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SUMMARY OF THE CORRESPONDING LAWS AND REGULATIONS FOR THE VIOLATIONS LISTED ON THE FRONT SIDE OF THIS FORM.
<br /> THIS SUMMARY PAGE LISTS THE GENERAL REQUIREMENTS FOR EACH ITEM.THE DEPARTMENT MAY CITE ADDITIONAL SECTIONS AS APPLICABLE.
<br /> 1. All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially
<br /> hazardous food,shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1,2011 shall obtain a Food Handler Card within 30
<br /> days(113948).
<br /> 2. Employees with a communicable disease shall be excluded from the food facility I preparation of food.Gloves shall be wan if an employee has cuts,wounds,and rashes. No employee shall commit any act that
<br /> may contaminate or adulterate food,two contact surface,a utensils.(113949.5).The permit holder shall require food employees to report incidents of illness a injury and comply with all applicable restrictions.
<br /> (113949.2,113950,113950.5,113973(a))
<br /> 3. Employees experiencing sneezing,coughing,or runny now shall not work with exposed food,clean equipment,utensils a linens.(113974)
<br /> 4. No employees shall eat,drink,a smoke in any work area.(113977)
<br /> 5. Employees are required to wash their hands:before beginning wok-before handling food I equipment I utensils;as often as necessary,during food preparation,to remove soil and contamination;when switching
<br /> from working with raw to ready to eat foods;after touching body parts;after using toilet room;or any time when contamination may occur.(113952,113953.3,113953.4,113961.113968,113973(b-Q)
<br /> 6. Handwashing soap and towels a drying device shall be provided in dispensers;dispensers shall be maintained in good repair.(113953.2) Adequate facilities shall be provided fa hand washing,food preparation
<br /> and the washing of utensils and equipment.(113953,113953.1,114067(Q,114375)
<br /> 7. Potentially hazardous foods shall be held at a below 41/45`F or at or above 135°F.(11 3996,11399B,114037,114343(a))
<br /> 8. When done only is used as a public health control,rather than time and temperature,records and documentation must be maintained(114000)
<br /> 9. All paemially hazardous food shall be RAPIDLY cooled from 135'F to 70°F,within 2 hours,and then from 707 To 41°F,within 4 hours.Cooling shall be by one a we of the following methods:in shallow
<br /> containers;separating food into smaller portions;adding ice as an ingredient:using an ice bath,winning frequently,using rapid cooling equipment a using containers that facilitate heat transfer.(114002,114002.1)
<br /> 10. Comminuted meat,few eggs,a arty food containing comminuted meat a raw eggs,shall be heated to 155'F far 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145'F for 15
<br /> seconds. Poultry,comminuted Faulty,stuffed fish/meat I poultry shall be heated to 165°F.Other temperature requirements may apply.(114004,114008,114010)
<br /> 11. Any potentially hazardous foods cooked,cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F.(114014,114016)
<br /> 12. No unpackaged food that has been served shall be re-served mused for human consumption.(114079)
<br /> 13. Any food is adulterated if It bears or contains any poisonous a deleterious substance that may render it Impure or injurious to health. No food containing artificial trans-fat,including all,shortening,or margarine
<br /> containing trans-fat maybe stored,distributed,or served by,a used In the preparation of any food within a food facility(113967,113976,113980,113988,113990,114035,114254(c),114254.3,114377)
<br /> 14. All food contact surfaces,utensils and equipment shall be clean and sanH¢ed.(113984(e),114097,114099.1,114099.4,114099.6,114101(bGd),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)
<br /> 16. Shell stock shall have complete certification tags and shall be propedy stored and displayed.(114039-114039.5)
<br /> 17. Comply wfth Gulf Oyster warning seasonal requirements.(title 17 CA Code of Regulations§13675,114029)
<br /> 18. HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria fa Foods. (114419).A written
<br /> document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057,114057.1)
<br /> 19. Ready-lo-eat food containing undercooked food or raw egg and unpackaged confectionery food containing we than Y2%alcohol may be served ff the facility nouges the consumer.(114012,114093)
<br /> 20. Prohibited foods may not be offered in licensed health care facilNesfpublic and private schools.(114091)
<br /> 21. An adequate,protected,pressurized,potable supply of hat and cold water shall be provided at all times.(113953(c),114099.2(b)114101(a),114189,114192,1141921,114195)
<br /> 22. All liquid waste must drain To an approved fully functioning sewage disposal system.(114197)
<br /> 23. Each food facility shall be kept free of vermin:rodents(rets,mice),cockroaches,Pies.(114259.1,114259.4,114259.5,114375)
<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 preparing,serving a handling food or utensils shall wear clean,washable outs garments or uniforms and shall wear a hairnet,cap,a other suitable covering to confine hair.(113969,173971)
<br /> 26. Food shall be thawed under refrigerator;completely submerged under cold running water of sufficient velocity to Hush loose panicles;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,0,113986,114060,114067(a,d,e,J),114069(a,b),114077,114089.1(c),114143(c))
<br /> 28. Raw,whole produce shall be washed prior to preparation.(113992)
<br /> 29. All poisonous substances,detergents,bleaches,and cleaning compounds shall be stored separate from food,utensils,packing material and food-contact surfaces.(114254,114254.1,114254.2)
<br /> 30. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6'above the floor on approved shelving.(114047,114049,114051,114053.114055,114067(h),114069(b),
<br /> 114375)
<br /> 31. Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination.(114063,114065)
