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HomeMy WebLinkAbout2016 Food ProgramJefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [1] MISSION: The mission of the Food Safety Program is to minimize the risk of the spread of disease from improperly prepared, stored or served foods handled in commercial retail settings and community events. Goal Objective Task Performance Measure 2012 Actual 2013 Actual 2014 Actual 2015 Actual 2016 Planned 2016 Actual Goal 1: Better educate food service workers, owners and the public on proper food handling and food safety topics Offer food safety training, educational materials and technical assistance for identified needs Provide food worker education that meets the needs of the community # of food workers trained 1,463 1,521 1568 1721 1700 1631 Provide business owners facility specific education and information re: Fats, Oils and Grease (FOG) # of FOG inspections completed 60 79 10 48 65 20 Provide food safety education and outreach to the public # outreach events (Roundtable, presentations, mailings, collaborations with WSU) 10 4 2 2 3 3 Organize food program interagency coordination Pass/Fail N/A N/A PASS PASS PASS PASS Goal 2: Improve operational efficiency Ensure effective program management system is in place to ensure ongoing stability of the program Improve Tidemark database to meet program needs post database switch Pass/Fail N/A N/A PASS PASS PASS PASS Organize food program interagency coordination Pass/Fail N/A N/A PASS PASS PASS PASS Goal 3: Work to ensure safe food is served to the public Inspect all food service establishments at a frequency adequate to assure compliance with state and local regulatory requirements Timely and accurate inspections % of required inspections completed 100% 97% 98.6% 99.5% 100% 100% # of critical violations -- 333 309 303 180 271 # of repeat critical violations -- 59 48 74 40 50 # of establishment re-inspections 16 12 13 8 15 3 Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [2] Timely investigation of foodborne illness and establishment complaints Investigate and respond to all foodborne illnesses and complaints # of foodborne illness investigations 0 11 10 7 10 11 # of complaints investigated 26 22 40 27 40 33 Inspect all temporary food establishments at a frequency adequate to assure compliance with state and local regulatory requirements Ensure all temporary food vendors are permitted consistently # of temporary food service inspections 159 190 186 179 180 197 # of temporary food service permits 146 273 185 188 190 204 % of temporary food establishments inspected 93% 70% 92% 95% 100% 96.6% 2016 ANALYSIS Food Workers Training: There were 90 fewer food workers trained in 2016 (1,631 total) compared to 2015 (1,721total). This was unexpected since this figure had increased steadily since 2009. The downward trend was reflected in both the number of online as well as instructor-led classes. For example, there was only a total of 51 food workers trained through instructor-led classes in 2016 (51) compared to 2015 (91). Education on Fats, Oils and Grease (FOG): Food workers in twenty (20) food establishments received education on the best practices for handling fats, oils and grease. This was only about 42% of restaurants that received this training the previous year (20 vs 48). However as per the grant conditions for the LSC/FOG, a max of 24 LSC/FOG inspections are required per year. Staff Training: MANDATORY COMMUNICATONS TRAINING: All staff except skeleton staff attended a 2.5-day mandatory training organized by Tena Crosby, President of Fast Track Communication. The training was very educational and enabled staff members acquire the necessary skills to assist with conflict resolution within and outside JCPH. WA DOH FOOD SAFETY WORKSHOP Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [3] On October 11, 2016, the Food Safety Inspector, and another EH Specialist attended a one-day WA DOH Food Safety Workshop at Tacoma-Pierce Health Department. The workshop is held twice a year at about locations in the state. JCPH staff usually attend the workshop at Tacoma in the fall due to the convenience of the location and the time of the year. The workshop enables attendees improve their knowledge and skills on public-health related issues related to food safety. QUAD COUNTY MEETING The Food Inspector attended two Quad County meetings in 2016. The first one was hosted by JCPH and the second one by Kitsap Health District. This meeting is great for