Risk Based Food Inspection System

Transcription

1 isk Based Food Inspection System The Peoria City/County Health Department Food Inspection System models the Food and Drug Administration (FDA) Model Food isk Based Inspection System. This system will help conform to national standards and create more uniformity in inspections. The goal of the system is to clearly, concisely, and fairly present the compliance status of the establishment and to convey compliance information to the permit holder or person in charge at the conclusion of the inspection. There are 29 Foodborne Illness isk Factors and Public Health Interventions (1-29) and 28 Good etail Practices (30-57) on the inspection form that may contribute to an inspection grade. Inspections will be conducted according to the current Illinois Food Service Sanitation Code and will be implemented starting in the spring of Types of Violations Foodborne Illness isk Factors and Public Health Interventions Foodborne Illness isk Factors are food preparation practices and employee behaviors that are the most commonly contributing factors in foodborne illness outbreaks. Public health interventions are practices that encompass a wide-range of control measures specifically designed to protect consumer health. Collectively, these are referred to as isk Factors. Attempts shall be made to correct all isk Factor violations at the time of inspection. Follow up inspections on any items that cannot be corrected will be outlined in the Peoria County Food Safety Enforcement Procedure. Examples of Foodborne Illness isk Factors: Food from Unsafe Sources Inadequate Cooking Improper Holding Temperatures Contaminated Equipment Poor Personal Hygiene Examples of Public Health Interventions: Demonstration of knowledge Implementation of Employee Health Policies Hands as a vehicle of contamination Time/Temperature elationships Consumer Advisory Good etail Practices Good etail Practices (GPs) contribute to the development of foodborne illness and affect the overall sanitation level of the food establishment. These are preventative measures to control the additions of pathogens, chemicals, and physical objects found in food. GP violations not corrected at time of inspection are required to be corrected by the next inspection, unless deemed necessary to correct in a shorter time frame. Examples: Pest Control Equipment Maintenance Proper Water Source Plumbing Waste Disposal Physical Facilities epeat Violations A epeat Violation is a violation, which occurred during the establishment s previous routine inspection and has not been corrected at the time of next routine inspection. While a GP violation does not contribute to an establishment s grade, it will if the violation is a repeated violation. Violations that occurred during the previous routine inspection and are also found at the time of next routine inspection. Must be the same violation to be counted as a repeat violation. Contributes to an establishment s inspection grade.

2 The Grading System The Peoria City/County Health Department Food Inspection System no longer uses a 100 point scoring system. A grading system consisting of Pass, Pass with Conditions, and Fail will be used when the system is implemented. A combination of Foodborne Illness isk Factors and epeat Violations determine the inspection grade. Good etail Practices will only contribute to the grade when it is a repeat violation from a prior routine inspection. Pass At the time of inspection, the establishment had no more than 3 isk Factors and no more than 5 repeat violations. This does not mean there were not any violations found or that follow up inspections are unnecessary. Pass with Conditions At the time of inspection, the establishment had 0-3 isk Factors and 6-10 repeat violations or 4-5 isk Factors. Follow up inspections are likely. If an establishment receives two (2) consecutive Pass with Conditions on full inspections, the establishment shall receive a fifteen (15) day full follow up inspection. If the follow up inspection results in a less than Pass, the establishment shall be referred to the Assistant Director and/or Director of Environmental Health for a Compliance Conference. Fail At the time of inspection, the establishment had 6 or more isk Factor violations. At the time of inspection, the establishment had 5 or less isk Factors, but had 11 or more repeat violations. If an establishment fails, it shall be referred to the Assistant Director and Director of Environmental Health for a Compliance Conference. Imminent Health Hazards An Imminent Health Hazard is a violation that may readily contaminate food and lead to a foodborne illness outbreak. This type of violation requires immediate correction. If the hazard cannot be corrected immediately, the Health Authority has the following options: Embargo the food item(s) or equipment. Voluntary destruction of food or beverage item(s). Suspension of license. If there is an Imminent Health Hazard or reason to believe there is a threat to Public Safety, license suspension can occur, regardless of overall grade. Additional Information Count of Violation(s) For additional information on the system or for viewing inspections, visit FBI isk Factors epeat Violations Pass Pass with Conditions Fail 4-5 Pass with Conditions Pass with Conditions Fail 6+ Fail Fail Fail Inspection Grading Matrix 8/15

