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Regular Food Service Operation and Retail Food Establishment Inspections
The Van
Wert County Health Dept. in coordination with the Times Bulletin
began publishing regular inspections for the food service operations
and retail food establishments in March of 2007. The facilities are
listed with the street address, the number of non-critical
violations, and a listing of critical violations. The
following article contains information
regarding the difference between critical and non-critical
violations.
Food Service Operations and Retail Food
Establishments Inspections
Britt C. Menchhofer, R.S.
Have you ever gone into your favorite restaurant and
wondered what the kitchen looks like? Or if the employees
prepare food properly or practice safe food handling? Well,
soon you may gain a better idea of how your favorite facility
operates with regard to food safety and sanitation. The Van
Wert County Health Department, in conjunction with the Times
Bulletin will soon begin publishing all regular Health Department
inspections of food service operations and retail food
establishments. The inspections will be published once monthly
and will list the name and address of the establishment, the number
of no-critical violations, and a brief description of any critical
violations and whether they were corrected. Many readers may
be wondering what the difference is between a critical and
no-critical violation. A critical violation is an immediate
threat to food safety and could lead to foodborne illness.
Examples of critical violations include:
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employees
eating, drinking or smoking in food preparation or storage
areas |
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inadequate hand-washing practices or facilities |
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inability
of the person in charge to demonstrate knowledge of food
safety practices |
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foods not
from an approved source |
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foods not
thawed, cooked, cooled or reheated properly |
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foods not
held at the proper temperature |
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foods not
dated properly |
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storage
of food which may allow for cross contamination |
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bare hand
contact with ready-to-eat foods |
These are only a few examples, but are probably the most common
violations that will be listed. When a critical violation is
found in a facility, the operator is given the chance to correct
this violation. Actions to correct violations may include
discarding food, washing hands, or reheating foods. If a
critical violation is corrected during the inspection, it will be
listed as corrected in the article. Non-critical violations
are not an immediate threat to the safety of the food supply.
Examples of non-critical violations include:
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equipment
with a build-up of food debris or dirt |
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areas in
the facility with a build-up of food debris or dirt |
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equipment
in need of maintenance |
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storage
of food or dry goods on the floor (if these items have not
been contaminated) |
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evidence
of rodents or pests |
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areas in
the facility in need of maintenance |
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lack of
hair restraint |
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equipment
not approved for commercial use |
Non-critical violations are more common and will usually be more
numerous than critical violations. While these inspections do
not represent the facility, it is important to remember that the
observations were made during one visit on one day of operation.
One violation or even a few violations do not mean that eating at a
facility will lead to a foodborne illness. All food
inspections are public record, and those who wish to see more
details on the violations listed, may call the Health Department.
Anyone who is interested may contact Britt Menchhofer, R.S., at
419-238-0808 ext. 105.
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