The food safety program is here to protect the public from foodborne illness by educating food workers about safe food handling practices and conducting regular inspections of food service establishments.
Active Managerial Control Materials
Active Managerial Control (AMC) is the purposeful use of policies and procedures in the food establishment to control foodborne illness risk factors. Every person in charge must have active managerial control and ensure food safety requirements are followed. These sample template forms are part of an Active Managerial Control Toolkit to assist food establishment operators interested in developing policies and procedures for review, training, and monitoring food safety risks.
- Active Managerial Control and Certified Food Protection Manager (Word)
- Bare Hand Contact with Ready-To-Eat Foods (Word)
- Date Marking (Word)
- Employee Health Plan (Word)
- Food Employee Illness Log (Word)
- Pet Dogs on Premises (Word)
- Refilling Consumer-owned Containers (Word)
- Vomit and Diarrhea Clean-up Plan (Word)
INSPECTION REPORTS - CLICK HERE
NOTE: OVER THE PAST 24 MONTHS ONLY HIGH PRIORITY INSPECTIONS HAVE BEEN CONDUCTED AS FOOD PROGRAM STAFF WERE REASSIGNED TO COVID-19 PANDEMIC RESPONSE EFFORTS. STAFFING LEVELS HAVE SINCE RETURNED TO NORMAL AND WE HAVE RESUMED ROUTINE INSPECTIONS. WE ASK FOR YOUR PATIENCE WHILE WE WORK TO COMPLETE INSPECTIONS AT ALL PERMITTED FACILITIES. SO, IF YOU DONT SEE A RECENT INSPECTION FOR THE ESTABLISHMENT YOU ARE SEARCHING FOR, PLEASE CHECK BACK. YOUR PATIENCE IS GREATLY APPRECIATED.
For more details on inspection results: https://healthspace.com/Clients/Washington/GraysHarbor/Web.nsf
RECALL INFORMATION AND SAFETY ALERTS - CLICK HERE
TEMPORARY FOOD SERVICE
FOOD WORKER CARD INFORMATION
- GET YOUR FOOD WORKER CARD ONLINE
- Washington State Food & Beverage Workers Manual
- Online Food Worker Card Assistance: email@example.com
- New Food Establishment Application (additional info noted below)
- New Owners, No Menu Change Application
- Change of Menu Application
- Building & Remodeling Information
- Guidelines for Mobile Food Services
- Mobile Food Unit Application
FOOD APPLICATION PROCESS
- Fill out and submit the appropriate application along with all applicable fees. If you intend to build or remodel a Food Service Establishment or extensively change the menu, you must submit a New Food Service Establishment Application. If you are purchasing an existing Food Service Establishment and are keeping the current menu, then you must submit a New Owner No Menu Change Application. NOTE: Incomplete applications will be returned to the applicant unprocessed. We highly recommend you submit an application for review prior to starting construction.
- After you have submitted your application, an Environmental Health Specialist will review your project to ensure compliance with the Washington State Retail Food Code, Washington Administrative Code (WAC) 246-215. APPLICATIONS MUST BE SUBMITTED AT LEAST 30 CALENDAR DAYS BEFORE THE PLANNED DATE OF OPENING.
- Once reviewed, an Environmental Health Specialist will contact you to discuss any issues that may need to be addressed.
- A pre-operational inspection will be scheduled when all construction has been completed, equipment is in place and functioning, and the establishment has been cleaned.
- Any plan revisions must be submitted in writing to Grays Harbor County for review. Failure to do so could lengthen the application process.
BASIC REQUIREMENT GUIDELINES FOR FOOD SERVICE ESTABLISHMENTS
Below you will find a generalized list of equipment that is required for most Food Service Establishments in Grays Harbor County. Please note that not all facilities are the same and therefore requirements may vary.
- Handwashing sinks are required in all food preparation, food dispensing, and warewashing areas. This means more than one handwashing sink may be required.
- A three compartment sink with drain boards for soiled dishes and clean dishes is required. The size of the sink compartments must be large enough to accommodate the largest piece of equipment used in the establishment. If a commercial dishwasher is provided, you must still provide a three compartment sink to allow for dish washing in the event your dishwasher breaks down.
- A food preparation sink may be required if raw fruits and vegetables are used or if meats are thawed. Food preparation sinks must have an indirect waste drain line.
- A service sink (mop sink) or curbed cleaning facility equipped with a floor drain is required.
- Bars and taverns must provide a sink compartment for disposing of liquid waste in addition to sinks necessary for cleaning and sanitizing of dishes.
- Adequate refrigeration and freezer space must be provided. This is accomplished through the use of walk-in coolers, reach-in refrigerators, sandwich prep refrigerators, refrigerated display cases, freezers, etc.
- All units must be commercial grade, NSF or ANSI certified. Make and model of all units must be provided.
- Adequate hot holding equipment (steam tables, soup pots, etc.) must be provided.
- All self service areas must be equipped with sneeze guards (buffet lines, salad bars, self service condiments, etc.).
- All surfaces including floors, walls and ceilings in all areas must be smooth, non-porous, durable and easily cleanable.
- All floor wall junctions must have at least a four-inch coved base. NOTE: Building code requirements for commercial buildings may require a six-inch coved base.
- Carpet is not allowed in food preparation, service or storage areas.
- All wood surfaces (doors, trim, shelves, cabinets, etc.) must be sealed to allow for a cleanable, non-porous surface.
- Exposed plumbing or wiring is not allowed.
- Outer openings of a food establishment must be protected against the entry of insects and rodents.
- Water shall be received from an approved public water system under WAC 246-290.
- The water source shall be of sufficient capacity to meet peak water demands of the Food Service Establishment.
- Hot water generator and distribution systems shall be sufficient to meet the peak hot water demands throughout the establishment.
- In areas where public sewer is not available, on-site sewage disposal is acceptable but must be approved by Grays Harbor County Environmental Health. The system must be designed and sized to accommodate the number of patrons in the Food Service Establishment, the type of food being offered and all other pertinent wastewater activities.
- Please contact your public waste disposal district or Grays Harbor County Environmental Health for further details.
- All light fixtures must be shielded or provided with shatter proof bulbs.
- An employee locker room or area where employees can store personal items is required.
- All food service personnel (i.e. cooks, wait staff, dishwashers, managers, etc.) must have a current WASHINGTON STATE FOOD WORKER CARD WASHINGTON STATE FOOD WORKER CARD