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\101' <br />IN\ <br />•••• <br />eoeoCc14S <br />0 60 <br />....• <br />at" <br />Accessible hand wash sink in desirable location <br />Bare hand contact with food <br />Gloves available / Utensils available to portion food <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />SAN JOAQUIN COUNTY <br />F000I3ORNE ILLNESS INVESTIGATION GUIDELINE <br />n\rrEl!--v-fEL.Ti‘To:04A- To <br /> . • . <br />Operators aware of complaints ' <br />Reported illnesses by employee or family members (symptoms) <br />Record/Logs for ill or injured employees <br />Entiployees working for other food facilities, daycare or healthcare facilities <br />Staff receiving food safety training (hand washing, sanitizing, crass-contamination <br />Out of county traveling by employees fi-- <br />IL <br />Estimated quantity of suspect food served: <br />;":••,-,!1'.7. • ,.• <br />-riE?:7•Lr, • <br />- ND. 'W'Nall 'PFATION • TEIVORAIT, <br />Y N <br />Y • Y N <br />Complete hand wash station (hot water, soap, towels) <br />Food handlers washing hands between tasks <br />Functional probe thermometer available and in use <br />Temperature logs available <br />Food temperatures of sust—iiEffb-o-6(S): <br />Temperatures of P.HF in steam tables, salad bars, and refrig. units: <br />Temperatures •of refrig. unit(s) used to store suspect food: . <br />PsocniENT.6 ••• : <br />Y N <br />Food delivery procedures (delivery method, time and temP. atarrival) <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 / sanitizer level: C. <br />Sapitizer in use for uk:ensits/tloth towels-dmil*between use <br />Sanitizer COncentratiqn levels checked routinely <br />Properly operating eqnija.i properly plumbed equip:Ao avoid- • <br />sewage back-up/cross contarn. (Recent sewage 'prablems reported) <br />Temps. of suspect foods at various stages throughout preparation process - • • <br />F.... • . <br />Y <br />r- <br />Ingredients, proper storage <br />suspect food(s) <br />Describe cooking, cooling, <br />food <br />for ingredients, and origin of ingredients of <br />reheating, and storage process of suspect <br />Properly gored foods-to avoid contamination . <br />Designated storage of chemicals and cleaning supplies away • <br />from food prep. and food storage <br />Appropriate storage area fdr sanitized•utensiVequipment N/A Available live or fresh seafood <br />y N/A <br />/A <br />koft•D <br />;•:- ;.•-• <br />Available shell fish tags <br />Raw eggs used to prepare suspect food(s) <br />Available samples of suspect foods <br />.116:-WESTROOMIS -- • <br />Available d gerational N <br />-Complete hand wash station (hotwater, soap and thwels) <br />• • <br />_ . - • <br /> <br />2 5 ',-(4,,k,-7 4-s c re4174 (c. <br />/2°,...1„,---0 <br /> <br />Gps <br /> <br />„ea)A)).kat <br /> <br />(Th <br /> <br />‘,( <br />,isc 5 C/VO