Food and General Sanitation

The Division of Environmental Health regulates, by permitting and inspecting, food service establishments, public swimming pools, hotels and motels, bed and breakfast establishments, organized campgrounds, tattoo parlors and body piercing studios. The Division conducts complaint investigations or refers the complaints to the appropriate agencies.

Over the course of a year, the Division of Environmental Health inspects nearly 40,000 facilities and conducts more than 100,000 separate inspections.

NEW OPERATORS

Anyone that is interested in becoming licensed or permitted in one of the above programs should contact an environmental health specialist at the county health department to discuss their proposed operation or desire to become licensed. If construction is involved, written plans and diagrams are required to be submitted to this office prior to the beginning of the construction.

An application is required to be completed by the operator in order to obtain a permit or license. An environmental health specialist will provide assistance with the application process. 

The contact number for Environmental Health is 615-898-7889.

GUIDANCE DOCUMENT

Food Service Establishment Plan Reviews

Food Service Establishment Construction Requirements

Examples of Inspection Reports

RESTAURANT INSPECTION RESULTS

Click here for the most recent inspection results for a restaurant.

FOOD SAFETY TRAINING

We provide a free monthly food safety training class on the second Tuesday of the month.

It begins at 9:00am and lasts an hour and fifteen minutes to an hour and a half. We encourage food service establishment employees to attend the training. These training classes are open to anyone. We request those planning to attend the training to call 615-898-7889 and let us know how many people will be attending so that we know how many people to expect.

Proper Hand Washing                       

Employee Health Policy                  

Inadequate Cooking Temperatures

Preventing Cross Contamination             

Food from Unapproved Source          

No Bare-hand Contact

Improper Holding Temperatures             

Time as a Public Health Control         

Time Temperature Control for Safety

Date Marking                                           

Properly Cleaning a Deli Slicer           

Variance and HACCP