And Homeless Youth Fire! Fire!

Recommendations 2

• R1

  Page 28
  Continue to work with local fi re agencies through cooperative agreements.
• R2

  Page 28
  Continue recruiting eff orts. REQUESTS FOR RESPONSE: 1. Tulare County Fire Department Findings F1- F5 Recommendations R1-R2 27 TULARE COUNTY CIVIL GRAND JURY FINAL REPORT 2022-2023 Grand Jury reports are based on documentary evidence and the testimony of sworn or admonished witnesses, not on conjecture or opinion. However, the Grand Jury is precluded by law from disclosing such evidence except upon specifi c approval of the Presiding Judge of the Superior Court, or another judge appointed by the Presiding Judge (Penal Code Section 911, 924.1 (a) and 929). Similarly, the Grand Jury is precluded by law from disclosing the identity of witnesses except upon an order of the court for narrowly defi ned purposes (Penal Code Section 924.2 and 929). TULARE COUNTY CIVIL GRAND JURY FINAL REPORT 2022-2023 IS YOUR FOOD SAFE? SUMMARY: The Tulare County Civil Grand Jury decided to see how well Tulare County Environmental Health (TCEH) is protecting the general health of the public, using mandated inspections of food facilities. BACKGROUND: There are over 2,300 food facilities in Tulare County covering 7 geographic areas. Over 3,000 inspections are conducted annually. The facilities are divided between permanent and mobile food facilities. Permanent food facilities are inspected 1-3 times annually based on the level of risk in that facility. Risk 1: Low risk, 1 inspection per year. Risk 2: Medium risk, 2 inspections per year. Risk 3: High risk, 3 inspections per year. Mobile food facilities receive 1 routine annual inspection at the offi ce. They also undergo unannounced fi eld inspections and are inspected at community events. The retail food oversight program is 1 of 19 TCEH programs. METHOD OF INVESTIGATION: 1. Received presentation of the current oversight program 2. Reviewed local media reports on inspections 3. Reviewed specifi c documents DISCUSSION: Retail food program oversight includes restaurants, retail stores, bars, schools, bakeries, temporary food facilities, mobile facilities, organized camps and detention facilities. Mobile facilities are defi ned as any vehicle used in conjunction with a commissary or other permanent food facility where food is sold. The TCEH food oversight program primary function is to address safety issues that pose a threat to the health, safety and well-being of residents and visitors. The food oversight program division is responsible for notifying vendors of code violations. A food handler card is required by California food safety laws. It is designed to ensure that commissary chefs, short order cooks, food handlers and other kitchen staff receive training in the fundamentals 29 TULARE COUNTY CIVIL GRAND JURY FINAL REPORT 2022-2023 of food safety and are equipped with knowledge of modern food safety practices to reduce the potential for foodborne illnesses or food contamination. TCEH inspects 445 Risk 1 facilities with 445 annual inspections, 1,263 Risk 2 facilities with 2,526 annual inspections and 176 Risk 3 facilities with 528 inspections annually. Permanent food facilities are inspected in four areas: 1. Employee health and hygiene (hair, nails, clothing, handwashing, salmonella, hepatitis A and norovirus). 2. Food temperatures (cooling, reheating and hot and cold holding). 3. Approved food source (growers, distributors, processing facilities and restaurants). 4. Sanitary facility conditions (vermin free, equipment and food preparation surfaces clean and sanitized). In addition to the basic requirements for a permanent food facility, mobile food inspections also include checks for structure/equipment adequate for menu, housing insignia, fresh/wastewater tanks, and approved commissary, access to toilet facilities, emergency exits and compression units. Any inspection with vermin or no running water will have an immediate closure. In 2010, the Excellence in Food Safety Awards Program was started. It recognizes restaurants that have consistent safe food-handling practices that achieve a score of 95 percent or above on three consecutive routine inspections. In 2019 awards were distributed to 447 restaurants. The program was put on hold in 2020 due to the COVID-19 pandemic. Local news media frequently publishes the results of food inspections.