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By Greg Epperson, Environmental Services Managing Supervisor, Swimming Pools Program, Water & Waste Management
The Department recently posted documents on the County
website that provide our interpretation of Environmental Health Code
requirements. These substantive policy
statements provide information to our customers regarding the procedures our
employees use to review and inspect public and semi-public swimming pool
facilities.
The document entitled Semi-Public Pool-Spa Covers is
a Code interpretation important to swimming safety. The Code prohibits “obstructions” in a
bathing place. It states that the Department considers a pool
or spa cover to be an obstruction which must be completely removed when the
facility is open. A pool cover over part
of a pool could trap a swimmer who surfaces under the covered area.
Other recent substantive policy statements for pools
include:
·
Restroom Facilities at Semi-Public Swimming
Pools
·
ADA Requirements for Swimming Pool Latch Heights
·
Specialty Contractor License Classifications
Accepted on remodel Applications for Public and Semi-Pubic Swimming Pools
·
Bathing Place Deck Drainage Requirements
The documents can be found by going to our website esd.maricopa.gov . On the left side
panel, click on the first item under Quick Links, “Directory of Documents”,
then select “Substantive Policy Statements.”
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By Greg Maupin, Engineering Supervisor, Water & Waste Management Division
Contractors can now request all pool construction
inspections by filling out a form online at the Department’s website. Go to the
inspections page in the swimming pools section of the website, and click on the
hyperlink in green to open the form.
The form allows you to submit a scanned copy of the required
final inspection certification letter. A
comment section at the bottom of the form provides space for information such
as a preferred inspection date or time.
Upon submission, you will receive an automatic response that your
request has been received. Our inspector
will follow up with you regarding the inspection schedule.
Here is the web address for the pool inspection page: http://www.maricopa.gov/EnvSvc/WaterWaste/SwimPools/Inspections.aspx
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By: Johnny Diloné – Public Information Officer
Mosquito bites can be more than just itchy and annoying. They can
cause you to get sick. The most effective way to avoid West Nile virus and
other mosquito-borne diseases is to prevent mosquito bites.
Three simple steps can help keep you, your family and friends healthy
and enjoying the outdoors!
• Prevent mosquito bites
• Prevent mosquito breeding
• Prevent the spread of disease
Prevent Mosquito Bites
Use Insect Repellent
Apply on exposed skin when you go outdoors. Use an
EPA-registered insect repellent such as those with DEET, picardin, or oil of lemon eucalyptus.
Always read and follow all directions and
precautions on the product label.
Wear Long-sleeves and Pants
When possible, wear long sleeves, long pants, and socks when outdoors. Mosquitoes
may bite through thin clothing, so spraying
clothes with repellent containing permethrin or DEET will give extra protection.
Do not apply repellents containing permethrin
directly to skin.
Do not spray
repellent containing DEET on the skin under your clothing.
Fight the Bite Day and Night
Dusk and dawn are peak biting times for many species of mosquitoes. But
mosquitoes can bite at any time. Use repellent and
protective clothing whenever you spend time outside, even if it’s not evening and early morning.
Install or Repair Screens
Even if it looks small, fix any rips or tears in screens on windows
and doors. Make sure screens fit so mosquitoes don’t get in between gaps.
Drain Standing Water
Eliminate mosquito breeding sites
by emptying standing water from flower pots, buckets, barrels, and other containers near your home. Drill
holes in tire swings so water drains out. Keep children’s
wading pools empty and on their sides when not in use.
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Prevent Mosquito Breeding
Learning how to prevent mosquitoes from breeding
can go a long way towards reducing the impact of mosquitoes on your standard of
living. Water is needed for every stage of the mosquito breeding process. If
you deprive the mosquitoes of water, they will be unable to breed.
1) Empty, drain, or cover all things that can and may hold water.
2) Maintain decorative ponds and ensure swimming pools are operating
properly.
3) Change water collection pans for plant pots weekly.
5) Clean bird baths weekly.
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Prevent the spread of disease
Report any mosquito concerns or standing water more than 3 days,
visit: Maricopa.gov/wnv or call the West
Nile virus and Mosquito Surveillance Hotline: (602) 506-0700.
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By: Andrew
Linton, Environmental Health Division Manager
The most
effective way to reduce the risk of foodborne illness in your establishment is
to ensure managers and key personnel are actively engaged in creating and
maintaining food safety systems. This proactive
approach to food safety is often referred to as “Active Managerial Control” and
can be broken down into three simple steps: 1. Develop policies; 2. Train staff;
3. Verify training is put into practice.
Earlier this
year the Maricopa County Board of Supervisors approved changes to food employee
training requirements. As training plays
such a key role in Active Managerial Control and foodborne illness prevention,
these new regulations seek to enhance training options. They also emphasize the responsibility of the person-in-charge to ensure all food employees are
adequately trained (for additional
information on these changes click here). One of the key provisions requires the
person in charge to maintain documentation that all food employees have been
properly trained.
