FSW Newsletter Summer 2016.pub

A F o o d S a f e t y N ew s l e t t e r f o r F o o d S e r v i c e
Summer 2016
Food Safety Works
A publication of Colorado State University Larimer County Extension
and Larimer County Department of Health and Environment
Daily Checklist for Success
By Dayna Murdock
Our goal at the Health Department is to reduce the risk of
foodborne illnesses. Being proactive and using active
managerial control in the kitchen can significantly reduce
that risk. Below are a few helpful tips for operators to
follow before beginning their daily routine.
• Verify all thermometers are calibrated and reading 32°
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•
•
•
•
•
•
F in an ice bath.
Check thermometers in refrigerators and verify
ambient temperatures are holding at 41°F or below.
For mobile operations, turn on refrigerators and allow
to cool to less than 41°F before stocking with food.
When stocking your food, keep in mind proper storage
order of foods. Always store raw meat and poultry
below ready to eat foods. Store raw animal foods by
cooking temperature with poultry on the bottom.
If reheating any food that day, reheat quickly and
verify an internal temperature of 165°F or greater is
reached before hot holding. Then ensure hot foods are
held above 135°F throughout the day.
Verify all hand sinks are stocked with soap and
dispensed paper towels.
Screen employees for illness. If any employees are ill
with vomiting, diarrhea or a fever, exclude them from
work. Employees must stay home 24-48 hours after
experiencing their last symptom. Remember Norovirus
is the leading cause of foodborne illness. Exclusion of
ill workers, proper handwashing and glove use are
critical in preventing an outbreak.
Test run the dishwasher to verify it is sanitizing
properly before operation.
Fill wiping cloth buckets and then routinely monitor
them throughout the day using a test kit to ensure
sanitizer solutions are at proper concentrations.
For more information and additional resources visit the
link below: http://larimer.org/health/ehs/food/
additional_resources.asp#food_establishment_logs
Food Safety Collaboration Committee
The Food Safety Collaboration Committee is a group of
people from industry, academia, consumers and
regulatory coming together to improve food safety in
Larimer County. The first meeting was held on March
23, 2015 and since then four additional meetings have
been held. The group has discussed topics such as:
Active Managerial Control
Buying Local, Buying Smart
Statewide data on foodborne illness risk factors
Sick employee policies
Outbreak lessons and presentations on foodborne
illness causing agents
• License fee increases
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•
•
•
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The committee is looking for new members with fresh
ideas, topics and agenda items. Your ideas and
questions help drive the agenda and topics. Please join
us so that we can use your knowledge and experience to
further the environment of food safety in our
community.
The next Food Safety Collaboration Committee meeting
will be held on Tuesday, August 9, 2016 from 2:30-4:00
pm at the Larimer County Extension Office Conference
Room, 1525 Blue Spruce Drive, Fort Collins.
Inside this issue:
Daily Checklist for Success
1
Food Safety Collaboration Committee
1
Lista de Control Diaria Para Tener Éxito
2
Food Service License Fees to Increase
2
Foodborne Reportable Diseases
3
Considering Changes?
3
Food Safety Works Class Schedule
3
Thumbs Up!
4
P a ge 2
Summer 2016
F o o d S a f e t y W or k s Ne w s l e t t e r
Lista de Control Diaria Para
Tener Éxito
Food Service License Fees
to Increase in 2017
Por Dayna Murdock
Earlier this year the Colorado Legislature modified the
Food Protection Act to increase the licensing fees for
restaurants, delis, catering operations, grocery stores,
mobile units and other retail food establishments. The
change will increase the cost of a retail food license an
average of $155, and will be phased in over three years.
The average cost increase of a license will be $93 in 2017,
$31 in 2018 and $31 in 2019. The new fees become
effective September 1, 2016. Any new establishments
opening after this date will be subject to these fees.
Nuestro objetivo en el Departamento de Salud es reducir el
riesgo de las enfermedades transmitidas por los alimentos.
Ser proactivo y utilizar el control activo de la gerencia en
la cocina puede reducir significativamente ese riesgo. A
continuación se dan algunos consejos útiles a seguir para
los operadores antes de empezar su rutina diaria.
• Verificar que todos los termómetros estén calibrados y
den lectura de 32°F en un baño de hielo.
