Frequently Asked Questions
NWBRHC inspects over 1,000 retail food establishments across our contracted towns, including but not limited to restaurants, food courts, supermarkets, school cafeterias, convenience store operations, hot dog carts, coffee shops, farmer’s markets, hospitals, nursing homes, pools, spas, and daycare centers.
Numerous types of inspections may be performed:
- Routine Inspection:: An unannounced, risk-based inspection of the entire physical establishment and all aspects of safe food handling practices.
- Follow-up / Reinspection: An inspection conducted to re-inspect items that were not in compliance during routine, critical procedures, or complaint inspection.
- Complaint Investigation: An inspection performed in response to a complaint received by the health department.
- Food-Borne Illness Inspection: An inspection during which foodborne illness risk factors are evaluated to determine compliance with critical sections of the regulations.
- Pre-opening Inspection: A scheduled inspection to approve a newly constructed or remodeled establishment, installation of new equipment, or when a new owner takes over, before a permit is issued and the establishment begins operation.
- Training: A scheduled consultative inspection during which formal food safety training is provided for food establishment employees. This can also be a mock inspection.
- Temporary Event: A food event conducted in a mobile, stationary, temporary, or permanent facility or location where food consumption/distribution is open to the public. Examples include fairs, music events, community celebrations, sporting events, fundraisers, craft fairs, or any event the health authority deems a temporary food license is needed.
- Mobile/Food Truck Inspection: An inspection of a seasonal or year-round mobile location preparing food for the public or at temporary events.
Our Public Health Inspectors, also known as Registered Environmental Health Specialists (REHS), are certified professionals with backgrounds in food safety, public health, and environmental health. They undergo extensive training, including certification in food safety, and participate in ongoing education to stay current with food safety practices and regulations. 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.
Foodborne illness can occur in any type of food establishment. However, it is more likely to occur in facilities where many kinds of perishable foods are handled and prepared. For this reason, NWBRHC uses a risk-based inspection program. This determines the frequency of inspections. The level of risk is determined by the types of food served, the complexity of preparation steps that food requires, the population served, the volume of food served, and previous compliance history.
Based on state mandates, a food establishment may be routinely inspected at least once during a calendar year. Local ordinances may require a more frequent number of inspections throughout the year.
Our Public Health Inspectors look for risk factors that might result in a foodborne illness. This includes food temperature control, worker hygiene, cross-contamination concerns, food handling practices, food protection practices, food from unsafe sources, inadequate cooking, 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. You can access the Sanitary Code HERE.
This depends on the type of violation. If an imminent health hazard is identified, the establishment is closed immediately. For other violations, inspectors work with establishments and property owners to correct them. Some may be corrected immediately, and others may require a timeline for corrections. Repeated, uncorrected violations may also result in revoking a permit and/or fines.
An imminent health hazard is a significant threat or danger to health that is considered to exist when there is sufficient evidence to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on:
- The number of potential injuries
- The nature, severity, and duration of the anticipated injury
Our inspectors evaluate critical areas, including food handling, storage, and cleanliness. Each violation is documented, and a score is assigned based on compliance. Establishments may receive a rating such as “Satisfactory,” “Conditionally Satisfactory,” or “Unsatisfactory,” depending on the severity of the violations noted.
- Satisfactory: The establishment is operating in substantial compliance with Chapter 24. Food service personnel demonstrate that they are aware of and practicing the required sanitation and food safety principles, indicated by a white placard.
- 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. An opportunity for re-inspection is offered within a reasonable time determined by the severity of the violation, indicated by a yellow or orange placard.
- 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. This is indicated by a red placard.
Establishments with repeated violations may face penalties, including fines, additional inspections, or closure. Persistent non-compliance may lead to license suspension or revocation, ensuring that public health standards are upheld.
No, restaurants that receive an “Unsatisfactory” rating or fail to correct critical violations during a re-inspection may be temporarily closed until they meet compliance standards. Our goal is to ensure all establishments operate safely and protect public health.
If you witness unsanitary conditions or potential violations, you can file a complaint with our office. You can submit complaints online or by calling our main office. All reports are taken seriously, and an inspector will investigate as soon as possible.
Restaurant inspection reports are public documents. Retail food establishments are required to keep their most recent inspection report on-site and make it available to the public upon request. You can also access them by submitting an OPRA request through the town where the establishment is located. The OPRA request typically takes 10 business days to review.
You should contact your physician if you are severely ill or if your symptoms persist. You can also contact the restaurant and advise them of your concerns. In addition, you may file a report with NWBRHC. You will be asked for the following information: name and address of restaurant; time and date of visit; list of all foods eaten in the 72 hours before you got sick; list of all food items eaten at the restaurant; list of symptoms – when did they start? When did they end? Is anyone else who dined with you sick? You will have the option to remain anonymous.
Do you have a question you don’t see here? Please contact NWBRHC HERE or call us at 201-445-7217.
