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Food Facility Inspections
Howell County
Health Department
Justin Frazier, EPHS II
Environmental Services
Supervisor
Started with Dept. in 2003
Contract with State of Missouri
and City of West Plains to provide
environmental health services.
Governmental Agencies
FDA
- Regulates Imported food
- all food in interstate commerce
- Inspect food processing plants
-Provides technical assistance and support
to state food safety programs
- Provides funding
- Conducts surveys and evaluations of state
food safety programs
USDA
- Regulates the sale of meat and
poultry products in interstate
commerce.
- Regulates meat production
facilities.
Governmental Agencies, cont.
Center for Disease Control- CDC
-Coordinates and assists with
multistate foodborne disease
investigations.
-Compiles and analyzes
foodborne disease data.
Governmental Agencies, cont.
Missouri Department of Health
and Senior Services- DHSS
- Regulates food products sold in state.
- Assists FDA, USDA with enforcement
- Assists LPHA’s with food safety activities
after a disaster.
-Develops food safety policies, including
Missouri Food Code.
-Inspect food processing plants.
Governmental Agencies
Local Public Health Agencies-
LPHA’s
-Conduct inspections of food
establishments
-Temporary food
- Follow-up and complaint
inspections
- Assures food safety after disaster.
- Collects food samples
- Food safety training
Governmental Agencies
Types of Food Facilities
100% Pre-packaged
Mobile food facilities
Temporary food facilities
Full service
Inspection Frequency
County Establishments- frequency
determined by public health
priority.
High Priority- 9 months
Medium- 12 months
Low- 18 months
City of West Plains
City has ordinance that
requires all food establishments be
inspected every 6 months,
regardless of priority level.
Inspection Frequency
Inspection Focus
Each inspection should be risk-based
– Consider risk factors
– What causes illness?
Ask open-ended questions
Critical/Priority violations
– Factors that lead directly to food borne illness
Non-critical/ Core violations
– Contribute to unsanitary conditions and may
develop into a more serious problem.
Inspection Focus
CRITICAL/PRIORITY ITEM
3-501.16(A) Observed: Chicken, beef, and pork on
steam table at 120° F.
Required: Potentially hazardous foods
held hot must be maintained at 135° F or
above.
NON-CRITICAL/CORE ITEM
6-501.11 Observed: Multiple floor tiles are broken
throughout the kitchen floor.
Required: The physical facilities shall be
maintained in good repair.
The Inspection
Before you begin…
– Are you prepared?
– Have you read the history?
From the outside
– Dumpster enclosures, sewer clean-
outs, litter and junk, openings
The Inspection
Introductions
– Ask to speak to the manager
– Provide I.D. and business card
– Explain your reason for being there
Survey the kitchen
Wash your hands and thermocouple
Health Permit and other required
license.
Food Handlers Certification or
Serv-Safe
Consumer Advisory on menu if
required.
The Inspection
Each restaurant is unique. All are
arranged differently, cook
different foods, have different
equipment, different number of
employees, and different training
methods.
Each inspection will differ.
The Inspection
The Inspection
Food Preparation Areas
– Watch employees work for
several minutes
•Cross- contamination
•Hand washing
•Bare-hand contact
•Personal hygiene
•Wiping cloth control
•Temperature control
•Thermometer usage
– Return if no active food preparation
The Inspection
Food Preparation Areas
– Take temperatures of PHF’s
•Record food type and temperature
•Probe and refrigerator therms. in place
– Evaluate food protection
•Foods uncovered, stacked containers,
stored properly
– Overall cleanliness
The Inspection
Handwashing Facilities
- Are required sinks present in
required areas
- Properly supplied with hot water,
single use towel , soap and waste
container
-Employee handwash signage
Ask employees when handwashing is
required?
The Inspection
Safe Holding, cooking and cooling
temperatures
-Cold holding at 41˚F or lower
- Hot holding at 135 ˚F or higher
- Taking temps of stored foods
- Proper food cooling- 135 ˚F to
70 ˚F in two hours and from 70 ˚F to
41 ˚F or below in four hours.
The Inspection
Employee Attire and Health
- Clean clothing with appropriate hair
restraint (Hat, Hairnet or visor)
- Do all employees appear healthy
No coughing, sneezing or fever
- Employees Eating or drinking in prep
areas.
Employees acting in responsible manner.
The Inspection
Physical Facility- Floors, walls and
ceilings are smooth and easily
cleanable.
-Are they damaged
- Are they providing harborage to rodents
and insects
-Are they deteriorated to the point that
they are no longer easily cleanable.
-Exposed wood surfaces.
The Inspection
Physical Facilities- Cont.-
Lighting
-Are the lights working
-Lights Shielded
- Adequate light in all prep
areas.
The Inspection
Dry storage
– Closed, labeled containers
– Circulation
– Insects or rodents
Walk-in refrigerators
– Temperature
– Food storage
– condensate
Dishwashing Areas
– 3 compartment sink
•Wash/ rinse/sanitize/air
dry
– Mechanical
•High temperature
•Chemical
The Inspection
The Inspection
Ice Machines
– Ice is food
– Vermin attraction
– Bins covered
– Condensate
– Storage inside
The Inspection
Toxic Items and Cleaning supplies
– Must be stored in a manner that does
not place them over, next to or in a
position to contaminate food or food
prep surfaces
– Toxics labeled
– Storage should be on lowest shelf, in
a separate room if possible
The Inspection
Write
– Organize notes in order of greatest risk
– Write report and score
Review
– Review the report with manager
– Point out major violations
The Inspection
Follow-up Inspections
-Follow-up will be conducted when a
critical violation is observed but cannot
be corrected during the inspection.
Complaint Inspections
-will be conducted immediately upon
receipt of complaint or within a few days,
depending on allegations made.
What Not to do…..
What Not to do…..
What Not to do…..
Questions?
Thank You Justin Frazier
Howell County Health Department
417-256-7078 ext. 223
www.howellcountyhealthdepartment.com