• Verificar los termómetros en los refrigeradores y revisar
que la temperatura ambiente se mantenga a 41°F o
menos.
Para operaciones móviles, encender el
refrigerador y dejar que se enfríe a menos de 41°F antes
de almacenar alimentos.
• Cuando ponga sus alimentos, tenga en cuenta el orden
correcto de almacenamiento. Coloque siempre la carne
de res y de ave crudas debajo de las comidas listas para
consumirse. Guarde materias de origen animal de
acuerdo a la temperatura de cocción y ponga las aves en
el fondo.
• Si recalienta cualquier alimento ese día, recaliéntelo
rápidamente y verifique que alcance una temperature
interna de 165°F o más antes que lo deje para que se
mantenga caliente. A continuación, asegúrese que los
alimentos calientes se mantengan por encima de 135°F
durante el día.
• Verificar que todos los lavaderos de manos estén
equipados con jabón y dispensador con toallas de papel.
• Verificar que los empleados no estén enfermos. Si están
enfermos con vómitos, diarrea o fiebre, excluirlos del
trabajo. Los empleados deben quedarse en casa por 2448 horas después de experimentar su último síntoma.
Recuerde que el Norovirus es la principal causa de
enfermedad transmitida por los alimentos. La exclusión
de los trabajadores enfermos, el correcto lavado de manos
y el uso de guantes son críticos para prevenir un brote
infeccioso.
• Probar el lavavajillas para verificar que está
desinfectando correctamente antes de entrar en operación.
• Llenar los baldes con paños de limpieza y luego
monitorearlos rutinariamente a lo largo de todo el día,
utilizando un equipo de prueba para asegurase de que las
soluciones desinfectantes estén a las concentraciones
adecuadas.
Par obtener más información y recursos adicionales, visite
el siguiente enlace: http://larimer.org/health/ehs/food/
additional_resources.asp#food_establishment_logs
The fee increase will help fund the Health Department’s
food safety program. Funding is to be utilized for
staffing, inspections, uniform program standards and
inspector training. Changes to the Food Protection Act
will require some previously fee exempt facilities to now
pay a licensing fee and require the local health department
to set licensing fees for food vendors operating at special
event.
Licensing Fee Comparisons For
Retail Food Establishments
Establishment
Type
Restaurant
0-100 Seats
Current License
Fees
$255
Restaurant
100-200 Seats
$285
Restaurant
>200 Seats
$310
Grocery with
Limited Food
Service
<15,000 sq. ft.
$115 -- $180
>15,000 sq. ft.
$200 --$500
Grocery with
Food Service
<15,000 sq. ft.
$207 -- $338
>15,000 sq. ft.
$360 -- $690
Mobile Units
$255
Special Event
Vendors
$255
New License Fees
2017:
2018:
2019:
2017:
2018:
2019:
2017:
2018:
2019:
2017:
2018:
2019:
$330
$360
$385
$370
$400
$430
$405
$435
$465
$170
$183
$195
2017:
2018:
2019:
2017:
2018:
2019:
$305
$330
$353
$325
$350
$375
2017: $620
2018: $665
2019: $715
2017: $330
2018: $360
2019: $385
$100 1-3 days
$250 14 days
$300 full year
Summer 2016
F o o d S a f e t y W o r k s Ne w s l e t t e r
Foodborne Reportable Diseases
in Colorado
By Stephenie Fullaway
There are seven foodborne diseases that are considered
reportable illnesses in the State of Colorado: Campylobacter,
E. coli, Hepatitis A, Listeriosis, Salmonella, Shigellosis, and
Vibriosis. These illnesses are typically detected when an ill
person goes to the doctor and provides a sample (most
commonly blood or stool) for laboratory testing. If the lab test
is positive or a case is suspected for any of the listed illnesses,
the laboratory or health care provider is required to report the
illness to the Health Department. The Health Department will
then investigate the illness to check for exposures. This
includes a phone call to the patient to collect valuable data
related to the illness diagnosed. This data is also used to
monitor for outbreaks within the county, state or nation.
Tracking reportable illnesses and collecting data has helped
Larimer County and the state of Colorado catch and mediate
outbreaks early on. Communication is a key factor for county
epidemiologists and the state for monitoring illnesses.
In 2015, Larimer County experienced 73 cases of
Campylobacter, 36 cases of Salmonella, 11 cases of E. coli,
3 cases of Hepatitis A, 3 cases of Shigellosis and 1 case of
Listeriosis. The three most common reportable illnesses
(bolded above) in Larimer County and their sources:
Campylobacter is a bacterial infection that is typically found in
undercooked and raw chicken, unpasteurized milk, cheese and
dairy products or from a cross contamination.
Salmonella is a bacterial infection typically found in
undercooked and raw chicken, unpasteurized raw and
undercooked eggs. It has also been noted from cross
contamination in raw ground beef, leafy greens (such as
spinach and lettuce), cucumbers, sprouts and tomatoes.
E. coli is a bacterial infection typically found in undercooked
and raw beef, unpasteurized dairy products, but has been noted
from cross contamination in raw cookie dough, flour, sprouts,
cucumbers, tomatoes and leafy greens.
How to prevent catching or spreading a reportable illness?
Page 3
Considering Changes?
By Lea Schneider
Is it time to upgrade some old equipment? Maybe
thinking about adding a dishmachine or changing the
menu to include fresher ingredients? It is important to
reach out to the Health Department to ensure the changes
meet applicable regulations or codes.
For example, adding new cooking equipment may change
ventilation requirements or can require additional fire
suppression. A convection oven, whether gas or electric,
cannot be added without adequate ventilation under the
current mechanical code. It is also important to ensure
the equipment is certified as commercial and appropriately
designed for the task to be performed.
Adding or changing a dishmachine requires reevaluation
of the water heating system. Newer dishmachines are not
always conservative on water consumption and may
increase the hot water demand.
Dishmachines also
require the addition of a pre-rinse sink with 48 inches of
drain board on each side of the machine.
With all of the current trends in food to make more
products in-house, even an ingredient change or an
expansion of the menu could drive new requirements and
equipment. Conducting sous vide, vacuum packaging,
canning and bottling foods, fermenting and pickling
require a HACCP plan and process evaluations. Making
bottled condiments such as hot sauce, BBQ, and salsa, inhouse, fall under the specialized process requirements.
Equipment needs, such as adequacy of refrigeration, must
also be evaluated.
Overall, change is good, but it must be completed with
proper planning. Please contact the Health Department
at 498-6775 if considering changes.
Fort Collins
September 13, 2016
(English)
• Wash hands regularly.
• Prevent bare hand contact with ready-to-eat foods.
• Ensure food stays out of the temperature danger zone by
properly cold holding <41⁰F, hot holding >135⁰F and
cooling food properly from 135⁰F to 70⁰F within 2 hours
and from 70⁰F to 41⁰F in 4 hours.
• If experiencing diarrhea or vomiting:
Don’t go into work!
Go to the doctor and get tested!
If diagnosed, alert your manager at work!
November 16, 2016
(English and Spanish)
Loveland
October 12, 2016
(English and Spanish)
All Class 2:00—4:30 pm
To Register: www.larimer.org/ext or call 498-6008
Contact us:
CSU Larimer County Extension Office
Phone: (970) 498-6008
www.larimer.org/ext
Larimer County Department of Health
and Environment
Phone: (970) 498-6776
www.co.larimer.co.us/food
P a ge 4
F o o d S a f e t y W or k s Ne w s l e t t e r
Summer 2016
Thumbs UP!
To the following full service, fast food, and catering facilities who made food safety a priority! The establishments
below received a routine health inspection between April 1, 2016 and June 30, 2016. All received an EXCELLENT
rating! At time of their inspection these establishments had no deep critical violations such as improper cooling or
reheating, lack of hand washing, cross contamination, they made sure workers did not come to work sick, and practiced
proper glove use to cover cuts and burns and to prevent bare hand contact with ready to eat foods.
