Appendix
User Manual: manual pdf -FilePursuit
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17
Immediate Health Hazards
Immediate health hazards present
an imminent threat to the health
and safety of the public. If
violations that are immediate
health hazards are observed
in a facility, the health permit is
subject to suspension and the
facility may be temporarily closed.
The following is a partial list of the
more common immediate health
hazards that may result in a health
permit suspension.
Sewage System Failure
A sewage system failure may
cause sewage to back up into
the facility through the floor sinks,
floor drains, or other plumbing
fixtures. It may also happen when
the grease interceptor fails and
sewage backs up spilling outside
the facility and runs off site.
If this happens, immediately
discontinue any food preparation
and service and stop using any
water. Contain the spill as much
as possible to prevent it from
reaching the storm drains, repair
the grease interceptor or
plumbing in a professional
manner, and ensure that all
affected surfaces are cleaned
and sanitized.
18
Immediate Health Hazards Continued
Power Outage
When the electricity goes out in a
food facility, the operator loses the
ability to maintain proper holding
temperatures for food. Food
service should be discontinued
until power is restored.
Lack of Warm/Potable Water
If either potable water or warm
water (100°F and above) are
no longer available in the food
facility, food service must be
discontinued. Potable hot water
of at least 120°F must be
available throughout the food
facility.
If these hazards occur inside
of a food facility, it is the food
facility operator’s obligation to
the public to discontinue all food
preparation and service. Only
after the violation(s) have been
corrected, and the health hazard
has been abated, can food
service resume. If a facility’s
health permit has been
suspended by an Environmental
Health Specialist, the operator
must call and request a
reinspection. If the imminent
health hazard warranting the
closure has been abated, the
Environmental Health Specialist
will provide written permission to
the operator that their health
permit is reinstated and that they
may resume service to the
public.
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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
stored, food is prepared, or food
is served. Evidence may include
live or dead rodents, fresh
droppings, urine stains, rub
marks, or gnaw marks on food
packaging.
Rodents spread disease by
dropping feces or urinating on
food, utensils, equipment, or
food contact surfaces.
To help prevent rodent problems
follow these simple steps:
Maintain a clean facility to
eliminate any possible food
and water sources.
Seal any gaps or holes
outside the building and
inside the kitchen. (Rodents
can squeeze through gaps
as small as ¼ of an inch.)
20
Vermin Infestations Continued
Cockroach Infestation
A health permit suspension is
warranted when evidence of
cockroach activity is observed
in any area of the food facility
where food and food contact
items are stored, food is
prepared, or food is served.
Evidence may include live or
dead cockroaches, cockroach
spotting, and egg casings.
Cockroaches contaminate food,
utensils, equipment, and food
contact surfaces by crawling over
them after crawling over garbage
or other unsanitary surfaces.
To prevent cockroach problems
follow these simple steps:
Thoroughly clean the facility to
eliminate any sources of food.
Seal any gaps, cracks, or
crevices that may provide
shelter for cockroaches.
Check all deliveries to
ensure that cockroaches
are not brought in from
an infested warehouse.
Remove excess cardboard
and other clutter from the
facility.
21
Good Manufacturing Practices (GMPs)
Good housekeeping is good
business because good food
comes from clean kitchens.
Write out a detailed
cleaning schedule and
assign specific duties to
employees.
Clean the facility, especially
the kitchen, thoroughly and
regularly.
Clean and sanitize utensils,
food contact surfaces, and
equipment at least once
every 4 hours or as needed.
Store food and utensils
where they won’t become
dirty or contaminated.
Contact the Environmental
Health Specialist prior to
doing any kind of remodel
in the facility, even if only
the wall, floor, or ceiling
finishes are being changed.
Utensils and equipment in
a food facility must be ANSI
approved or equivalent.
Store all food and utensils at
least 6 inches off the floor.
22
The Ocean Begins at Your Front Door
Food facilities have been found
to be a major source of fats, oils
and grease (FOG) that enter the
sewer system. FOG enters the
sewer system when it gets
dumped down sinks and floor
drains. Sewer lines can become
blocked causing a sewage
overflow. The overflow then flows
down the street to the storm drain
and eventually ends up dumping
into the ocean at the beaches as
untreated sewage. What you do
as a food facility operator, both
inside and outside your facility,
can impact the sewer system and
ultimately the beaches. There are
some things that you can do to
prevent sewage overflows.
Install drain screens on all
kitchen sinks, floor drains, and
floor sinks.
Collect and recycle all cooking
grease. Do not dump it down
drains.
Transport and store grease
and oils carefully so that they
do not spill.
Soak up grease spills. Do not
flush them down the drain.
Maintain your grease
interceptor or grease trap
at least every 90 days by a
licensed grease hauler.
Maintain records of service
and grease pick-ups.
Train all new employees on GMPs
and proper grease disposal.
Wash floor mats in an approved
manner. Do not hose off mats
outside the facility.
Remove any garbage disposals
from your facility.
23
Public Notification System
The Orange County Food
Protection Program notifies the
public of inspection results in
four different ways:
1) The most recent food facility
inspection report is required to
be maintained at the facility and
available for public review.
2) Inspection notification seals
provide the date of the last
inspection and the name of the
Environmental Health Specialist.
The seals indicate that the
facility has met minimum
food safety and sanitation
standards, requires a follow-up
inspection to verify a return to
compliance,
or that the
facility has
been closed.
3) The Award of Excellence is
earned by food facilities that
maintain the highest food safety
and sanitation standards.
