FOOD FACILITY OPERATOR S GUIDE

Transcription

1 COUNTY OF RIVERSIDE DEPARTMENT OF ENVIRONMENTAL HEALTH FOOD FACILITY OPERATOR S GUIDE A compliance guide for Riverside County food facility owners and operators.

2 INTERNET REFERENCES California Department of Health Services Centers for Disease Control and Prevention (CDC) Food and Drug Administration (FDA) National Restaurant Association Riverside County Environmental Health National Food Safety Database United States Department of Agriculture (USDA) National Environmental Health Association (NEHA) National Pest Control Association National Restaurant Association

3 TABLE OF CONTENTS I. Introduction 1 Page II. The Educational Approach 1 III. Posting and Grading 2 IV. The Inspection 3 V. The Inspection Report 4 VI. Request for Records 4 VII. Award of Excellence 4 VIII. Facility Closure 5 IX. Condemnation 5 X. Impound 5 XI. Permit Suspension/Revocation 6 XII. What Can You Do? 7 XIII. Self-Inspection Checklist 9 XIV. Sample Inspection Form 14 XV. Informational Bulletin Index 16 XVI. Sample Public Notice 17

4 The Riverside County Department of Environmental Health, would like to thank you for choosing to do business in our County. The mission of this Department is to enhance the quality of life in our County by implementing effective and efficient programs to protect the public s health and safety, as well as the environment. The District Environmental Services Division of the Department of Environmental Health oversees the regulation of food facilities. The primary goals of our division are to ensure that the public s health and safety are protected by gaining compliance from the community we serve by using education as our main enforcement tool, and to serve as a resource for the community on issues of environmental health importance. Our philosophy is compliance through education. An impressive amount of helpful material has been produced and is available. On our website ( informational bulletins, self-inspection check sheets, presentations to industry and the public, are just a few examples of the educational materials now available to help implement this philosophy. After all, isn t it easier to play by the rules when someone takes time to explain them to you? The Food Facility Operator s Guide is another tool which will help industry comply with Federal, State, and local regulations. This booklet explains what the expectations are for a food facility operator, and what steps our Department takes should there be serious violations uncovered as part of our inspection process. Most importantly, it explains what you can do if problems occur in your food facility. We hope you find this booklet informational and educational, and that the material contained herein helps you to better understand our Department s role and what is expected of you and your food facility. Steve Van Stockum Director

5 This book has been developed to assist retail food and beverage operators in understanding their part in limiting foodborne illness and complying with State Laws and Riverside County Ordinances. Each food facility is unique and we strive to identify the specific needs of the operation and how each facility can meet sanitation requirements to prevent illness. The Food Facility Operator s Guide is not intended to be a how-to book. Rather, it is intended to help you become more familiar with the relationship between Environmental Health and the retail industry. The inspection process and regulatory powers are described in detail. Also provided are recommendations to help you and your employees stay dedicated to food protection principles. The California Retail Food Code, commonly referred to as CalCode, encompasses all of the food protection procedures you are expected to comply with. The success of each operation is dependent on much more than good tasting food. Cleanliness and responsibility are demanded by the people you serve. The information contained in this publication is subject to revision as laws change. You may obtain your own copy of CalCode from your local Environmental Health office or the California Association of Environmental Health Administrators (CAEHA) at: Sheryl Baldwin P.O. Box 2017 Cameron Park, CA Phone: (530) THE EDUCATIONAL APPROACH Food service and protection have become more important than ever before. Some foods can cause severe illness or even death if handled improperly and then consumed. You may be thinking do people really get sick from foods and beverages?. More than 48 million people suffer foodborne illness each year in the United States and over 3,000 deaths, according to the Centers for Disease Control. The symptoms of an illness from food are often misdiagnosed as a flu. Environmental Health Specialists (health inspectors) are charged with ensuring food is properly stored, prepared, and safe to serve to your customers. Complying with health standards is an ongoing challenge to the food retail operator but doing so protects your customers and your business. The Department of Environmental Health s primary focus is on education. The Department and food facility operators are working toward the same goal: reducing instances of foodborne illness. Many steps have been taken with this educational goal in mind. In 1978, Riverside County adopted Ordinance 567 (County Code 8.44). This required all people working with unpackaged foods or utensils to obtain a Food Handler Certification Card following a written examination on basic sanitation principles. The food handler certification program helps insure a fundamental understanding of sanitation that can be refined and shaped to each work situation. Every food handler is required to obtain this training and the card within one week of being employed and must re-certify every two years. Under CalCode, all food facilities handling nonprepackaged potentially hazardous foods are required to have at least one certified Food Safety Manager. It is this person s task to train staff within their own facility. The Food Manager Certification requirement does not apply to temporary food booths, Farmer s Markets, produce stands, or facilities selling only prepackaged foods. This certification must be renewed every five years. The County does not provide the Food Manager Certification; it is provided by private companies. Three companies are responsible for certifying individual testing companies to give their exam: National Restaurant Association PAGE 1