Grimaldi’s Pizzeria, For t Collins
Grubsteak, Estes Par k
Hangar Restaurant, Estes Par k
Hissho Sushi, S. Lemay Ave, For t Collins
Holiday Inn Express, Cr ossr oads Blvd, Loveland
J Gumbo’s, For t Collins
JFE Sushi, J FK Pkwy, For t Collins
Jimmy John's, J FK Pkwy, For t Collins
King Soopers Deli, J FK Pkwy, For t Collins
La Luz Mexican Grill, Boar dwalk, Ft. Collins
Little Caesar’s, Har mony Rd., For t Collins
Longhorn Steakhouse, For t Collins
Lupita's Mexican Restaurant, For t Collins
Mad Greens, Har mony Rd, For t Collins
Mayor of Old Town, For t Collins
McClellan's Brewing, For t Collins
McDonald's, Timber line Rd, For t Collins
McDonald’s, W. Elizabeth, For t Collins
McDonald's, W. Eisenhower , Loveland
Moot House, For t Collins
Noodles, S College Av, For t Collins
Noodle, Fall River Dr , Loveland
Original Pancake House, For t Collins
Otto Pint, For t Collins
Pablo's Pizza, For t Collins
Panera Bread, Fall River Dr , Loveland
Panera Café, Council Tr ee Ave, For t Collins
Pepper's Mexican Grill, Estes Par k
Pitchers, For t Collins
Qdoba, Timer line Rd, For t Collins
Qdoba, E. Har mony Rd, For t Collins
Qdoba, S. Shields, For t Collins
Qdoba, W. Elizabeth, For t Collins
Qdoba, Thompson Par kway, J ohnstown
Red Robin Burger Works, For t Collins
Rocky Mountain Bagel Works, For t Collins
Safeway Deli, E. Har mony Rd, Ft. Collins
Scrumpy's, For t Collins
Sleep Inn, E. Mulber r y St, For t Collins
Smashburger, Denver Ave, Loveland
Spoons, W. Elizabeth, For t Collins
Sprouts Market Deli, S. Lemay, For t Collins
Sprouts Market Deli, Cor bett Dr , For t Collins
Subway, W. Elizabeth, For t Collins
Subway, S. Timber line Rd, For t Collins
Subway, W. Dr ake Rd, For t Collins
Subway, E. Har mony Rd, For t Collins
Subway, Westgate Dr , For t Collins
Subway, S. Shields, For t Collins
Subway, S. College Ave, For t Collins
Swan House, Loveland
Taco Bell, S. College Ave, For t Collins
Taco Bell/KFC, Estes Par k
Taco John’s, E. Hor setooth, For t Collins
Texas Roadhouse, For t Collins
Tokyo Joe's, S. Shields, For t Collins
Tom and Chee, For t Collins
Totally 80's Pizza, For t Collins
Vincent’s, For t Collins
Wal-Mart Deli, E. Magnolia, For t Collins
Wendy's, Rocky Mountain Ave, Loveland
Wheel Bar, Estes Par k
William Oliver's Publick House, For t Collins
YMCA Rustic Café and Grocery, Estes Par k
Food Safety Works Newsletter
CSU Larimer County Extension
1525 Blue Spruce Drive
Fort Collins, CO 80524
A Catered Affair with Connie, Loveland
Austin's American Grill, For t Collins
Bean Me Up Café, Estes Par k
Best Western Inn, E. US Hwy 34, Loveland
Best Western Kiva Inn, For t Collins
Blind Pig Pub, For t Collins
Burger King, S. College Ave, For t Collins
Burns and McCoy, For t Collins
Cables Pub & Grill, Estes Par k
Cafe Vino, For t Collins
Cambria Suites, For t Collins
Chipotle, E. Har mony Rd, For t Collins
Chipper’s Lanes, N. College Ave, For t Collins
Chipper's Lanes, Estes Par k
Cocina Mexican, Ber thoud
Coopersmith's Poolside, For t Collins
Cozzola's Pizza, Oakr idge Dr ive, For t Collins
Cracker Barrel, Loveland
Della Terra Mountain Chateau, Estes Par k
Dickey's Barbeque, For t Collins
East Moon Bistro, S. Lemay, For t Collins
Einstein’s Bagels, Loveland
Equinox Brewing, For t Collins
Eurest Dining at HP, For t Collins
Fajita Ritas, Estes Par k
Famous Dave's, For t Collins
Fiona's Deli, For t Collins
Fox and the Crow, For t Collins
Fuzzy's Taco Shop, For t Collins
Garlic Jim's Pizza, Loveland
Gib’s Bagels, Har mony Rd, For t Collins
Good Times, For t Collins
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