|
8. When time only is used as a public health control,rather than 0 re and temperature,records and documentation must be maintained(I1400D)
<br /> 9. All potentially hazardous food Shan be RAPIDLY cooled from 135'F to 70'F,within 2 hours,and Nen from 70'F to 41'F,within 4 hours.Cooling shall be by one or move of[he following methods:in shallow
<br /> containers;separating food Into smaller portions;adding ice as an ingredient;using an ice bath,sOniig frequency;using rapid doling equipment or using containers that facilitate heal transfer.(114002,114002.1)
<br /> 10.1 Comminuted meat,raw eggs,or any food containing mimninuled:real arm eggs,shall be heated to 155'F for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 1457 for 15
<br /> seri Poultry,comminuted poultry,stuffed fish I meat I poultry shag be heated to 165'F.Other temperature requirements may appy.(114004,114008,114010)
<br /> 'l 1. Any potentially hazardous foods cooked,cooled and subsequently reheated for hot holding a Serving shall be brought to a lemperatu2 of 165'F.(114014,114016)
<br /> 12. No unpackaged food that has been served shall be re-served or used for human consumption.(114079)
<br /> 13. Any food is adulterated If it bears or contains any poisonous or deleterious substance that may render it impure a injurious to health. No food containing artificial bans-fa,including oil,shortening,or margarine
<br /> containing Gans-fal maybe stored,distributed,a served by,or used in the preparation of any food within a two facility(113967,113976,113980.113988,113990,114035,1 14254(c),114254.3,114377)
<br /> 14. All food contact surfaces,utensils and equipment shall be dean and sanitized.(113984(e),114097,114099.1,114D99.4,114099.6,114101(pd),114105,114109,114111,114113,114115(a,b,d),114117,
<br /> 114125(b).114141) '
<br /> 15. All food shall be obtained from an approved source.(113980,113982,114021-114031,114041,114375) 1 1
<br /> 16. Shell stock shall have complete cer66callon tags and shall be properly stored and displayed.(114039-114039.5)
<br /> 17. Comply with Guff Oyster warning seasonal requirements.(Title 17 CA Code of Regulations§13675,114029)
<br /> 18. HACCP Plan is a writlen document that delineates the format procedures developed for safe food handling approved by the National Advisory Cammiaes on Microbiological Crtteria for Foods. (114419).A written
<br /> document approving a deviation ban standard health code requirements shall be maintained at the food facility. (114057,114057.1) x
<br /> 19.`Ready-loeal food containing undercooked food or raw egg and unpackaged confectionery food containing more than%%aloohd may be served ff the facility notifies the consumer.(114012,114093) `
<br /> 20. Prohibited foods may not be offered in licensed health care facilities/public and private Schools(114091)
<br /> 21. An adequate,proaded,pressurized,potable supply of lot and cold water shall be provided at all times.(I 13953(c),114099.2(6)114101(a),114189,114192,114192.1,114195) y `�
<br /> 22. All liquid waste must drain to an approved fully furcbmirg sewage disposal system.(114197) R 1 I 4 l'k I t
<br /> 23. Each food facility shall be kept free of vermin:rodents(ray,mice),cockroaches,flies,(114259.1,114259.4,114259.5,114375) V
<br /> 24. A person in charge shall be present at the food facility during all hours of operation. (113945.113945.1,113984.1,114075)
<br /> 25. All employees prepamg,serving a handling food or utensils shall wear clean,washable outer garments or unffams and shall wear a helmet,cap,or other sullable covering to confine hair.(113969.113971 r
<br /> 26. Food shall be thawed under refrigeration;completely submerged under cold running wale:of sufficient velocity to flush loose padides;in microwave oven;during the cooking process.(114018,114020,114020.1)
<br /> 27. All food shall be separated and protected from contamination.(113984(a,b,c,d,q,113986,114060,114067(a,d,e,),114069(a,b),114077,114089.1(c),114143(c))
<br /> 28. Rax,whole produce shall be washed prior to preparation.(113992) 'NL
<br /> 29. All poisonous substances,detergents,bleaches,and cleaning compounds shall be stored separate from food,v ensits,packing material and food-contad surfaces.(114254,114254.1,114254.2)
<br /> 30. Food shall be stored in approved containers and labeled as to moments. Food shall be stored at least 6'above the floor on approved shelving.(114047,114049,114D51,114053,114055,114067(h),114069(b),
<br /> 114375)
<br /> 31. Unpackaged food shall be displayed and dispensed in a mummer Na protects the food from contamination.(114053 114065)
<br /> 32. Any food is misbranded 1f its labeling is false or misleading,ff it is offered I%sate under the name of another food,or if it is an imitation of another food for which a definition and standard of identify has been
<br /> established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087,114089,114089.1(a,b),114090.114093.1,114094) ^.S , + V!,(:1
<br /> 33. All nonfood contact surfaces of utensils and equipment shall be dean.(114115(c)) k 1
<br /> 34. Food facilities that prepare food shall be equipped with warewashing fali6es.Testing equipment and materials shall be provided to measure the applicable sanifizalon method.(1 14067(f)8(g),114099,114099.3,
<br /> 114099.5,114101(a),114101.1,114101.2,114103,114107,114125)
<br /> 35. All utensils and equipment shall be fully operative and in good repair.(114175).All utensils and equipment shall be approved,instated property,and meet appicable standards.(114130.114130.1,114130.2.
