What does a health inspector do? Take an inside look at how they investigate a business

Inside Look is a Modesto Bee series where we take readers behind the scenes at restaurants, new businesses, local landmarks and news stories.

With recent reports of a shopping cart in a bathroom and a treadmill in a food storage area, it is clear there’s a need to keep the public safe and informed about local restaurant and business practices.

What does a county health inspector do to ensure a business is adhering to health codes and striving to keep people safe?

Alondra Estrada is a registered environmental health specialist with the Stanislaus County Environmental Resources Department. She started the job six years ago after working in a microbiology lab, focusing on food packaging safety.

“I wanted to see the food once it goes out to the public, what it is exposed to, and if you can continue with the safety and if it will maintain integrity after leaving the lab,” she said.

She is one of the county’s 10 or so inspectors who visit multiple sites in a day during business hours, usually without advance notice.

There are a few exceptions, according to Environmental Health Manager Karl Quinn. “These include situations where facilities do not operate during standard business hours, such as bars and clubs. Additionally, if an inspection requires the involvement of a third party, the department will need to obtain the facility’s consent,” he said.

Other scenarios, like ongoing construction or responding to specific complaints, are handled on a case-by-case basis, Quinn said.

On a recent day, The Modesto Bee accompanied Estrada as she conducted a health inspection at Save Mart at 3401 Oakdale Road. The visit, unannounced, started with her seeking the manager to ask to do the inspection.

Employees may accompany the inspector but may not impede the process. Estrada also said inspectors do their best not to disturb the operations of the business or hinder its service. “We are here to help. If I see there is a busy rush when I arrive, I will wait a bit until it is not so busy,” she said.

In this case, because the grocery store is so large and features many departments, Estrada was accompanied by members of Save Mart’s food safety department.

“Food safety is the highest priority. We have a rigorous program and strive to exceed minimum requirements set by the health agency,” said Salveen Kumar, senior manager of food safety for The Save Mart Companies .

Estrada began her inspection at The Tipping Point, the tri-tip restaurant and bar inside Save Mart. The restaurant was not yet open so Estrada was able to check the area unencumbered by active food service.

She first checked the sinks to ensure they had both hot and cold water. She then checked the sanitization sinks and dispensers to make sure they were within safe levels.

The description of the health code outlining safe parameters for temperature and sanitation when washing serving ware reads: “Provide appropriate sanitizing rinse at proper temperature and concentration. High-temperature dishwasher must provide a minimum of 160 degrees Fahrenheit on the plate in the final rinse. Chemical dishwasher must provide 50ppm chlorine in final rinse.”

If this was in violation, it could be considered minor or major, depending on the degree of noncompliance.

“Our goal is never to shut anyone down. We want to work with the business to get them in compliance and provide food service safely,” Estrada said. “The county adopts an educational approach to enforcement. The department focuses on teaching food operators about regulations and the reasoning behind them to encourage voluntary compliance. Because most operators choose to follow these guidelines voluntarily, permit suspension is rarely used and is considered a last resort,” she explained.

After passing the tests, Estrada moved on to check the temperatures of the refrigerators, freezers and hot and cold holding trays. She used a thermometer with a probe and let it sit in the unit to get the most correct reading and to account for loss when opening and closing the appliances.

She also must look for appliances in defrost mode and take multiple readings to be accurate. While waiting, she checked in, around and under appliances and shelving to look for signs of rodent or pest infestation. Once complete, she checked her devices and recorded the temperatures before removing them and proceeding to the next department.

A site visit may last anywhere from 30 minutes to two hours or more, depending on the size of the business. In this case, Save Mart with its multiple departments and size, took nearly two hours.

Throughout its departments, Save Mart has postings about health standards and employee tasks. From handwashing to food handling, the food safety program is robust. Save Mart requires employees to check temperatures often and record the readings.

Moving through the deli, meat, bakery, and hot case departments, Estrada went through the same procedures.

In the grocery display areas, she also checked the temperatures of the open refrigerated displays and looked for tidiness. Even the smallest detail did not go unnoticed. A stocker had set bags of chips on a step stool, so Estrada pointed out that even packaged food should not be on or near the floor.

In the end, Save Mart passed inspection with no violations. Estrada recorded her inspection on a tablet and sent a copy of the report to Save Mart. Ideally, she will return in six months for another inspection.

“Our goal is to check every business twice a year, but sometimes we are so busy we extend beyond that timeframe,” she said.

The department also helps new businesses launch by reviewing health plans and procedures and making recommendations. That’s one reason Estrada is passionate about her work.

“The best part is that I get to help people. We receive a lot of questions from people wanting to start a business, and we guide them to obtain the proper permits to start the business. It’s fulfilling,” she said.

People who want to report a business for unsafe practices or causing illness should call the health department at 209-525-6700, Estrada said. Consumers can also file a report on the county website www.stancounty.com/crm . Scroll to the environmental health tab and choose the appropriate topic.