Keeping your food safe
Most days before heading out, Dubois County’s food inspection officers, Phil Barth and Addison Harper, pull a couple files to determine what businesses they will visit that day.
The files hold the past inspection reports for the more than 250 food establishments in Dubois County. Besides restaurants, the files include everything from farmer’s markets to school cafeterias. Some go back years, and the two inspectors can use them to spot trends or other areas that have been problematic.
Although there is no set parameter for spacing out visits, the inspectors have to visit each establishment twice a year.
In addition to these regular surprise visits, the two also respond to complaints received by the department. Those number about 35 or so on average annually. Complaints are investigated and documented; callers are not required to identify themselves.
In regards to violations, the health department’s response is limited by Indiana statutes regarding food safety. And with more than 400 possible violations in the restaurant world, “it’s nearly impossible for a food establishment to not have a non-critical violation during an inspection,” Dubois County Health Department Administrative Director Donna Oeding explained. “Unless someone has worked in food service, they don’t understand what all goes into running a food establishment. There is so much more than just the plate of food you are served when you are there.”
For the department and inspectors, ensuring the safety of the public is paramount but as they say, an ounce of prevention… therefore, many times the inspectors become educators for the food service businesses and handlers in the county.
“Our impetus is not to go in and find violations,” she said. “We are there to help educate that establishment to minimize the possibility of food-born illness.”
But, that doesn’t mean that if they see something wrong, they won’t do something about it. Violations are noted, and the owners are given time to remedy them. Some have to occur immediately; like a melted spatula in one recent case (remove the spatula). Others are given more time; like a couple of days to replace or repair malfunctioning equipment.
Very seldom can the department resort to an immediate closure of a restaurant unless a serious threat to public health has been found. According to Oeding, it’s only happened a handful of times in her career with the department.
“None of us wants to see a roach or a fly,” Oeding said. “Not that every food establishment has roaches or flies, but unfortunately, at times that is something that comes along with it.”
She added that it is in the best interest of the restaurants to ensure they have a clean and safe restaurant for their patrons. And many times after receiving complaints, the owners or managers will ask for the complainant’s information so they can personally let them know the situation was remedied or to find a way to compensate them.
Oeding recommended patrons talk to the establishment before bringing it to the health department. “They will want to hear from you a lot sooner than they want to hear from us,” she said. “If you don’t feel like it’s been handled correctly or you are concerned about the severity of the situation then call us or email us.”
In regards to situations like roach infestations, Barth explained that sometimes food establishments are victims of unclean scenarios from the suppliers. “You could have a completely clean restaurant one day, and the next day you receive a box with cockroaches in it and have an infestation,” he said.
While some prefer ignorant bliss in regards to their food, for those with more discerning tastes, the question always comes. “The first thing people ask me when they learn I’m a food inspector is where is it safe to eat,” Harper said.
According to Harper, Barth and Oeding, none of the food establishments in the county want to make anyone sick.
Inspection reports are available through the health department after establishments have had 10 days to respond. Queries can be made at 812-481-7055.