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There are three forms of acceptable training documentation:
1. A valid food employee certificate, or identification card, issued by any Arizona county
2. A valid food employee certificate of successful completion of an ANSI-accredited third-party food handler training course
3. Food employee training documentation from a food establishment’s proprietary food handler training course (see the FAQ below for more information on in-house training)
 As was the practice with food service worker cards, the Department will conduct audits of food employee training documentation. Training documentation for each employee must
be available for review at the time of inspection. Audits of this documentation will generally be conducted during inspections when repetitive foodborne illness risk factor violations are observed. If documentation cannot be provided for each food employee, it will be noted on the inspection report, and the inspector will follow up within 10 days to ensure the training is completed and training documentation is obtained.
When an audit is triggered for training that was received via an establishment’s proprietary food handler training course, the inspector will also ask food employees to demonstrate knowledge of basic food handling principles related to the violations observed on the inspection. For example, if a repetitive hot holding violation is observed, the inspector will ask to see the training documentation and may ask the food employee to demonstrate knowledge of the proper hot holding temperature. If the food employee cannot demonstrate this knowledge, it will be noted on the inspection report and the inspector will follow up within 10 days to ensure adequate training is completed, and training documentation is obtained.
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· As the person in charge of the food establishment, what do I have to do to be in compliance with food employee training requirements?
1. Ensure each food employee has received the proper food safety training
2. Ensure each food employee is putting the food safety training into practice
3. Ensure documentation of food employee training for each food employee is available for the inspector to review during inspections
· What types of food employee training documentation are acceptable?
1. A valid food employee certificate or identification card, issued by any Arizona county
2. A valid food employee certificate of successful completion of an ANSI-accredited third-party food handler training course
3. Food employee training documentation from a food establishment’s proprietary food handler training course
· Will the inspector verify food employee training during inspections?
Audits of food employee training documentation will be triggered when one or more repetitive foodborne illness risk factor violations are observed during an inspection.
· What are foodborne illness risk factors?
Foodborne illness risk factors are related to food temperatures, approved food sources, personal hygiene, and cross-contamination.
· What if I do not have food employee training documentation for each employee?
If this documentation cannot be provided, it will be noted on the inspection report and the inspector will follow up within 10 days to ensure the training is completed, and training documentation is obtained.
· How do I obtain approval for my establishment’s proprietary, or in-house, training program?
The Department will accept training documentation from an establishment’s proprietary, or in-house, training programs when the following criteria are met:
1. The training course was in place prior to July 24, 2014
2. The training course covers food handling principles defined in the Maricopa County Environmental Health Code
3. Documentation of training for each food employee is maintained on the premises
4. Employees are able to demonstrate knowledge of basic food handling principles
· If my establishment’s in-house training program is ANSI-accredited will the inspector still ask food employees to demonstrate knowledge?
No, however documentation of this training will still have to be available for review.
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By Bryan Hare,
Central Regional Office Managing Supervisor
In recent months there have been a number of poultry farms in
the United States affected by the Avian Flu outbreak, which has killed millions
of chickens, thereby decreasing the overall supply of chicken eggs and other
egg products. This outbreak may affect many of the food establishments that normally
use liquid pasteurized eggs.
If this impacts your supply of liquid pasteurized eggs and
you are switching to raw shell eggs, there are some things to keep in mind regarding
their handling:
·
Raw shell eggs that are broken and prepared in
response to a consumer’s order and for immediate service must be cooked to at
least 145*F for 15 seconds, or, if cooked to order (undercooked), a
consumer advisory must be on the menu.
·
The pooling of raw shell eggs is allowed under
the 2013 FDA Food Code, except in establishments that serve highly susceptible
populations such as hospitals, nursing homes, and child daycares that require pasteurized
egg products.
·
Raw shell eggs that are pooled must be cooked to
a temperature of at least 155*F for 15 seconds.
Raw shell eggs that are cooked for hot holding (buffets, steam tables,
etc.) must cook the eggs to 155*F for 15 seconds.
·
Wash your hands after handling raw eggs products
and always before handling ready to eat foods such as bread, tortillas, cheese,
etc.
·
Avoid cross contamination of equipment and other
food products by handling and storing raw food products correctly. For example, work surfaces that have
contacted raw shell eggs must be washed, rinse and sanitized before use with
ready to eat foods.
