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I. ENVIRONMENTAL HEALTH EVALUATION Adult Type I,II,III and IV Facilities ARTICLE/SECTION YES I NO I N/A COMMENTS Article 12. Food Approach for Providing Food Service Food served in the facility is prepared in the X facility. If"No,"respond to items 1 and 2 below prior to continuing with the checklist. 1. Food is prepared at another city or county X detention facility. 2. Food is contracted through a private vendor Sysco Foods provides pre-cooked, frozen who had been inspected and complies with commercial entrees. V-8 juice is also provisions of CalCode. available. X Food is served three times in 24 hours. Food was kept at the following Temperatures: fridges at 42 °F, and freezers at-10 °F 1230 Food Handlers The responsible physician,in cooperation with the food services manager and the facility administrator,shall develop written procedures for X medical screening of inmate food service workers prior to working in the facility kitchen. There shall be written procedures for education and Food handlers are trained in procedures ongoing monitoring and cleanliness of these handling and serving foods. Handlers will have workers in accordance with standards set forth in X ongoing training in proper safe food handling Health and Safety Code,California Retail Food techniques. Code. 1243 Food Service Plan Facilities shall have a written food service plan that shall comply with the applicable California Retail Food Code. In facilities with an average daily population of 100 or more,there shall be employed or available,a trained experienced food services manager to prepare and implement a food service plan.In facilities of less than an average daily population of 100 that do not employ or have a food services manager available,the facility administrator shall prepare a food service plan. The plan shall include,but not limited to,the In an emergency, food will be bought from following policies and procedures: Do not identify Save Mart, with the Save Mart credit card. compliance with this (a)menu planning; section here. See All unused food will be discarded. (b)purchasing; comments. Food is ordered monthly or when needed. (c)storage and inventory control; (d)food preparation; (e)food serving; (f)transporting food; (g)orientation and ongoing training; (h)personnel supervision; (i)budgets and food cost accounting; 0)documentation and record keeping; (k)emergency feeding plan; (1)waste management; (m)maintenance and repair;and (n)three-day mainline sample tray. ADULT TYPES I,II,III&IV ENVIRONMENT PAGE 1 BSCC FORM 358(Rev 10.2019)