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Food Facility Inspections. Riverside County Environmental Health. Types of Food Facilities. 100% Pre-packaged Mobile food facilities Limited service Temporary food facilities Full service. Inspection Frequency. 3 times per year Restaurants, bakeries, markets, liquor stores

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food facility inspections

Food Facility Inspections

Riverside County Environmental Health

types of food facilities
Types of Food Facilities
  • 100% Pre-packaged
  • Mobile food facilities
  • Limited service
  • Temporary food facilities
  • Full service
inspection frequency
Inspection Frequency
  • 3 times per year
    • Restaurants, bakeries, markets, liquor stores
  • 2 times per year
    • Unpackaged food carts
  • 1 per year
    • Schools, senior nutrition, produce stands, vehicles, vending machines
  • Additional Inspections
inspection focus
Inspection Focus
  • Each inspection should be risk-based
    • Consider risk factors
    • What causes illness?
  • Ask open-ended questions
  • Major violations
  • Minor violations
the inspection
The Inspection
  • Before you begin…
    • Are you prepared?
    • Have you read the history?
  • From the outside
    • Dumpster enclosures, sewer clean-outs, litter and junk, openings
the inspection6
The Inspection
  • Introduce yourself
    • Ask to speak to the manager
    • Provide I.D. and business card
    • Explain your reason for being there
  • Survey the kitchen
  • Wash your hands and thermocouple- you are the example
the inspection7
The Inspection
  • Personal Safety
    • Slip & trip
    • Confined spaces
    • Sharp edges
    • Angry operators
  • Alternatives
the inspection8
The Inspection
  • Food Preparation Areas
    • Watch employees work for

several minutes

      • Cross- contamination
      • Hand washing
      • Bare-hand contact
      • Personal hygiene
      • Wiping cloth control
    • Return if no active food preparation
the inspection9
The Inspection
  • Food Preparation Areas
    • Take temperatures of PHF’s
      • Record food type and temperature
      • Probe and refrigerator therms. in place
    • Evaluate food protection
      • Foods uncovered, stacked containers, stored properly
    • Overall cleanliness
the inspection10
The Inspection
  • Dry storage
    • Closed, labeled containers
    • Circulation
    • Insects or rodents
  • Walk-in refrigerators
    • Temperature
    • Food storage
    • condensate
the inspection11
The Inspection
  • Dishwashing Areas
    • 3 compartment sink
      • Wash/ rinse/sanitize/air dry
    • Mechanical
      • High temperature
      • Chemical
the inspection12
The Inspection
  • Ice Machines
    • Ice is food
    • Vermin attraction
    • Bins covered
    • Condensate
    • Storage inside
the inspection13
The Inspection
  • Cleaning supplies
    • Separate from all food and utensils
    • Toxics labeled
    • Janitorial sink unobstructed
    • Mop and broom storage
the inspection14
The Inspection
  • Employee restrooms
    • No food or utensil storage
    • Hand sink, soap, towels
    • Ventilation
  • Certifications and permits
    • Environmental Health Permit
    • Food Manager Certification
    • Riverside County Food Worker Certification
the inspection15
The Inspection
  • Write
    • Organize notes in order of greatest risk
    • Write report and score
  • Review
    • Review the report with manager
    • Point out major violations
  • Run
    • Change grade if necessary
    • Run away (if necessary)