Food Services

The Bullitt County Health Department inspects businesses that prepare, sell, or serve food to the public. Unannounced inspections are performed on each facility at least twice a year. In addition to the twice-a-year inspections, inspections will be conducted if complaints are received. The Kentucky Retail Food Code defines a satisfactory inspection score as 85% or above with no critical violations cited. If a facility fails to obtain a passing score, the business is issued a written order to correct violations, and a follow-up inspection is scheduled. Businesses that fail to correct these violations are subject to further enforcement action.

Select the establishment from the drop-down list and click the View Inspection button. Inspection information is updated weekly.

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Mandatory Food Handler/Food Manager Training

As of August 11, 2015, the Bullitt County Board of Health adopted Regulation No. 2015-01, which requires mandatory training of food managers and food handlers. The following outlines the basic requirements for both food manager and food handler training as they relate to this regulation. Compliance with this regulation will be checked during your routine food service inspections at least twice a year.

Food Handler Training: All food handlers are required to pass an examination every three (3) years, provided by the health department, on basic food preparation procedures relevant to the prevention of foodborne illnesses. Food handlers can complete this required online course by following the instructions below. Upon course completion, a printed certificate shall be kept on-site and available to the Health Department Environmentalist upon request. If someone cannot complete the online course, additional arrangements may be made by contacting the Health Department Environmental Section.

Instructions for Online Food Handlers Course

Go to https://ky.train.org
Click on Create Account.
Follow instructions to create a new account.
After your account has been created, enter your Login Name and Password.
Click on the Course Search.
Click on the left-hand side > by Course ID and enter Course ID 1059452.
Scroll down and select Bullitt County Health Department Food Handler Module.
Go to Course Details, click Registration, then click Launch.
After you have successfully completed your test. Click on Quit.
Click on Home to return to the home page.
You must complete the Course Evaluation and Assessment before printing the certificate.
Click on Certificates located under My Learning Record.
Click on the Bullitt County Health Department Food Handler Module to print your certificate. The certificate shows that you have successfully completed the course. A copy of the certificate shall be kept onsite.

Food Manager Training: In Bullitt County, all food service establishments must have at least one Certified Manager on duty during normal business hours. Food managers are required to possess a comprehensive understanding of food service operations and oversee staff handling food safely. This essential training program delves into advanced safety protocols tailored for food managers, culminating in the attainment of a Bullitt County Certified Food Manager certificate upon successful exam completion. Recognized as the county's sole approved course, it equips participants with the expertise to manage food safety effectively in retail establishments. By the program's conclusion, participants gain proficiency in a range of crucial areas, including:

Training staff on food safety policies.
Responding appropriately to foodborne illness symptoms
Upholding stringent personal hygiene standards
Assessing approved suppliers and deliveries
Mitigating cross-contamination risks
Implementing robust cleaning and sanitization practices
Identifying and addressing pest infestations
Ensuring the safety of Time/Temperature Control for Safety (TCS) foods
Maintaining facility and equipment compliance with regulations.

Click the image below to start training.

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A “mobile food unit” is defined as a vehicle-mounted service establishment designed to be readily movable. You must obtain an annual permit from your local health department before serving the public. The permit fee is $200.00 per calendar year from January 1st to December 31st.
Plans for mobile food service units must be submitted to the Bullitt County Health Department for review before construction, alteration, or use of the unit. Click here for the review application.

Process checklist:

Must complete a plumbing plan application form. Plans must be submitted and prepared by a licensed plumber, include a riser diagram (see below), and comply with the Kentucky State plumbing code. This must show all sinks, tanks, and water heaters. Click here for the application.
Must provide a completed floor plan for the entire mobile unit, indicating all essential equipment requirements for hand sink(s), three-compartment sink, fresh water holding tank, and waste tanks. This must include equipment layout with equipment labeled or a legend.
1. Kitchen waste tanks must be 50% larger than the freshwater tank and NSF approved.
2. Installing an under-the-sink grease trap is recommended to comply with other cities' or counties' requirements.
3. Floor planning apps can be used:
  - Floorplanner.com
  - Roomsketcher.com
  - Smartdraw.com
  - Magicplan app
Must complete an application for a permit. Click here for the application.
Must become a certified food manager. Click on the Food Handlers/Managers tab above for more information on obtaining this certification.
Must provide a plan for wastewater disposal and submit it to the Bullitt County Health Department.
Once construction is complete, the mobile unit must be brought to the health department for inspection and verification that all necessary fixtures are working properly.

For a permit to be issued, the following requirements must be met:

Three-compartment sink
- Must be large enough to submerge the largest equipment/utensil to be washed. Dish soap and approved sanitizer with corresponding testing strips (chlorine or quaternary ammonium) must be used.
Waste tank sized 50% larger than the freshwater tank.
Freshwater tank system that must provide sufficient water for all preparation, handwashing, and cleaning requirements for a full-day operation. The minimum size freshwater tank is 20 gallons.
Hand Sink
- Supplied with hand soap and disposable towels with an available waste receptacle and handwashing signage
Hot and cold water under pressure
A hood ventilation system with removable filters, mechanical ventilation to the outside, and automatic fire suppression is required over cooking surfaces, per the Kentucky State Fire Marshal. Click here for more information.
- Must have at least one 2A-40BC Fire extinguisher
Thermometers must be available and located in all coolers and freezers. A metal stem thermometer must be available for all cooked food.
Toilet facilities are available in the area of operation.
Screening or air curtains to prevent the entrance of flying insects
Shielded, coated, or otherwise shatter-resistant light fixtures
Floors, walls, and ceilings must be smooth, easily cleanable, non-absorbent, and durable.

Examples:

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Temporary Food Service Permits

Food vendors planning to operate a temporary food establishment in Bullitt County must contact the Bullitt County Health Department before the event to obtain a temporary food permit. Events include fairs, festivals, or other events where food is prepared or sold to the public.

According to KRS 217.015(45), a temporary food establishment is defined as “any food service establishment which operates at a fixed location for a period of time, not to exceed fourteen consecutive days.”

Food vendors who fail to obtain a temporary food permit before the event and are found operating will be ordered to cease operations and must come to our office during business hours to obtain a food permit.

Current fees for temporary food permits are:

1-3 day permit $60

4-7 day permit $90

8-14 day permit $125

Food vendors must submit a full menu of foods to be prepared and served.

Food vendors must provide the address of the location where they intend to operate.

For a list of equipment required and operational guidelines, click here.