florida department of business and professional...

Division of Hotels &

Restaurants

Presented by:Dan Erdman, District Manager

www.myfloridalicense.comRevised 09/01/2016

Florida Department of Business

and Professional Regulation

MISSION STATEMENT

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Inspections

Common

goal

Compliance Education

“Protect the health and safety of the public by providing

the industry with quality inspections and fair regulation”

LICENSING

RESPONSIBILITIES

� Fixed establishments

– Non-seating/Seating establishments

– Catering establishments

� Vehicles

– Mobile Food Dispensing Vehicles

– Hot Dog Carts

� Vending Machines (selling TCS foods)

� Temporary Events3

Food Service

WHAT DO WE LICENSE?

� Catering

Fixed Establishments

� Seating

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WHAT DO WE LICENSE?

Fixed Establishments

� Take-out and Seating

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WHAT DO WE LICENSE?

� Hot dog cart

Mobile Units

� Self-sufficient MFDV6

WHAT DO WE LICENSE?

Temporary Events

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LICENSING

RESPONSIBILITIES

� Lodging

– Hotels and Motels

– Apartments

– Bed and Breakfast Inns

– Vacation rentals (homes/condos)

� Elevators

– Vertical passenger conveyances, including escalators

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Food Service

DBPR OFFICES

� 7 District Offices

– Inspection Staff

– Temporary Event Licensure

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� Tallahassee HQ

– Licensing

– Plan Review

DIVISION LICENSEES

As of January, 2016 DBPR Dashboard (All Annual Reports are available online)

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Total Licensees . . . . . . . . .142,231

Lodging . . . . . . . . . . . 39,496

Food Service . . . . . . . 51,127

Elevator Units . . . . . . 51,608

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

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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

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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/Septic13

PLAN REVIEW-

APPLICATIONS

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PLAN REVIEW-

REQUIREMENTS

� Basic 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)

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STARTING A BUSINESS

WITH DBPR

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Plan Example

INSPECTIONS

� Food service and lodging establishments are inspected for safety and sanitation utilizing the science-based, national model food safety code

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– Inspection types: Licensing, routine, complaint and call back

� Compliance section initiates enforcement cases on non-compliant operators

� 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)

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INSPECTIONS

TOP TEN VIOLATIONS

� 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

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July – January 2016

TOP TEN VIOLATIONS

� 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

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July – January 2016

FREQUENCY OF

INSPECTIONS

� The division utilizes a risk-based frequency of inspections for each establishment based on the specific operation

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– Allows us to focus resources on establishments that present a greater risk to public health

FREQUENCY BASED

INSPECTIONS

� Level 1 (one inspection annually):

– No raw animal foods (may cool cooked/heated food)

Or

– Cook raw animal food, but do not cool any cooked/heated TCS foods

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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

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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

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RISK LEVEL

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TECHNOLOGY

� iPADS and thermal printers

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Inspection Reports are public record and are available on our website

NEW INSPECTOR TRAINING

REQUIREMENTS

� Field training

� 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

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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

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FDA STANDARDIZATION

� Section 509.036, 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

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STANDARDIZATION

� New Inspectors:

– 4 Risk-based Exercises

– 1 HACCP Verification

– 1 Risk Control Plan

– 3 Flow Charts

– 1 HACCP Checklist

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Must pass within probationary period

STANDARDIZATION

� Re-standardization:

– All inspection staff must complete re-standardization every 3 years

� Continuing education:

– All inspection staff are required to complete 20 hours of continuing education annually

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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

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CONTACT INFORMATION

� Website: www.myfloridalicense.com/dbpr/hr

� Customer Contact Center: 850.487.1395

� E-mail for technical plan review questions: dhr.planreview@myfloridalicense.com

� E-mail for other H&R questions: dhr.info@myfloridalicense.com

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