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Food Service Establishment
Inspection Report
Environmental Health Service Division
Fulton County Health Services
Food Service Establishment Inspection Report overview
GA Department of Public HealthFood Service Establishment Reports
Chapter 290-5-14
Edna Stigger, Public Health [email protected]
Fulton County EHSD Mission
To protect and assure the health and wellness
of the people of Fulton County through education and enforcement of environmental health regulations.
The Rules and Regulations are Extensive
To download a copy of the Food Code: Rules and Regulations Governing Food
Service (290-5-14)http://dph.georgia.gov/food-service
For your Food Service Establishment to be in compliance with the Inspection
Report process (Items 13A and 13B) Download:1. GEORGIA SMOKEFREE AIR ACT of
20052. Choking Poster and3. Hand washing Poster
Two Parts
Foodborne Illness Risk Factors and
Public Health Interventionsand
Good Retail Practices
RISK FACTORS
• Food Preparation Practices• Employee Behaviors• Most Commonly Reported to CDC
as contributing factors in foodborne illness outbreaks
Includes: Food from Unsafe Sources Improper Holding
Temperatures Inadequate Cooking Contaminated
Equipment and Poor Personal Hygiene.
RISK CATAGORIESRISK CATAGORIES
• Risk Type I – No cooked foods, once a year inspection
• Risk Type II – Cooked Foods, held and reheated, twice a year inspections
• Risk Type III – Approved HACCP Plan, three times a year inspections
290-5-14-.10 (2)(a)
CDC Risk Factors
• Food Obtained from an Approved Source• Food Cooked to Proper Temperature• Food Held at Proper Temperature• Employee Health Practices• Prevention of Cross Contamination
INTERVENTIONS
• Demonstration of Knowledge• Employee Health Controls• Controlling Hands (as a Vehicle of Contamination)
• Time and Temperature Parameters for Controlling Pathogens
Compliance Status
• The ES will mark the designated status for each numbered item. For items marked OUT, they will mark COS or R for each item as applicable. Points will be deducted for each category or subcategory• IN = in compliance• OUT = not in compliance• NO = not observed• COS = corrected on-site during inspection• R = repeat (violation of the same code provision)
= 2 points per subcategory
Identification
• Environmental Specialist (inspector) must show their Identification to the CFSM or Person in charge (pic)
• Inspectors should always enter through main entrance and not through back doors
1. Supervision
1-2. Person in Charge • Present at all times • Demonstrates knowledge • Performs duties• CFSM on staff
290-5-14-.03
APPROVED CERTIFICATIONS
• National Registry of Food Safety Professionals
• National Restaurant Association Solutions (SERVSAFE)• Prometric
(Must post original certificate. No copies!)
Certified Food Service Manager CSFM
• Owner or manager of a food service establishment, who has successfully completed a food safety training and has received certification. 290-5-14-.01(m)
• Any additional employees certified does not make them a CSFM if not already in a management position
Exemptions for CSFM
• A mobile food service unit that does not process food
• An establishment which serves only non potentially hazardous food
• An establishment where food is previously prepared in an approved establishment
290-5-14-.03(3b)
2. Employee Health, Good Hygienic
Practices Preventing Contamination by Hands - Subcategory 1A. Proper use of restriction & exclusion 290-5-14-.03(g)(h)
B. Hands clean and properly washed C. No bare hand contact
Employee Health, Good Hygienic Practices - Subcategory 2A.Management awareness; policy present; reporting B.Proper eating, tasting, drinking or tobacco use C.No discharge from eyes, nose and mouth D.Adequate hand washing facilities supplied/accessible
HANDWASHING• When Entering Kitchen• After Handling Raw Meats• After Touching Body Parts• Before putting on gloves• Twenty Seconds from Wetting Hands to Drying
with Paper Towels.• Turning off the Faucet with Paper Towel is
optional, not a violation. 290-5-14-.03(c)
NO BARE HAND CONTACT WITH READY TO EAT FOODS
• DELI PAPER• SPATULAS• TONGS• SINGLE USE GLOVES• DISPENSING EQUIPMENT 290-5-14-.04(4)
Employee Health Policy• Restaurant must have written Employee Health
Policy (Inspection Report 2-2A)• The Five Food Borne Illnesses have common
symptomsDiarrheaVomiting
-------------------------------------------------------------------------------------------------------------------------------------------------------------------
Jaundice (Hepatitis A)• Employee must be excluded from the operation
3. Approved Source
• A. Food obtained from approved source; parasite destruction
• B. Food received at proper temperature
• C. Food in good condition, safe, and unadulterated
4. Protection from Contamination
Subcategory 1A. Food separated and protected B. Proper disposition of contaminated food; returned food or unused food not re-served A. Subcategory 2B. Food stored covered C. Food contact surfaces: – cleaned– sanitized
IMPROPERLY LABELED FOOD
Contamination Contamination During Food Preparation During Food Preparation
5. Cooking and Reheating of Potentially Hazardous Foods,
Consumer AdvisorySubcategory 1A. Proper cooking time and temperatures –
B. Proper reheating Subcategory 2
Consumer advisory provided for raw and undercooked foods
(Show Consumer Advisory Sample)
Consumer Advisory
CONSUMING RAW OR UNDERCOOKED FOODS SUCH AS MEAT, POULTRY, FISH, SHELLFISH, AND EGGS MAY INCREASE YOUR RISK OF
FOODBORNE ILLNESS.
