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ENVIRONMENTAL HEALTH DEPARTMENT <br /> SAN JOAQUIN COUNTY <br /> FOODBORNE ILLNESS INVESTIGATION GUIDELINE <br /> ..., <br /> INTERVIEWING OPERATORS <br /> Y Operators aware of complaints <br /> Y Reported illnesses by employee or family members(symptoms) <br /> dY Record/Logs for ill or injured employees <br /> Y N Employees working for other food facilities,daycare or healthcare facilities <br /> N Staff receiving food safety training(hand washing,sanitizing,cross-contamination) <br /> N Staff consuming foods eaten by complainants <br /> Y Out of county traveling by employees <br /> Estimated quantity of suspect food served: <br /> = ASSESS FACII.ITY � <br /> 1. HAND WASH STATION., 3.TEMPERATURES <br /> Y kD Complete hand wash station(hot water,soap,towels) N Functional probe thermometer available and in use <br /> N Food handlers washing hands between tasks Y N Temperature logs available <br /> N Accessible hand wash sink in desirable location Food temperatures of suspect food(s): 36' r <br /> Y Bare hand contact with food Temperatures of PHF in steam tables,salad bars,and refrig.units: 7,yG <br /> N Gloves available/Utensils available to portion food Temperatures of refrig.unit(s)used to store suspect food: <br /> 2. FOOD PREPARATION PROCESS/FOOD HANDLING 4.SANITIZING <br /> Food delivery procedures(delivery method,time and temp.at arrival) N Proper sanitizing methods in use/sanitizer level: <br /> Location of foods prepared(restaurant,home,other) N Sanitizer in use for utensils/cloth towels during/between use <br /> Types of foods prepared simultaneously N Sanitizer concentration levels checked routinely <br /> Preparation process operators practice when preparing suspect food(s) N Properly operating equip.l properly plumbed equip.to avoid <br /> sewage back-up/cross contam.(Recent sewage problems reported) <br /> Temps,of suspect foods at various stages throughout preparation process 5. STORAGE <br /> Ingredients,proper storage for ingredients,and origin of ingredients ot6. RESTROOMS Properly stored foods to avoid contamination <br /> suspect food(s) <br /> Describe cooking,cooling,reheating,and storage process of suspectDesignated storage of chemicals and cleaning supplies away <br /> food(s). from food prep.and food storage <br /> X N 1 Available live or fresh seafood Appropriate storage area for sanitized utensil/equipment <br /> Y N Available shell fish tags <br /> Y N Raw eggs used to prepare suspect food(s) Available and operational restrooms <br /> Y N NIA Available samples of suspect foods Complete hand wash station(hot water,soap and towels) <br /> CERTIFIED FOOD MANAGER: <br /> 4yZEN . <br /> ..�..:..... r »�.,-r^- <br />