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Immediate Health Hazards
Immediate health hazards present

floor drains, or other plumbing

an imminent threat to the health

fixtures. It may also happen when

and safety of the public. If

the grease interceptor fails and

violations that are immediate

sewage backs up spilling outside

health

the facility and runs off site.

hazards

are

observed

in a facility, the health permit is
subject to suspension and the
facility may be temporarily closed.

this

happens,

immediately

discontinue any food preparation
and service and stop using any
water. Contain the spill as much
The following is a partial list of the

as possible to prevent it from

more common immediate health

reaching the storm drains, repair

hazards that may result in a health

the

permit suspension.

plumbing

Sewage System Failure

manner, and ensure that all

A sewage system failure may

affected surfaces are cleaned

cause sewage to back up into

and sanitized.

the facility through the floor sinks,

grease
in

interceptor
a

professional

Immediate Health Hazards Continued
Power Outage

If these hazards occur inside

When the electricity goes out in a

of a food facility, it is the food

food facility, the operator loses the

facility operator’s obligation to

ability to maintain proper holding

the public to discontinue all food

temperatures

preparation and service.

for

food.

Food

Only

service should be discontinued

after the violation(s) have been

until power is restored.

corrected, and the health hazard
has been abated, can food

Lack of Warm/Potable Water

service resume.

If a facility’s

health

has

permit

been

suspended by an Environmental
Health Specialist, the operator
must

If either potable water or warm

reinspection.

water (100°F and above) are

120°F

must

If the imminent

Environmental Health Specialist

discontinued. Potable hot water
least

request

closure has been abated, the

facility, food service must be

and

health hazard warranting the

no longer available in the food

call

will provide written permission to

the operator that their health

available throughout the food

permit is reinstated and that they

facility.

may
public.

resume

service

the

Vermin Infestations
Rodent Infestation
A health permit suspension is
warranted when evidence of
rodent activity is observed in any
area of the food facility where
food and food contact items are

To help prevent rodent problems

stored, food is prepared, or food

follow these simple steps:

is served. Evidence may include
live

dead

droppings,

rodents,

urine

Maintain a clean facility to

fresh

stains,

eliminate any possible food

rub

and water sources.

marks, or gnaw marks on food

Seal any gaps or holes

packaging.

outside the building and
inside the kitchen. (Rodents
can squeeze through gaps
as small as ¼ of an inch.)

Rodents

spread

disease

dropping feces or urinating on
food,

utensils,

equipment,

food contact surfaces.

Vermin Infestations Continued
Cockroach Infestation

To prevent cockroach problems

A health permit suspension is

follow these simple steps:

warranted when evidence of

Thoroughly clean the facility to

cockroach activity is observed

eliminate any sources of food.
Seal any gaps, cracks, or

in any area of the food facility
where food and food contact

crevices that may provide

items

shelter for cockroaches.

are

stored,

food

prepared, or food is served.
Evidence may include live or
dead cockroaches, cockroach
spotting, and egg casings.

Check all deliveries to
ensure that cockroaches

Cockroaches contaminate food,

are not brought in from

utensils, equipment, and food

an infested warehouse.

contact surfaces by crawling over

Remove excess cardboard

them after crawling over garbage

and other clutter from the

or other unsanitary surfaces.

facility.

Good Manufacturing Practices (GMPs)
Good housekeeping is good

Contact the Environmental

business because good food

Health Specialist prior to

comes from clean kitchens.

doing any kind of remodel
in the facility, even if only

Write out a detailed
cleaning schedule and

the wall, floor, or ceiling

assign specific duties to

finishes are being changed.

employees.
Clean the facility, especially
the kitchen, thoroughly and
regularly.

Utensils and equipment in
a food facility must be ANSI
approved or equivalent.
Clean and sanitize utensils,
food contact surfaces, and
equipment at least once
every 4 hours or as needed.
Store food and utensils

Store all food and utensils at

where they won’t become

least 6 inches off the floor.

dirty or contaminated.

