Find current health inspection reports and enforcement actions for establishments in Scott County and other counties in Iowa through the Iowa Department of Inspections and Appeals website at the link below:
The Scott County Health Department inspects all Scott County food establishments according to the 2017 Iowa Food Code. The 2017 Iowa Food Code is adopted from the Food and Drug Administration (FDA) 2017 model code. The Food Code is based on scientifically developed factors focusing on public health and the prevention of food borne illness.
Here is a brief summary of the major changes.
Procedure for clean up of vomit or diarrhea
A written clean up and response procedure must address situations where a food employee or other individual becomes physically ill in areas where food may be prepared, stored or served. The written plan should provide specific directions for cleanup for the facility. Here are two reference documents for what the procedure should cover:
Certified Food Protection Manager (CFPM)
The 2017 FDA Food Code requires the Person-in-charge (PIC) on every shift to be a certified food protection manager (CFPM). However, Iowa’s new food code is using a slower implementation method:
Facility can continue to employee only 1 CFPM if the following conditions are met:
If at any time, any of the above items are OUT of compliance, then all Persons-in charge are required to become a CFPM within 6 months. Here is a guidance document that provides more details on the new CFPM requirements: Certified Food Protection Manager Requirements
There are now 6 ANSI approved courses for a Certified Food Protection Manager (CFPM). The 6 courses are listed in this document: Certified Food Protection Manager Courses
All food service establishments that sell or serve food to the public must obtain a license and comply with the 2017 FDA Food Code. These establishments include restaurants, coffee bars, delis, grocery stores, and temporary food vendors.
There are currently over 850 licensed facilities in Scott County. The majority of these facilities have two unannounced inspections per year. The main objective during an inspection is to inform and educate the food service professional. We follow the flow of food from receiving through serving.
There are two types of violations:
Wherever possible, violations found during an inspection are corrected immediately. Those that aren’t warrant a physical reinspection. The maximum time allowed for correction is 10 days for Foodborne Illness Risk Factor/Public Health Intervention Violations, and 30 days for Good Retail Practice Violations. Time extensions are granted on a case by case basis.