6 Education Foundation (ServSafe), National Registry of Food Safety Professionals, and Prometric (see our website for more information). At least one employee will have the Food Manager Certification, all other employees will have Riverside County s Food Handler Certification. In addition to programs targeting the food workers in each facility, informational bulletins have been produced for the public and are available at each office, or on our website ( The informational bulletins are free and cover several Environmental Health topics including food protection, water resource protection, disaster preparedness, vector control, and others. Several bulletins helpful specifically to food facilities are listed at the end of this booklet. In the retail environment, a contaminated food source can affect a large number of people. Training facility owners and workers to handle food properly reduces the potential for foodborne illness. The conditions that lead to illness can be controlled. The educational approach to gaining compliance takes time since risks are explained to the operator for better understanding. Each inspection should be more than a checklist of violations noted by the Environmental Health Specialist. Each inspection is an opportunity to learn and improve for everyone involved with the process. POSTING AND GRADING Inspection reports are considered public record and are available to the public for review. Riverside County Ordinance (County Code 8.40) provides for posting and grading of permitted food establishments. Any facility preparing food or beverages must have a grade card posted in the public s view. The grade posted reflects compliance to minimum mandatory sanitation standards. By observing the grade card, customers can see an indication of the level of compliance with health codes. The grade A, B, or C, corresponds to a numerical score achieved during the inspection. The score begins at 100 and points are deducted for each violation. Any grade below an A is a failed inspection. Grades are determined as follows: Score Grade A B 79-or below In the case of a downgrade, the B or C card will be posted in place of the A card. Although any score other than an A is not good for a facility s reputation, the law requires that the grade card be posted at all times and there is a fine for removing or covering up the grade. Once violations are corrected, and a reinspection by this department is conducted the A card may be restored. Grade cards may only be adjusted or removed by an Environmental Health Specialist. You may discuss the posting location of the sign with your inspector but it must remain clearly visible to the public. CalCode requires a notice to be posted adjacent to the grade card in each facility. This Public Notice placard states that a copy of the most recent official inspection report is available for review by patrons. You will be expected to allow review of your most recent report if asked by a customer. This law helps the public make educated decisions about the food they eat. C PAGE 2

