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1. What types of inspections does the Englewood Health Department conduct?

There are six types of inspections: 

1. Routine: unannounced, comprehensive inspection of the entire physical establishment and all aspects of safe food handling practices.
2. Follow-up: unannounced inspection conducted for the purpose of re-inspecting items that were not in compliance at the time of routine, critical procedures, or complaint inspection.
3. Complaint Investigation: unannounced inspection performed in response to a complaint received by the health department.
4. Risk Factor Assessment: unannounced inspection to evaluate foodborne illness risk factors and to determine compliance with priority items of the regulations.
5. Pre-opening: scheduled inspection to approve a newly constructed or remodeled establishment (or installation of new equipment) prior to a permit being issued and an establishment beginning operation.
6. Training: scheduled inspection during which formal food safety training is provided to employees of a food establishment. This can also be a mock inspection.

2. Who conducts the inspections?

Public Health inspectors, also known as Registered Environmental Health Specialists (REHS), conduct inspections in Englewood. Public Health Inspectors are professionals who receive special training in food safety and sanitation. All Public Health Inspectors must hold a bachelor's degree or higher with at least 30 hours of coursework in the physical sciences. In addition, inspectors must pass the New Jersey REHS licensure examination and maintain continuing education credits annually.

3. What are risk-based inspections?

Foodborne illness can occur in any food facility. However, it is more likely to occur at food establishments where many different kinds of perishable foods are handled and prepared. For this reason, Englewood uses a risk-based inspection program. The risk category is determined by several factors including the kind of food served, the complexity of preparation steps that food requires, the population served, the volume of food served, and the establishment's previous compliance history. A food hazard assessment or establishment profile is completed for each food establishment when opening or when there is a change of menu or type of operation.

• Risk type 1 food establishment means any retail food establishment that:
  1. Serves or sells only pre-packaged, non-potentially hazardous foods;
  2. Prepares only non-potentially hazardous foods; or
  3. Heats only commercially processed, potentially hazardous foods for hot holding and does not cool potentially hazardous foods. Such retail establishments may include, but are not limited to, convenience store operations, hot dog carts, and coffee shops.
• Risk type 2 food establishment means any retail food establishment that has a limited menu; and
  1. Prepares, cooks, and serves most products immediately;
  2. Exercises hot and cold holding of potentially hazardous foods after preparation or cooking; or
  3. Limits the complex preparation of potentially hazardous foods, including the cooking, cooling, and reheating for hot holding, to two or fewer items. Such retail establishments may include but are not limited to, retail food store operations, schools that do not serve a highly susceptible population, and quick service operations, depending on the menu and preparation procedures.
• Risk type 3 food establishment means any retail food establishment that:
  1. Has an extensive menu that requires the handling of raw ingredients; and is involved in the complex preparation of menu items that includes the cooking, cooling, and reheating of at least three or more potentially hazardous foods; or
  2. Prepares and serves potentially hazardous foods including the extensive handling of raw ingredients; and whose primary service population is a highly susceptible population. Such establishments may include, but are not limited to, full service restaurants, diners, commissaries, and catering operations; or hospitals, nursing homes, and preschools preparing and serving potentially hazardous foods.
• Risk type 4 food establishment means a retail food establishment that conducts specialized processes such as smoking, curing, canning, bottling, and acidification designed to control pathogen proliferation or any reduced oxygen packaging intended for extended shelf-life where such activities may require the assistance of a trained food technologist. Such establishments include those establishments conducting specialized processing at retail.

4. How will I know when my restaurant will be inspected?

Only pre-opening and training inspections are scheduled. All other inspections are unannounced.

5. What do Public Health Inspectors look for in a routine inspection?

Public Health Inspectors look for any conditions or practices that might result in a foodborne illness. This includes things such as food temperature control, worker hygiene, cross-contamination concerns, food handling practices, food protection practices, and equipment maintenance. Public Health Inspectors use the New Jersey Sanitary Code (found at NJAC 8:24-1 and entitled "Chapter 24 Sanitation in Retail Food Establishments and Food and Beverage Vending Machines") as guidance.

6. What happens when a violation is found?

This depends on the type of violation. The establishment is closed immediately if an "imminent health hazard" or a significant threat or danger to health is identified. For other violations, inspectors work with establishment and property owners to correct the violations. Some may be corrected immediately while others may require a timeline for corrections.

Englewood restaurants are rated by the Public Health Inspectors as follows:

• Satisfactory - the establishment is operating in substantial compliance with Chapter 24. Food service personnel demonstrate that they are aware of and are practicing the required sanitation and food safety principles.
• Conditionally Satisfactory - at the time of inspection, the establishment was found not to be operating in substantial compliance with Chapter 24 and in violation of one or more required provisions. Due to the nature of these violations, an unannounced full re-inspection will be scheduled. Opportunity for re-inspection is offered within a reasonable time determined by the severity of the violation.
• Unsatisfactory - whenever a retail food establishment is operating in violation of Chapter 24, with one or more violations constituting gross insanitary or unsafe conditions posing imminent health hazards, the Health Authority immediately requests the establishment's manager to voluntarily cease operation until re-inspection verifies that conditions warranting unsatisfactory evaluation no longer exist. Meanwhile, the health authority institutes necessary measures provided by law to assure that the establishment does not prepare or serve food until re-inspection validates that conditions now meet health standards.

7. Are food establishments fined for violations?

There are no fines for initial violations. However, there is an enforcement process for repeat violations which may include being given a written notice of violation, requiring an administrative conference, fines, and possible license revocation.

8. When does Public Health close an establishment?

An establishment is closed if there is a large threat or danger to health. This includes the loss of electrical power or water, sewage backup, fire, flood, the onset of an apparent foodborne illness outbreak, misuse of poisonous or toxic materials, gross unsanitary occurrences or conditions, or other circumstances that may endanger public health.