Division of Hotels & Restaurants

Transcription

1 Florida Department of Business and Professional Regulation Division of Hotels & Restaurants Revised 09/01/2016 Presented by: Dan Erdman, District Manager

2 MISSION STATEMENT Inspections Common goal Compliance Education Protect the health and safety of the public by providing the industry with quality inspections and fair regulation 2

3 LICENSING RESPONSIBILITIES Fixed establishments Non-seating/Seating establishments Catering establishments Vehicles Food Service Mobile Food Dispensing Vehicles Hot Dog Carts Vending Machines (selling TCS foods) Temporary Events 3

4 WHAT DO WE LICENSE? Fixed Establishments Catering Seating 4

5 WHAT DO WE LICENSE? Fixed Establishments Take-out and Seating 5

6 WHAT DO WE LICENSE? Mobile Units Hot dog cart Self-sufficient MFDV 6

7 WHAT DO WE LICENSE? Temporary Events 7

8 Lodging LICENSING RESPONSIBILITIES Hotels and Motels Apartments Bed and Breakfast Inns Vacation rentals (homes/condos) Elevators Food Service Vertical passenger conveyances, including escalators 8

9 DBPR OFFICES 7 District Offices Inspection Staff Temporary Event Licensure Tallahassee HQ Licensing Plan Review 9

10 DIVISION LICENSEES Total Licensees ,231 Lodging ,496 Food Service ,127 Elevator Units ,608 As of January, 2016 DBPR Dashboard (All Annual Reports are available online) 10

11 STATEWIDE FOOD SAFETY Florida is unique in having three major food regulatory agencies: Florida Department of Agriculture & Consumer Services (FDACS): Generally responsible for grocery stores, convenience retailers, processors and wholesalers DBPR, Divisionof Hotels and Restaurants: Generally responsible for retail food service (restaurants) Department of Health (DOH): Generally responsible for schools, civic/fraternal organizations, specialized institutional food service operations with higher risk populations and bars 11

12 PRIMARY STATUTES AND CODES Chapter 509, F.S. Chapters 61C-1 and 61C-4, Florida Administrative Code (FAC) aka Rules 2009 Food & Drug Administration (FDA) Food Code 12

13 LICENSING & INSPECTIONS Generally, there is a two-step process to obtain a DBPR license that usually begins with the review of plans Plan Review is required for food establishments that are new, remodeled or closed over 1 year Application for Plan Review and fees Drawing/Plans Proposed Menu Proof of Water and Sewer/Septic 13

14 PLAN REVIEW- APPLICATIONS 14

15 Basic requirements: PLAN REVIEW- REQUIREMENTS Dishwashing facilities Conveniently located handwash sink(s) Mop/service sink Bathroom(s) Adequate equipment (based on the menu) Food protection (from all forms of cross contamination) 15

16 STARTING A BUSINESS WITH DBPR Plan Example 16

17 INSPECTIONS Food service and lodging establishments are inspected for safety and sanitation utilizing the science-based, national model food safety code Inspection types: Licensing, routine, complaint and call back Compliance section initiates enforcement cases on non-compliant operators 17

18 INSPECTIONS Violation classifications High priority (e.g., handling food without washing hands) Intermediate (e.g., having soap to wash hands) Basic (e.g., keeping the sink clean) 18

19 TOP TEN VIOLATIONS July January 2016 Food-contact surfaces clean and sanitized Food-contact and nonfood-contact surfaces designed, constructed, maintained and installed Floors, walls, ceilings and attached equipment properly constructed and clean Nonfood-contact surfaces clean Food protection during preparation, storage and display 19

20 TOP TEN VIOLATIONS July January 2016 Handwashing supplies and handwash sign provided Receiving and holding TCS foods cold Wiping cloths; clean and soiled linens Handwash sinks installed, accessible and not used for other purposes Chemicals/toxic substances 20

21 FREQUENCY OF INSPECTIONS The division utilizes a riskbased frequency of inspections for each establishment based on the specific operation Allows us to focus resources on establishments that present a greater risk to public health 21

22 FREQUENCY BASED Level 1 (one inspection annually): INSPECTIONS No raw animal foods (may cool cooked/heated food) Or Cook raw animal food, but do not cool any cooked/heated TCS foods 22

23 FREQUENCY BASED INSPECTIONS Level 2 (two inspections annually): Has raw animal food AND cools cooked/heated TCS food Special processes (ROP, fermentation, grows sprouts, renders a food non-tcs, etc.) Serves raw/undercooked animal foods requiring a consumer advisory 23

24 FREQUENCY BASED INSPECTIONS Level 3 (three inspections annually): History of non-compliance (3 or more clerked Administrative Cases within 24 months) Serves a highly susceptible population Level 4 (four inspections annually): Confirmed foodborne illness as identified by the Department of Health Frequency level is re-evaluated by the division during each inspection 24

25 RISK LEVEL 25

26 TECHNOLOGY ipads and thermal printers Inspection Reports are public record and are available on our website 26

27 NEW INSPECTOR TRAINING Field training REQUIREMENTS Food & Lodging Laws and Rules exam Certified Food Manager exam Training modules (Inspection processes, microbiology, epidemiology, HACCP, ethnic food training) Standardization in accordance with U.S. FDA 27

28 FIELD TRAINING Typically 12 weeks of field training prior to inspector conducting inspections by themselves. Training conducted by Supervisor and Senior Inspectors Field training consists: Observing inspections Conducting inspections jointly Conducting inspections while being observed by trainer 28

29 FDA STANDARDIZATION Section , F.S., requires that any person performing required inspections of licensed public food service establishments for the division must be standardized by a food safety training officer certified by the FDA 29

30 STANDARDIZATION New Inspectors: 4 Risk-based Exercises 1 HACCP Verification 1 Risk Control Plan 3 Flow Charts 1 HACCP Checklist Must pass within probationary period 30

31 STANDARDIZATION Re-standardization: All inspection staff must complete restandardization every 3 years Continuing education: All inspection staff are required to complete 20 hours of continuing education annually 31

32 INSPECTOR S TYPICAL DAY Plan day routine inspections, foodborne illness complaints, other general complaints, licensing inspections, re-inspections Conduct foodborne illness complaint inspections (coordinate joint epidemiological inspections with the Florida Department of Health) Complete average of 4.5 unannounced inspections/callbacks per day 32

33 CONTACT INFORMATION Website: Customer Contact Center: for technical plan review questions: for other H&R questions: 33

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