Food Inspections - Facilities

The Ashland County Health Department’s Environmental Health staff conducts inspections to assure compliance with Ohio’s Food Safety Regulations to keep the public safe. A person or food establishment in Ashland City or Ashland County wishing to serve or sell food for a charge or required donation to the public is required by law to first obtain a license from the ACHD.

Public notification of inspection results is not required by law, but we believe consumers have the right to make informed decisions about the safe and sanitary operation of an establishment they wish to patronize.

When reviewing this information, please note that an inspection report may not be representative of the overall, long-term conditions within a facility. The inspection information provided here shows only the conditions of the facility at the time of the inspection. Also, a violation at a facility which is part of a restaurant/grocery chain indicates a problem only at that particular location.

Inspection Frequency - Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.

Violations - 

1. Critical Violations – Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
2. Non-Critical Violations - Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.

Types of Inspections - 

1. Standard Inspection - This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
2. Thirty Day Inspection - This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
3. Pre-license Inspection - This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
4. Critical Control Point (CCP) - This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
5. Process Review (PR) - This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
6. Follow-up Inspection - This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
7. Complaint - This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.

Inspection reports will be uploaded at the end of each month.