Question 1

What are the responsibilities of the Madison County Health Department’s Food Protection Division?

Accepted Answer

The MCHD Food Protection Division is to license and inspect retail food establishments in Madison County to reduce the incidence of foodborne illness. These establishments include restaurants, bars, school cafeterias, bakeries, grocery stores, convenience stores and mobile food vendors.

Question 2

What rules/ordinances do the Food Protection Division use?

Accepted Answer

Indiana Food Code 410 IAC 7-24,            Certification of Food Handlers Rule 410 IAC 7-22, Madison County Food Ordinance.

Question 3

How often are food establishments inspected?

Accepted Answer

Food establishments are inspected approximately twice a year by trained inspectors. The frequency of inspections is based on the type of food served. Restaurants preparing food from raw ingredients are inspected more often than convenience store that serve only non-potentially hazardous foods, such as popcorn and soda. Inspections are also conducted in response to a consumer complaint or as part of a foodborne illness investigation.

Question 4

How are food establishments graded?

Accepted Answer

Violations found during an inspection fall into the critical or non-critical category. Critical items can have a direct impact on the safety of food and the potential for Foodborne illness. Non-critical items can play a role in overall performance of the facility, but alone do not directly affect food safety. These are usually sanitation or maintenance issues.

Question 5

What are some examples of critical violations?

Accepted Answer

Improper temperatures Touching ready to eat foods with bare hands Food from an unapproved source Poor personal hygiene and employee health

Question 6

What are some examples of non-critical violations?

Accepted Answer

Dirty floors Equipment in poor repair Workers not wearing hair restraints (hair nets or caps) Outside trash not covered

Question 7

How long does an establishment have to correct a violation?

Accepted Answer

Most violation can be corrected at the time of the inspection, but if necessary a follow-up inspection will occur to ensure the problem is corrected.

Question 8

When is an establishment ordered to close?

Accepted Answer

Only in the case where there is an eminent threat to public health will a facility be ordered to be closed until the threat is corrected.

Question 9

How are complaints made against a food establishment?

Accepted Answer

If the public has a complaint or concern with a food establishment they may call our office and leave a complaint, their name and contact information. We make every attempt to follow-up on the complaint within 24 business hours.

Question 10

What is a temporary food establishment?

Accepted Answer

A temporary food establishment operates only at events and celebrations such as fairs and festivals.

Question 11

What is a mobile food establishment?

Accepted Answer

A mobile food establishment  move their unit from one site to another. They are required to have a commissary that they must take the unit back to each night to do their cleanup. Mobile units follow the same laws as a restaurant with a few exceptions.

Question 12

What are the procedures to open a new restaurant?

Accepted Answer

If the new restaurant is new construction or if it is an established restaurant that is having an extensive remodel than a plan review is needed. A set of construction plans and a fee of $150.00 must be submitted before construction begins. The plans will be reviewed and any changes needed will be relayed to the contact person. After construction is complete and most of the construction debris has been cleanup and before food has been brought into the building, a construction consultation will need to be done by one of our inspectors to assure that all requirements have been met. At this time, if approved a food permit may be purchased. Before the establishment opens, an opening inspection is required. At this time, the establishment should be ready for operations. If all requirements have been met the establishment will be allowed to open.

FOOD

INSPECTION

FOOD ESTABLISHMENT PROGRAM

Below you will find valuable information, brochures and applications to assist you in creating and opportunity a successful food business in Madison County.

Please feel free to contact us if we may assist you in any way.

CONTACT

FOOD INSPECTOR:

Stephanie Cain

scain@madisoncounty.in.gov

(765) 641-9677

Sharon Breckenridge

sbreckenridge@madisoncounty.in.gov

(765) 641-9523

TEMPORARY EVENT CHECKLIST

TEMPORARY

HANDWASHING

FACT SHEET

DRINKING WATER

COOKING

& COOLING

BOILING WATER

GUIDE

410 IAC 7-24

RETAIL FOOD ESTABLISHMENT SANITATION REQUIREMENTS

BRIEF SUMMARY OF

410 IAC 7-24

HBV

Packaging & Labeling

HOUSE ENROLLED ACT

1309

EMPLOYEE HEALTH POLICY

SAMPLE

EMPLOYEE HEALTH POLICY

QUESTIONNAIRE

FOOD INSPECTIONS

CREATE A NEW

FOOD ESTABLISHMENT

CONTACT