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,z-,-2 SOX <br /> ENVIRONMENTAL HEALTH DEPARTMENT <br /> SAN JOAQUIN COUNTY <br /> FOODBORNE ILLNESS INVESTIGATION GUIDELINE <br /> INTERVIEWING OPERATORS <br /> Y N Operators aware of complaints <br /> N Reported illnesses by employee or family members(symptoms)T' <br /> Y N Record/Logs for ill or injured employees <br /> Y N Employees working for other food facilities,daycare or healthcare facilities <br /> Y N Staff receiving food safety training(hand washing,sanitizing,moss-contamination) <br /> -- Y --N---Staff consumingfoods eaten bycomplaineots ---- --- --- -- -- -- --- --- <br /> Y IV,7ut�oicountytmvelingbyGmployces <br /> Estimated quantity of suspect food served: <br /> ASSESS FACILITY <br /> 1 HAND WASH STATION 3.TEMPERATURES <br /> N I Complete hand wash station(hot water,! towels) Y N Functional probe thermometer available and in use <br /> Y N Food handlers washing hands between tasks N Tempeia[ure logs available <br /> Y N Accessible hand wash sink in desirable location ood temperatures of suspect food(s): <br /> N Dare hand contact with food Temperatures of PHF in steam tables,salad bars,and refrig.units: h� <br /> Y N Gloves available/Utensils available to portion food Temperatures of refiig. 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) Y N Proper sanitizing methods in use/sanitizer level: <br /> Location of foods prepared(restaurant,home,other) N Sanitiur in use for utensils/cloth towels during/behveen us <br /> Types of foods prepared simultaneously N Sanitizer cooccultation levels checked routinely <br /> Preparation process operators practice when preparing suspect food(s) N Properly operating equip.!properly plumbed equip.to avoid <br /> sewage back-up/cross contain.(Recent sewage pmblems reported) <br /> Temp&of suspect foods at various stages throughout preparation process 5. STORAGE <br /> Ingredients,proper storage for ingredients,and origin of ingredients of Y N Properly stored foods to avoid contamination <br /> suspect food(s) <br /> Describe cooking,cooling,reheating,and storage process of suspect Y N Designated storage of chemicals and cleaning supplies away <br /> food(s). a fimn food prep.and food storage <br /> NN / Availab a live or @e seafood Y N Appropriate storage area for sanitized utensil/equipment <br /> Y <br /> YN N/ Available shell fish tags 6. RESTROOMS <br /> Y N N/A Raw eggs used to prepare suspect food(s) ailable and operational reshnoms <br /> Y N N/A I Available samples of suspect foods KYN I Complete hand wash station(hot water,soap and towels) <br /> CERTIFIED FOOD MANAGER: <br /> Notes: !/ <br /> i <br /> l �r <br /> y /. <br /> /� f..._ <br />