(On menu, all capital letters no smaller than font size #8)
290-5-14-.04(7)
6. Holding - Date Marking Potentially Hazardous Foods
Subcategory 1A. Proper cold holding temperatures B. Proper hot holding temperatures C. Proper cooling time and temperature D. Time as a public health control:
procedures and records Subcategory 2Proper date marking and disposition
RECORDING TEMPERATURES
• When food is finished cooking• When food is being hot or cold held
TIME AS A PUBLIC HEALTH FACTOR
• FOUR HOURS MAXIMUM FOR HOT FOODS AFTER BEING REMOVED FROM TEMPERATURE CONTROL
• MUST HAVE TIME RECORDED • SIX HOURS MAXIMUM FOR COLD FOODS
NOT TO EXCEED 70 DEGREES AFTER BEING REMOVED FROM TEMPERATURE CONTROL
290-5-14-.04(i)
DATE MARKING
• Ready to eat potentially hazardous food (TCS)
• Food served within 24 hours does not have to be date marked
• Maximum 7 days• Previously frozen, 7 days from being
removed from freezer 290-5-14-.04(6)(g)
Safe Internal Temperatures
• Poultry and stuffed meats – 165 F
• Ground meats - 155 F (and Pork) • Beef Roast – 145 F (…rare 130 F) (Steaks, chops, etc.) • Fish - 145 F
• Microwave Foods - 165 F
(Hold Roast temp 4
minutes. Other temperatures
should hold for 15 seconds)
This temperature should hold for 2 minutes. Stir during cooking process.
Raw Roast
Salad, Raw Vegetables
Raw Chicken
Raw Fish
Raw Ground Meat
Salads / Cooked & Ready-to-eat
Raw Fish
Raw Roast
Ground Meat
Chicken
Apply Your Knowledge
7. Highly Susceptible Populations
Pasteurized Foods used; prohibited foods not
offered
Highly Susceptible Population
• Only pasteurized foods offered to:Day Care CentersSchoolsHospitalsNursing Homes
8. Chemicals
• A. Food additives: approved and properly used 290-5-14-.04(3)(b), 290-5-14-.04(4)(f)
• B. Toxic substances properly identified, stored, used - 290-5-14-.07(6)
Toxic Item Stored Above The Three Compartment Sink
9. Conformance with Approved Procedures
Compliance with • Variance• Specialized process and HACCP plan
(Hazard Analysis Critical Control Point)
CHEMICALS ADDED TO FOOD
Chemicals added to food must be FDA approved
MENU REVIEW
• Always review menu to see if there have been items added to the menu which would require HACCP plans or other inspection requirements
290-5-14 -.02 (g)
Good Retail Practices
GRP’s - PREVENTATIVE MEASURES That includes practices and procedures which effectively control the introduction of pathogens, chemicals, and physical objects in food.
10. Safe Food and Water, Food
IdentificationA. Pasteurized eggs used where required
B. Water and ice from approved source
C. Variance obtained for specialized processing methods
D. Food
• Properly labeled;
• Original container;
• Required records available
• Shellstock tags
11. Food Temperature Control
A. Proper cooling methods used; adequate equipment for temperature control
B. Plant food properly cooked for hot holding C. Approved thawing methods used D. Thermometers provided and accurate
APPROVED THAWING METHODS
• In refrigeration• In Cooking Process• Under Running water at a temperature
of 70 degrees or below• Microwave
290-5-14-.04(c)
Proper Cooling Procedure
• Six Hour Two Step Cooling Procedure• From Cooking process two hours to cool
to 70 degrees. Use quick cooling methods
• From 70 degrees to 41 degrees in 4 hours. 290-5-14-.04 (d)
TIME MUST BE MONITORED
Food Improperly Thawed
What is the problem?
Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
Calibrate Frequently
12. Prevention of Food Contamination
A. Contamination prevented during food preparation, storage & display
B. Personal cleanliness C. Wiping cloths: properly used and stored D. Washing fruits and vegetables
Personal Cleanliness
• Fingernails – Keep them trimmed, no artificial nails, no nail polish
• Jewelry – Only simple wedding band• Clothing – Clean clothing and aprons• Hair Restraints – Working directly with food 290-5-14-.03 (f)-(i)
Wiping Cloths
• Stored in a sanitizing solution with approved concentration –test with proper test strips
• Stored in the solution when not in use• Store container 6 inches off floor • Remake solution when it becomes dirty • DO NOT ADD ANY DETERGENT TO THIS
SOLUTION. HAVE SPERATE DETERGENT SOLUTION WITH SEPARATE CLOTH
13. Posting and Compliance with
Clean Air Act
A. Posting: Permit - /Inspection Report Choking Poster /Handwashing
B. Compliance with Georgia Smoke Free Air Act
INSPECTION REPORT
• Current report must be posted within 15 feet of the main entrance, 5 - 7 feet from the floor and can be read from a distance of 1 foot away.
290-5-14-.10(2)(g)
FOOD PERMIT
•Restaurant must have valid Food Permit Posted
14. Proper Use of Utensils
A. In-use utensils: properly stored B. Utensils, equipment and linens: properly
stored, dried, handled C. Single-use/single-service: properly stored,
used D. Gloves used properly
GLOVE USE LIMITATION
TO BE USED FOR NO OTHER PURPOSE
290-5-14-.04(n)
PROPER GLOVE USAGE
• ONLY WHEN HANDLING READ TO EAT FOODS.• HANDING RAW ANIMAL FOODS, (to be eaten
raw) 290-5-14-.04(n)
15. Utensils, Equipment and Vending
A. Food and nonfood-contact surfaces cleanable, properly designed, constructed and used
B. Warewashing facilities: installed, maintained, used; test strips
C. Nonfood-contact surfaces clean
Ware washing EquipmentWare washing Equipment
• Three Compartment Ware washing Sink Use of proper test strips & thermometers• Mechanical Dishwashers Use of proper test strips & thermometers Understanding pressure gauges
290-5-14-.05 (h) & (i) 290-5-14-.05 (J) – (p) 290-5-14-.05 (y) & (z)
16. Water, Plumbing and Waste
A. Hot and cold water available; adequate pressure
B. Plumbing installed; proper backflow devices
C. Sewage and waste water properly disposed
290-5-14-.06
A. Toilet facilities: properly constructed, supplied, cleaned
B. Garbage/refuse properly disposed; facilities maintained
C. Physical facilities installed, maintained, and clean
D. Adequate ventilation and lighting; designated areas used
290-5-14-.07
17. Physical Facilities
GARBAGE CANS
The Garbage cans in the kitchen are not required to be covered during continual use operation.
290-5-14-.06 (n)
DUMPSTERSDUMPSTERS
• The dumpsters must have tight fitting lids• Must have drain plug in place• Doors must be kept closed 290-5-14-.06 (n) (o)
18. Pest and Animal Control
ALL OUTER OPENINGS MUST BE PROTECTED TO PREVENT INSECT AND
VECTOR ENTRANCE• SCREENING• TIGHT CLOSING DOORS• EFFECTIVE AIR CURTAINS 290-5-14-.07(M)
Letter Grades
The letter grade “A” means food safety excellence and is applied to a numerical score
of 90 to 100The letter grade “B” means
satisfactory compliance and is applied to a numerical score of
80 to 89.
The letter “C” means marginal compliance and is applied to a numerical
score 70 to 79.
The letter grade “U” means unsatisfactory compliance and is applied to a numerical
score of 69 or less.………………………………….Follow-up Inspections
A copy of the completed inspection report form shall be furnished to the permit holder
or designee of the establishment.
The current report shall be displayed in a conspicuous
place, where it is easily readable by the public.
EXPERIENCES