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CI- C) /10 <br />q52.04- <br />CFO Business Name - CFO Owner Name <br /> _au Ice Ctv azogn VIM/ QC MAIO nIt ick <br />CFO Address. CF 0 CI.? <br />4014 E. C,levetunot Si* 4- o cAton <br />Yes No <br />El <br />El <br />Yes No <br />Yes No <br />SAN JOAQUIN COUNTY <br />ENVIRONMENTAL HEALTH DEPARTMENT <br />1868 East HazeIton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www sigov orgiehd <br />COTTAGE FOOD OPERATIONS (CFOs-CLASS A) <br />SELF CERTIFICATION CHECKLIST <br />The follow...rig requnemett!N are oute.ped in the Cottage. Food Opetatons (CFO) regulator's and are provrded as mdminum standards <br />of hearth and safety for the preparatton of approved cottage foods in the home. <br />Facility Requirements: <br />1. The CFO is located in a private dwelling where the CFO operator currently resides <br />2. All CFO food preparation will take place in the private kitchen within that home. <br />3. Additional storage used for the CFO will be within the home. <br />If YES, is the room used exclusively for storage? <br />Specify the room(s) that will be used for storage? e_n <br />4. Sleeping quarters are excluded from areas used for CFO food preparation or storage. <br />Zoning Requirements: Yes No <br />I 5. I have complied with the applicable zoning requirements for the CFO. <br />Employee and Training Requirements: <br />6. Have all persons preparing or packaging CFO products completed the CDPH food <br />processor course? <br />If YES, copies of certificates are attached. <br />If NO. complete course within 3 months of CFO registration. <br />7. The CFO has no more than 1 full-time equivalent employee? (Immediate family or <br />household members are not included.) <br />Sanitation Requirements: <br />Kitchen equipment and utensils used to produce CFO products are clean and <br />maintained in a good state of repair. <br />All food contact surfaces, equipment, and utensils used for the preparation, packaging, <br />or handling of any CFO products shall be washed, rinsed, and sanitized before each <br />use. <br />All food preparation and food and equipment storage areas shall be maintained free of <br />rodents and insects.