·
Store raw shell eggs below ready to eat foods.
If you have questions, please feel free to contact your health
inspector, district supervisor and/or the department at: (602) 506-6616.
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How do you think Maricopa
County Environmental Services can better prepare you for your regulatory inspections?
This is your opportunity to
tell us in 5 easy questions how we can
assist you in your path to success.
Click here to take our survey now
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Maricopa County Environmental Services employee has been selected to the Team USA U24 Women’s Dragon Boat Team!
By: Johnny Diloné – Public Information Officer
For food vendors that participate in special events or operate mobile food businesses in Maricopa County, Stephanie Yee is becoming a familiar face. Like a fish in its aquarium, she moves around with joy and energy while she does her job and conducts inspections. Stephanie is an Environmental Health Specialist with the Maricopa County Environmental Services Department, or what many would refer to as a "health or food inspector". She is assigned to the Mobile Food/Special Events Program. But, pretty soon, she’ll be living her very own special event and she’ll be known beyond seas, as she proudly conquers other waters representing the USA in a world competition.
“I made it! I am going to the
World Dragon Boat Racing Championship 2015!” exclaimed Stephanie. Her
excitement has been shared by friends and family, and has also been contagious
among her "family" of co-workers in the County. Getting here has not been
easy though, it has certainly required a lot of work and a lot of
paddling. “I started paddling four years ago for ‘fun’, but little did I
know how competitive I would become.”
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Stephanie explained that she began her paddling career on Tempe Town Lake with the ASU collegiate team and was later recruited for the AZ Mutineers team. In addition to those teams, she also paddles with AZ SunGi Women’s and AZ Gila Dragons. She also cross trains with Na Leo ‘O Ke Kai Outrigger Canoe team. And if that was not enough, when she’s not paddling, she does not stop; she’s training at the gym!
This all may sound fun, but for someone who is also committed to her job, it requires a lot of energy, work, focus and dedication. These four things are certainly characteristics that Stephanie displays and are the qualities of a champion. “I generally come in to work at 7 in the morning and work 10 hours. Then I go to train at Tempe Town Lake,” said Steph. She trains at least three nights during the week for about 3 hours each time, and also trains every Saturday morning. “It’s very hard, but it’s a good distraction,” she said.
Stephanie is an Arizona
native from Chandler, Arizona. She graduated from ASU with an
Undergraduate major in Biochemistry and last year obtained her Master’s degree
in Global Health. Stephanie started working with the county last October.
Since then, she also studied hard to obtain her Sanitarian Registration for her
job.
Recently, she learned that
after all that intense training for time trials and multiple physical fitness
tests, she was selected to paddle for the Team USA U24 Women’s Dragon Boat Team
(24 years and under division).
Dragon boat is a team
paddling sport that began in China; it has now grown to a competitive sport at
a world level led by the International Dragon Boat Federation. This year,
the World Championship will be held in Welland, Canada from August 17 through
23.
However, none of the expenses
are paid for; she has already received considerable support from her family,
friends, and even strangers. She established a gofundme* account
and a PayPal** account, for those that would like to help her out on this
journey. “If you can’t financially support me, that is absolutely OK! I
am just as happy with everyone cheering for me on this incredible journey,” she
stated.
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After representing the USA in
this renowned international competition, Stephanie will be returning home with
more reasons to cheer and celebrate, right on time for her birthday on August
24.
“My family has been very
excited. They’ve been so supportive,” she exclaimed while she
acknowledged that she has many people to thank, which have helped her out in
the process. First, her coaches: Peggy Coulombe
(Na Leo ‘O Ke Kai Outigger Canoe), who encouraged her and pushed her throughout
trainings; Don Mead and Adrian Sudjono (ASU/AZ
mutineers), for helping her build her competitiveness in dragon boat; and Marisa Singpradith (AZ SunGi Women’s team), the coach
who organized the time trials for her. “I never thought about
this. My coach -Marisa- was real good and not only organized the time
trials, but was in contact with Team USA coaches to send someone to
Arizona. I never would’ve put myself out there!”
Now that she’s really “out
there” and “navigating the waters of success”, she knows the path would not be
easy, it requires a lot of strength and paddling. But, whether her
‘special event’ is in a mobile kitchen or on a boat, she feels empowered and
supported: “I feel incredibly grateful for the support I’m getting from my
teammates and now my workplace. It feels awesome and I’m so excited to
share this journey with everyone”.
*
http://www.gofundme.com/q7vht8
**
PayPal account (stephaniezyee@gmail.com)
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