Mobile Food Facility Official Inspection Form Sample - Alameda County (Page 2 of 4) in pdf

This summary page lists the corresponding laws, regulations and general requirements for the violations listed on

the front side of this form. The Department may cite additional sections as applicable. (Continued)

1. All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties (113947). Food facilities that

prepare, handle or serve non-prepackaged potentially hazardous food shall have an employee who has passed an approved food safety certification

examination(113947-113947.1). All employees handling food must have a food handler card (113948).

2. Employees with a communicable disease shall be excluded from the food facility/preparation of food. Gloves shall be worn if an employee has cuts,

wounds, or rashes. The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions

(113949.2, 113949.4, 113949.5, 113975, 113950,113950.5, 113973(a)).

3. Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens (113974).

4. No employees shall eat, drink, or smoke in any work area (113977).

5. Employees are required to wash their hands and change gloves: when beginning work; before handling food/equipment/utensils; as often as necessary,

during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after

using toilet room; or any time when contamination may occur. No bare-hand contact is permitted when handling Ready to Eat foods.(113952, 113953.3,

113953.4, 113961(b), 113968, 113973 (b-f)).

6. Hand washing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair (113953.2). Adequate

facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment (113953, 113953.1, 114067(f)).

7. Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F(113996, 113998, 114037, 114343(a)).[Note to inspectors: Mark 2 pts

when food temps are between 42˚F to 49˚F or 131˚F to 134˚F; Mark 4 pts when food temps are between 50°F and 130°F]

8. All PHFs cooked or stored above 135ºF must be destroyed at end of operating day (114305(d)).

9. Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs

for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other

temperature requirements may apply (114004, 114008, 114010).

10. Any PHFs cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F(114004, 114014, 114016).

11. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health (113967, 113976,

113980, 113988, 113990, 114035, 114067(h), 114254.2, 114254.3).

12. All food contact surfaces of utensils and equipment shall be clean and sanitized (113984(d,e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d),

114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114141).

13. All food shall be obtained from an approved source (113980, 113982, 114021-114031, 114041).

14. Shell stock shall have complete certification tags and shall be properly stored and displayed (114039 – 114039.5).

15. Comply with Gulf Oyster warning seasonal requirements (Title 17 CA Code of Regulations §13675, Cal Code Section 113707).

16. HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee

on Microbiological Criteria for Foods (114419). A written document approving a deviation from standard health code requirements shall be maintained at

the food facility (114057, 114057.1, 114417.6).

17. Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than ½% alcohol may be served if the

facility notifies the consumer (114012, 114093, 114093.1).

18. An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times (113953(c), 114099.2(b) 114101(a),

114189, 114192, 114192.1, 114195). Mark 4 pts: when water temp. at ware washing sink is < 120˚F, Mark 2 pts: when water is available, but pressure is

inadequate and/or when water at hand washing sink is less than 100˚F.

19. All liquid waste must drain to an approved fully functioning sewage disposal system (114197, 114241(c)).

20. Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, and flies (114259.1, 114259.3, 114259.4, 114259.5).

21. Sufficient electrical power shall be supplied at all times to power approved exhaust, lighting, electric water heaters and refrigeration units (114182).

22. MFFs that handle PHFs, except prepackaged frozen, whole fish and aquatic invertebrates, shall be equipped with refrigeration units as defined in Section

113885 (114301(c)).

23. All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or

other suitable covering to confine hair. (113969, 113971)

24. Food shall be thawed under refrigeration; in microwave oven; during the cooking process; or in an approved commissary or commercial kitchen. (114018,

114020)

25. Adequate and suitable counter space shall be provided for all food preparation operations. All food shall be thawed, washed, sliced, and cooled within an

approved fully enclosed food facility (113818(b)(7), 113984 (a, f), 113992)

26. Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination (114063, 114065).

27. Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for

which a definition and standard of identity has been established by regulation (114063(b)(2), 114087, 114088, 114089, 114089.1(a, b), 114090, 114093.1,

114094.5, 114377).

28. All poisonous substances, insecticides, detergents, bleaches and cleaning compounds shall be properly identified and stored separate from food, utensils,

packing material and food-contact surfaces (114047, 114049, 114055, 114067 (h), 114254) Non-food items such as tires, automotive equipment and

medicinal creams must be stored separate from food preparation and food storage (114319(a, b), 114254, 114254.1, 114254.2, 114254.3)

29. Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment shall be provided to measure the applicable

sanitization method (114067(f, g), 114099, 114099.3, 114099.5, 114107, 114125, 114309, 114313).

30. An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer

+/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines (114157, 114159).

31. MFFs permitted after July 1, 2007 must have water heater (min. 3 gal capacity or ½ gal. for restricted food prep) capable of heating water to a min. of

120ºF for warewashing and 100ºF for handwashing sink. (If built after January 1, 2014, min 4 gal hot water heater required.) (114325).

32. All food items, food contact surfaces, equipment and utensils must be handled and stored to protect from potential contamination; Equipment must be

kept clean and in good repair. The mobile food facility, and all equipment and utensils shall be protected from potential contamination and kept clean, in

good repair, and free of vermin. Employee entrance door must be self-closing and kept closed. (114175, 114303, 114119, 114178, 114185, 114185.2,

114185.4)

33. Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean

water with sanitizer (114135, 114185.1, 114185.3 (d-e)).

O:\OPERATIONS TECHNICAL\FOOD PROGRAM\UNIT 5\VEHICLES\Grading System - Mobile Food Dept\Placarding\Inspection Report Drafts - Alameda County\Website Version SAMPLE.docx

Mobile Food Facility Official Inspection Form Sample - Alameda County Page 2

Related Articles

Related forms

Related Categories