Arlington board of health updates
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Arlington Board of Health Updates. Christine Connolly Denise Boucher. Topics of Discussion. Risk-based inspections and fees Fining Recurring Issues Hepatitis A-vaccination program. Risk-based Inspections and Fees Rationale.

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Arlington Board of Health Updates

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Arlington board of health updates

Arlington Board of Health Updates

Christine Connolly

Denise Boucher

Topics of discussion

Topics of Discussion

  • Risk-based inspections and fees

  • Fining

  • Recurring Issues

  • Hepatitis A-vaccination program

Risk based inspections and fees rationale

Risk-based Inspections and FeesRationale

  • Every year prior to permitting, each establishment will be issued a risk factor category of 1-4 based on the following criteria:

    • Prepackaged, Non Potentially Hazardous Food

    • Type and amount of food prepared

    • Past compliance history

    • Populations served

Risk based inspections and fees rationale cont

Risk-based Inspections and FeesRationale, cont.

  • Based on risk factors, establishments will be inspected anywhere from 1 to 4 times per year.

    • Lowest risk = 1 time per year

    • Highest risk = 4 times per year

  • The proposed annual permit fee will be based on the risk category.

    • Category 1 = $65

    • Category 2 = $130

    • Category 3 = $195

    • Category 4 = $260

Surcharge system

Surcharge System

  • Each food establishment can move between categories year to year based on the following items:

    • Need for additional inspections

    • Establishment fails to comply with food code

    • Multiple complaints received over course of year

    • Food borne illness investigation related to an establishment

Risk based inspections category 1

Risk-based Inspections Category 1

  • Category One (Lowest Risk): Pre-packaged foods such as candy, baked items, cereals, etc. No dairy, frozen or fresh food items.

  • Example: Video Stores

Risk based inspections category 2

Risk-based Inspections Category 2

  • Category Two: Pre-packaged foods including dairy, frozen and fresh items. May also include coffee service.

  • Examples: Convenience stores, pharmacies, residential kitchens.

Risk based inspections category 3

Risk-based Inspections Category 3

  • Category Three: Establishments with typical volume and amount of food preparation. No history of chronic critical violations.

  • Examples: Donut Shops, Pizza Shops, and Bakeries

Risk based inspections category 4

Risk-based Inspections Category 4

  • Category Four (Highest Risk): Establishments with specialized food processes, HACCP plans and/or variances. Establishments that have a great deal of preparation of potentially hazardous food product and/or produce large amounts of food. Establishments with a history of critical violations. Establishments that serve highly susceptible populations.

    Examples: Sushi, Asian Food, Larger Establishments, Grocery Stores, and Nursing Homes

Fining for critical violations

Fining for Critical Violations

  • In order to emphasize the importance of food safety, the Department is proposing instituting a fining system.

  • This will be in addition to the $100.00 re-inspection fee policy that is already in place.

Fining for critical violations cont

Fining for Critical Violations, cont.

  • A fine of $25.00 will be given immediately for each of the violations below if they are noted during an inspection:

    • No glove use or barrier method for handling ready to eat foods

    • Inadequate hand wash facilities

    • No Choke Saver Certified employee on premises (25 or more seats)

    • No person in charge

    • No sanitizer mixed and ready to use

    • Hot and cold holding violations

Recurring issues

Recurring Issues

  • The following are some issues we are finding that could contributed to foodborne illness:

    • Inadequately trained PIC and staff

    • No sanitizer made/no test strips

    • Missing thermometers in cooling units

    • No probe thermometers for food temperatures

    • No glove use/inappropriate glove use

    • No hand washing/inadequate hand washing

    • Raw meat/poultry/fish not stored properly

    • No choke saver certified person on premises

Recurring issues cont

Recurring Issues, cont.

  • Additional Issues:

    • Food permit not posted for the public to see

    • No hair restraints/Inadequate hair restraints

    • Food not stored 6 inches off the floor

Inspection reports and public viewing

Inspection Reports and Public Viewing

  • Consumers are becoming more interested in learning about the status of the restaurants that they eat in

  • Arlington Advocate has been approached by residents requesting monthly editorial review of all inspections in town

  • ALL INSPECTION REPORTS AND RECORDS OF RESTAURANTS ARE PUBLIC INFORMATION and can be viewed at any time by any person in the public

  • Advocate Editor has been reviewing files and will be developing a way to report to the public what is found in restaurants during inspections

What is the point of these new programs

What is the point of these new programs?

  • To prevent food borne illness

  • To ensure that all food establishments comply with the food code

Hepatitis a vaccination

Hepatitis A Vaccination

  • Frank Mastrella from Maxim Health systems will be available after the meeting to discuss setting up a date for vaccinating food handlers



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