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

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 Instructoredna.stigger@fultoncountyga.gov

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