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Food Service Establishment Inspection Report

Food Service Establishment Inspection Report. Environmental Health Service Division. Fulton County Health Services. Food Service Establishment Inspection Report overview GA Department of Public Health Food Service Establishment Reports

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Food Service Establishment Inspection Report

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  1. Food Service Establishment Inspection Report Environmental Health Service Division Fulton County Health Services

  2. Food Service Establishment Inspection Report overview GA Department of Public Health Food Service Establishment Reports Chapter 290-5-14 Edna Stigger, Public Health Instructor edna.stigger@fultoncountyga.gov

  3. 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.

  4. 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: • GEORGIA SMOKEFREE AIR ACT of 2005 • Choking Poster and • Hand washing Poster

  5. Two Parts Foodborne Illness Risk Factors and Public Health InterventionsandGood Retail Practices

  6. 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.

  7. RISK 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)

  8. 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

  9. INTERVENTIONS • Demonstration of Knowledge • Employee Health Controls • Controlling Hands (as a Vehicle of Contamination) • Time and Temperature Parameters for Controlling Pathogens

  10. 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

  11. 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

  12. 1. Supervision 1-2. Person in Charge • Present at all times • Demonstrates knowledge • Performs duties • CFSM on staff 290-5-14-.03

  13. APPROVED CERTIFICATIONS • National Registry of Food Safety Professionals • National Restaurant Association Solutions (SERVSAFE) • Prometric (Must post original certificate. No copies!)

  14. 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

  15. 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)

  16. 2. Employee Health, Good Hygienic Practices Preventing Contamination by Hands - Subcategory 1 A. 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 2 • Management awareness; policy present; reporting • Proper eating, tasting, drinking or tobacco use • No discharge from eyes, nose and mouth • Adequate hand washing facilities supplied/accessible

  17. 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)

  18. NO BARE HAND CONTACT WITH READY TO EAT FOODS • DELI PAPER • SPATULAS • TONGS • SINGLE USE GLOVES • DISPENSING EQUIPMENT 290-5-14-.04(4)

  19. Employee Health Policy • Restaurant must have written Employee Health Policy (Inspection Report 2-2A) • The Five Food Borne Illnesses have common symptoms Diarrhea Vomiting ------------------------------------------------------------------------------------------------------------------------------------------------------------------- Jaundice (Hepatitis A) • Employee must be excluded from the operation

  20. 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

  21. 4. Protection from Contamination Subcategory 1 • Food separated and protected • Proper disposition of contaminated food; returned food or unused food not re-served • Subcategory 2 • Food stored covered • Food contact surfaces: • cleaned • sanitized

  22. IMPROPERLY LABELED FOOD

  23. Contamination During Food Preparation

  24. 5.Cooking and Reheating of Potentially Hazardous Foods, Consumer Advisory Subcategory 1 • Proper cooking time and temperatures – • Proper reheating Subcategory 2 Consumer advisory provided for raw and undercooked foods (Show Consumer Advisory Sample)

  25. 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)

  26. 6. Holding - Date MarkingPotentially Hazardous Foods Subcategory 1 • Proper cold holding temperatures • Proper hot holding temperatures • Proper cooling time and temperature • Time as a public health control: procedures and records Subcategory 2 Proper date marking and disposition

  27. RECORDING TEMPERATURES • When food is finished cooking • When food is being hot or cold held

  28. 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)

  29. 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)

  30. 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.

  31. Apply Your Knowledge Salads / Cooked & Ready-to-eat Raw Fish Raw Roast Raw Roast Salad, Raw Vegetables GroundMeat Chicken Raw Chicken Raw Fish Raw Ground Meat Roast Roast Roast Roast Roast

  32. 7. Highly Susceptible Populations Pasteurized Foods used; prohibited foods not offered

  33. Highly Susceptible Population • Only pasteurized foods offered to: Day Care Centers Schools Hospitals Nursing Homes

  34. 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)

  35. Toxic Item Stored Above The Three Compartment Sink

  36. 9. Conformance with Approved Procedures Compliance with • Variance • Specialized process and HACCP plan (Hazard Analysis Critical Control Point)

  37. CHEMICALS ADDED TO FOOD Chemicals added to food must be FDA approved

  38. 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)

  39. 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.

  40. 10. Safe Food and Water, Food Identification • Pasteurized eggs used where required • Water and ice from approved source • Variance obtained for specialized processing methods • Food • Properly labeled; • Original container; • Required records available • Shellstock tags

  41. 11. Food Temperature Control • Proper cooling methods used; adequate equipment for temperature control • Plant food properly cooked for hot holding • Approved thawing methods used • Thermometers provided and accurate

  42. 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)

  43. 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

  44. Food Improperly Thawed What is the problem?

  45. Bimetallic Stemmed Thermometer IndicatorHead Calibration Nut Holding Clip Stem SensingArea Dimple Calibrate Frequently

  46. 12. Prevention of Food Contamination • Contamination prevented during food preparation, storage & display • Personal cleanliness • Wiping cloths: properly used and stored • Washing fruits and vegetables

  47. 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)

  48. 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

  49. 13. Posting and Compliance with Clean Air Act • Posting: Permit - /Inspection Report Choking Poster /Handwashing • Compliance with Georgia Smoke Free Air Act

  50. 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)

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