sharing challenges that food programs in Jefferson, Clallam, Mason and Kitsap counties face each year. Other agencies such as WSDA, WA DOH, FDA participate in the meeting and share updates at the various agencies. On 3-16-2016, Dunia Faulx, Community Health Director shadowed the Food Safety Inspector on routine food inspections to familiarize herself with what the Food Inspector does in the field. RETIREMENT PARTY FOR LARRY FRENCH The Food Safety Inspector represented JCPH at the retirement party for the WA DOH Food Safety Advisor for the Olympic Peninsula region, Larry French. The party was held at the WSU on Feb. 6, 2016. Larry’s retirement resulted in reshuffling of WA DOH Food Safety Advisor’s. Helena Barton is the new WA DOH Food Safety Advisor for the region. FOOD COUNCIL MEETINGS Food Council meeting which started in 2015, continued in 2016. Once such meeting was held on May 31, 2016 for further discussion on the shortage of rentable commercial kitchens in Jefferson County. Prior to that date, on 3-29-16, JCPH Food Team met to discuss alternate facilities in Jefferson County that could be upgraded by the property owners into licensed commercial kitchens. A list of 22 facilities was made – 10 of the facilities needed upgrades while 12 FSEs already had permits. The Food Team briefly discussed the creation of a simpler version of the Food Service Application Guide to be attached to the letters to proprietors of potential facilities for commercial kitchen. It was also decided that Heather Graham of the Food Council would enclose the shorter version of the guidelines with another letter to restauranteurs about the proposed project. (The first set of letters sent out in 2015 yielded only two responses, so it was decided to try again) Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [4] INTERAGENCY COLLABORATION: (A) On 2-11-2016, JCPH Food Team was copied on a message from Clallam County Food Team Lead. The original message was sent to the Food Safety Official at WSDA and an official at the WA Dept. of Fish and Wild Life (WDFW). The e-mail was about a company called Orca Enterprises, which was operating as a potentially unlicensed, unpermitted wholesale establishment at a facility outside Sequim, WA. Apparently, the company was re-packaging, labeling and distributing many types of fish and shrimp for sale outside of Sequim, Washington. The Clallam County Food Team Lead stated in the e-mail that the JCPH Food Inspector and the Clallam County Food Team will assist WSDA and WDFW with the investigation of the retail sale of the unapproved seafood in the respective counties. Three retail outlets – The Belmont Restaurant, Nordland General Store and a vendor for the Port Townsend Farmers Market were listed as retail outlets for the unapproved seafood supplied by the unlicensed wholesale supplier, Orca Enterprises. WDFW did not want the LHJs to conduct any investigation until WDFW had completed theirs. Unfortunately, once that agency completed their investigation, the information shared with the LHJs ended up being very limited despite multiple requests for information. The Food Program Lead, left a voice mail – for the vendor who receives unapproved seafood from Orca Enterprises to inform him that he can no longer purchase seafood from Orca Enterprises until the proprietor for that company is compliant with all his licenses and permits. On 3-10-16 and 3-11-16, the Food Safety Inspector conducted inspection at the Belmont Restaurant and the Nordland General Store and issued a “Hold Order” for any seafood at the premises supplied by Orca Seafood. The proprietors either had to destroy the seafood at their respective facilities or return the items to the unlicensed wholesale supplier. Photos were taken of the items placed on “hold order”. “Hold Order” Notice was also posted at the Nordland General Store. The Food Inspector also visited The Belmont restaurant as part of the investigation. Unfortunately, there was power shortage in downtown Port Townsend so the Inspector did not check the freezers for the seafood. The word of the proprietor was taken – that there were only two very large pieces of halibut fillet at the restaurant from Orca Seafoods. The Food Inspector took digital photos of the fish supplied by Orca Seafood. The proprietor got on the phone to cancel additional orders from Orca. He also planned to return the fish for refund. (B) The Food Team continued to work together with agencies such as WA DOH and WSDA to protect the health of