Iowa Administrative Code › Agency 481 - Inspections and Appeals Department › Inspections Division › Chapter 31 - Food Establishment and Food Processing Plant Inspections › Rule 481-31.1 - Inspection Standards for Food Establishments

Current through Register Vol. 47, No. 3, July 24, 2024
The department adopts, with the following exceptions, the
				  2017 Food Code with Supplement of the Food and Drug Administration as the
				  state's "food code," which is the inspection standard for food establishments
				  other than food processing plants.
(1)
Unattended food establishments-assignment of responsibility.
For the purposes of section 2-101.11 (C) of the 2017 Food Code with Supplement,
				unattended food establishments are not required to have a designated person in
				charge present during all hours of operation provided that the permit holder
				ensures the following requirements are met.
a.
Unattended food establishment location.
The unattended food
				establishment shall be located in the interior of a building that is not
				accessible by the general public. Access to the unattended food establishment
				shall be limited to a defined population (e.g., employees or occupants of the
				building where the establishment is located).
b.
Nature and source of food and
				beverages offered for sale.
(1) Only
				commercially packaged foods properly labeled for individual retail sale,
				pursuant to Food Code section 3-201.11 (C), shall be offered.
(2) No unpackaged food is permitted except as
				provided by section 3-302.11 (B)(1) of the Food Code.
(3) Food preparation by consumers is limited
				to heating/reheating food in a microwave oven.
(4) No dispensing of bulk food is
				permitted.
c.
Refrigerated display equipment.
An unattended food
				establishment shall be equipped with refrigeration or freezer units that have
				the following features:
(1) Self-closing doors
				that allow food to be viewed without opening the door to the refrigerated
				cooler or freezer; and
(2) An
				automatic self-locking mechanism that prevents the consumer from accessing the
				food upon the occurrence of any condition that results in the failure of the
				refrigeration unit to maintain the internal product temperature specified under
				section 3-501.16 (A)(2) or of the freezer unit to maintain the product as
				frozen.
d.
Food
				service equipment limitations.
(1)
				Beverages are dispensed by individual serving only. Beverage dispensers
				connected to the building water supply must be properly equipped with backflow
				prevention pursuant to section 5-203.14 of the Food Code.
(2) Food-contact surfaces.
1. Multiuse food-contact surfaces shall be
				cleaned on a frequency consistent with the service pursuant to section 4-202.11
				of the Food Code or can be and are easily removed and replaced with cleaned
				surfaces.
2. No multiuse
				food-contact surfaces intended for use with time/temperature control for safety
				foods are permitted.
e.
Security.
(1) An unattended food establishment shall
				provide continuous video surveillance of areas where consumers view, select,
				handle and purchase products. The continuous video surveillance shall provide
				sufficient resolution to identify situations that may compromise food safety or
				food defense.
1. Video surveillance recordings
				shall be maintained and, upon request by a representative of a regulatory
				agency, made available for inspection within 24 hours of the request.
2. Video surveillance recordings shall be
				held by the establishment for a minimum of 14 days after the date of the
				surveillance.
(2) The
				permit holder shall take reasonable steps necessary to discourage individuals
				from returning food, beverages, or both that have not been selected for
				purchase.
f.
Routine maintenance at an unattended food establishment.
(1) The permit holder shall service the
				unattended food establishment at least weekly. Service may include, but is not
				limited to, the following:
1. Checking food
				supplies and equipment for signs of product damage, tampering, or
				both.
2. Verifying that
				refrigeration equipment is operating properly, including the temperature
				display and self-locking mechanism.
3. Rotating foods to better ensure first
				in/first out of food items.
4.
				Cleaning food service equipment and food display areas.
5. Stocking food and disposable single-use
				and single-service supplies.
6.
				Checking inventory for recalled foods.
(2) The permit holder shall ensure that:
1. Food is from an approved source.
2. Packaged food is provided in
				tamper-evident packaging.
3. Food
				is protected from potential sources of cross contamination.
4. Food is maintained at safe temperatures
				during transport and display.
g.
Unattended food establishment
				oversight.
Each unattended food establishment shall have a sign
				readily visible at the automated payment station stating:
(1) The name and mailing address of the
				business entity responsible for the establishment and to whom complaints and
				comments should be addressed.
(2)
				The telephone number, email address or web information for the responsible
				business entity, when applicable.
h.
Designation of
				responsibilities.
The permit holder bears all responsibilities for the
				operation of the food establishment. When the permit holder is not the owner or
				operator of the building where the food establishment is located, a mutual
				agreement that outlines the responsibilities for cleaning and maintenance of
				all surfaces and equipment and for provision of supportive facilities/services,
				such as janitorial services and restroom facilities, pest control and removal
				of solid waste, may be approved by the regulatory agency. This agreement should
				also outline actions that must be taken by both parties to maintain the
				establishment in compliance with all requirements including responding to
				imminent health hazards.
i.
Inspections-on-site person in charge.
When requested by the
				regulatory authority for the purposes of conducting an inspection, the permit
				holder shall provide an on-site person in charge within a reasonable time frame
				not to exceed four hours.