7 THE INSPECTION Each Environmental Health Specialist in Riverside County is assigned a geographical area, or district, that he/she is responsible for. All retail food operations are inspected at regular intervals and inspections are not announced. Any time the establishment is open to the public, receiving or preparing food it is open for inspection. Inspections conducted on weekends and weekday evenings are not uncommon. The purpose of unannounced inspections is to allow the inspector to evaluate the day-to-day operation and condition of the facility. Inspections are designed to identify violations resulting from lack of training and neglect. Many potential problems can be corrected before they become a threat to public health. The Specialist can provide answers to questions, recommend procedures, and provide other resources to an operator. Although the inspector works in a regulatory capacity, the inspector-operator relationship is a partnership. Corrections required by the inspector are intended to improve conditions for the public and employees, but also serve to protect the interests of the owner. Small problems can quickly become costly to fix if left uncorrected. Inspections in Riverside County are risk based. They focus on violations that directly impact public health. It is helpful if a manager or owner is available to answer questions during the inspection. What appears to be a violation may be a temporary situation with an acceptable explanation. Some menu items or preparation requirements may be reviewed by your inspector. You may accompany your inspector during the inspection and ask questions you may have. The Environmental Health Specialist conducts inspections on all food facilities within his/her district. They also investigate any complaints from the public. You will be notified at the time of your inspection as to whether the visit is a complaint investigation or routine in nature. Once the inspection begins, it is too late to correct violations. It is better to direct your attention to the inspection. The Specialist will identify himself/herself before the inspection begins. All Department representatives wear identification. The Environmental Health Permit will be checked and should be posted at the facility. Food Handler Certification(s) and Food Manager Certification(s) will be verified (ensure original certifications are posted and easily accessible). Employees are observed for good hygiene and food handling practices. Bare hand contact with food should be avoided whenever possible. A large portion of the visit is devoted to food preparation areas. The occurrence of contamination is greatest here. Strict attention to cooking and holding temperatures, proper cooling, cross-contamination control, hand-washing, and rapid preparation are critical to preventing foodborne illness. According to the FDA, the number one cause of foodborne illness is failure to rapidly cool potentially hazardous foods. Also important is proper sanitizing of utensils and equipment. All utensils and equipment are expected to be clean and in good condition. Food storage methods, pest control, plumbing, and other areas of concern will be reviewed as well. A re-inspection is required anytime an inspection is not passed. They are also conducted to verify correction of major and recurrent violations (i.e. refrigerator repair, cockroach or rodent infestations). Re-inspections are typically completed within seven days of the initial inspection. Serious violations need to be corrected sooner. Circumstances can dictate that more than seven days are needed to comply. These instances may be discussed with your inspector and extensions may be granted if warranted. Re-inspections PAGE 3

8 for a failed inspection will not be conducted within 24 hours of the initial inspection. All violations should be corrected before the re-inspection in the case of a failed inspection or downgrade. THE INSPECTION REPORT The results of each inspection are recorded on the Official Inspection Report. The inspector will review the inspection and leave a copy of the report at the end of the inspection. The final score and grade achieved are indicated at the bottom of the form. On the Official Inspection Report, some violations are categorized as either MAJOR or MINOR depending on its potential for causing illness or injury. A major violation poses an immediate potential threat to public health or can lead directly to illness and must be corrected immediatley. Improper food storage temperatures, improper cooling, or cooking temperatures, a rodent/cockroach infestation, lack of hot potable water, or not sanitizing utensils and equipment would be considered major violations. Incidental cleaning items and small structural or equipment repairs are minor violations. For example, a hole in the wall may not represent a critical health problem. Once it becomes a point of entry for vermin or is harboring vermin, it is more critical, especially if it is located in a food preparation area. Greater point values are attached to major violations. Therefore, a small number of problems can result in a downgrade if they are major problems. A copy of the Official Inspection Report is included on pages 12 and 13 of this book. Violations are listed on the Inspection Report in order of greatest risk. Listed immediately after the description of the violation is the appropriate reference section in CalCode and the point value associated with that violation. REQUEST FOR RECORDS As mentioned before, Environmental Health Department reports are part of the public record. A prospective food establishment buyer may want to know some history on the facility (within 5 years). A curious customer may want to know more about their favorite restaurant. Inspection reports are used as evidence in foodborne illness lawsuits regularly. By filling out a Request for Records form and paying a small duplicating fee, citizens may obtain access to previous documentation about your facility. All requests for copies must be approved by the area office Supervisor before they are released. Information related to current legal action by Environmental Health is not released until the matter has been resolved and all of the complainant information is removed. AWARD OF EXCELLENCE The Department website lists for all food facilities the recent inspection(s) with major/minor violations, scores, and corresponding grade. The website lists all recently downgraded facilities and also lists outstanding food facilities. Many facilities work very hard to stay compliant with Environmental Health laws. The Award of Excellence is issued annually to operations that meet certain requirements. We want to reward these facilities and let the public know of the extra efforts that they have taken. A facility that has scored a 95 or better on all of its previous calendar year s inspections is eligible for the Award of Excellence. In addition, the facility must also have maintained its Environmental Health Permit and Food Worker certifications current. These facilities are listed on the website and are issued a certificate. This award is not PAGE 4