4) The Food Protection Program
web site www.ocfoodinfo.com
posts inspection report information
on every food facility in the
county. It displays a two year
history of any major or minor
violations, as well as a PDF file
of the entire inspection report.
Enforcement actions taken are
posted as well.
Super Stupendous Sushi House
12345 Any St., Orange, CA 92701
The County of Orange Environmental Health Division is pleased to recognize
For consistently maintaining exceptionally high food safety and sanitation standards throughout the year of
20 0 9
Richard Sanchez, REHS, M.P.H.
Director, Environmental Health Juliette A. Poulson, RN, MN
Director, Health Care Agency
Certificate Number: <<CERT>>
Thi s Award o f Ex ce ll en ce i s va lid u nt il D ec em be r 31, 20 09
DTP492
24
Food Safety Certification
Facilities that prepare, handle, or
serve open potentially hazardous
food must have an owner or
employee who has successfully
completed an approved and
accredited food safety
certification examination. The
original certificate is required to
be maintained on site at the
facility. Copies, faxes, and
wallet cards are not acceptable.
Certificates are valid for 5 years
from the date of issue. If a
certified food handler leaves a
food facility, or if the food facility
has recently opened or changed
ownership, the new owner has 60
days to provide a new food safety
certificate. It is the responsibility
of the certified food handler to
ensure that all employees have
adequate knowledge of and are
properly trained in food safety as
it relates to their assigned duties.
The California Health and Safety Code currently approves the
following food safety certification examinations:
1. The ServSafe Serving Safe
Food Certification Examination
National Restaurant Association
(800) 765-2122
www.nraef.org
or
California Restaurant
Association
(800) 765-4842
www.calrest.org
2. Thomson Prometric
(800) 624-2736
http://www.prometric.com/foodsafety
3. Professional Testing, Inc.
(800) 446-0257
www.nrfsp.com
4. Dietary Manager’s Assoc.
(630) 587-6336
www.dmaonline.org
25
Time as a Public Health Control (TPHC)
Some foods prepared in
restaurants and markets are
made and served traditionally at
room temperature. These foods
can be potentially hazardous
and allow disease causing
bacteria to grow rapidly at
temperatures between 41°F
and 135°F. Some examples of
these foods include hollandaise
sauce, pizza, ham and cheese
croissants, and many traditional
ethnic foods. To prevent bacteria
from growing to unsafe numbers
in these foods, time, instead of
temperature, is used as a public
health control.
Facilities wishing to use TPHC
must meet the following
minimum requirements:
Foods must be clearly
marked or identified to
indicate when it has been
four hours since the food
was removed from
temperature control.
Within 4 hours of being
removed from temperature
control, the foods must be
served, cooked and served,
or destroyed.
A written TPHC plan must
be maintained at the
food facility.
Contact your
Environmental Health Specialist
for additional information
regarding the use of a TPHC plan.
26
Grease Control Device
Maintenance Record
Date Cleaned
By
Witnessed
By
Gallons
Pumped
Grease
Disposal Site Comments
Facility Name: ___________________ Address: ___________________________
Type of Device (circle one): Grease Trap Grease Interceptor
Service Company Used: ________________________
Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705
27
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
2828
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.
Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705
29
Orange County Environmental Health
1241 E. Dyer Rd., Suite 120
Santa Ana, CA 92705
Food Facility Self-Inspection Form
Hot and Cold Holding
Cold foods held at 41°F and below? Y N n/a
Hot foods held at 135°F and above? Y N n/a
Foods rapidly cooled using approved methods? Y N n/a
Proper Cooking Temperatures
Raw animal products cooked to proper temperatures? Y N n/a
Foods rapidly reheated to 165°F within 2 hours? Y N n/a
A probe thermometer accurate to (+/-) 2°F available? Y N n/a
Utensils and Equipment
Utensils are scraped of excess food, washed, rinsed,
sanitized, and air dried? Y N n/a
Sanitizer concentration is at proper levels?
(100 ppm Cl, 200 ppm Quat, or 25 ppm I) Y N n/a
Dish machine is sanitizing properly?
(50 ppm Cl or utensil surface temperature is 160°F or greater) Y N n/a
Test strips present to measure sanitizer concentrations? Y N n/a
Used wiping cloths are placed in a bucket with proper
sanitizer levels or in a hamper? Y N n/a
Food is prepared so as to not cross-contaminate raw
foods with ready-to-eat foods? Y N n/a
Food is properly covered and stored so as to prevent
contamination? Y N n/a
Employee Hygiene
Are any employees sick, or have any open cuts, sores,
or rashes? Y N n/a
All hand wash sinks are accessible, have hot and cold
running water, paper towels, and soap available for use? Y N n/a
Employees have been trained and are using correct
hand washing procedures? Y N n/a
Food Sources
Produce is washed prior to preparation or service? Y N n/a
All food comes from an approved source? Y N n/a
Shellfish tags are maintained properly? Y N n/a
General Facility
Hot water of at least 120°F is available throughout the
entire facility? Y N n/a
Grease trap and plumbing functioning properly? Y N n/a
Any signs of vermin activity or vermin harborage? Y N n/a
Equipment is commercial grade and in good condition? Y N n/a
Food, utensils, and equipment maintained 6 inches
above the floor? Y N n/a
All food preparation surfaces and equipment cleaned
and sanitized on a regular basis? Y N n/a
Walls, floors, and ceilings in a clean and sanitary state? Y N n/a
30
Notes
31
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
