COMPLIANCE INFO - Laserfiche WebLink

Home Browse Search

SANJ O A Q U I N Environmental Health Department —COU NTY !4. Cleaning-Describe the procedures you will use to clean and sanitize food contact surfaces,equipment, and utensils at the commissary. I dicate the specific sanitizer or sanitizing method that you will use by checking the box below: Contact with a solution of 100 ppm (parts per million)available chlorine for at least 30 seconds. ❑ Contact with a solution of 200 ppm available quaternary ammoniu for at least one(1)minute. Check the option you will use: ❑Commercial pre-mixed solution or I will prepare my own sanitizer solution Statements Initial next to the below statements indicating that you understand and will abide by them. 1 A Catering permit may be used to prepare and serve food at private events and host facilities only. P. 'J Operating at a Community Event or Certified Farmers'Market requires a separate health permit. All food must be prepared at the approved facility. Home preparation of food is prohibited. Only 2 limited food preparation, as defined in California Retail Food Code (CRFC), is allowed at an off-site food service event. ill When operating at an off-site food service event, a sign or business cards must be posted/provided 3 at the event premises stating the Caterer's business name and address. 4 All equipment, utensils and food related items shall not be stored in a private home when not conducting catering activities. Upon request, you must provide your operation schedule to EHD for inspection purposes. NOTE: S Operation at Host Facilities limited to four(4)hours in a twelve(12)hour period. 6 Mechanical refrigeration is required to hold all potentially hazardous food during operation; use of ice,portable cooling blocks,or ice chests/coolers is prohibited. At the end of the operational period, all multi-use utensils will be washed and sanitized at the approved commissary. IV 8 Have access to potable water. All garbage, refuse and liquid waste will be disposed of in an approved manner as approved by the k;�►ti 9 EHD. n,�iV 10 At the end of the operational period, all multi-use utensils will be washed and sanitized at the approved commissary/permitted food facility. Any food that has become contaminated,suspected of becoming contaminated or presumed unsafe �� 11 must be discarded. Acknowledgment I understand and agree that if I make changes to my operating procedures, I must notify the EHD within 7 days Failure to notify EHD of any changes may result in suspension or revocation of the Health Permit issued to me to operate as a Catering Operation. Ensure approvals are obtained from all applicable agencies prior to operation(e.g.,fire,zoning,etc.). Authorized Signature: Date: Print Name: &it Aja" Lt� kir i Title: tk/I Ie i