What do I need to do if I want to open a restaurant or business that sells food? 

You will need to check with the Environmental Health Office to see if the type of food service will require a permit.  If so, you will be asked to submit an application, floor plan and specifications for the kitchen equipment. There may be other agencies, such as the building inspections office and the fire marshal, that will also need to be involved.

How are restaurant grades determined?

Each establishment that has a restaurant permit must be evaluated by an environmental health specialist (EHS)from the health department.  The EHS makes an unannounced inspection to evaluate the restaurant for compliance with the regulations.  The focus of the inspection is to ensure that the operation is practicing safe food preparation methods including refrigeration temperatures (45 degrees or less), hot-holding temperatures (135 degrees or more), cooking temperatures and cooling methods, food worker hygiene (hand washing), and safe food sources. Any rule violations are summarized on an inspection sheet, and an overall score is computed.  A perfect score is 100 percent.  However, if the restaurant has a manager on site that has completed an approved training course and has passed a test, the restaurant may be granted an additional 2 points. The inspection grades are then posted for public viewing at the establishment and can also be seen on the Internet.

How often are restaurants graded? 

In years past,  restaurants were inspected four times per year.  Beginning in 2007, a major change recognized that some businesses did not require inspections that often because of the nature of their menu and complexity of the food operations.  Inspection frequency is now based on risk factors that require anywhere from 4 inspections to 1 inspection per year. These risk factors are based on cooking temperature, holding temperature, approved food sources and food handling practices that are essentinal for preventing foodborne disease.

Does everyone working in a restaurant have to wear gloves? 

The rules governing foodhandling establishments require employees preparing food to wear disposable gloves unless they have used antibacterial soap, dips or hand sanitizers immediately prior to food preparation.  In either case, they must wash their hands prior to preparing the food.  The rules also require the kitchen staff to prepare food with the least physical contact possible. 

Do I need a permit from the Health Department to serve ice cream or to open a bakery? 

Businesses that serve only ice cream, pre-packaged products or bakery items do NOT need a Health Department permit but must get a permit from the NC Department of Agriculture.

I want to sell food at a street event.  What is required? 

You will need to check with the event organizer first to get information from her or him regarding food sales.  You will be filling out and submitting an application that gives details on your food booth.  If you are already a permitted Mobile Food Unit, you will not need to fill out an application, but the event organizer will still need to get information from you.  Vendors who are not already permitted as a Mobile Food Unit or who are not a tax exempt group will need to submit an application with a fee to the event organizer who will turn the applications in to Environmental Health.  Our office will inspect your food booth on the day of the event approximately 2 hours before the scheduled opening.