9 available to temporary, mobile, or completely pre-packaged food facilities. We recommend that you display your Award of Excellence prominently you earned it! FACILITY CLOSURE Certain violations pose an immediate threat to public health and may cause illness or injury to the general public if not corrected. These violations are considered high-risk. Occasionally, an establishment must be closed and the health permit temporarily suspended until corrections are made, or during the correction process. Your inspector has no choice in this situation as to the course of action, it is mandated by law. He/she must limit the food service operation or halt it completely depending on circumstance. Closure may be either voluntary or involuntary. A voluntary closure occurs when the facility recognizes the severity of the problem and agrees to close until the problem is fixed. Once verification of the repair is made by an inspector, the facility may re-open. An involuntary closure results when a facility refuses to close as required by the Environmental Health Department. This situation might involve legal action, applying for a new health permit, structural upgrades to meet current standards, in addition to correcting the original problem. Citations may also be issued for specific violations. It takes considerably more time for a facility to re-open in the case of an involuntary closure. A mandatory hearing is required before the permit is reinstated. The occurrence of the following violations will result in your facility being closed temporarily: I. Lack of hot or cold potable water II. Plumbing back-up (i.e. overflowing sewage) III. Rodent or cockroach infestation. IV. Lack of a current Environmental Health Permit V. No electricity VI. Insufficient refrigeration VII. Any other condition which may pose an actual or potential danger to the public There are a variety of situations that can lead to closure. Each facility is unique. The Environmental Health Specialist will provide detailed information about reasons for the closure specific to your facility. Few inspections end up in a temporary or permanent closure of an establishment. The goal is not to limit the ability for your food establishment to conduct business, but to insure a safe and sanitary environment for the public and ultimately to prevent foodborne illness. CONDEMNATION A retail food operation serves a large number of customers. There is a great potential for widespread foodborne illness due to that fact. Food that has been adulterated or contaminated will be discarded during the inspection. Specific foods called potentially hazardous foods will support rapid growth of illness-causing bacteria. These foods should be kept at a temperature that will control the bacteria (at and below 41 F or, at and above 135 F). Rodents and other vermin can contaminate large amounts of food and paper goods. Food that has been contaminated, has not been stored at a safe temperature, or does not come from an approved source (i.e. home-made foods), will also be discarded by an Environmental Health Specialist. Food PAGE 5

10 that has been discarded should be made inedible. A common practice is to pour bleach or similar chemicals on the food. This will help prevent anyone from consuming the food later and spreading illness. IMPOUND Equipment or utensils can be impounded should they pose a hazard. If they are in bad repair they should not be used to hold or prepare food. For example, a chemical dishwasher that is not delivering sanitizer would be impounded until it is repaired. The facility may not be required to close if they have the equipment to manually wash, rinse, and sanitize dishware. Some utensils are made of toxic materials that cause illness. Copper, galvanized metal, and lead used to manufacture some utensils can leach into food resulting in chemical poisoning. An IMPOUND tag will be attached to the item. The tag will identify the item and the reason for impound. The inspector may remove the item from the business if necessary. A receipt is issued for things that are removed. Impounded items may not be used in a food facility until properly repaired and released from impound by an inspector. PERMIT SUSPENSION/ REVOCATION In the event that a facility continues to be non-compliant or fails multiple inspections, the Department of Environmental Health will proceed with legal action. As previously stated, education is the primary tool for compliance. It is also considered the first step in the due process of law. Specific steps are followed to make sure operators are treated fairly and given a reasonable opportunity to comply. Opportunities for an establishment to improve practices and conditions are required as part of the enforcement policies of Environmental Health. Citations may be issued for certain violations. Continued failure to comply can result in your Environmental Health Permit being revoked or suspended and the business closed. Your business may not operate without a current permit. A retail food facility is inspected periodically throughout the year. Should it receive a score below 90 on two routine inspections within a 24-month period, or have major violations are not corrected or reoccur, an office hearing will be conducted. Hearings are held at an Environmental Health office. A Supervising Environmental Health Specialist, the inspector and the owner or representative will discuss the violations resulting in low inspection scores. The history of your operation and a timetable for correction of the violations will be decided. You will have a chance to express your concerns, ask questions, and explain your position. The office hearing is another step in the compliance process. The terms for compliance will be clearly outlined at the office hearing. If violations continue uncorrected, reoccur, or inspection scores below 90 persist, a permit suspension or revocation hearing will be requested. Again, the history of the facility and/or recurrent violations will be reviewed with the owner, the inspector, and a Supervising Environmental Health Specialist. An owner may have legal counsel present at suspension/revocation hearings. The Environmental Health Permit can be suspended or even revoked at this stage. If the permit is suspended, you will likely be placed on a probationary program and allowed to operate. Specific stipulations may be included depending on the circumstances. Extra inspections could be required that the operator must pay for. Failure to abide by the stipulations set by the Department will result in permit revocation. If the permit is revoked, your business will be closed. You may receive a citation for uncorrected violations, failing to close the facility as ordered by Environmental Health and/or operating without an Environmental Health Permit. Cases of non-compliance that continue beyond this point can be turned over to the District Attorney for prosecution. PAGE 6

