1 00:00:06,87 --> 00:00:07,14 Within 2 00:00:07,15 --> 00:00:11,17 a relatively short period of time improper food handling and food borne illnesses 3 00:00:11,18 --> 00:00:11,84 can result in 4 00:00:11,85 --> 00:00:16,49 a large number of people becoming sick very quickly that's why it's so important St 5 00:00:16,50 --> 00:00:20,01 Charles County Department of Community Health in the environment continues to do 6 00:00:20,02 --> 00:00:25,10 routine inspections throughout the year food establishment can include other things 7 00:00:25,11 --> 00:00:25,48 besides 8 00:00:25,49 --> 00:00:31,39 a typical restaurant it may also include gas stations grocery stores church kitchens 9 00:00:31,40 --> 00:00:35,94 school cafeterias and even nursing homes and inspection can Intel 10 00:00:35,95 --> 00:00:41,91 a number of things first you want to review the last inspection you want to have 11 00:00:41,92 --> 00:00:42,96 a friendly greeting with 12 00:00:42,97 --> 00:00:48,70 a display of your ID you want to request to see the last license in the last 13 00:00:48,71 --> 00:00:53,70 inspection and any training certificates that they might have as well and the 14 00:00:53,71 --> 00:00:57,45 spectrum has to begin taking temperatures of food and checking sand ties or 15 00:00:57,46 --> 00:01:00,98 concentrations it's not unusual to spend a couple of minutes on 16 00:01:00,99 --> 00:01:02,18 a walk in freezer or in 17 00:01:02,19 --> 00:01:08,21 a walk in cooler. The inspector needs to watch staff behaviors and where and how 18 00:01:08,22 --> 00:01:12,94 they can wash so you have to stand back and watch exactly how they're doing these 19 00:01:12,98 --> 00:01:17,74 different steps you suspect will walk through the establishment from the back to 20 00:01:17,75 --> 00:01:21,67 the front or from the front to the back to paying up on their personal preference 21 00:01:22,70 --> 00:01:27,72 the inspectors I has to scan the facility floor to ceiling so that he catches all 22 00:01:27,73 --> 00:01:33,100 things within the facility. And spectrum must not be afraid to move things around 23 00:01:34,48 --> 00:01:38,32 he can use tools to help him or her do this such as a flashlight or 24 00:01:38,33 --> 00:01:42,80 a camera. The division completes approximately fifteen hundred inspections 25 00:01:42,81 --> 00:01:45,48 a year. Each facility gets 26 00:01:45,49 --> 00:01:49,85 a different number of inspections so depending upon what type of facility we're 27 00:01:49,86 --> 00:01:50,46 doing we'll do 28 00:01:50,47 --> 00:01:55,07 a different number of inspections for that facility. For example we also inspect 29 00:01:55,08 --> 00:02:00,52 temporary food events festivals will go to farmers' markets and we also do mobile 30 00:02:00,53 --> 00:02:05,26 food trucks. Each inspection is different because we might do up to four 31 00:02:05,27 --> 00:02:08,22 inspections for some facilities that are 32 00:02:08,26 --> 00:02:11,78 a larger risk to the community and then we might only do one or two inspections for 33 00:02:11,79 --> 00:02:16,68 a small facility like a gas station every establishment is required to post 34 00:02:16,69 --> 00:02:20,55 a last inspection within public view that means when a customer walks into 35 00:02:20,56 --> 00:02:22,81 a restaurant they can actually scan around the was 36 00:02:22,82 --> 00:02:26,53 a facility and when they first walk in they should be of the see what this last 37 00:02:26,54 --> 00:02:32,07 quarter of the the establishment was before they die and alternatively we do also 38 00:02:32,08 --> 00:02:36,53 post Q.R. Codes on the windows before you walk in so if you have 39 00:02:36,54 --> 00:02:40,85 a smartphone you can actually scan that Heuer code which takes you to our website 40 00:02:40,86 --> 00:02:43,19 where you can look up the last inspection result 41 00:02:44,19 --> 00:02:50,29 a customer can also go to our Web site C C M O dot org and follow the prompts if 42 00:02:50,30 --> 00:02:53,96 you go to services and then food inspection results you can find the last 43 00:02:53,97 --> 00:02:57,43 inspection of that facility if someone really like to report 44 00:02:57,44 --> 00:02:59,97 a concern of cleanliness or proper food handling of 45 00:02:59,98 --> 00:03:05,27 a restaurant they can call our office at six three six nine four nine eight hundred 46 00:03:05,27 --> 00:03:05,27 .