florida department of business and professional...
TRANSCRIPT
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: [email protected]
� E-mail for other H&R questions: [email protected]
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