3 Establishment #: License #: Food Establishment Inspection eport Establishment: Address: City: ZIP: License Holder: isk Category Purpose of Inspection Time In Time echeck Visit # Date: Status: o Pass o Pass with Conditions o Fail Foodborne illness risk factors and public health interventions isk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. isk factors require immediate correction. Circle designated compliance status (In,, N/O, N/A) for each numbered item. = in compliance, OUT = not in compliance, N/O = not observed, N/A = not applicable Mark an X in appropriate box for and/or. = corrected on-site during inspection, = repeat violation Compliance Status Compliance Status Supervision Protection from Contamination 1 Person in charge present, demonstrates knowledge, and performs duties 15 Food separated and protected 2 Certified Food Protection Manager 16 Food-contact surfaces; cleaned and sanitized 17 Proper disposition of returned, previously served, reconditioned and unsafe food Employee Health Time/Temperature Control for Safety Management, food employee and conditional employee; knowledge, responsibilities 3 and reporting 18 Proper cooking time and temperatures 4 Proper use of restriction and reporting 19 Proper reheating procedures for hot holding 5 Procedures for responding to vomiting and diarrheal events. 20 Proper cooling time and temperature Good Hygienic Practices 21 Proper hot holding temperatures 6 Proper eating, tasting, drinking, or tobacco use 22 Proper cold holding temperatures 7 No discharge from eyes, nose, and mouth 23 Proper date marking and disposition Preventing Contamination by Hands 24 Time as a Public Health Control; procedures and records 8 Hands clean and properly washed Consumer Advisory 9 No bare hand contact with TE food or a pre-approved alternative procedure allowed 25 Consumer advisory provided for raw/under cooked food 10 Adequate handwashing sinks properly supplied and accessible Highly Susceptible Populations Approved Source 26 Pasteurized foods used; prohibited foods not offered 11 Food obtained from approved source Food/Color Additives and Toxic Substances 27 Food additives: approved and properly used 12 Food received at proper temperature 28 Toxic substances properly identified, stored, and used 13 Food in good condition, safe, and unadulterated Conformance with Approved Procedures 14 equired records available: shell stock tag, parasite destruction 29 Compliance with variance/specialized process/haccp in Good etail Practices Good etail Practices are preventative measures to control the additions of pathogens, chemicals, and physical objects found in food. Mark an X in box if numbered item is not in compliance. Mark an X in appropriate box for and/or. = corrected on-site during inspection, = repeat violation Safe Food and Water Proper Use of Utensils 30 Pasteurized eggs used where required 43 In-use utensils: properly stored 31 Water and ice from approved source 32 Variance obtained for specialized processing methods Food Temperature Control 33 Proper cooling methods used; adequate equipment for temperature control 34 Plant food properly cooked for hot holding 35 Approved thawing methods used 36 Thermometers provided and accurate Food Identification 37 Food properly labeled; original container Prevention of Food Contamination 38 Insects, rodents, and animals not present 39 Contamination prevented during food preparation, storage, and display 40 Personal cleanliness 41 Wiping cloths: properly used and stored 42 Washing fruits and vegetables Based on an inspection this day, the items marked identify violations of the Peoria County Food Safety Code. Failure to correct these violations within the time specified may result in legal action under the Enforcement provisions of the code. 44 Utensils, equipment, & linens: properly stored, dried, and handled 45 Single-use/single-service articles: properly stored and used Establishment epresentative: 46 Gloves used properly Utensils, Equipment and Vending 47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used 48 Ware washing facilities: installed, maintained, and used; test strips 49 Non-food contact surfaces clean Physical Facilities 50 Hot and cold water available; adequate pressure 51 Plumbing installed; proper back flow devices 52 Sewage and waste water properly disposed 53 Toilet facilities: properly constructed, supplied, and cleaned 54 Garbage and refuse properly disposed; facilities maintained 55 Physical facilities installed, maintained, and clean 56 Adequate ventilation and lighting; designated areas used Employee Training 57 All food employees have food handler training Health Department epresentative: Follow-up:... o Yes...o No Follow-up Date:

4 Peoria City/County Health Department 2116 N. Sheridan oad Peoria, Illinois Environmental Health Programs Food Establishment Inspection eport Establishment: Establishment #: Water Supply:...o Public...o Private Wastewater System:...o Public...o Private Sanitizer Type: PPM: Heat Item/Location Temp. Temperature Observations Item/Location Temp. Item/Location Temp. Observations and corrective actions Item Number Violations cited in this report must be corrected within the time frames below. epeat Violations Count of Violation(s) FBI isk Factors Pass Pass with Conditions Fail 4-5 Pass with Conditions Pass with Conditions Fail 6+ Fail Fail Fail Number of isk Factor/Intervention Violations Number of epeat Violations Choose one below Pass Pass with Conditions Fail Establishment epresentative: Health Department epresentative:

5 Peoria City/County Health Department 2116 N. Sheridan oad Peoria, Illinois Environmental Health Programs Food Establishment Inspection eport Establishment: Establishment #: Observations and corrective actions Item Number Violations cited in this report must be corrected within the time frames below. Establishment epresentative: Health Department epresentative: