sacramento county ... major food allergen means all of the following: major food allergen does not...

Download SACRAMENTO COUNTY ... Major Food Allergen means all of the following: Major Food Allergen does not include

If you can't read please download the document

Post on 06-May-2020

0 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • SACRAMENTO COUNTY

    R E TA I L F OOD I NS PE CT ION GU IDE

    Environmental Management Department

    Environmental Health Division

    Consumer Protection Program

  • Dear Sacramento County Retail Food Facility Owner/Operator:

    The Sacramento County Environmental Management Department ’s Retail Food Program is pleased to present you with the Retail Food Inspection Guide.

    This guide provides easy to read summaries of California Retail Food Code sections, as well as examples of common violations. This guide will help you prepare for and succeed in future inspections.

    Thank you for all you and your employees do to serve safe food and keep your customers safe.

    For assistance, questions or feedback please contact us at (916) 875-8440.

    Sincerely,

    10590 Armstrong Ave • Mather, California 95655 • phone (916) 875-8440 • fax (916) 875-8513 • emd.saccounty.net

    Environmental Management Department

    Marie Woodin, Interim Director

    Jason Boetzer, Chief

    Environmental Health Division

    emd.saccounty.net

  • TABLE OF CONTENTS

    Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .

    Color-coded Placard System . . . . . . . . . . . . . . . . . . . .

    Common Terminology . . . . . . . . . . . . . . . . . . . . . . .

    Demonstration of Knowledge

    1a. Demonstration of Knowledge . . . . . . . . . . . . . . . . .

    1b. Food Safety Certification . . . . . . . . . . . . . . . . . . .

    1c. Food Handler Cards . . . . . . . . . . . . . . . . . . . . .

    Employee Health & Hygienic Practices

    2. Communicable Disease Requirements . . . . . . . . . . . . .

    3. Discharge From the Eyes, Nose, and Mouth . . . . . . . . . . .

    4. Eating, Drinking, and Tobacco Use . . . . . . . . . . . . . .

    Preventing Contamination by Hands

    5a. Handwashing Procedures . . . . . . . . . . . . . . . . . .

    5b. Bare Hand Contact and Glove Use . . . . . . . . . . . . . .

    6. Handwashing Facilities . . . . . . . . . . . . . . . . . . .

    Time & Temperature Relationships

    7. Hot and Cold Holding Temperatures . . . . . . . . . . . . . .

    8. Time as a Public Health Control . . . . . . . . . . . . . . . .

    9. Cooling Methods . . . . . . . . . . . . . . . . . . . . . .

    10. Cooking Time & Temperatures . . . . . . . . . . . . . . . .

    11. Reheating Procedures for Hot Holding . . . . . . . . . . . . .

    Protection from Contamination

    12. Re-service of Returned Food . . . . . . . . . . . . . . . . .

    13. Food in Good Condition, Safe and Unadulterated . . . . . . . . .

    14a. Food Contact Surfaces Cleaned and Sanitized . . . . . . . . . .

    14b. Warewashing and Sanitizing Procedures . . . . . . . . . . . .

    Food from Approved Sources

    15. Food Obtained From Approved Source . . . . . . . . . . . . .

    16. Shellstock Identification Tags . . . . . . . . . . . . . . . . .

    17. Shellstock Display and Commingling . . . . . . . . . . . . . .

    1

    2

    3

    6

    7

    8

    9

    11

    12

    13

    15

    16

    17

    20

    21

    22

    24

    25

    26

    28

    32

    34

    36

    37

  • TABLE OF CONTENTS

    Conformance with Approved Procedures

    18. HACCP Requirements . . . . . . . . . . . . . . . . . . .

    Consumer Advisory

    19. Consumer Advisory for Undercooked Food . . . . . . . . . . .

    Highly Susceptible Populations

    20. School and Licensed Health Care Prohibited Foods . . . . . . .

    Water/Hot Water

    21. Hot and Cold Water Supply . . . . . . . . . . . . . . . . .

    Liquid Waste Disposal

    22. Sewage and Wastewater Disposal . . . . . . . . . . . . . .

    Vermin

    23. Vermin and Animal Contamination . . . . . . . . . . . . . .

    Supervision

    24. Person in Charge Present and Performs Duties . . . . . . . . .

    Personal Cleanliness

    25. Personal Cleanliness and Hair Restraint . . . . . . . . . . . .

    General Food Safety Requirements

    26. Thawing Methods . . . . . . . . . . . . . . . . . . . . .

    27. Food Protected From Contamination . . . . . . . . . . . . .

    28. Washing Fruits and Vegetables . . . . . . . . . . . . . . .

    29. Identification and Storage of Toxic Substances . . . . . . . . .

    Food Storage/ Display/ Service

    30a. Food Stored in Approved Location . . . . . . . . . . . . . .

    30b. Food Containers Labeled . . . . . . . . . . . . . . . . . .

    31. Consumer Self-Service Operations . . . . . . . . . . . . . .

    32a. Food Presentation and Labeling . . . . . . . . . . . . . . .

    32b. Compliance with Trans Fat Ban . . . . . . . . . . . . . . .

    32c. Compliance with Menu Labeling . . . . . . . . . . . . . . .

    38

    41

    43

    44

    46

    47

    49

    50

    51

    52

    54

    55

    56

    57

    58

    59

    61

    62

  • TABLE OF CONTENTS

    Equipment/Utensils/Linens

    33. Non-Food Contact Surfaces Clean . . . . . . . . . . . . . . .

    34. Warewashing Facilities and Testing Methods . . . . . . . . . . .

    35. Equipment Approved and Maintained . . . . . . . . . . . . . .

    36. Equipment Stored in Approved Location . . . . . . . . . . . . .

    37. Satellite Food Service . . . . . . . . . . . . . . . . . . . .

    38. Ventilation and Lighting . . . . . . . . . . . . . . . . . . .

    39. Temperature Measuring Devices . . . . . . . . . . . . . . .

    40. Wiping Cloth Storage and Use . . . . . . . . . . . . . . . .

    Physical Facilities

    41. Plumbing Fixtures and Backflow Prevention . . . . . . . . . . .

    42. Garbage and Refuse Disposal . . . . . . . . . . . . . . . .

    43. Restrooms Maintained, Supplied, and Accessible . . . . . . . . .

    44a. Premises Kept Free of Unused Equipment . . . . . . . . . . .

    44b. Appropriate Use Of Equipment . . . . . . . . . . . . . . . .

    44c. Mop Sink and Janitorial Area . . . . . . . . . . . . . . . . .

    44d. Employee Personal Items . . . . . . . . . . . . . . . . . .

    44e. Vermin and Animal Exclusion . . . . . . . . . . . . . . . . .

    Permanent Food Facilities

    45. Floors, Walls and Ceiling Finishes . . . . . . . . . . . . . . .

    46. Living and Sleeping Quarters . . . . . . . . . . . . . . . . .

    Signs/ Requirements

    47a. Signs Posted as Required . . . . . . . . . . . . . . . . . .

    47b. Placard Posted in Approved Location . . . . . . . . . . . . . .

    47c. Inspection Report Availability . . . . . . . . . . . . . . . . .

    Compliance and Enforcement

    48. Plan Review Construction and Remodeling . . . . . . . . . . .

    49. Permit Requirements . . . . . . . . . . . . . . . . . . . .

    Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    63

    64

    65

    67

    69

    70

    72

    73

    74

    76

    77

    79

    80

    81

    82

    83

    84

    86

    87

    88

    89

    90

    91

    92

  • INTRODUCTION

    The Sacramento County Environmental Management Department is dedicate

Recommended

View more >