the public. On 9-1-16, the Food Inspector was contacted by Kelly Bell, person-in-charge (PIC) of the Gray Wolf Ranch food service. This facility is a unique drug and alcohol recovery center for young men. As per Ms. Bell, Gray Wolf Ranch is regulated by the WA Dept. of Health and the last inspection report recommended the menu for the facility be reviewed by a licensed Dietician, hence the phone call from Ms. Bell for contact info of licensed Dieticians. Discussion with a staff member of the CD Program indicated that JCPH has a resident licensed Dietician. The JCPH resident Dietician also provided the name of another licensed Dietician at the Jefferson Healthcare in Port Townsend. Both names were forwarded to Kelly Bell at the Gray Wolf Ranch. The JCPH resident Dietician agreed to serve as consultant for the Gray Wolf Ranch for the duration of the menu update. The JCPH Deputy Director and the EH / Water Quality Director, notified the Food Safety Inspector of the conditions for the consultancy for the JCPH resident Dietician. The information was forwarded to the person-in-charge at the Gray Wolf Ranch. In the end, the PIC for the Gray Wolf Ranch Food Service opted to use the services of the licensed Dietician at Jefferson Healthcare. Collaboration between JCPH Food Program and the Communicable Disease Program: Staff of the Food Program and Communicable Disease (CD) continued the important collaboration in relation to complaints of food borne illness lodged with JCPH. The CD Program Lead takes time to discuss symptoms of food borne illness with the Food Inspectors. This not only facilitates the food borne illness investigation but provides educational information to the Food Inspector(s). CATEGORY CHANGE – FOOD SERVICE ESTABLISHMENTS: Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [5] The FSE categories were greatly simplified in 2016. Most FSEs are Category 1, 2 or 3. There is no cooking allowed in category 1 facilities. Examples are small grocery stores and espresso shops. Category 2 FSEs are same day cook and serve. No cooling or reheating are allowed in such facilities and the final category are allowed to cool and reheat complex menus. ANNUAL FOOD INSPECTIONS: There were 223 actively operating food establishments in Jefferson County in 2016 compared to 254 in 2015. The same downward trend was observed for complex menu facilities (98 vs 113) as well as the limited menu facilities -- 125 (2016) compared to 141 in 2015. There was no clear explanation for this decline in the total number of FSEs. Based on the number of complex and limited menu facilities, there was technically 321 required routine inspections for 2016 (98x2 + 125) but the total number of routine inspections was 361 – which was much higher than required. The higher number of routine inspections resulted from the following: (a) Warming School Kitchens are categorized as limited menu facilities which receive one inspection per year. However, they have always been inspected twice a year (apparently) due to a requirement for USDA funding (b) Mobile food services establishments receive one inspection per year (limited menu) and two inspections per year for complex menu units. However, the units were inspected multiple times a year due to the change in operating locations (c) the continued assistance by another EH Specialist with routine inspections through the LSC/FOG program also ensures required inspections are completed. Despite the apparent achievement of 100% of required routine inspections, a few food establishments did not receive the 2nd routine inspection in 2016. The reasons are as follows: The operator for one complex menu mobile unit self-closed for the season on 9-15-16 without notifying JCPH. The Food Inspector found out about this early closure when she visited the unit for the 2nd routine inspection for the year and found it closed for the season. A second FSE self-closed after 6 months due to illness. JCPH revoked the annual food service permits of two other facilities due to non-compliance with the conditions for the septic system that serves the FSEs. There were only 3 re-inspections in 2016 compared to 8 in 2015. The low number of re-inspections could be explained by an increase in education and discussions during the inspection. Studies reported at CDC workshops indicate that if inspections focus on just taking off points, food workers become de-sensitized to the importance of correcting the violations. Education during the inspections together with