business

Food Inspectors

(From Page 16) tory means that the business is fairly well-run, but might have a few problem areas, like a greasy grill or areas where food spills were not properly cleaned up. In that case, the inspector rechecks the establishment a short time later to make sure the problem has been corrected (48 hours to 10 days, Heacock said). The issuance of a red certificate will close a business until a major problem is addressed. Heacock said an inspector noticed evidences of food spillage a previous time, and by issuing a conditional he hoped to have the problem corrected in the future. "WHEN YOU ISSUE a conditional, you create more work for yourself, because you have to go back," he said. "Around 14 percent (of food establishments in the county) turn out to be conditionally satisfactory on first inspection. Probably less than one percent are unsatisfactory." Heacock said he has seen improvements in overall sanitation in the county in both year-round and seasonal operations. But he said, generally, inspectors have more problems with seasonal restaurants. "I think there's two reasons for that," Heacock said. "First is the fact that you have a short season and some people are out to make as much money as they can. They're not that knowledgeable about food preparation and they have a big turnover in help. "Also, a lot of times, a guy rents a place in August and decides he won't return next year," he added. "They don't care, they don't clean up, and leave a big mess for the next guy." CURRENTLY, there are 886 seasonal operations. 441 year-round business, 51 custard stands and 20 shellfish sellers listed in Health Department files. Heacock stressed that an inspector has to have some consideration, and realize that spillage and mess are part of the food business. "What you have to do in this business is figure out what has been used when, and what hasn't been used," he said. "You have to look for things that have a mess on it and haven't been cleaned in quite a while. "In a bakery like this, I'm looking for hardened dough on equipment, which GED Exams COURT HOUSE - The General Education Development Exam, through which adults can obtain high school diplomas, is given the first Thursday and Friday of each month at the Vocational Career Center here.

would indicate they're not cleaning on a regular basis," he added. FOOD ESTABLISHMENTS pay an annual fee of $25 to $50 (depending on size) which covers as many inspections as are necessary. Because of the large number of business, and the small number of inspectors, Heacock said, it is difficult to get everywhere. "A lot of seasonal places we don't get to until the end (of the season)," Heacock said. "The workload is so great we're getting to some places late in the season. "The year-round places we try to get to twice (a year)," he added. "We don't always make it. because of our workload." Besides checking food establishments, inspectors handle noise complaints, inspect septic systems and test water at private residences. Food inspections, which take anywhere from 45 minutes to more than three hours, "take up about 50 percent of our time," Heacock said. THIS YEAR. HE SAID, the Health Department has hired summer employes to inspect swimming pools and campgrounds, jobs the inspectors would have done. "That's good, because it relieves us," Heacock said. "It just gets to be too much after a while." "A lot is expected of us," he added. Occasionally, he said, inspectors must appear in court. Inspectors are required to have a college degree in biological or environmental studies. After an eightweek Rutgers University environmental course, they have six weeks of field training before taking a state licefeing exam. THE MULTIPLECHOICE exam covers food sanitation, communicable diseases, water and sewerage, swimming pools, insects and rodents, administration, public health education, solid waste, noise and air pollution. "You have to have a pretty wide background is what it boils down to, because you're involved in so many areas," Heacock said. Heacock said the Health Department offers a free, voluntary food handlers course, but there has been little interest lately. Held two days in March, Heacock said it originally drew 50-60 business people, but the crowd has dwindled to about 20. "If they're aware of this, it help6 them. They can go back and have a little inhouse training," Heacock said. "I'd like to see it mandatory, to be quite honest. "A LOT OF THE PEOPLE who need to attend, I'm talking owner/manager of a place that is a little sloppy, they don't attend," he added. "And they're the people we're trying to get."

Heacock said, in general, that most owners are cooperative, but some feel "harassed" or picked on. "You can't get rattled if somebody gives you a hard time," he said. "You have to stand your ground if they challenge you. If you think you're right, stand with your decision." Heacock said the dirty part of his job hasn't turned him off to eating out, and he eats in several establishments he inspects. "ONE THING you don't want to do is., let anybody give you a lunch or a dinner," he said. "I go to a place and sit down and order and pay just like a regular customer." Heacock, a 15-year veteran, said his job brings him satisfaction. "We're really here to improve their operation and educate them," he said. "I enjoy it". "I enjoy meeting people, and I get to do something different every day," he added. "I'm not just stuck behind a desk."

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