The Ocean Begins at Your Front Door
Install drain screens on all
kitchen sinks, floor drains, and
floor sinks.
Collect and recycle all cooking
grease. Do not dump it down

Food facilities have been found

drains.

to be a major source of fats, oils

Transport and store grease

and grease (FOG) that enter the

and oils carefully so that they

sewer system. FOG enters the
sewer

system

when

do not spill.

gets

Soak up grease spills. Do not

dumped down sinks and floor

flush them down the drain.

drains. Sewer lines can become
blocked

causing

Maintain your grease

sewage

interceptor or grease trap

overflow. The overflow then flows

at least every 90 days by a

down the street to the storm drain

licensed grease hauler.

and eventually ends up dumping

Maintain records of service

into the ocean at the beaches as

and grease pick-ups.

untreated sewage. What you do

Train all new employees on GMPs

as a food facility operator, both

and proper grease disposal.

inside and outside your facility,

Wash floor mats in an approved

can impact the sewer system and

manner. Do not hose off mats

ultimately the beaches. There are

outside the facility.
Remove any garbage disposals

some things that you can do to

from your facility.

prevent sewage overflows.

Public Notification System
Food

3) The Award of Excellence is

Protection Program notifies the

earned by food facilities that

public of inspection results in

maintain the highest food safety

four different ways:

and sanitation standards.

The

Orange

County

1) The most recent food facility
inspection report is required to
be maintained at the facility and
The County of Orange Environmental Health Division is pleased to recognize

available for public review.

Super Stupendous Sushi House
12345 Any St., Orange, CA 92701
For consistently maintaining exceptionally high food safety and sanitation standards throughout the year of

2009

2) Inspection notification seals

Richard Sanchez, REHS, M.P.H.

Certificate Number: <>

Director, Environmental Health

Juliette A. Poulson, RN, MN
Director, Health Care Agency

This Award of Excellence is valid until December 31, 2009
DTP492

provide the date of the last
inspection and the name of the

4) The Food Protection Program

Environmental Health Specialist.

web site www.ocfoodinfo.com

The

the

posts inspection report information

seals

facility

indicate

that

has

met

minimum

on every food facility in the

safety

and

sanitation

county. It displays a two year

standards, requires a follow-up

history of any major or minor

inspection to verify a return to

violations, as well as a PDF file

compliance,

of the entire inspection report.

or that the

Enforcement actions taken are

facility has

posted as well.

food

been closed.

Food Safety Certification
Facilities that prepare, handle, or

from the date of issue. If a

serve open potentially hazardous

certified food handler leaves a

food must have an owner or

food facility, or if the food facility

employee who has successfully

has recently opened or changed

completed an approved and

ownership, the new owner has 60

accredited

days to provide a new food safety

certification

food

safety

examination.

The

certificate. It is the responsibility

original certificate is required to

of the certified food handler to

be maintained on site at the

ensure that all employees have

facility.

and

adequate knowledge of and are

wallet cards are not acceptable.

properly trained in food safety as

Certificates are valid for 5 years

it relates to their assigned duties.

Copies,

faxes,

The California Health and Safety Code currently approves the
following food safety certification examinations:
1. The ServSafe Serving Safe
Food Certification Examination

2. Thomson Prometric

(800) 624-2736
http://www.prometric.com/foodsafety

National Restaurant Association
(800) 765-2122
www.nraef.org

3. Professional Testing, Inc.
(800) 446-0257
www.nrfsp.com

California Restaurant
Association

4. Dietary Manager’s Assoc.

(800) 765-4842
www.calrest.org

(630) 587-6336
www.dmaonline.org

Time as a Public Health Control (TPHC)
Some

foods

restaurants

and

prepared

markets

are

Facilities wishing to use TPHC
must

made and served traditionally at

meet

the

following

minimum requirements:
Foods must be clearly

room temperature. These foods
can be potentially hazardous

marked or identified to

and

indicate when it has been

allow

bacteria

temperatures

disease
grow

causing

rapidly

between

four hours since the food

41°F

was removed from

and 135°F. Some examples of

temperature control.
Within 4 hours of being

these foods include hollandaise
sauce, pizza, ham and cheese

removed from temperature

croissants, and many traditional

control, the foods must be

ethnic foods. To prevent bacteria

served, cooked and served,

from growing to unsafe numbers

or destroyed.

in these foods, time, instead of

A written TPHC plan must

temperature, is used as a public

be maintained at the

health control.

food facility.

