice on how to get started will be provided. A set of plans and specifications must be submitted to the health department for review and approval before construction is started. The plan review is needed to insure the establishment will meet state regulations. There is a plan review fee of $100.00 required. To download a printable copy of this document, please download the Plan Review Packet
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5. What Do I Do If I Want To Purchase An Existing Restaurant, Grocery Store Or Other Food Outlet?
If you are interested in purchasing an existing food business in Monongalia County contact the health department for plan review information and advice on how to get started. A set of plans and specifications must be submitted to the health department for review and approval before a permit can be issued to the new owner. A walk thru inspection may be required and detailed information outlining any changes or remodeling which may be required to bring the facility up to current standards. Since standards have changed over the years, even a restaurant that is operating may not meet the current regulations. When there is a change of ownership, or any extensive remodeling, the owner will be required to bring the facility into compliance with current regulations. There is a plan review fee of $100.00 required. To download a printable copy of this document please, download the Plan Review Packet, available for download above.
6. How Much Does A Permit Cost? State law establishes permit fees and local Boards of Health adopt those fees. The cost of a permit for 2009-20010 ranges from $100.00 to $400 Permit fees for food establishments are based on the establishment's seating capacity.
● Seating capacity between 0-20 the fee is $100
● Seating capacity between 21-35 the fee is $190.75
● Seating capacity between 36-50 the fee is $200.00.
● Seating capacity between 51-79 the fee is $300.
● Seating capacity of 80 and over the fee is $400
● Permit fees for grocery stores are based on the number of checkouts in the facility.
The fee is $50.00 per checkout with a maximum of $300.00.
● For mobile food carts, the fee is $100.00.
● For vending machines and temporary food establishments, the fee is $50.00.
7. Are Inspection Reports Available To The Public? Inspection reports are public documents. Reports can be reviewed by contacting the health department at 304-598-5131 and making an appointment. Inspection findings are also listed on this web site by month but in no particular order. Monthly food inspections are updated the 10th day of each month. Please see Monongalia County Health Department's Food Inspections for monthly inspection reports.
If you are interested in purchasing an existing food business in Monongalia County contact the health department for plan review information and advice on how to get started. A set of plans and specifications must be submitted to the health department for review and approval before a permit can be issued to the new owner. A walk thru inspection may be required and detailed information outlining any changes or remodeling which may be required to bring the facility up to current standards. Since standards have changed over the years, even a restaurant that is operating may not meet the current regulations. When there is a change of ownership, or any extensive remodeling, the owner will be required to bring the facility into compliance with current regulations. There is a plan review fee of $100.00 required. To download a printable copy of this document please, download the Plan Review Packet, available for download above.
6. How Much Does A Permit Cost? State law establishes permit fees and local Boards of Health adopt those fees. The cost of a permit for 2009-20010 ranges from $100.00 to $400 Permit fees for food establishments are based on the establishment's seating capacity.
● Seating capacity between 0-20 the fee is $100
● Seating capacity between 21-35 the fee is $190.75
● Seating capacity between 36-50 the fee is $200.00.
● Seating capacity between 51-79 the fee is $300.
● Seating capacity of 80 and over the fee is $400
● Permit fees for grocery stores are based on the number of checkouts in the facility.
The fee is $50.00 per checkout with a maximum of $300.00.
● For mobile food carts, the fee is $100.00.
● For vending machines and temporary food establishments, the fee is $50.00.
7. Are Inspection Reports Available To The Public? Inspection reports are public documents. Reports can be reviewed by contacting the health department at 304-598-5131 and making an appointment. Inspection findings are also listed on this web site by month but in no particular order. Monthly food inspections are updated the 10th day of each month. Please see Monongalia County Health Department's Food Inspections for monthly inspection reports.
