Process Review (PR) This inspection may be scheduled or unannounced.A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures. Critical Control Point (CCP) This inspection may be scheduled or unannounced.The purpose of this inspection is to provide consultation and education to the operator. Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment.Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance. Standard This inspection is unannounced to the facility.Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment. Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations.Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness.Violations (Two types of violations may be cited).Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements. Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness. Ice machine has build up on baffle which may indicate a need for cleaning. Adjust cover on cold plate to have back cover the tubing for proper sanitation. Limit residential crock pot use and wash utensil every 4 hours or less. Keep personal medicines and food separate from customer food. Test strips look old and may need to be replaced for accuracy. A food prep sink with an air gap needs to be installed to wash produce. Suspend cooking until it has proper suppression approved. The Fire Department needs to give approval for using cooking equipment. There is no fire suppression system installed. Provide checklists to help maintain sanitation and proper food safety practices.įacility needs to be organized by eliminating unused items and by creating more storage space.
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