Doudelyne Cenafils

Introduction:

      Similarly with the housing inspection, I was paired up with other Health Inspectors from the Food Section of the Department in order to conduct unannounced inspections of food establishments in the city. Such inspections are performed at least twice a year for each site. As health inspectors, we evaluated the overall establishment, food worker's practices, including the manner in which foods are received and stored, how food is processed and cooked. Cooling, holding and reheating temperatures are also evaluated. Then we reported observed violations that are not in compliance. Inspection reports and permits are required to be posted in conspicuous view within the establishment. A numerical scoring system on a 100-point scale is used with points deducted for each violation (ADPH, 2012). 

      The overall score determines the re-inspection schedule and the use of enforcement actions: Scoring between 85 and 100: Establishments are considered to be in satisfactory compliance and are inspected on routine schedule. Scoring between 70 and 84: Establishments require a follow-up inspection within 60 days. Scoring 60-69: Establishments require follow-up and re-inspection within 48 hours. Scoring below 60: Establishments are closed immediately (ADPH, 2012). Critical violations unable to be corrected at the time of the inspection must be corrected within fourteen days and a re-inspection performed. A safe, alternative procedure must be in place until the final correction is completed. The artifact below represents a report of several of these establishments including the conditions observed during such inspections. However, this report is from personal evaluation and not the actual inspection form.

Reflections:

    Characteristics of the physical environments in which people live are widely recognized social determinants influencing mental and physical health. Therefore, these law and regulations pertaining to the health and safety of food establishments are designed to identify violations that can contribute to foodborne illness. And so, public health, in an effort to assure the standards of their work must use any method judged necessary to achieve public health. This idea encompassed me with the knowledge of these specific regulations in order to be able to implement preventive measures in the community, using environmental health skills, as to reducing risk of contamination and infection, hence greater disasters.