County Health Inspector Has Gourmet Job
When Roy O'Dell and his wife go out for dinner at one of the county's restaurants, he is not allowed to sit facing the kitchen. That's because he starts thinking about what kind of inspection score might be generated. His wife says he is "mixing business with pleasure."
O'Dell is the county's Public Health Specialist and performs dozens of routine inspections a month on area restaurants, using a Food Inspection Report form with a hundred items to check.
He checks for food temperatures, personnel and their handling of food, facility and equipment requirements, cleanliness, hand washing, dishwashing facilities, food storage and thawing, hair restraints, jewelry, laundered items, and dozens of other things.
The worst case of food poisoning he has encountered in Delaware County came several years ago in a Grove restaurant, with raw oysters. The oysters had been harvested from Galveston Bay and had algae infestation which sent several people to the hospital.
His motto is "If in Doubt, Throw it Out." He inspects some restaurants four times a year, others two times, and still others once a year, based on the type of food (cafeteria) use of leftovers, and size. "We have violations that can result in immediate suspension of service and we close down the restaurant," he said, "such as sewage on the floor."
"We try to educate first, and use enforcement as a backup, and encourage the idea that we are here to help you," O'Dell said.
People get sick from food or drink when the body thinks it is getting poisoned, so it rejects the material and throws it out. Bad food or too much to drink can bring the same result, he says. In the old days, people could even be poisoned by heavy metals such as copper in the metal piping for carbonated drinks, he adds.
Cold food must be kept at 41 degrees or less and hot food at 140 degrees or higher. If it spoils it can result in immediate rejection by the body, or depending on the immune system, several hours could pass.
He encourages new restaurants or owners thinking about purchasing a restaurant to call him first. "We will come out an assist in the selection of equipment and other matters," he said. "Never open a restaurant without the Permit," he says.
O'Dell has been inspecting in Delaware County for more than 15 years; prior to that he worked in Phoenix for 11 years. He has a BS degree in Environmental Sciences from East Central State in Ada.
O'Dell is the county's Public Health Specialist and performs dozens of routine inspections a month on area restaurants, using a Food Inspection Report form with a hundred items to check.
He checks for food temperatures, personnel and their handling of food, facility and equipment requirements, cleanliness, hand washing, dishwashing facilities, food storage and thawing, hair restraints, jewelry, laundered items, and dozens of other things.
The worst case of food poisoning he has encountered in Delaware County came several years ago in a Grove restaurant, with raw oysters. The oysters had been harvested from Galveston Bay and had algae infestation which sent several people to the hospital.
His motto is "If in Doubt, Throw it Out." He inspects some restaurants four times a year, others two times, and still others once a year, based on the type of food (cafeteria) use of leftovers, and size. "We have violations that can result in immediate suspension of service and we close down the restaurant," he said, "such as sewage on the floor."
"We try to educate first, and use enforcement as a backup, and encourage the idea that we are here to help you," O'Dell said.
People get sick from food or drink when the body thinks it is getting poisoned, so it rejects the material and throws it out. Bad food or too much to drink can bring the same result, he says. In the old days, people could even be poisoned by heavy metals such as copper in the metal piping for carbonated drinks, he adds.
Cold food must be kept at 41 degrees or less and hot food at 140 degrees or higher. If it spoils it can result in immediate rejection by the body, or depending on the immune system, several hours could pass.
He encourages new restaurants or owners thinking about purchasing a restaurant to call him first. "We will come out an assist in the selection of equipment and other matters," he said. "Never open a restaurant without the Permit," he says.
O'Dell has been inspecting in Delaware County for more than 15 years; prior to that he worked in Phoenix for 11 years. He has a BS degree in Environmental Sciences from East Central State in Ada.
posted by Editor | 2:00 AM
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