ENVIRONMENTAL AND HEALTH SERVICES DEPARTMENTENVIRONMENTAL AND HEALTH SERVICES DEPARTMENTFOOD PROTECTION AND EDUCATION DIVISIONFOOD PROTECTION AND EDUCATION DIVISION

Inspections OverviewInspections Overview

Presented to Presented to Quality of Life CommitteeQuality of Life Committee

ononAUGUST 12, 2008AUGUST 12, 2008

City of Dallas

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OVERVIEWOVERVIEW• INSPECTORS DUTIES • REGULATIONS ENFORCED• SERVICES PROVIDED • WHO WE REGULATE• HOW COMPLIANCE IS OBTAINED• THE INSPECTION PROCESS• THE INSPECTION REPORT/ VIOLATIONS

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Inspector Daily DutiesInspector Daily Duties• Routinely inspect all assigned food establishments in accordance with

Chapter 17, Food Ordinance and the Texas Food Establishments Rules. – Each sanitarian has 250-300 Fixed food establishments

• Perform a minimum of two annual inspections of all assigned Dallas food establishments, many establishments however receive more than two inspections.

• Notices of violation and citations are issued for violations observed according to policy.

• Participate in audit/quality control inspections as conducted by the supervisor and have less than 20% disagreement.

• Respond to complaints in less than two working days of receipt and foodborne illness complaints in 24 hours or less and as need forcorrection of serious public health violations.

• Make necessary follow-up inspections in less than ten working days of assigned date of compliance. Conduct follow-up inspection based on numerical scoring criteria/critical violations.

• Routinely participate in assigned teams (i.e.,, Emergency Response, SAFE/ICP, Mobile, Smoking, Temporary inspections)

• Participate in activities to educate the industry, and the general public.• Work weekend duty and night assignment as allocated.

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City Codes / State Laws EnforcedCity Codes / State Laws Enforced–– Chapter 17 Chapter 17 –– Food Establishment Ordinance/ Texas Food Establishment Ordinance/ Texas

Food Establishment Rules (TFER) Food Establishment Rules (TFER) •• Related to the sale or donation of food at the retail levelRelated to the sale or donation of food at the retail level

–– Mandates Food Handler Training and provides regulations for Mandates Food Handler Training and provides regulations for Homeless Feeding, Dog Friendly Homeless Feeding, Dog Friendly

–– Chapter 19 Chapter 19 –– General Health and SafetyGeneral Health and Safety•• Relates to Adjacent Premises Maintain/ Nuisance abatement Relates to Adjacent Premises Maintain/ Nuisance abatement

–– Chapter 41A Chapter 41A –– Smoking Smoking •• Relates Patron Smoking in a Food EstablishmentRelates Patron Smoking in a Food Establishment

–– Chapter 42A Chapter 42A –– Special EventsSpecial Events•• Relates to Temporary Events and Central Business District Relates to Temporary Events and Central Business District

VendingVending–– Chapter 50 Chapter 50 –– Street VendingStreet Vending

•• Relates to Street Performances, the sale of food, flowers and Relates to Street Performances, the sale of food, flowers and handcrafted Itemshandcrafted Items

–– Chapter 51A Chapter 51A –– Zoning Zoning •• Relates to Mobile Food Unit Locations/ Park TrailersRelates to Mobile Food Unit Locations/ Park Trailers

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Services ProvidedServices Provided

•• Retail Food Establishment Permitting and Inspections (Fixed Retail Food Establishment Permitting and Inspections (Fixed Food Establishments)Food Establishments)

•• Mobile Food Vehicle Permitting/ Inspections Mobile Food Vehicle Permitting/ Inspections •• Temporary Food Services Establishment Permitting/ Temporary Food Services Establishment Permitting/

InspectionsInspections•• Foodborne illness investigation/ Food Sample Collections and Foodborne illness investigation/ Food Sample Collections and

Analysis Analysis •• Central Business District Vending Permitting/ InspectionsCentral Business District Vending Permitting/ Inspections•• Emergency Response Emergency Response –– Manmade/ Natural DisastersManmade/ Natural Disasters•• Consumer Complaints/ Foodborne InvestigationsConsumer Complaints/ Foodborne Investigations•• Food Safety Public Health Consultations Food Safety Public Health Consultations •• Food Safety Training and Education Food Safety Training and Education

