Registered Environmental
Health Services

Animal Bite Investigations

  • Animal bite reports are received from residents, the police department, doctor’s offices or hospitals.
  • Complaint is numbered and logged.
  • NWBRHC checks to see if the animal is licensed (licensing requires proof of Rabies vaccination). 
  • The animal’s owner is sent a Notice of Bite and Confinement to inform them to quarantine the animal for 10 days and observe for any evidence of Rabies.  If the animal has rabies, symptoms will appear within 10 days. 
  • After the 10 day quarrantine, NWBRHC contacts the owner to determine if the dog is healthy. 
    • If healthy, the file is closed.
    • If showing evidence of rabies, the owner must contact Animal Control immediately.

Conducted for all towns except Mahwah and Westwood

Food Complaints & Inquiries

  • Complaint is numbered and logged.
  • Complaint is investigated by a REHS to determine if there is a violation of Chapter 24 of the State Sanitary Code.
  • If there is a violation an abatement notice is given and a timeframe is established to abate the violation.
  • A re-inspection is conducted and the complaint is closed.

Complaint Form * Inquiry Form

Non Food Complaints & Inquiries

  • Complaint is numbered and logged.
  • Complaint is investigated by a REHS to determine if there is a violation.
  • If there is a violation an abatement notice is given and a timeframe is established to abate the violation.
  • A re-inspection is conducted and the complaint is closed.

Complaint Form * Inquiry Form

Food Establishment Inspections

  • A REHS inspects food establishments to determine if there is a violation of Chapter 24 of the State Sanitary Code. (Code was updated 1-2-2007)
    • These inspections are done annually at all food establishments and more often depending on  the risk level of food establishment
        • Risk level 1 – Serves or sells prepackaged, non-potentially hazardous foods and heats only commercially processed foods for hot handling.  Ex. Convenience stores, hot dog carts, and coffee shops
        • Risk level 2 – Food establishments with a limited menu, prepares, cooks and serves most products immediately, limited complex preparation of potentially hazardous foods.  Ex. Retail food stores, schools, and quick service operations
        • Risk Level 3 – Food establishments with an extensive menu which requires handling of raw ingredients and is involved in the complex preparation of menu items that include cooking, cooling, and reheating of at least three or more potentially hazardous foods. Ex. Full service restaurants, diners, commissaries and catering operations; Or an establishment that prepares and serves potentially hazardous foods to a highly susceptible population Ex. Hospitals, nursing homes and preschools.
        • Risk Level 4 – a retail food establishment that conducts specialized processes such as smoking, curing, canning, bottling or acidification designed to control pathogen proliferation.
  • Depending on violations, the establishment is given a grade of:
    • Satisfactory - no significant violations
    • Conditional - some violations need to be addressed
      • A  re-inspection will be required
    • Unsatisfactory - several serious violations. 
      • The establishment is closed until violations are addressed.

CHAPTER 24 (N.J.A.C. 8:24)
“Sanitation in Retail Food Establishments and
Food and Beverage Vending Machines”

Tanning Facility Inspections

Chapter 28 establishes safety, sanitation and recordkeeping requirements for the
operation of indoor tanning facilities that use ultraviolet sunlamp products and
sets forth standards for registration, associated fees, inspection, and
enforcement.

CHAPTER 28 (N.J.A.C. 8:28)
Tanning Facility Rules
Tanning Facility Warning Statement
Inspection of Tanning Facilities
Tanning Facility Application

Public Pool Inspections

  • All public recreational bathing places have a preoperational inspection and follow up inspection during the operating season.
  • Inspectors verify presence of:
    • Life guards
    • First aid equipment
    • Weekly water analysis from a certified lab
    • Backboards
    • Reach poles
    • Emergency phone
    • Emergency phone numbers list

    Pool Information Page

Food Handler Courses

Food Handler Course Page

Time Only Requests

(g) If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:

1. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;
2. The food shall be cooked and served, served if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control;
3. The food in unmarked containers or packages or marked to exceed a four hour limit shall be discarded; and
4. Written procedures shall be submitted to the health authority for approval prior to using time as a public health control and shall be maintained in the retail food establishment to ensure compliance with:

            i. Paragraphs (g) 1 through 3 above; and
            ii. Subsection (d) above, for food that is prepared, cooked, and refrigerated             before time is used as the public health control

Time Only Letter & Application

Temporary Events With Food

Temporary Events With Food Webpage

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