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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

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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