11 WHAT CAN YOU DO? Sanitation has become big business. National sanitation companies and private inspection services have grown from the need for better, easier to use sanitation products. Foodborne illness outbreaks can affect a large number of people and can be financially devastating to a food service operation. Interstate transit and international shipping can spread a contaminated food source over a broad area. The variety of foods available in the marketplace has created a need for diverse food protection methods. The retail food industry and regulatory agencies are coming together to combat foodborne illness. Resources available through Federal, State, local health departments and the internet can help a facility keep up with improvements in food safety. The following are simply suggestions and may not incorporate well into all operations. One of the most important things an operator can do is stay informed. Regulations change as food science improves. One way to stay updated on health codes is to ask your inspector. He/she will be able to notify you of the latest changes and trends. Assistance with food handling techniques, lists of approved materials, signs, stickers, procedural advice, and much more are available through your inspector. Recommendations made during an inspection are intended not only to keep your facility in compliance, but also to improve its efficiency and safety. Inspectors are available for questions by contacting their office. In addition to keeping yourself informed, a regular training program for employees will help to maintain a facility. Make your staff aware of the causes of contamination and methods of prevention. For example, a portion of monthly meetings could incorporate training on some aspect of sanitation (food temperatures, pest control, personal hygiene, etc). The Food Manager Certification courses provide a large amount of material that can be passed on to employees. Employee incentive programs may be an effective alternative. The important thing is to evaluate your current program for effectiveness; if it is not working it should be modified. All sanitation programs are dynamic, require attention, and adaptation. Also, reviewing past health inspection reports regularly can help you to recognize patterns or areas of your program that need improvement. Ideally, one would maintain a food facility in pristine condition at all times as if it were ready for inspection. However realistically, a minimum standard of sanitation is required by law to prevent illness. A cleaning schedule is a good start. Some equipment must be washed, rinsed and sanitized after every use while other equipment may be properly cleaned less frequently. Walls and ceilings usually require less frequent cleaning than equipment. A cleaning schedule can be developed by management and followed by employees. By assigning a specific employee to a specific task, management can follow up and verify the work is done. Also, remind your employees that the customers are watching. Customers like to see sanitation programs in action. Consumers are more aware of food handling issues than ever before in history. This trend will likely continue since so much of the food supply is purchased through retail sources. Do not take unnecessary risks with your business. Do not allow employees that are ill to work. Their germs are easily spread and contaminate work areas, food and other people. Open cuts or sores on the hands harbor bacteria that are transferred to food and your customers. In ready-to-eat PAGE 7