–– Restaurants/ Temporary Food Handlers Restaurants/ Temporary Food Handlers –– Homeless Feeding/ Audits Homeless Feeding/ Audits –– and for Academia, the General Public and Industry and for Academia, the General Public and Industry

•• Food Service ManagerFood Service Manager Certification ProgramCertification Program•• Smoking Ordinance EnforcementSmoking Ordinance Enforcement

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Inventory/ LicenseesInventory/ Licensees•• 5724 Fixed Retail Food Service Establishment5724 Fixed Retail Food Service Establishment

–– Restaurant, Schools, Hospitals, Grocery/Delis/ Convenience StoreRestaurant, Schools, Hospitals, Grocery/Delis/ Convenience Stores, s, Bakeries, Bars/ TavernsBakeries, Bars/ Taverns

•• 800 Mobile Food Units/ Kiosk800 Mobile Food Units/ Kiosk–– Pushcarts, Ice Cream Trucks, Catering Vehicles, Food PreparationPushcarts, Ice Cream Trucks, Catering Vehicles, Food Preparation

Vehicles, and Produce TrucksVehicles, and Produce Trucks•• ~ 3000 Temporary Food Establishments (MOSTLY ON ~ 3000 Temporary Food Establishments (MOSTLY ON

WEEKENDS/HOLIDAYS)WEEKENDS/HOLIDAYS)•• The State Fair of Texas, New Years Day, St. Patrick's Day, The State Fair of Texas, New Years Day, St. Patrick's Day, CincoCinco de Mayo, de Mayo,

JuneteenthJuneteenth, Taste of Dallas, and many other large and small events. , Taste of Dallas, and many other large and small events. • Regulate Food and Non-Food Street Vending in the Central Business

District of Downtown Dallas– Involving the sale of Food, Flowers, and Handcrafted Items– Street Performances Enforce Homeless Street Feeding RegulationsEnforce Homeless Street Feeding Regulations

•• Respond to Natural/ Manmade Disasters Respond to Natural/ Manmade Disasters –– Fires, Floods, Tornado, Power Outages, Overturned food vehicles Fires, Floods, Tornado, Power Outages, Overturned food vehicles and and

others others

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Compliance By InspectionCompliance By Inspection

•• Type of Inspections: Type of Inspections: ((UnannouncedUnannounced) )

Routine, FollowRoutine, Follow--up, up, Complaint, Temporary, Complaint, Temporary, and Mobile and Mobile

•• Routine InspectionRoutine Inspection -- are conducted once every six months are conducted once every six months

•• FollowFollow--up Inspectionsup Inspections -- are conducted as a result of poor are conducted as a result of poor sanitation issues, low scores ($75 Resanitation issues, low scores ($75 Re--inspection Fee)inspection Fee)

•• Complaints InspectionsComplaints Inspections -- General Sanitation/Hygienic General Sanitation/Hygienic Practices /Illness Investigation, Smoking and Other Practices /Illness Investigation, Smoking and Other

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Compliance By Inspection Compliance By Inspection (CONT(CONT’’D)D)

•• Type of Inspections:Type of Inspections:•• Temporary Temporary –– the Office of Special Events provides a the Office of Special Events provides a

listing of public event being held involving food and we listing of public event being held involving food and we provide guidance and inspection provide guidance and inspection

•• Mobile Mobile –– the mobile food units are required to provide an the mobile food units are required to provide an itinerary and are inspected annually with random itinerary and are inspected annually with random inspections conducted during the year (Mobile Sweeps). inspections conducted during the year (Mobile Sweeps).

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FY 2007FY 2007Compliance By InspectionCompliance By Inspection

•• Routines Routines –– 9,6719,671•• FollowFollow--ups ups –– 1,5891,589•• Complaints Complaints -- 2,4872,487•• Temporaries Temporaries –– 2,9712,971•• Mobiles Mobiles –– 954954

–– Overall Inspection Total for FY 2007Overall Inspection Total for FY 2007= 17,672= 17,672

ROUTINEROUTINE MOBILEMOBILE

TEMPORARYTEMPORARY

COMPLAINTCOMPLAINTFOLLOWFOLLOW--UPUP8.99%8.99% 14.0714.07%

16.81%16.81%

54.73%54.73% 5.40%5.40%

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The General Inspection ProcessThe General Inspection Process1. Prior to conducting inspections the inspector reviews

previous inspections 2. Inspector arrives at the food establishment3. Inspector surveys the food prep area and consults

manager (menu, food flow, employee illness policy, documentation)

4. Inspector surveys the produce, meat market, prep and cook line areas

5. Evaluates employee hygiene, practices and necessary equipment/state of repair

6. Inspector checks for signs of contamination or possible cross-contamination

7. Reviews temperature logs interval readings, monitors equipment temperatures and takes food temperature readings

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The General Inspection ProcessThe General Inspection Process(Cont(Cont’’d)d)

8. Inspector checks the food prep sinks9. Inspector surveys cold and dry food storage areas10. Survey for Pest Problems11. Inspector surveys potential hazardous food received12. Verify no bare hand contact with ready-to-eat food 13. Evaluates the dish washing methods, time, temperature

and concentration 14. Checks restroom sanitation and garbage areas15. Concludes the inspection and reviews results with

management

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Frequency of InspectionsFrequency of Inspections

• Scoring: All establishments start out with a score of 100 (Points are deducted from 100)

• Routine: Conducted every six months– 80 or above

• Follow-Up:– Score of 70-79/ Re-inspect 30 days– Score of 60-69/ Re-inspect 10 days– Score of 59> closure and/or

other enforcement action – min. 24 hours

• Complaint: Within two working days of receiving complaint (Foodborne 24 hours)

80+

70- 79

60-69

59>

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Violation ClassificationViolation Classification•• Critical ViolationsCritical Violations--are violations that if in are violations that if in

noncompliance, is more likely than other noncompliance, is more likely than other violations to contribute to food contamination violations to contribute to food contamination and/or foodborne illness.and/or foodborne illness.

•• NonNon--Critical ViolationsCritical Violations-- are not directly related to are not directly related to foodbornefoodborne illness, includes such occurrences as: illness, includes such occurrences as: –– Poorly constructed, unclean, or dilapidated walls, Poorly constructed, unclean, or dilapidated walls,

ceilings, or floorsceilings, or floors–– Improper storage of soiled and clean linensImproper storage of soiled and clean linens–– Unauthorized personnel in the foodUnauthorized personnel in the food--prep areaprep area–– Poor ventilationPoor ventilation

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Common Critical ViolationsCommon Critical Violations

• CRITICAL VIOLATIONS INCLUDE: – Failure to properly cool cooked foods– Failure to maintain food at the proper

Temperature– Failure to cook food to the proper temperature– Failure to stop ill employees from preparing

food when ill– Failure of food service employees to follow

good hygienic practices– Insect/rodent infestations

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Failure to Comply with Code may Failure to Comply with Code may Result in the following Result in the following Enforcement ActionsEnforcement Actions

•• Notices of ViolationNotices of Violation•• Court CitationCourt Citation•• ReRe--Inspection/ FeeInspection/ Fee•• Mandated Food Handler TrainingMandated Food Handler Training•• Voluntary ClosureVoluntary Closure•• Court Ordered ClosureCourt Ordered Closure•• Permit RevocationPermit Revocation•• Permit SuspensionPermit Suspension

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Recognition ProgramRecognition Program

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Specialized Inspection Specialized Inspection TeamsTeams

•• Emergency Response/Disaster Team (On call 24/7)Emergency Response/Disaster Team (On call 24/7)•• FoodborneFoodborne Illness Investigation TeamIllness Investigation Team

•• ICP/SAFE Team Inspections TeamICP/SAFE Team Inspections Team•• Hazard Analysis Critical Control Points (HACCP) Hazard Analysis Critical Control Points (HACCP)

TeamTeam•• Temporary Food Establishment Education TeamTemporary Food Establishment Education Team•• Mobile Food Unit Permitting TeamMobile Food Unit Permitting Team

•• Food Protection Training/Education TeamFood Protection Training/Education Team–– Mandated Restaurant Food Handler Training/ Public Mandated Restaurant Food Handler Training/ Public –– Homeless Feeder Food Safety TrainingHomeless Feeder Food Safety Training

•• Smoking Enforcement TeamSmoking Enforcement Team

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5 POINT CRITICAL VIOLATIONS5 POINT CRITICAL VIOLATIONS

IN

5. Rapid Reheating (165ºF in 2 hours)

4. Proper Cooking Temperature Per Food Type

3. Hot Hold (135ºF)

2. Cold Hold (41ºF)/ (45ºF)

1. Proper Cooling of Cooked / Prepared Food

OUTOUTOUT= Out of Compliance During Inspection ININ = In Compliance During Inspection

Temperature/ Time Requirements – Potentially Hazardous Food (PHF)

DEMERITSDEMERITS55

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4 POINT CRITICAL VIOLATIONS4 POINT CRITICAL VIOLATIONS

IN

14. Water Supply

13. Approved Systems (HACCP Plans/ Time as Public Health Control)

12. Cross-Contamination of Raw/ Cooked Foods/ Other11. Proper Handling of Ready-To-Eat Foods10. Sound Condition9. Approved Source/Label

8. Good Hygienic Practices (Eating/ Drinking/ Smoking/ Other)

7. Proper/Adequate Handwashing6. Personnel with Infections Restricted/ Excluded

OUT

Personnel/Handling/Source Requirements DEMERITSDEMERITS44

2020

3 POINT CRITICAL VIOLATIONS3 POINT CRITICAL VIOLATIONS(cont(cont’’d)d)

IN

21. Manual/Mechanical Ware washing and Sanitizing at [ppm/temperature/clean]

20. Toxic items Properly Labeled/Stored/Used

19. No Evidence of Rodents/Outer Openings/ Other Animals

18. No Evidence of Insect Contamination/Outer Openings/ Pest Control Record

17. Hand wash Facilities with Soap and Towels

16. Hand wash Facilities Adequate and Accessible

15. Equipment Adequate to Maintain Product Temperature

OUT

Facility and Equipment RequirementsDEMERITSDEMERITS33

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3 POINT CRITICAL VIOLATIONS3 POINT CRITICAL VIOLATIONS(cont(cont’’d)d)

IN

27. Food Establishment Permit/Certificate of Occupancy (Current) (Displayed)

26. Posting of Consumer Advisories (Heimlich/ Disclosure/ Raw Shellfish Warning/ Buffet Plate)

25. Non/ Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair

24. Thermometers Provided/ Accurate/ Properly Calibrated (+/- 2ºF)

23. Approved Sewage/Wastewater Disposal System, Proper Disposal, Grease Trap, Trip Tickets

22. Manager Demonstration of Knowledge/ Certified Food Manager/ Food Handler/ Smoking

OUT

Facility and Equipment RequirementsDEMERITSDEMERITS33

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3 POINT NON3 POINT NON--CRITICAL CRITICAL VIOLATIONSVIOLATIONS

Added Items Under Item #27 or now 3 Point Non-Critical Violations and Relate to…

a) Floors b) Walls – Ceilingsc) Lighting d) Ventilation e) Non-Food Contact Surfacesf) Exterior Surfacesg) Current Food Establishment Inspection Report/

Dog Friendly/ Non-Smoking Signage (Displayed)

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SOME COMMON 3 POINT NONSOME COMMON 3 POINT NON--CRITICAL VIOLATIONSCRITICAL VIOLATIONS

Expired non-perishable items

Dusty Shelves

Floors, walls and ceilings in poor condition

Improper storage of soiled and clean linensImproper storage of soiled and clean linens

Poor ventilationPoor ventilation

Exterior grounds not maintained free of litter

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5 Point5 PointCriticalCritical

4 Point4 PointCriticalCritical

3 Point3 Point-- CriticalCritical

3 Point3 PointNonNon-- CriticalCritical

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Some Establishment And Food Some Establishment And Food Items Are Also Regulated By Items Are Also Regulated By Federal And/ Or State Laws Federal And/ Or State Laws

Therefore these establishments and foods areTherefore these establishments and foods areinspected by federal and state regulatory inspected by federal and state regulatory

authorities:authorities:–– Packaging facilities Packaging facilities –– Wholesale facilitiesWholesale facilities–– Food manufacturerFood manufacturer–– NonNon--perishable food labeling perishable food labeling –– Food with health claims Food with health claims

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FOOD PROTECTION AND FOOD PROTECTION AND EDUCATION DIVISIONEDUCATION DIVISION

THANK YOU! THANK YOU!

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