Lesson 1.2 Flashcards
What are the critical violations public health sanitarians look for during food establishment inspections?
- Improper time and temperature controls
- Improper cooling
- Poor personal hygiene
- Employee illness
- Bare hand contact with ready-to-eat foods
- Rodent and vermin activity
- Inadequate equipment and facilities
How often are food establishments inspected, and what factors influence this frequency?
One or two times a year. The frequency depends on the complexity of the menu, food processes, and other public health risk factors.
Are inspections announced or unannounced, and what is the purpose of routine cyclical inspections?
Inspections are generally unannounced, except for pre-permit inspections conducted before the opening of a food establishment and the issuing of a permit. Routine cyclical inspections aim to observe, evaluate, and educate food establishment operators on various aspects of food handling, such as receiving, storage, preparation, cooking, hot-holding, cooling, reheating, and service.
What types of inspections do health inspectors perform, and what must food establishments provide during these inspections?
Health inspectors perform various inspections and must provide access to all areas during inspections:
- Including routine cycle inspections
- Compliance inspections
- Final inspections
- Inspections in response to complaints
- Supervisory follow-up inspections
- Smoking inspections
- Permit surveys
- Water emergency-related
What criteria are used to issue violations, and how are they categorized?
Violations are issued based on factors contributing to food-borne illness. Each violation is assigned a point value, with points increasing depending on the risk to public health. Violations are categorized into two groups:
- Critical
- General
What constitutes a failing grade for a food establishment, and what are the consequences?
A food establishment fails if it accumulates 28 points in violations. Consequences can include:
- Closure for three consecutive failures
- Failure to correct public health hazards
- Operating without a permit,
- Unsanitary conditions
- Obstructing/interfering with a health inspection.
What responsibilities do food service establishments have under the New York City Health Code?
Food service establishments must comply with the New York City Health Code, New York State Sanitary Code, and other applicable laws. They must obtain and maintain a current and valid permit from the New York City Health Department, and display it publicly. Failure to obtain a permit results in immediate closure.
What identification do health inspectors carry, and what should food establishment staff do if they have concerns about an inspector’s identity?
Health inspectors carry both a badge and a photo identification, which staff have the right to see on request. Inspector employment can be verified by calling the Bureau of Food Safety and Community Sanitation.
What are inspectors not authorized to do, and what are the consequences of offering a bribe to an inspector?
Inspectors are not authorized to conduct money transactions on behalf of the Department of Health, such as collecting permit fees or fines. Offering a bribe, gratuity, or reward for official misconduct is a crime and can result in criminal liability and the revocation of the establishment’s permit.
Under what circumstances can the Commissioner of Health close a food service establishment?
The Commissioner of Health can close a food service establishment to protect public health in cases of an inability or unwillingness to correct an imminent public health hazard, lack of a valid permit, repeat violations of the Health Code, or obstruction/interference with the duties of a Health Inspector.
