Food Quality

Routine Food Facility Inspections
There are over 3,100 permitted food facilities in Lake County that get inspected anywhere from 1 to 3 times routinely per year as a form of primary prevention. Since 2007, over 25,000 routine inspections have been conducted across the whole county. Inspectors spend up to several hours each inspection reviewing food handling practices, hand washing, food temperatures and food storage procedures among other things.

Critical Violations


Critical Violations are those, if not corrected after being cited on inspection, can lead to food-borne illness.

Educational Inspections


These inspections are conducted at all the medium and high risk food facilities. The staff does an educational presentation focused on reducing the factors that cause food-borne illnesses.

2007-2010 Routine Food Facility Inspections

Year Routine Inspections
Critical Violations
Educational Inspections
2007 6,292 1,768 2,174
2008 6,347 1,818 2,169
2009 6,433 1,953 2,199
2010 6,414 2,715 2,337
The number of food inspections in Lake County remained a steady number from 2007 to 2010. Critical violations increased from 2009 to 2010.
Food-Borne Illnesses
The Food Program uses surveillance to mitigate potential food-borne illness outbreaks in the 2 ways:
  • The Department can receive direct calls from the public who say they have a food-borne illness
  • Mandatory reporting of diseases by local healthcare providers. (Most food-borne illnesses are reportable diseases that must be reported to the Lake County health Department.)
The food-borne illnesses that were selected are the most common reportable food-borne illnesses in Lake County.

2007-2013 Rates of Selected Food-Borne Illnesses (Per 100,000)

Communicable Disease
2007 2008 2009 2010 2011 2012 2013
E.Coli 0157:H7
0.43 0.28
0.70 0.28 0.98 0.84 0.14
Listeriosis 0.14 0.28 0.28
0.42 0.42 0.14 0
Salmonellosis 20.36 16.11 15.02 16.14 14.17 14.74 15.16

Sources:


LCHD Food Protection Program 2011
IDPH and LCHD/CHC Data 2007-2013