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1= <br />Y " <br /> Food handlers washing hands between tasks <br />Accessible hand wash sink in desirable location <br />Bare hand contact with food <br />Gloves available / Utensils available to portion food <br />Available live or fresh seafood N/A <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />; 5L SAN JOAQUIN COUNTY <br />FOODBOR1NE ILLNESS INVESTIGATION GUIDELINE 60 eoS-60o <br />. • . • • <br /> PiTR.-11.4NYNG„,.x _lexmas : . <br />Operators aware of complaints • <br />Reported illnesses by employee or family members (symptoms) <br />Record/Logs'for ill or injured employees <br />Employee i working for other food facilities, daycare or healthcare facilities <br />Staff receiving food safety 'training (hand washing, sanitizing, crass-contamination) <br />Staff consuming foods eaten by complainants <br />Out of county traveling by employees <br />Estimated quantity of suspect food served: <br /> <br />-"$xgs.,ipx ••• <br /> <br />: <br />'111AND.WIALWSTA1A. ON • • <br />Complete hand wash station (hot water, soap, towels Functional probe thermometer available and in use <br />Temperature logs available <br />Food temperatures of suspect food(s): k•ceeetir • <br />Temperatures of PHF in steam tables, salad bars, and refrig. units: <br />Temperatures of refrig. unit(s) used to store suspect food: . <br />',201781AcktittiNU YO.Q33.-Pg1P4M7110.N <br />71 Food delivery procedures (delivery method, time and temti. at arrival) <br />Location of foods prepared (restaurant, home,,other) <br />Proper sanitizing methods in use / sanitizer level: <br />Sapitizer in use for *mils/cloth towels-curing/between use • <br />Preparation process operators practice when preparing suspect food(s) Properly operating equip.,./ properly plumbed equipl:to avoid- • <br />sewage back-up/cross contain. (Recent sewage prbblems reported) <br />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 />foot <br />Available shell fish tags <br />Raw eggs used to Piepare suspect food(s) <br />N/A <br /> Available samples of suspect foods <br />:im.T.wcp FOOD IVANA014..i. <br />Properly stored foods-to avoid contamination . _ <br />Designated storage of chemicals and cleaning supplies ,away • <br />.• <br />from food prep. ad r6 <br />Appropriate storage area for sanitized•utensiVequipment <br />:,6...-Fppkocorgs • <br />N Available and operational restrooms <br />Complete hand wash station (hot water, soap and tbwels) <br />1N/A -\ <br />N/A <br />.Y. <br />• .; • <br />• • • • •• • • • • • <br /> <br />Types of foods prepared simultaneously <br /> <br />Sanitizer concentratiqn levels checked routinely • . <br /> <br />. • - ••• <br />.• • • • • - • ••• • •• • • <br /> <br />Temps. of suspect foods at various stages throughout preparation process <br /> <br />-; -.1i; . . ;-•..t- ' <br /> <br />S-B <br />4V,,A"F • <br />Skt,rctse R).,k9 4-6, 'eat- • ( 5 <br />