Texas Food Establishment Rules Retail Food Establishment Inspection Form 2015

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1 Texas Food Establishment Rules Retail Food Establishment Inspection Form 2015 City of Lubbock Environmental Health Department Jeanne Valdez, R.S. Environmental Health Specialist II

2 Inspection Form Sections Three Sections: Priority Items (3 points each) Priority Foundation Items (2 points each) Core Items (1 point each) There are 47 separate violation items.

3 I. Priority Items Items #1 through #20. Violations require immediate Corrective Action not to exceed 3 days. Subsections include: Time & Temperature for Food Safety Approved Source Protection from Contamination Employee Health Prevention Contamination by Hands Highly Susceptible Populations (HSC) Chemicals Water/Plumbing

4 Time & Temperature for Food Safety #1. Cooling 6-hour process and documentation. #2. Cold holding 41 degrees F or below. #3. Hot holding 135 degrees F or above. #4. Proper cooking time & temperature. #5. Reheating procedure for hot holding 165 degrees F in two hours. #6. Time as a Public Health Control; Procedures & records.

5 Approved Source #7. Food and ice obtained from approved source invoices, receipts, labels, etc., no home made foods, no living quarters, Grade A dairy only, Parasite destruction procedures, juice, eggs, pasteurized products(milk, ice cream, cheese), mushrooms, game and exotic animals, etc. #8. Food received at proper temperature.

6 Protection from Contamination #9. Food separated & protected during storage, display, food preparation, and tasting. #10. Food Contact Surfaces Cleaned and sanitized. Sanitizer requirement and concentration. #11. Proper disposition of returned, previously served, reconditioned, and unsafe foods. Dented Cans, credit return items separated, donated food procedures / documentation, consumer returned items, etc.

7 Employee Health #12. Written Health or Sick policy. Lesions. Reporting. #13. Proper use of Exclusion and Restriction. Employee working while having discharges from eyes, nose, and mouth.

8 Prevention Contamination by Hands # 14. Hands cleaned and properly washed. Glove use. # 15. No Bare Hand contact with readyto-eat foods or Approved Alternate Method. Highly susceptible populationprohibited. Documentation and approval by Health Authority required.

9 Highly Susceptible Population #16. Pasteurized juice only. Only pasteurized eggs. Partially cooked animal food prohibited.

10 Chemicals #17. Food Additives used. Approved and properly stored. Approved chemicals used for washing fruits and vegetables. # 18. Toxic Substances properly identified, stored, and used.

11 Water/Plumbing #19. Water from Approved source, Plumbing installed, and proper backflow device. #20. Approved sewage and Wastewater disposal system, proper disposal. Surfacing sewage-immediate Health threat-closure until repaired.

12 II. Priority Foundation Items Violations require Corrective Action within 10 days. Items #21 thorough #33: Subsections include: Demonstration of Knowledge/Personnel Safe Water, Recordkeeping, and Food Package Labeling. Conformance with Approved Procedures. Consumer Advisory. Food temperature control and Identification. Permit Requirement, Prerequisite For Operation. Utensils, Equipment, and Vending.

13 Demonstration of Knowledge/Personnel #21. Person in Change Present. Demonstration of Knowledge, and Perform Duties, Certified Food Manager. One Certified Food Manager must be employed by each establishment, as required by City of Lubbock Ordinance. A written Procedure for cleaning and sanitizing after a Vomit and Diarrhea event must be present. #22. Food Handler, unauthorized persons, washing hands at a designated hand sink, fingernails, fake nails, nail polish, employees may not handle animals, Buffets and salad bars must be activity monitored. All employees that handle food, drink, and utensils will be required to have Food Handler s Training and proof of such, on or before September I, 2016.

14 Safe water, Recordkeeping, and Food Package Labeling #23. Hot and cold water available. Adequate water pressure. Safe water. #24. Required records available. (Shell stock tags, parasite destruction). Packaged Food labeled. Conformance with Approved Procedures #25. Compliance with Variance. HACCP Plan, Specialized processes, when a variance is required.

15 Consumer Advisory #26. Posting of Advisories Concerning Raw or undercooked foods, Salad bar or buffet plate reminder, Allergen labeling. Food Temperature Control/Identification #27. Proper cooling method used. Equipment adequate to maintain product temperature. #28. Proper Date Marking. #29. Thermometers, accurate, provided, calibrated. Chemical thermal test strips.

16 Permit Requirement #30. Is Permit valid, current, and posted? Utensils, Equipment, and Vending #31. Hand sink: supplied, accessible, 100 F hot water, other uses, convenient, number. #32. Food and non-food contact surfaces cleanable, properly designed, constructed, and used (damaged, can openers, CIP, smooth, easily-cleanable, non-porous, food-grade). #33. Ware washing facilities, installed, maintained, used, service sink or mop sink provided. Manual and mechanical ware washing requirements.

17 111. Core Items Violations require Corrective Action not to exceed 90 Days or Next Regular Inspection. Whichever comes first. Items #34 through #47: Subsections include: Prevention of Food Contamination. Proper use of utensils. Food Identification. Physical Facilities.

18 Prevention of Food Contamination #34. No Evidence of insect contamination, rodents, or other animals. #35. Personal cleanliness, eating, drinking, or tobacco use. Hair restraints, jewelry, and outer clothing. #36. Wiping cloths, properly used, stored. #37. Environmental Contamination. Stored off of floor, protected from splash, packaged foods not stored in water, etc. #38. Approved Thawing Method.

19 Proper Use of Utensils #39. Utensils, equipment, and linens: Properly used, stored, dried, and handled. In-use utensils properly used between uses. #40. Single-service and single-use articles, properly stored, and used. May not be reused (single-service items, shells); Also milk tube cut at diagonal. Food Identification #41. Original Container Labeling (Bulk Food). Food is labeled.

20 Physical Facilities #42. Non-food Contact Surfaces of equipment shall be clean. #43. Adequate Ventilation and Lighting. Designated areas used. Vents. #44. Garbage and refuse properly disposed; Facilities maintained. Waste receptacles at hand sink. # 45. Physical facilities installed, maintained, and clean. Floors, walls, and ceilings. # 46. Toilet facilities. Properly constructed, supplied and clean. Toilet tissue available? #47. Other violations? Posted permit. Inspection report available. Hand wash signs. Microwave cooking. First Aid kit.

21 References: Texas Department of State Health Services: Texas Food Establishment Rules, Field Guide: Food Handler Information: Training Program tab on left side of screen, and Frequently asked Questions Tabs for Food Handler Information.

22 Questions? Contact us at: City of Lubbock Environmental Health Department Main Number

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