12 foods like salads, there is no further cooking process to eliminate these bacteria. Should this product be held in a refrigerator above 41 F or without any refrigeration, the bacterial counts can double every twenty minutes. Signs, pictures, and other visual aids can keep sanitation in the forefront of your operation. A poster showing proper procedures posted where those activities take place is helpful (i.e. a picture of proper three-compartment sink setup posted above the sink). Keep hand washing sinks well stocked with soap and towels and require that they are used often. The use of color-coded cutting boards will help prevent cross-contamination. Many food service operations keep fresh buckets of sanitizer solution and cleaning towels available at work stations to make clean up more convenient. Date coding food containers facilitates product rotation and reduces spoilage. Catchy acronyms can serve as reminders to employees. Time to lean Time to clean", When in doubt Throw it out, and Can t see Can t clean are industry favorites. The easier it is for employees to follow good practices, the more likely they are to follow through. Any program is going to require on-going supervision. Protect your investment. An informational bulletin titled Food Facility Checklist is included on page 9. You may use this as a guideline for monitoring your own sanitation program. It is similar to the inspection report you will receive from the inspector. The inspection form shows the point value attached to each violation and whether it is a major or minor problem. Address the major problems first as they create the higher risk to customers. The two resources together provide a fairly comprehensive picture of what a standard inspection encompasses. Do your own inspection often. Pretend you are inspecting your competitor s business so you are not too easy on yourself. Again, there are many unique ways to maintain a sanitation program. Each operator has to decide what will work for his/her own facility and staff. Complications such as high employee turnover and menu changes make the matter more difficult. These challenges are recognized by inspectors and are considered in evaluating performance. Feel free to discuss these issues with your inspector. Protecting the public s health is our principle concern. Violations of food protection laws must be corrected. It is with the food industry s help that food-related illnesses will decrease in number and severity. Foodborne Illness Risk Factors The following table illustrates risk factors as determined by the Centers for Disease Control. The numbers add up to Inadequate cooling/ cold holding temperatures 63% Food preparation far ahead of service 29% Inadequate hot holding temperatures 27% Poor personal hygiene/ illness 26% Inadequate reheating 25% Inadequate equipment cleaning 9% Use of leftovers 7% Cross-contamination 6% Inadequate cooking 5% Toxic chemicals from containers 4% Contaminated raw ingredients 2% Intentional addition of chemicals 2% Incidental chemical contamination 1% Unsafe sources 1% PAGE 8

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20 INFORMATIONAL BULLETIN INDEX For Food Facilities This information is available at any Riverside County Environmental Health office or from our website, Also, information on permit fees, operating at special events, and other helpful materials are available from these same sources at no cost. Procedures for Food Facilities in the Event of a Major Disaster or Emergency Posting and Grading of Food Facilities Involved in the Preparation of Food Food Worker Certification Program Award of Recognition Salmonella Enteritidis and Eggs E.coli and Ground Beef Animal Slaughtering Week-end Buffets, Brunches, and Other Temporary Buffet-Type Food Service Operations Reptile Associated Salmonellosis Food Facility Self Inspection Checklist Ice The Forgotten Food Cockroach Control in Restaurants Guidelines for Cooking and Reheating Foods Catering Guidelines Food Safety Manager Certification Raw Oysters Safe Handling of Watermelons, Cantaloupes, and Other Produce Did You Wash Your Hands? Time as a Control to Limit Bacterial Growth Public Notice of Inspection Report Access Cleaning and Sanitizing in a Three Compartment Sink Checking Sanitizing Capabilities of Dishwashers in Food Facilities In-Place Sanitization Rapid Cooling Techniques Requirements for Food Served at Hotels, Motels, and Inns Vertical Broilers Wild Mushrooms Open-Air Barbeques Use and Calibration of Dial Probe Thermometers For Food Temperatures Commonly Encountered Food Poisonings and Symptoms Food Safety in Retail Food Facilities During Periods of Rolling Blackouts PAGE 16

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22 Riverside 4065 County Circle Dr. (951) Fax (951) Hemet 800 S. Sanderson Ave. (951) Fax (951) Murrieta Sky Canyon Drive (951) Fax (951) Area Offices Blythe 260 N. Broadway (760) Fax (760) Corona 2275 S. Main St. Suite 204 (951) Fax (951) Indio Arabia St. Suite A (760) Fax (760) Palm Springs 554 S. Paseo Dorotea (760) Fax (760) County of Riverside Department of Environmental Health Rev 9/2013