Contact your
Environmental Health Specialist
for additional information
regarding the use of a TPHC plan.
25

Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705

Grease Control Device
Maintenance Record
Facility Name: ___________________
Type of Device (circle one):

Address: ___________________________
Grease Trap

Grease Interceptor

Service Company Used: ________________________

Date

Cleaned
By

Witnessed
By

Gallons
Pumped

Grease
Disposal Site

Comments

Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705

Food Temperature Log
Initials

Date

Time

Food

Location

Temperature

Corrective
Action

Check holding temperatures approximately every 4 hours.
Cold holding temperatures must be 41°F and below.
Hot holding temperatures must be 135°F and above.
Spot check cooking temperatures (i.e. chicken) throughout the day.

Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705

Cleaning Schedule
Date

Area to be
Cleaned

Cleaning
Method

Employee
Responsible

Manager
Verification

Assign cleaning duty based on specific areas such as the store room,
prep line, bar, utensil washing area, etc.
List specific equipment that needs to be cleaned.
Use past audits and health inspection reports to target areas that need
more attention.

Y
Y
Y
Y
Y
Y

Y
Y
Y
Y
Y
Y
Y

Hot foods held at 135°F and above?

Foods rapidly cooled using approved methods?

Proper Cooking Temperatures
Raw animal products cooked to proper temperatures?

Foods rapidly reheated to 165°F within 2 hours?

A probe thermometer accurate to (+/-) 2°F available?

Utensils and Equipment
Utensils are scraped of excess food, washed, rinsed,
sanitized, and air dried?

Sanitizer concentration is at proper levels?
(100 ppm Cl, 200 ppm Quat, or 25 ppm I)

Dish machine is sanitizing properly?
(50 ppm Cl or utensil surface temperature is 160°F or greater)

Test strips present to measure sanitizer concentrations?

Used wiping cloths are placed in a bucket with proper
sanitizer levels or in a hamper?

Food is prepared so as to not cross-contaminate raw
foods with ready-to-eat foods?

Food is properly covered and stored so as to prevent
contamination?

n/a

Walls, floors, and ceilings in a clean and sanitary state?

All food preparation surfaces and equipment cleaned
and sanitized on a regular basis?

Food, utensils, and equipment maintained 6 inches
above the floor?

Equipment is commercial grade and in good condition?

Any signs of vermin activity or vermin harborage?

Grease trap and plumbing functioning properly?

Shellfish tags are maintained properly?
General Facility
Hot water of at least 120°F is available throughout the
entire facility?

Food Sources
Produce is washed prior to preparation or service?
All food comes from an approved source?

Employees have been trained and are using correct
hand washing procedures?

All hand wash sinks are accessible, have hot and cold
running water, paper towels, and soap available for use?

Employee Hygiene
Are any employees sick, or have any open cuts, sores,
or rashes?

Food Facility Self-Inspection Form

Hot and Cold Holding
Cold foods held at 41°F and below?

Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705

n/a

Notes

Contact Numbers
California Board of Barbering and Cosmetology............... (800) 952 – 5210
California Department of Alcoholic Beverage Control....... (714) 558 – 4101
California Department of Consumer Affairs....................... (800) 952 – 5210
California Department of Food and Agriculture................. (916) 654 – 0462
California Department of Housing and Community Development. ... (916)

445 – 4782

California Department of Public Health Food and Drug Branch. ....... (916)

650 – 6500

California Division of Occupational Safety and Health...... (800) 963 – 9424
County of Orange Animal Care Services........................... (714) 935 – 6848
County of Orange Public Works Department..................... (714) 834 – 2300
Emergency......................................................................................Dial 911
Environmental Health Food Protection Program Hotline..... (714) 433 – 6000
Fair Housing and Equal Opportunity................................... (202) 708 – 1112
Integrated Waste Management Department (IWMD)........ (714) 834 – 4000
Orange County Code Enforcement.................................. (949) 587 – 5867
Orange County Fire Authority............................................. (714) 573 – 6000
Orange County Tobacco Use Prevention Program............ (714) 541 – 1444
Orange County Vector Control District............................... (714) 971 – 2421
United States Department of Agriculture............................ (510) 337 – 5000
United States Food and Drug Administration...................... (888) 463 – 6332

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