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ENVIRONMENTAL IIEALTH DEPARTMENT
<br />SAN JOAQUIN COUNTY
<br />FOODBORNE ILLNESS INVESTIGATION GUIDELINE
<br />• iNst.0:02WIX
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<br />, Operators aware of complaints ' et •
<br />y Reported illnesses by employee or family members symptoms
<br />y 1111 Record/Logs for ill or injured employees
<br />V 4 Employees working for other food facilities, daycare or healthcare facilities •
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<br />y N Staff receiving food safety training (hand washing, sanitizing, cross-contamination) ti C • e) i a .
<br />N • Staff consuming foods eaten by complainants
<br />Y. N Out of county tra-veling by employees
<br />Estimated quantity of suspect food served: •
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<br />. • _ , ,.• TEMPERATURES:-,. . . • • • . -• .. • ........ . _ . ,
<br />' N Complete hand wash station (hot water., sow, towels Y. in Functional probe thermometer available and use .............
<br />Y - N Food handlers washing hands between tasks Y. N Temperature logs available 51.ea.,4e ,474.6_
<br />N Accessible hand wash sink in desirable location • Food temperatures of suspect food(s): i_,,, ---3.•IA,
<br />Bare hand contact with food Temperatures of BHP in steam tables, salad bars, and refrig. units:
<br />*Gloves available / Titensils available to portion food .
<br />-: - Temperariires of refrig. unit(s) used to store suspect food: -:____
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<br />Food delivery procedures (delivery method, time and temp. at arrival) l' Proper sanitizing methods in use / sanitizer level:
<br />Location of foods prepare<estaume,,other) Y N Sapitizer in use for ut'ensilskloth towels-duringibetween use
<br />Y N Sanitizer concentration levels checked routinely-. .: , r,-.,... • . Types of foods prepared simultaneously (oLleert."-",) )
<br />Preparation process operatOfspractice when preparing suspect food(s) Y -. Properly operating eqpil).../ properly plumbed equip-...to avoid- • .
<br />sewage back-up/cross contain. (Recent sewage problems reported)
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<br />Temps of suspect foods at various stages throughout preparation process ''.,:‘.S-TORAUE • • • - • • • . • .. •••-.. i . ......- - • ,.:-.-:-.1..:1:•: r• ',t•-• . . . . . ., . . •
<br />Ingredients, proper storage for ingredients, and origin of ingredients of
<br />suspect food(s)
<br />Properly stored foods-to avoid contamination . .
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<br />Describe cooking, cooling, reheating, and storage process of suspect
<br />d(s).
<br />' Y .
<br />Designated storage of chemicals and cleaning supplies away •
<br />from food prep. and food storage
<br />Y N N/A Available live fJresh seafood --,, Y N Appropriate storage area for sanitized -utensil/equipment
<br />Y. N N/A Available shell fish tags '161-RESTgOOINIES — -.... ::. . .. ,... . • - • ' • • ' • ''' '''''''•• •.: • - .•
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<br />1' N/A Raw eggs used to prepare suspect food(s) 1/ N Available and operational restrooms
<br />r Y N N/A Available samples of suspect foods V N Complete hand wash station (hot water, soap and tOwels
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