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Arlington Board of Health Updates

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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  1. Arlington Board of Health Updates Christine Connolly Denise Boucher

  2. Topics of Discussion • Risk-based inspections and fees • Fining • Recurring Issues • Hepatitis A-vaccination program

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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.

  8. 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

  9. 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

  10. 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.

  11. 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

  12. 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

  13. 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

  14. 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

  15. What is the point of these new programs? • To prevent food borne illness • To ensure that all food establishments comply with the food code

  16. 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

  17. QUESTIONS????

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