taking off points are more effective for improving safe food handling practices. PRE-OPENING INSPECTIONS: 24 pre-opening inspection were conducted in 2016 compared to 38 in 2015. Six other food establishments that were issued plan review letters did not complete the permitting process and did not open for business. COMPLAINTS: There were 33 complaints in 2016 compared to 27 in 2015. There were an increasing number of complaints that appeared to be vengeful in nature. Some of the complaints were lodged by multiple people at the same time about the same food worker at one food establishment. The public needs to be educated that the complaint process is designed to investigate real food handling problems that could lead to illness. Staff are considering methods for getting the word out about our roles and responsibilities related to complaint investigation. NEW FOOD SERVICE ESTABLISHMENTS AND PERMANENTLY CLOSED FACILITIES IN 2016: Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [6] The Food Inspector issued plan review letters to prospective 30 FSE applications in 2016. Two other applications were submitted but later cancelled by the applicants. Unfortunately, plan review fees are non-refundable and it was not easy to communicate this condition to applicants. Seventeen (17) food establishments closed permanently in 2016 – the same number of closures observed in 2015. Of the number categorized as closures, 3 facilities had their permits revoked by JCPH due to repeated non-compliance with septic issues. Four of the closures were change in ownerships. FOOD SERVICE PERMIT RENEWAL As is the practice every year, EH staff members made courtesy phone calls in the third week of January 2017 to proprietors who had not yet renewed their food establishment permits. There were about twenty fewer phone calls in 2017 compared to the previous year (40 vs 60). On 10/19/16, Denese Schauer, sent out post cards to 68 (sixty-eight) FSEs to remind them that current O & M inspection reports are required as part of the annual FSE permit renewal for the upcoming 2017 permit season. OPERATING WITHOUT VALID FOOD SERVICE PERMIT: There were fewer instances of vendors operating at temporary events without valid permits from JCPH. The first instance was an organization that advertises public events where food is served. Apparently the person-in-charge of the event did not realize that such advertisements in the media – newspapers, social media, posters, online, reader boards etc. are categorized “public events” and temporary food service permits are required for such food service. A few other food vendors were observed to be operating and invoiced at the event grounds. Unfortunately the credit card for one vendor was declined and despite multiple forms of communication, the vendor failed to submit payment for the permit plus the late fee. Since Mason County is the home base for the mobile operator, the Food Inspector for Mason County passed on a message from JCPH about the non-payment but that did not resolve the issue. OUTSTANDING ACHIEVEMENT AWARDS: The list is not completed but is expected to be done until June 2017. TEMPORARY FOOD SERVICE INSPECTIONS: There was a slight increase in the number of TFS permits issued in 2016 compared to the previous year – (204 vs 188). Despite this increase, the percentage of inspections conducted remain high (96.6% in 2016 compared to 95% in 2015). The improvement in the inspection rate at temporary events is due to the assistance of two other EH Specialists with the inspections. There was an unexpected decrease in the total number of TFS Permit exemptions issued in 2016 compared to the previous year 23 vs32). There does not appear to be an explanation for this drop in figures. Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [7] BOIL WATER CASE: On 3-14-16, a vendor at Port Townsend Farmers Market, notified the Food Inspector about lack of potable water for 3 FSEs at Discovery Bay area. The 3 facilities are supplied by Northup Water System. Turned out the Manager of the Water System failed to notify JCPH and WA DOH about the problems with water supply. Two days later, the Sanitarian in-charge of potable water issues at JCPH was cc’d on a notification from WA DOH to the Manager of Northup Water that failure to notify WA DOH of problems with the supply of potable water is a violation. E-mails were immediately sent to the proprietors for Disco Bay Detour (recurring event – tasting series), Discovery Bay General Store and Snug