Food Service Establishment Inspection Form DENR 4007

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Food Service EstablishmentInspection FormDENR
4007

• Effective July 1, 2008

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Why change?

• Primary goal is Safe Food
• Concept enhances and applies rules to practical
  use
• Defendable findings for EHS/Industry
• True Value to inspections
• Achievement of Active Mgrs Control on areas that
  contribute to FBI

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WHY??!

• Credibility/Tools for EPI teams our role
• Question Can an operator ever have true active
  control of dumpsters, broken floor tile, or
  customer areas. We know it is the 5 CDC Risk
  Factors that cause illness.

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What are the Risk Factors of FBI?

Fundamental Factors

• Cooking
• Holding
• Personal Hygiene
• Approved Source
• Contaminated equipment

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Who Participated?

• Brunswick
• Chatham
• Catawba
• Wilson
• Wake

• Nash
• Wayne
• Mecklenburg
• Guilford
• Henderson

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What was involved?

• FDA Food Code and Risk Based Inspection Courses
  Attendees
• Educational Curriculum developed
• County training days with REHS
• Paper exercise
• Field Inspection
• 20 inspections per EHS during quarterly

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What was involved?

• 2 additional field trials after points were
  assigned
• Hard work of committee members
• County EHS
• Industry
• Fees and Statistics
• FPB REHS

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North Carolina

• Current .2600 Food Establishment
• Inspection Form

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(No Transcript)
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5 years from now as a Witness..

• Could you defend what you saw on a particular
  date of inspection with our current form?
• Could you confidently say you assessed Risk
  Factors at the time of your inspection?
• Is our current form an ally to industry? Public?

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Current Food Service Establishment Inspection Form

• Risk Factors not separate from Good Retail
  Practices
• Several locations to mark violations
• Not specific
• No documentation compliance

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New Food Service Establish Inspection Form

• Risk Factors separate from less severe Good
  Retail Practice
• Critical Violation Risk Factors 1st Page
• NO, N/A, GC, CDI, R
• Accountability for items assessed in formatting

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New Food Service Establish Inspection Form

• CRITICAL VIOLATION RISK FACTORS
• Contributing factors that increase the chance of
  developing foodborne illness
• GOOD RETAIL PRACTICES
• Preventative measures to control the introduction
  of pathogens, chemicals, and physical objects
  into foods

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New Form

• Critical Violation Risk Factors 1st Page
• All Critical Violations are on the first page
• Only these violations require verification of
  correction

NA Not Applicable NO Not Observed
GC General Comment CDI Corrected
During R Repeat

Inspection Violation
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• NO, NA, GC, CDI, R
• Accountability for items assessed in formatting

New Form
NA Not Applicable NO Not Observed
GC General Comment CDI Corrected
During R Repeat

Inspection Violation
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Temperatures

• Items are broken out-Separately
• Cooling
• Cook
• Reheat
• Hot Cold Holding
• Temperature chart for recording

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• Good Retail Practices 2nd Page
• No verification of correction
• No credit for CDI

New Form
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Good Retail Practices

• Methods of food handling
• Cooling
• Thawing
• Equipment
• Physical facilities
• Floors, walls, ceilings

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Demographics
Inspection Name Change CV Visit
Seating Wastewater System
Municipal/Community On-Site System
Re-Inspection Status Change CV Follow-up
Water Supply
Municipal/Community On-Site Supply


Water sample collected today
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Other Features

• Temperature Chart
• Comments

COMMENTS ________________________________________
_______________________________________________ __
__________________________________________________
_______________________________________
_________________________________________________
__________________________________________ _______
__________________________________________________
__________________________________ _______________
__________________________________________________
__________________________________________________
________________________________________________
ATTACHMENTS
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• Food Safety Knowledge
• In preparation for 2009
• In or Out of compliance
• 2 point value on form
• Form totals 102 points

2 Point Bonus
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Score ________ ________ .2606(b)
_____________ Date
_________________ Inspection Time_________
Status Code ___________ Category
_____________
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Food Safety Knowledge In the future

• Future of NCs 2point
• No bonus points
• Education required
• In or Out of compliance
• 2 point violation
• Course approval?
• Details to be worked out

2 Point Bonus
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Questions?

• Contact your REHS