Presentation by Justin Frazier, Howell County Health Department

1. Food Facility Inspections
Howell County
Health Department

2. Justin Frazier, EPHS II
 Environmental Services
Supervisor
 Started with Dept. in 2003
 Contract with State of Missouri
and City of West Plains to provide
environmental health services.

3. Governmental Agencies
 FDA
- Regulates Imported food
- all food in interstate commerce
- Inspect food processing plants
-Provides technical assistance and support
to state food safety programs
- Provides funding
- Conducts surveys and evaluations of state
food safety programs

4.  USDA
- Regulates the sale of meat and
poultry products in interstate
commerce.
- Regulates meat production
facilities.
Governmental Agencies, cont.

5.  Center for Disease Control- CDC
-Coordinates and assists with
multistate foodborne disease
investigations.
-Compiles and analyzes
foodborne disease data.
Governmental Agencies, cont.

6.  Missouri Department of Health
and Senior Services- DHSS
- Regulates food products sold in state.
- Assists FDA, USDA with enforcement
- Assists LPHA’s with food safety activities
after a disaster.
-Develops food safety policies, including
Missouri Food Code.
-Inspect food processing plants.
Governmental Agencies

7.  Local Public Health Agencies-
LPHA’s
-Conduct inspections of food
establishments
-Temporary food
- Follow-up and complaint
inspections
- Assures food safety after disaster.
- Collects food samples
- Food safety training
Governmental Agencies

8. Types of Food Facilities
100% Pre-packaged
Mobile food facilities
Temporary food facilities
Full service

9. Inspection Frequency
 County Establishments- frequency
determined by public health
priority.
High Priority- 9 months
Medium- 12 months
Low- 18 months

10.  City of West Plains
City has ordinance that
requires all food establishments be
inspected every 6 months,
regardless of priority level.
Inspection Frequency

11. Inspection Focus
 Each inspection should be risk-based
– Consider risk factors
– What causes illness?
 Ask open-ended questions
 Critical/Priority violations
– Factors that lead directly to food borne illness
 Non-critical/ Core violations
– Contribute to unsanitary conditions and may
develop into a more serious problem.

12. Inspection Focus
CRITICAL/PRIORITY ITEM
3-501.16(A) Observed: Chicken, beef, and pork on
steam table at 120° F.
Required: Potentially hazardous foods
held hot must be maintained at 135° F or
above.
NON-CRITICAL/CORE ITEM
6-501.11 Observed: Multiple floor tiles are broken
throughout the kitchen floor.
Required: The physical facilities shall be
maintained in good repair.

13. The Inspection
 Before you begin…
– Are you prepared?
– Have you read the history?
 From the outside
– Dumpster enclosures, sewer clean-
outs, litter and junk, openings

14. The Inspection
 Introductions
– Ask to speak to the manager
– Provide I.D. and business card
– Explain your reason for being there
 Survey the kitchen
 Wash your hands and thermocouple

15.  Health Permit and other required
license.
 Food Handlers Certification or
Serv-Safe
 Consumer Advisory on menu if
required.
The Inspection

16.  Each restaurant is unique. All are
arranged differently, cook
different foods, have different
equipment, different number of
employees, and different training
methods.
 Each inspection will differ.
The Inspection

17. The Inspection
 Food Preparation Areas
– Watch employees work for
several minutes
•Cross- contamination
•Hand washing
•Bare-hand contact
•Personal hygiene
•Wiping cloth control
•Temperature control
•Thermometer usage
– Return if no active food preparation

18. The Inspection
 Food Preparation Areas
– Take temperatures of PHF’s
•Record food type and temperature
•Probe and refrigerator therms. in place
– Evaluate food protection
•Foods uncovered, stacked containers,
stored properly
– Overall cleanliness

19. The Inspection
 Handwashing Facilities
- Are required sinks present in
required areas
- Properly supplied with hot water,
single use towel , soap and waste
container
-Employee handwash signage
Ask employees when handwashing is
required?

20. The Inspection
 Safe Holding, cooking and cooling
temperatures
-Cold holding at 41˚F or lower
- Hot holding at 135 ˚F or higher
- Taking temps of stored foods
- Proper food cooling- 135 ˚F to
70 ˚F in two hours and from 70 ˚F to
41 ˚F or below in four hours.

21. The Inspection
 Employee Attire and Health
- Clean clothing with appropriate hair
restraint (Hat, Hairnet or visor)
- Do all employees appear healthy
No coughing, sneezing or fever
- Employees Eating or drinking in prep
areas.
Employees acting in responsible manner.

22. The Inspection
 Physical Facility- Floors, walls and
ceilings are smooth and easily
cleanable.
-Are they damaged
- Are they providing harborage to rodents
and insects
-Are they deteriorated to the point that
they are no longer easily cleanable.
-Exposed wood surfaces.

23. The Inspection
 Physical Facilities- Cont.-
Lighting
-Are the lights working
-Lights Shielded
- Adequate light in all prep
areas.

24. The Inspection
 Dry storage
– Closed, labeled containers
– Circulation
– Insects or rodents
 Walk-in refrigerators
– Temperature
– Food storage
– condensate

25.  Dishwashing Areas
– 3 compartment sink
•Wash/ rinse/sanitize/air
dry
– Mechanical
•High temperature
•Chemical
The Inspection

26. The Inspection
 Ice Machines
– Ice is food
– Vermin attraction
– Bins covered
– Condensate
– Storage inside

27. The Inspection
 Toxic Items and Cleaning supplies
– Must be stored in a manner that does
not place them over, next to or in a
position to contaminate food or food
prep surfaces
– Toxics labeled
– Storage should be on lowest shelf, in
a separate room if possible

28. The Inspection
 Write
– Organize notes in order of greatest risk
– Write report and score
 Review
– Review the report with manager
– Point out major violations

29. The Inspection
 Follow-up Inspections
-Follow-up will be conducted when a
critical violation is observed but cannot
be corrected during the inspection.
 Complaint Inspections
-will be conducted immediately upon
receipt of complaint or within a few days,
depending on allegations made.

30. What Not to do…..

31. What Not to do…..

32. What Not to do…..

34. www.howellcountyhealthdepartment.com

35. Questions?

36. Thank You
 Justin Frazier
 Howell County Health Department
 417-256-7078 ext. 223
 frazij@lpha.mopublic.org
 www.howellcountyhealthdepartment.com