SITE AND HEALTH INSPECTIONS

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SITE AND HEALTH INSPECTIONS
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WHAT DO I NEED TO OPERATE

• Use your planning checklist Attachment 11 pages
  142-143 Part IV-Reference Section
• Inclement Weather Plan
• Time/Temperature Daily Logs

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WHAT DO I NEED TO OPERATE

• Inclement Weather Plan
• Time/Temperature Daily Logs
• Calibrated Thermometers
• Clean Storage/Shipping Containers
• Safe Ice Stored In Leak-proof Containers
• No Direct Food Contact With Ice-Includes Milk
  Cartons
• Covered Garbage Containers
• Restroom and Hand Washing Facilities

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THE INSPECTIONS
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Pre-Operational Inspections

• School sites with valid permits will not receive
  a pre-operational inspection from the Health
  Department
• Sponsored sites that are not permitted school
  sites will require a pre-operational inspection
• Sponsored site pre-operational inspections will
  need to be conducted before the summer feeding
  site is opened

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Pre-Operational Inspections

• The environmentalist will contact the sponsor in
  order to schedule the inspection
• The contact person for the School District must
  accompany the environmentalist on the inspection
• The inspection gets either a PASS or FAIL status

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Pre-Operational Inspections

• Please be aware that all Sponsors must visit all
  new sites and all sites that had problems last
  year before they may begin operations. Use
  Attachment 32 page 195 PART IV-Reference Section

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OPERATIONAL INSPECTIONS

• All Sponsors should conduct monitoring visits to
  all sites within the first week of operation and
  again before the end of the first 4 weeks
  Attachment 32-33 pages 185-1187 Part IVReference
  section
• The inspections will get either a PASS or a FAIL
  using Health Department form 301
• The Health Department will conduct these
  operational inspections during regular operating
  hours

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OPERATIONAL INSPECTIONS

• If you miss your appointment with the
  environmentalist, it is considered a FAILED
  inspection
• IF YOUR FACILITY FAILS THE INSPECTION
• Make sure that you correct the problem
• Do not operate the program until you get a passed
  inspection

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What happens if I receive a failing score?

• The Sponsor should contact one of the following
  persons
• Lavada Meeks
• Charlie Busler
• Charlene Bruce
• At [phone]

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• A payment of 100.00 must be paid to the Food
  protection Division (cashiers check or money
  order) before the site can be re-inspected
• The Sponsor should not contact the
  environmentalist for re-inspections.

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FOLLOWING RISK FACTORS

• Keep hot food hotholding temps should be 135F or
  above
• Keep cold food coldcold holding must be 41F or
  below
• Maintain holding temperatures during storage,
  transportation, and meal service
• Check temps with calibrated thermometers

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FOLLOWING RISK FACTORS

• Keep a temperature log for cold holding units and
  the temperature at the beginning and ending of
  transportation or at the point of service
• Provide proper holding temperatures for hazardous
  foods such as meats and starches

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Cooking Temperatures

• Cook raw chicken to 165F for 15 seconds
• Cook ground beef to 155F for 15 seconds
• Cook pork to 145F for 15 seconds
• Check cooking temps by monitoring each cooking
  batch
• Use your calibrated thermometers

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Cleaning Sanitizing

• Clean and sanitize all food contact surfaces at
  the appropriate times.
• Ware washing stations (2 compartment or 3
  compartment sinks and dishwasher) must maintain
  proper heat or chemical sanitizer concentrations
  at all times
• Wet wiping cloth buckets must maintain
  appropriate sanitizer concentrations and cloths
  must be stored in the sanitizer solution

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• Approved sanitizers include chlorine, quaternary
  ammonia, iodine, and heat
• Sanitizer concentrations should be checked with
  chemical test strips or a proper heat sanitizing
  thermometer

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Food Sources

• Food must come from a commercial source
• No home canned foods may be used
• Food packaging must be intact
• All refrigerated and frozen foods must be
  received at 41F or below or frozen

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Personal Hygiene

• Food prep workers and servers should maintain a
  high degree of personal hygiene including a daily
  bath, clean clothes, aprons, and hair restraints
• Hands must be washed upon arrival, after working
  with raw meats, after cleaning operations, using
  the rest room facilities, smoking and eating

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• Hands must be washed for 20 seconds using hot and
  cold water, soap and disposable towels
• Disposal of trash should be in a covered waste
  receptacle
• Workers MUST observe the no bare hand contact
  rule
• Hands should be free of long finger nails and
  hand or arm jewelry is not allowed

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• No cuts or abrasions to the hands or arms should
  be exposed
• Workers experiencing food borne illness symptoms
  should be excluded when appropriate. Food borne
  illness symptoms include stomach cramps, nausea,
  fever, vomiting, diarrhea, jaundice, etc

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• A modified hand washing procedure can be provided
  for satellite sites only. A hand washing station
  at a satellite site might include a large urn of
  clean potable water, a soap dispenser, a roll of
  paper towels, and a bucket to collect waste water
  placed under the urn spigot.

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THE END