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1. What should I do if I think I got sick from a restaurant I ate at?

People often assume that the last meal they ate is what caused a food related illness. This is rarely the case. Typically, food borne illness symptoms begin 24 to 48 hours after eating contaminated food, but depending on the microorganism or toxin, it can be a few minutes after eating or even up to 6 weeks later. If you think you may have become ill from a restaurant, please contact us. We will ask you a few questions about the symptoms, and try to get a food history from you to help us determine what may have caused the illness.

2. How often are restaurants inspected by the Health Department?

We are required to inspect licensed establishments at least once a year. We try to inspect higher risk establishments twice a year. Higher risk facilities are generally food services with large, complex menus preparing large volumes of foods involving many processes.

3. What if I see a food service doing something I do not think is sanitary?

We always encourage customers to ask to speak to the manager right away and politely point out what you observed. Most managers want to know these things so they can make the correction and keep your business! You can also contact our office if you do not believe your concern was handled appropriately.

4. What is required for me to sell food at the Farmers Market or at fairs and festivals?

There are different requirements depending on the type of temporary food service you are inquiring about. If you are providing food to the public, whether you charge or not, a license or temporary license is required. Contact one of our Sanitarians to assist you in determining what can be sold under state regulations and how to do so as safely as possible.