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Job that is food for thought

Photo of Richard Phelps taken by Chuck Beckley of the Jacksonville Daily News. This photo appeared in the October 17, 2007 edition of the Daily News in conjunction with a feature article and video of Mr. Phelps. The article was entitled “A Day in the Life of a Health Inspector” written by Kelley Chambers.

October 17, 2007 - 1:42AM

When a pre-existing injury prevented Richard Phelps from joining the military, he became a health inspector for Onslow County.

For the past 21 years, the area native has been responsible for ensuring safe eats at the hundreds of establishments in existence in Onslow County. To him, his job is another important way to ensure the well-being of others.

"With most public health workers, we do (what we do) because it's a calling," said Phelps, 46. "They're not high paid jobs, (but) it's something someone needs to do ... and it's my way I can serve the people and support my country."

Formally titled an environmental health specialist, Phelps is responsible for making sure any places serving and preparing food - 255 right now - are doing so safely and properly. Examples include restaurants, hotels, bars, convenience stores, day cares and hospitals, among other establishments. Even tattoo parlors are subject to regular inspections.

Food storage and sanitization are the two biggest factors most emphasized among these businesses, said Gary Freeman, a former full-time environmental health supervisor of 15 years and now a part-time specialist for the county.

For example, raw food must be stowed on the bottom shelves in order to prevent blood or other drippings from falling on other food, something called cross-contamination. Because of more stringent regulations, however, health inspectors have been allowed to put more reliance on suppliers, Freeman said.

"In the past 40 years, we've seen a lot of change in food safety inspections," Freeman said. "Before, the food would come from local farmers and (the farms) might not have been inspected. Now we rely on getting the food from more reliable sources."

In the past, all establishments providing food and/or lodging were subject to four inspections a year; however, the state recently adjusted the schedule depending mostly upon the amount of food served, Freeman said. The change, which is being transitioned between this fiscal year and the next, will allow inspectors to dedicate more attention to those places with the highest potential risks, Freeman said.

"The higher the risk, the more frequent inspections," Freeman said. "It frees up time by reducing the number of places we inspect. When we do notice critical item violations, however, we go by that (regardless of size)."

Successful inspections do not hinge on a business's performance on inspection day alone, though, said Renee Worthington, owner of Courthouse Cafe in Jacksonville.

"Consistency (is) number one, following consistently the rules for following safe practices," Worthington said. "You're teaching the basic rules and being consistent, so when a person is first hired, they'll know it's not just for show."

While many business owners still get a sense of nervousness despite a squeaky clean repertoire, there have been better working relations between the two over the years, which helps ensure compliance, as well as the business's overall success, Freeman said.

"Some people have changed their attitude about us," Freeman said. "They know we're here to help the public and also help them. If we notice something an employee is doing wrong, we notify their employer. We're protecting the business as well as the public."

Establishments are graded on a 10-point scale, with 90 points or better being an "A" rating and so on. Two extra points can be added if the manager has taken a special food safety course offered by Coastal Carolina Community College and Onslow County Cooperative Extension several times a year, which explains a 102 rating.

Anything below a 70 has its food permits revoked, Freeman said.

"Personal hygiene is also very important and is as simple as proper hand washing," Freeman said. "Inspectors will observe what staffers are doing and (will deduct points) when they see somebody wipe their nose and then go prepare food or something like that."

The first thing Phelps always does upon beginning an inspection is wash his hands thoroughly, and he does several times throughout the process, as to not contribute his own contamination.

"I probably have the cleanest hands around," Phelps said.

During the walk-through, Phelps makes staff observations, checks food and water temperatures, looks for overall cleanliness and proper storage techniques in refrigerators, walk-in freezers and dry storage areas. Phelps also takes a random sample of the washed dishware to make sure it is, in fact, clean enough to serve food on again.

"I look behind the stoves and look for insects or bugs, check floor cleanliness and also make sure everything is labeled," Phelps said.

Another way inspectors have become more efficient is by filling out evaluations as well as grade sheets electronically and on site with a portable laptop and printer. As for additional manpower, Freeman said the department has only added his part-time position to the three-member specialist staff. Although the number of places has increased with area growth, Freeman said, it just means they must work harder to get the job done.

An inspector can visit three to five places in one day depending on their sizes, Freeman said.

"People have to work harder and do more inspections, and it has reduced the amount of food safety training time (we can give managers)," Freeman said. "But we have the same size staff and the community college and cooperative extension help us with training."

While Phelps would rather have every inspection end up on a positive note, unfortunately, it's the not-so-good ones that keep him passionate about what he does. It's helped him develop both a sense of understanding and scrutiny, as well.

"Occasionally there are some 'a-ha' moments, and that's one reason why I do this," Phelps said. "Then I think I probably saved somebody's life - not trying to melodramatic or anything, though."

Contact Greater Jacksonville reporter Kelley Chambers at kchambers@freedomenc.com or 353-1171, ext. 8462. To comment on this story, go to www.jdnews.com.

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