Harbor #1 to cease food prep immediately and close the restaurant and the tavern. The General Store had to stop preparing and serving drip coffee. Disco Bay Detour and Snug Harbor had to submit Boil Water Plan for approval. They both did and the Food Inspector conducted inspections to verify the approved conditions. Both facilities did not have free flowing spigot and one did not have the correct water temperature in the temporary hand wash station. Both were corrected during the inspection or shortly thereafter. Digital photos were taken to verify compliance. FOOD PROGRAM STAFFING: June 2016 Jim Espenson, staff member who entered food inspection reports into TM retired in June 2016. The primary food inspector and the secondary inspectors had to enter reports themselves. This task will be assumed by both the EH Administrative Assistant and the EH Technician (currently being recruited). September 2016 Due to the recent resignation of one of the secondary food inspectors, the Food Program Lead stepped in and conducted food safety inspections on 9-24-16 at the Port Townsend Film Festival as well as the Quilcene Oyster Run at Quilcene. This gave the two remaining food inspectors a break in weekend inspections and was very much appreciated by the two Sanitarians. Jared Keefer, the EH Director resigned his post at JCPH on 9/30/16 to start a new job at Spokane. October 2016 The Water Quality Program Lead served as the Interim EH Director from October 2016 till mid-February 2017, when a newly appointed EH Director took over the position. FOOD SAFETY PROGRAM STATISTICS BY YEAR FOOD WORKER EDUCATION 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Projected 2016 Actual Total # of food workers trained 1,205 1314 1,137 1269 1367 1463 1521 1568 1721 1600 1631 # of Food Workers trained in class 1,205 1314 1,137 1,269 674 122 79 54 91 80 51 # of Food Workers trained on-line New Category Added in 2011 693 1341 1442 1514 1630 1520 1580 # of Instructor-led classes 87 83 82 92 51 14 14 9 11 10 9 # of food worker classes at Health Department 52 52 61 82 42 12 12 8 7 6 7 Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [8] # of food worker classes at other locations 35 31 21 10 9 2 2 1 4 2 2 # of Fats, Oils and Grease (FOG) inspections completed New Category Added in 2011 0 34 79 10 48 50 20 ANNUAL FOOD SERVICE ESTABLISHMENTS 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Projected 2016 Actual # of food establishment permits 270 237 228 235 232 241 249 255 254 260 223 # of complex menu food establishments New Categories Added in 2011 111 107 99 109 113 110 98 # of non-complex menu food establishments 121 134 150 146 141 140 125 % of required inspections completed New Category Added in 2009 83% 85% 97% 100% 97% 98.6% 99.5% 100% 100% # of required routine inspections completed 350 217 299 249 331 351 337 364 365 360 341 # of critical violations New Categories Added in 2013 333 309 303 240 271 # of repeat critical violations 59 57** 74 50 50 # of re-inspections required due to violations 45 0 34 6 2 16 12 13 8 18 3 # of Pre-opening Inspections done New Category Added in 2011 41 34 25 28 38 30 24 # of foodborne illness investigations New Category Added in 2010 2 10 3 11 10 7 12 11 # of Complaints received and resolved 33 -- -- 30 44 26 22 40 27 30 33 * Routine Inspections Only. Pre-opening inspections and complaint inspections were removed from this category and individually categorized. ** Repeat critical within 2014 for Complex menu. Jefferson County Public Health – 2016 YEAR END Performance Measures FOOD SAFETY PROGRAM [9] TEMPORARY FOOD SERVICE ESTABLISHMENTS 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Projected 2016 Actual # of temporary food service permits 85 17 74 82 147 146 273 192 188 240 204 # of temporary food inspections New Categories Added in 2012 159 190 177 179 200 197 % of temporary establishments inspected 93% 70% 92% 95% 85% 96.6% FOOD PROGRAM ADMINISTRATIVE TASKS 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Projected 2016 Actual # of establishments receiving Outstanding Achievement Awards 40 89* 38 40 28 18 26 23 ** 28 ** # of newsletters, press releases and meetings done New Categories Added in 2011 2 10 2 0 2 2 5 # of plan reviews done 43 37 28 34 33 32 30 # of plan reviews that opened New Category Added in 2010 16 41 34 26 28 30 28 26 * Awards not issued this year due to staff changes. Number reflects the would-be recipients. ** Awards have not yet been tallied at the time of Performance Measures publication.