Mobile Food Facility Official Inspection Form Sample - Alameda County (Page 4 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)

34. Handwashing signs shall be posted [on the MFF], directing attention to the need to thoroughly wash hands after using the restroom (113953.5). No smoking signs

shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). A copy of the most recent inspection report available on

request, posted notice saying such (113725.1, 114381 (e))

35. MFFs & MSUs must have Business name/name of the operator (min. 3 in. height), city, state, zip and name of permittee if different from the food facility name

(min. 1 inch height) on both sides, in contrasting color with vehicle exterior to enable the consumer to identify and locate the business. (114299)

36. A Person in charge (PIC) shall be present at the food facility during all hours of operation. (113945, 113945.1, 113950(b), 113984.1, 114075)

37. Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by HCD. Canopy-type hoods shall extend 6” beyond all

cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Adequate lighting shall be provided in all areas to facilitate cleaning

and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or

protected with light shields (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1, 114323(c)).

38. Pass-through window service openings shall be limited to 216 square inches each, and shall not be closer together than 18 inches, with at least a 16 mesh per

square inch. Counter surface smooth and cleanable. Each opening shall have a solid or screened window, equipped with a self-closing device. (114259.2). A food

facility shall at all times be constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but

not limited to, rodents and insects. (114259, 114259.2)

39. MFFs permitted after January 1, 1997 that sell non-prepackaged food must have 9”x9”x5” easily accessible hand wash sink, separated from warewashing sink by

metal splashguard of adequate size or by at least 24” and unenclosed facilities shall provide hand wash sink as integral part of the primary unit (114311,

114314).MFFs permitted after January 1, 1997 that cook, blend or otherwise prepare non-prepackaged food must have 3-compartment sink 12”x12”x 10” or large

enough to accommodate the largest utensil with 2 integral drain boards with 1/8 in. per foot slope or ½ in. lip or rim to prevent spillage and for facilities where it’s not

required must have adequate supply of spare clean utensils and they must be washed and sanitized daily at approved commissary (114313, 114314).

40. MFFs handling nonprepackaged food shall have safe, durable, smooth and easily cleanable potable and waste water tanks, sloped to outlet for proper drainage

and equipped with air vent overflow. Hoses for potable water must be safe, durable with smooth interior, protected from contamination at all times and colored

differently from liquid waste lines and must have matching connecting devices. Potable water tank shall be enclosed from filling inlet to the discharge outlet and

designed with an access port for inspection and cleaning or an approved written procedure for cleaning and sanitizing; shall have sufficient capacity (at least 5 gal

exclusively for hand washing, 25 gal for food preparation and warewashing or 15 gal tank for limited food preparation; delivery system shall deliver at least 1 gal/min

to each delivery basin) inlet not more than ¾ in. and outlets equipped with proper inlet and outlet connection. Tanks shall be adequately serviced including

removal and/or flushing (114205, 114207, 114209, 114211, 114213, 114215, 114217,114219, 114221, 114223, 114225, 114227, 114229, 114231, 114233,

114235, 114238, 114239, 114240, 114241, 114242).

41. Food equipment must be smooth, readily accessible and easily cleanable; non-portable equipment shall be integral part of primary unit. All new and replacement

gas and electrical appliance must be ANSI approved, Facilities handling PHFs shall provide mechanical refrigeration except for prepackaged frozen ready to eat

foods, whole fish and whole aquatic invertebrates. Floors, walls and ceilings of MFFs shall be constructed impervious, smooth and cleanable. Floor surfaces shall

provide employee safety from slipping. The juncture of the floor and wall shall be coved with a 3/8 inch minimum radius coving, with the floor surface extending up

the wall at least four inches. Construction joints and seams must be tight and sealed, floors slip resistant at least 5ft. on all open sides where cooking is conducted.

Mechanical exhaust ventilation and drip trays must be provided for equipment as required (114301). All utensils and equipment shall be fully operative and in good

repair. Employee entrance doors must be self closing (114175) All utensils and equipment shall be approved, installed properly, and meet applicable standards

(114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114167, 114169, 114177, 114182, 114301).

42. MFFs permitted after January 1, 1996 and that are occupied during normal operation must have min. 74 in. unobstructed floor to ceiling and 30 in. horizontal aisle

space (114321).

43. Compressors that are not integral part of equipment must be in an enclosure completely separate from food preparation and food storage (114322).

44. Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to remove cooking odors, smoke, steam, grease, heat, and

vapors. All mechanical exhaust ventilation equipment shall be installed and maintained in accordance with the California Mechanical Code (114149.1(a)). Cooking

equipment that produces grease-laden vapors (such as, but not limited to, deep-fat fryers, ranges, griddles, broilers, woks, tilting skillets, and braising pans) and

can be a source of ignition grease in the hood, grease removal device, or duct shall be protected by automatic fire-extinguishing equipment (CMC 513.1.1).

45. MFF must operate out of a commissary or in conjunction with a Mobile support unit (MSU) with exception of facilities that operate at community event and remain

in a fixed position during food preparation and its hours of operation; must be stored in a location approved by the enforcement agency. MSU must operate out of a

commissary (114295). Commissary must have adequate facilities for proper sanitary disposal of liquid and solid waste; must have adequate potable water and hot

and cold water under pressure for cleaning MFFs; adequate facilities for storage of food, utensils and other supplies; must have an adequate electrical supply; and

a servicing area, that is covered, sloped and drained as appropriate. For supporting MFFs conducting limited food preparation, the commissary must have

adequate food preparation area. A separate permit shall be required for commissary and shall be inspected separately from MFFs it services (114326). MSU shall

be approved by enforcement agency, be constructed and designed to appropriately service MFFs which they support; liquid waste must not be drained onto the

street, sidewalk or premises; shall have approved equipment if used to transport potentially hazardous food. Food, utensils and supplies shall be protected from

contamination and MSUs shall not be approved for warewashing (114327).

46. MFFs and MSUs must be cleaned and serviced daily (Servicing includes removing food and other items that may not be adequately protected on MFF or MSU)

(114297(a, d)). Unenclosed MFFs handling non-prepackaged food must have approved written procedures for food handling, cleaning and sanitizing of food

contact surfaces and utensils 114303(d)).

47. MFFs operating at a fixed location for more than 1 hour or that operate at a fixed location at a community event must have an approved and readily available

restroom facility within 200 feet (114315(a)).

48. Exterior of MFF and area around it shall be kept in sanitary condition and must be cleaned as needed (114317).

49. MFFs must have fully stocked first aid kit, properly charged fire extinguisher (for facilities with open flames or heat sources only) and second exit (at least 24x36in);

Gas fired appliances must have insulation and food equipment must be equipped or stored so as to prevent movement, spillage or breakage in event of a sudden

stop, collision or overturn (114323(a, b, e, f, g)).

50. A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a

retail food facility (114380).

51. All MFFs with occupiable space, gas appliance, electrical or plumbing system must be certified by Department of Housing & Community Development (114294(c)).

52. A food facility shall not be open for business without a valid permit. (114381 (a), 114387, 114390(c))

53. An enforcement officer may impound food, equipment or utensils that are found to be unsanitary or in disrepair (114393).

54. If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed (114405, 114409).

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Mobile Food Facility Official Inspection Form Sample - Alameda County Page 4

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