<br /> 32. Any food is misbranded if its labeling is false a misleading,ff P is offered for sale under the name of another food,or if it is an imitation of another food for which a definition and standard of identity has been
<br /> established by regulation. Food facilities with 19 a more chains in the state shall disclose nutritional Information. (114087,114089,114089.1(a,b),114090,114093.1,114094)
<br /> 33. All nonfood contact surfaces of utensils and equipment shall be clean.(114115(c))
<br /> 34. Fad facilities that prepare food shall be equipped with warewashing facilities.Testing equipment and materials shall be provided to measure the applicable sanitization method.(114067(0&(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 goad repair.(114175).All utensils and equipment shall be approved,installed property,and meet applicable 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 properly stated;non-food items shall be stored and displayed separate from food and f xrcl contact surfaces.(114185.3-114185.4)Utensils and equipment shall be handled and
<br /> stored so as to be protected from contamination.(114074,114081,114119,114121,114161,114178,114179,114083,114185,114185.2,114185.5)
<br /> 37. Each vending machine shall have posted in a prominent place,a sign indicating the owners name,address,and telephone number.A record of cleaning and sanitizing shall be maintained by the operator in each
<br /> machine and shall be current for at least 30 days. (114145)
<br /> 38. Exhaust hoods shall be provided to remove toxic gases,heat,grease,vapors and smoke and 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 au by a screened openable window,an arc shaft,or a light-switch activated exhaust fan,consistent
<br /> with local building codes.(114149,114149.1)Adequate Ighfing shall be provided in all areas to facilitate cleaning and inspection.Light fixtures in areas where open food IS stored,served,prepared,and where
<br /> utensils are washed shall be of shatterproof construction a protected with light shields.(114149.2,114149.3.114252,114252.1)
<br /> 39. An accurate easily readable metal probe thermometer suitable fa measuring temperature of food shall be available to the food handler. A thermometer d-2°F shall be provided fa each hot and cold holding unt or
<br /> potentially hazardous foods and high temperature warewashing machines.(114157,114159)
<br /> 40. Wiping cloths used to wipe service taunters,scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanilizer.(114135,114185.1,114185.3(d-e))
<br /> 41. The potable water supply shall be protected with a backflow a back siphonage protection device,as required by applicable plumbing codes.(114192)All plumbing and plumbing fixtures shall he installed in
<br /> compliance with local plumbing ordinances,shall be maintained so as To prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose used W conveying potable water shall be
<br /> of approved materials,labeled,properly stored,and used for no other purpose.(114171,114189.1,114190,114193,114193.1,714199,114201,114269,114375)
<br /> 42. All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a
<br /> nuisance. The extortor premises of each food facility shall be kept clean and free of lids and rubbish.(114244,114245,114245.1,114245.2,114245.3,114245.4,114245.5,114245.6,114245.7,114245.6,114375)
<br /> 43. Toilet facilities shall be maintained clean,sanitary and in good repair.Toilet rooms shall be separated by a well-fitting sett-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each
<br /> Toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons:in establishments with more than 20,000 sq ft.;establishments
<br /> offering on-site liquor consumption.(114250,114250.1,114276,114375)
<br /> 44. The premises of each food facility shall be kept clean and free of litter and rubbish;all clean and soiled linen shall be properly stored;non-food items shall be stored and displayed separate from food and food-
<br /> contact surfaces;the facility shall be kept vermin proof.(114067 W.114123,114143(a)&(b),114256,114256.1,114256.2,114256.4,114257,114257.1,114259,114259.2,114259.3,114279,114281,114282)
<br /> 45. The walls/ceilings shall have durable,smooth,nonabsorbent,and washable surfaces. All Hoa 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 areas,except customer service areas and where food is stored in original unopened containers. Food facilities 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 sleeping accommodations shall be in any room where food is prepared,stored or sold.(114285,114286,114375)
<br /> 47. Hardwashing signs shall be posted in each toilet room,drecting attention to the need to thoroughly wash hands after using the restroam(113953.5)(b)No smoking signs shall be posted in food preparation,food
<br /> storage,warewashing,and utensil storage areas(113978).(c)Consumers shall be notified that clean tableware is to be used when they return to selFservice areas such as salad bars and buffets.(d)Any food
<br /> facility constructed before January 1,2004,without public toilet facilities,shall prominently past a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1,114381(e)).
<br /> Proper posting of nutritional inforna8on at facilities with 20 or more chains in California(114094).
<br /> 48. A person proposing to build or remodel a food facility shall submit plans for approval before starting any new consbuction or remodeling of any facility for use as a retail food facility. (114380)
<br /> 49. A food facility shall not be open for business without a valid permit.(114067(b)&(c),114381(a),114387)
<br /> 50. An enforcement officer may impound food,equipment or utensils that are found to be unsanitary a in disrepair.(114393)
<br /> 51. Iran imminent health hazard is found,an enfordement officer may temporarily suspend the permit and order the food facility immediately closed. (114409,114405)
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