<br /> 114130.3,114130,4,114130.5,114132,114133,114137,114139,114153,114155,114163,114165,114167,114169.114177,114180,114182)
<br /> 36. All clean and soiled linen shall be property aimed;non-food items shall be stored and displayed separate from food and foxxl a fact surfaces.(114185.3-114185.4)Utensils and equipment shall be handled and
<br /> stored so as to be protected from contamination.(114074,114081,114119,114121,114161,114178,114179,114083,114185,114185.2,114195.5)
<br /> 37. Each vending machine shall have posted in a prominent pace,a sign indicating the owner's name,address,and telephone number.A record of cleaning and sanitizing shall be maintained by the operator in each -1
<br /> machine and shall be current for at least 30 days. (114145)
<br /> 38. Exhaust hoods shall be provided to remove toxic gases,heal grease,vapors and smoke ant be approved by the local building department.Canopy-type hoods shall extend 6'beyond all cooking equipment All
<br /> areas shall have sufficient ventilation to facilitate proper food storage.Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft a a light-switch activated exhaust fan,consistent
<br /> with local building codes.(114149,114149.1)Adequate ligh6mg shall be provided in an areas to faciliiae dewing and imspaction.light futures in meas where open food is stored,served,prepared.and where
<br /> utensils we washed shall be of Shatterproof,construction or protected with light shields.(114149.2,114149.3,114252,114252.1)
<br /> 39. An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the laid handler. A thermometer 4.2'F shall be provided for each hot and cold holding unit of
<br /> potentially hazardous foods and high temperature war washing machines.(114157,114159)
<br /> 40. y✓png cloths used to wipe service counters,scales or other surfaces that may cone into contact with food shall be used only once unless kept in dean water with smither.(114135,114185.1,114185.3(de))
<br /> 41. The potable water supply shall be protected with a ba68ow or back siphonage protection device,as required by applicable plumbing codes.(114192)All plumbing and plumbing fixtures shell be installed in
<br /> compliance with local plumbing ordinances,shall be maintained So as to prevent any contamination,and shall be kept dean,fully operative,and in good repair.Any hose used for conveying potable water shall be
<br /> of approved materials,labeled,property stored,and used for no other purpose.(114171,114189.1.114190,114193,114193.1,114199,114201,114269,114375)
<br /> 42. All food waste and rubbish shall be kept In leak proof and rodent proof containers. Containers shall be covered a1 a0 Imes. All waste must be removed and disposed of as frequency as necessary to prevent a
<br /> nuisance. The exterior premises of each food facility shall be kept dean and free a litler and rubbish.(114244,114245,114245.1,114245.2,114245.3,114245.4,114245.5,114245.6.114245.7.11 4245.8,114375)'
<br /> 43. Toilet facilities shall be maintained dean,sanitary and in good repair.Toilet rooms shall be separated by a well-ftling self-dosing door. Toilet tissue shall be provided in a permanently installed dispenser at each'
<br /> torlet. The number of toilet facilites shall be in aocodance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20.000 sq ft.;establshnnensiN
<br /> offering on-site fcuor consump0on.(114250,114250.1,114276,114375) , ' ` - ` ` ` ` k
<br /> old. The prerr ises of each food facility shall be kept dean and free of tiler and rubbish;an dean and soiled linen shall be property stored;nonfood items shall be stored and displayed separate from food and food.
<br /> contact Surfaces;the facility shall be kept vermin proof.(114067 g),114123,114143(a)d(b),114256,114256.1,114256.2.114256.4,114257,114257.1,114259,114259.2,114259.3,114279,114281,114282)
<br /> 45. The walls I ceilings shall have durable,smooth,nonabsorbent and washable surfaces. All fila surfaces,other than the customer service areas,shall be approved,smooth,durable and made of nonabsorbent
<br /> material that is easily cleanable.Approved base coving shall be provided in all meas,except customer service areas and where food is stored in original unopened containers. Food facifties shall be fully enclosed.
<br /> All food facilities shall be kept clean and in good repair. (114143(d),114266,114268,114268.1,114271,114272)
<br /> 46. No sleepng accommodations shall be in any room where food s prepared,stored a sold.(114285,114285.114375)
<br /> 47. Hadwashing signs shall be posted in each toilet room,direding attention to the need to thoroughly wash hands after using the restroom(113953.5)(b)No smoking signs shall be posted In food preparation,food
<br /> storage,waewashing,and utensil storage areas(113978).(c)Consumers shall be notified that clean tableware is to be used when[hey return to sec-service alias such as salad bars and buffets.(d)Any food
<br /> facility constructed before January 1,2004,without pudic toilet fatalities,shall prominently post a sign within the toad facility in a public area staling that Idlet facilities are mol provided(113725.1,114381(e)).
<br /> Proper posting of nutritional information at facilities with 20 or we chains in California(114094).
<br /> 48. A person proposing to build or remodel a food fatality shall submit plans for approval before sterling any new construction or remodeling of any facility for use as a retail food fatality. (114380)
<br /> 49. A food facility shall not be open for business without a valid permit.(1 14067(b)8(c),114381(a),114387) - •' N, -
<br /> 50.. An enforcement officer may impound food,equipment a utensils that are found to be unsanitary a in disrepair.(114393)
<br /> ` 51. If an imminent health hazard is found,an enforcement officer may lempaaiy suspend the permit and oder the food facility Immediately closed. (1144D9,114405) �� •�'�` �` �,
<br />
|