SITE AND HEALTH INSPECTIONS

WHAT DO I NEED TO OPERATE Use your planning checklist Attachment 11 pages Part IV-Reference Section Use your planning checklist Attachment 11 pages Part IV-Reference Section Inclement Weather Plan Inclement Weather Plan Time/Temperature Daily Logs Time/Temperature Daily Logs

WHAT DO I NEED TO OPERATE 1. Inclement Weather Plan 2. Time/Temperature Daily Logs 3. Calibrated Thermometers 4. Clean Storage/Shipping Containers 5. Safe Ice Stored In Leak-proof Containers 6. No Direct Food Contact With Ice-Includes Milk Cartons 7. Covered Garbage Containers 8. Restroom and Hand Washing Facilities

THE INSPECTIONS

Pre-Operational Inspections School sites with valid permits will not receive a pre-operational inspection from the Health Department School sites with valid permits will not receive a pre-operational inspection from the Health Department Sponsored sites that are not permitted school sites will require a pre-operational inspection Sponsored sites that are not permitted school sites will require a pre-operational inspection Sponsored site pre-operational inspections will need to be conducted before the summer feeding site is opened Sponsored site pre-operational inspections will need to be conducted before the summer feeding site is opened

The environmentalist will contact the sponsor in order to schedule the inspection The environmentalist will contact the sponsor in order to schedule the inspection The contact person for the School District must accompany the environmentalist on the inspection The contact person for the School District must accompany the environmentalist on the inspection The inspection gets either a PASS or FAIL status The inspection gets either a PASS or FAIL status Pre-Operational Inspections

Please be aware that all Sponsors must visit all new sites and all sites that had problems last year before they may begin operations. Use Attachment 32 page 195 PART IV-Reference Section Please be aware that all Sponsors must visit all new sites and all sites that had problems last year before they may begin operations. Use Attachment 32 page 195 PART IV-Reference Section Pre-Operational Inspections

OPERATIONAL INSPECTIONS All Sponsors should conduct monitoring visits to all sites within the first week of operation and again before the end of the first 4 weeks Attachment pages Part IVReference section All Sponsors should conduct monitoring visits to all sites within the first week of operation and again before the end of the first 4 weeks Attachment pages Part IVReference section The inspections will get either a PASS or a FAIL using Health Department form 301 The inspections will get either a PASS or a FAIL using Health Department form 301 The Health Department will conduct these operational inspections during regular operating hours The Health Department will conduct these operational inspections during regular operating hours

OPERATIONAL INSPECTIONS If you miss your appointment with the environmentalist, it is considered a FAILED inspection If you miss your appointment with the environmentalist, it is considered a FAILED inspection IF YOUR FACILITY FAILS THE INSPECTION: IF YOUR FACILITY FAILS THE INSPECTION: 1. Make sure that you correct the problem 2. Do not operate the program until you get a passed inspection

What happens if I receive a failing score? The Sponsor should contact one of the following persons: The Sponsor should contact one of the following persons: 1. Lavada Meeks 2. Charlie Busler 3. Charlene Bruce At (601) At (601)

A payment of $ must be paid to the Food protection Division (cashiers check or money order) before the site can be re-inspected A payment of $ must be paid to the Food protection Division (cashiers check or money order) before the site can be re-inspected The Sponsor should not contact the environmentalist for re-inspections. The Sponsor should not contact the environmentalist for re-inspections.

FOLLOWING RISK FACTORS Keep hot food hotholding temps should be 135F or above Keep hot food hotholding temps should be 135F or above Keep cold food cold–cold holding must be 41F or below Keep cold food cold–cold holding must be 41F or below Maintain holding temperatures during storage, transportation, and meal service Maintain holding temperatures during storage, transportation, and meal service Check temps with calibrated thermometers Check temps with calibrated thermometers

FOLLOWING RISK FACTORS Keep a temperature log for cold holding units and the temperature at the beginning and ending of transportation or at the point of service Keep a temperature log for cold holding units and the temperature at the beginning and ending of transportation or at the point of service Provide proper holding temperatures for hazardous foods such as meats and starches Provide proper holding temperatures for hazardous foods such as meats and starches

Cooking Temperatures Cook raw chicken to 165F for 15 seconds Cook raw chicken to 165F for 15 seconds Cook ground beef to 155F for 15 seconds Cook ground beef to 155F for 15 seconds Cook pork to 145F for 15 seconds Cook pork to 145F for 15 seconds Check cooking temps by monitoring each cooking batch Check cooking temps by monitoring each cooking batch Use your calibrated thermometers Use your calibrated thermometers

Cleaning & Sanitizing Clean and sanitize all food contact surfaces at the appropriate times. Clean and sanitize all food contact surfaces at the appropriate times. Ware washing stations (2 compartment or 3 compartment sinks and dishwasher) must maintain proper heat or chemical sanitizer concentrations at all times Ware washing stations (2 compartment or 3 compartment sinks and dishwasher) must maintain proper heat or chemical sanitizer concentrations at all times Wet wiping cloth buckets must maintain appropriate sanitizer concentrations and cloths must be stored in the sanitizer solution Wet wiping cloth buckets must maintain appropriate sanitizer concentrations and cloths must be stored in the sanitizer solution

Approved sanitizers include chlorine, quaternary ammonia, iodine, and heat Approved sanitizers include chlorine, quaternary ammonia, iodine, and heat Sanitizer concentrations should be checked with chemical test strips or a proper heat sanitizing thermometer Sanitizer concentrations should be checked with chemical test strips or a proper heat sanitizing thermometer

Food Sources Food must come from a commercial source Food must come from a commercial source No home canned foods may be used No home canned foods may be used Food packaging must be intact Food packaging must be intact All refrigerated and frozen foods must be received at 41F or below or frozen All refrigerated and frozen foods must be received at 41F or below or frozen

Personal Hygiene Food prep workers and servers should maintain a high degree of personal hygiene including a daily bath, clean clothes, aprons, and hair restraints Food prep workers and servers should maintain a high degree of personal hygiene including a daily bath, clean clothes, aprons, and hair restraints Hands must be washed upon arrival, after working with raw meats, after cleaning operations, using the rest room facilities, smoking and eating Hands must be washed upon arrival, after working with raw meats, after cleaning operations, using the rest room facilities, smoking and eating

Hands must be washed for 20 seconds using hot and cold water, soap and disposable towels Hands must be washed for 20 seconds using hot and cold water, soap and disposable towels Disposal of trash should be in a covered waste receptacle Disposal of trash should be in a covered waste receptacle Workers MUST observe the no bare hand contact rule Workers MUST observe the no bare hand contact rule Hands should be free of long finger nails and hand or arm jewelry is not allowed Hands should be free of long finger nails and hand or arm jewelry is not allowed

No cuts or abrasions to the hands or arms should be exposed No cuts or abrasions to the hands or arms should be exposed Workers experiencing food borne illness symptoms should be excluded when appropriate. Food borne illness symptoms include stomach cramps, nausea, fever, vomiting, diarrhea, jaundice, etc… Workers experiencing food borne illness symptoms should be excluded when appropriate. Food borne illness symptoms include stomach cramps, nausea, fever, vomiting, diarrhea, jaundice, etc…

A modified hand washing procedure can be provided for satellite sites only. A hand washing station at a satellite site might include a large urn of clean potable water, a soap dispenser, a roll of paper towels, and a bucket to collect waste water placed under the urn spigot. A modified hand washing procedure can be provided for satellite sites only. A hand washing station at a satellite site might include a large urn of clean potable water, a soap dispenser, a roll of paper towels, and a bucket to collect waste water placed under the urn spigot.

THE END