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2-3 'R <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />SAN JOAQUIN COUNTY <br />FOODBORNE ILLNESS INVESTIGATION GUIDELINE <br />fevvie fait) vral <br />cAw• <br />.... • ' <br />Operators aware of complaints ' 49rreati4 tl-e_a•aores <br />Reported illnesses by employee or family members (symptoms) <br />Record/Logs for ill or injured employees <br />e a-,; ;.e 4. • • • . . <br />ietr evfed Gmfio-axl-e <br />.ToRs <br />' Employees working for other food facilities, daycare or healthcare facilities <br />Ale <br /> <br />Staff receiving food safety *training (hand washing, sanitizing, cross-contamination) <br /> <br />a Staff consuming foods eaten by cQmplainants <br /> <br />Out of county traveling by employees <br /> <br />Estimated quantity of suspect food served: <br />_ <br />ERATDRES:--- <br />Complete hand wash station (hot water, soap, towels) <br />Food handlers washing hands between tasks <br /> <br />Functional probe thermometer available and in use <br />Temperature logs available <br /> <br />Accessible hand wash sink in desirable location Food temperatures of suspect food(s): <br />Bare hand contact with food Temperatures of PET in steam tables, salad bars, and refrig. units: <br />_ <br />Gloves available / Utensils available to portion food Temperatures of refrig. unit(s) used to store suspect food: <br />.00DtREPARATION PRO' JIN <br />Food delivery procedures (delivery method, time and temP. atarnval) <br />Location of foods prepared (restaurant, home,:other) <br />Types of foods prepared simultaneously <br />Preparation process operators practice when preparing suspect food(s) <br />Proper sanitizing methods in use / satutwPr level: <br />Sapitizer in use for utensilskloth towels-during/between use • <br />Sanitizer concentraidqn levels checked routinely • . <br />Properly operating eqnif),-/ properly plumbed equip-...to avoid- • <br />sewage back-up/cross contam. (Recent sewage prbblems reported) <br />Temps. of suspect foods at various stages throughout preparation pi-ocess -••••:::StOUE • <br />V. • <br />. • <br />Properly stored foods. to avoid contamination <br />14- <br />Designated storage of chemicals and cleaning supplies away - <br />from food prep. and food storage <br />Ingredients, proper storage for ingredients, arid origin of ingredients of <br />suspect food(s) <br />Describe cooking, cooling, reheating, and storage process of suspect <br />food s . <br />Appropriate storage area fOr sanitized-utensil/equipment Y N N/A Available live or fresh seafood <br />Y N/A Available shell fish tags <br />N N/A Raw eggs used to prepare suspect food(s) <br />N N/A Available samples of suspect foods <br />--61 -FES`I*OCOS <br />Y N <br />N Available and operational restrooms <br />Complete hand wash station (hot water, soap and tOwels) <br />.11,1+11:0 kOOD • <br />S ftat-C1--tiv\- &:"Yee41-5 <br />IA) ccoi.64 raPex .alye4 $- <br />•••••••.- 111 <br />W.( Pt Patt, Ve41 Rta 1.4 <br />d4m,r44 irr RAt ilvvt <br />ftd 4f ota406.,( A,vp <br />cIA LIA.Ae,) cc,) s d <br />24- <br />d <br /> Lk) <br />cc; <br />A S • - bay brie • <br />rof czmin9wt-t-- <br />44 MCC- Po w-e-( ra-e-ayn4A,u2,--dia 1,..0A-C • kt. 6 <br />chtwx\as 15-ykr--6)witge-; ç sd-o-etai <br />‘,11 wag