By Casey Saenz, Environmental Health Specialist 3
Recently, I performed an inspection at a facility that is not located in my normally assigned area, and while looking around the kitchen, one of the first questions I asked the Person In Charge (PIC) was “how often is the Certified Food Safety Manager here?” [The PIC was not listed as the Certified Food Safety Manager (CFSM) on the certificate posted on the wall.]
The answer was “not very often”.
This question was prompted by the large number of violations that I spotted within the first few minutes of the inspection. One such violation was an obvious cross contamination violation (see below). That, along with a swollen bottle of expired salad dressing which was ready for service, made me think that the CFSM is definitely not doing what he is supposed to to be doing–which is ensuring food safety and proper staff training!
With the most recent updates to Georgia’s Rules and Regulations for Food Service, the CFSM is considered to be ‘key’ to maintaining food safety. The CFSM not only has the responsibility to ensure that the food is safe for consumption, but he/she also has to make sure that ALL of the facility’s employees are well trained, especially for the times when the CFSM is absent.
This particular restaurant inspection ended with a grade of 70/C, and it may have been low enough to gain the attention of a local newspaper.
Don’t let your restaurant get to the point of no return. Keep your staff trained and current on food safety practices to help protect your customers from foodborne illness esand limit the possibility of a foodborne illness outbreak.
Please take a minute to read over the How can I prepare my establishment for inspection? document located on our website for duties expected of the CFSM.