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YIN <br />ENVIRONMENTAL IIEALTH DEPARTMENT <br />SAN JOAQUIN COUNTY <br />FOODBORNE ILLNESS INVESTIGATION GUIDELINE <br />INTR VIEW& R <br />Operators aware of complaints ' <br />Reported illnesses by employee or family members (symptoms <br />Record/Logs for ill or injured employes <br />Employees worlcing for other food facilities, daycare or healthcare facilities <br />Staff receiving food safety training (hand washing, sanitizing, cross-contamination <br />Estimated quantity of suspect food served: <br />• ..skggV <br />- 7,f •••-•= <br />N • Staff consuming foods. eaten by complainants <br />) Out of county traveling by eutployees <br />QJ>4 <br />:N9D.1;1214:farSIATION • .112.A.T <br />Complete hand wash station (hot water, soap, towels Functional probe thermometer available and in use <br />Food handlers washing hands between tasks <br />Accessible hand wash sink in desirable location <br />Temperature logs available <br />Food temperatures of suspect food(s): e,661-1406, Hi (— <br />Bare hand contact with food <br />Gloves available / Utensils available to portion food <br />Temperatures of PET in steam tables, salad bars, and refrig. units: <br />Temperatures of refrig. unit(s) used to store suspect food: ti e,114' <br />.• .001)-P PR9gStFb.010.-IlticAliti).?; _ : - • <br />Food delivery procedures (deliv thud, time and temp. atarrival) Proper sanitizing methods in use / sanitizer level: <br />Location of foods prepare (restauran me,:other) <br />Types of foods prepared simultaneously <br />Preparation process operators practice when preparing suspect food(s) <br />Sanitizer in use for unsilsAtloth towels-dminWbetween use <br />Sanitizer concentration levels checked routinely . <br />Properly operating eciuip3 properly'plumbed equip::to avoid- • <br />sewage back---Up-/crass cOntam. (Recent sewage problems reported) <br />Temps. of suspect foods at various stages throughout preparation pi-ocess :‘,.•::stOPAUE • <br />Y N N/A <br />Properly stored foods-to avoid contamination . • Ingredients, proper storage for ingredients, and origin of ingredients of <br />suspect food(s) <br />Describe cooking, cooling, reheating, and storage process of suspect <br />food(s). <br />Available live or fresh seafood <br />Designated storage of chemicals and cleaning supplies away • <br />from food prep. and food storage <br />Appropriate storage area for sanitized .utensil/equipment <br />STROOMS •". • .E* • . • • N/A Available shell fish tags <br />Available and operational restrooms N/A Raw eggs used to prepare suspect food(s) <br />Complete hand wash station (hot water, soap and tOwels) <br />t-OfrilfylEt. kooD MAN • <br />N/A Available samples of suspect foods <br />1c1016,4::.1 • *51%,.`-;' "e: r • :•'• <br />ReiAe ft'LL"- <br />S44. c)D LIJ FR <br />e----2-37.4. 7-...Abp .74.2 <br /> <br />ps o <br /> <br />b854+ ‘- i,h`e '3 c2 j 0 17,1'1- <br /> <br />C1ti ekcs-404 r <br />L4. frost 74 5134 sp N RP f <br />.4.-L-7 2-3 <br />crti <br />---3 • <br />d-aVr X <br />—3 At <br />jaait 2-3 2 <br />R D ee,e6-7-kailkem /fr &IA wied 4