Checklist of Inspection Rules and Regulations
to Comply with Health Officers
The Department of Public Health may, without warning or hearing, suspend any permit to operate a special retail food establishment, if the permittee: does not comply with the requirements of these rules and regulations; fails to correct violations of these rules and regulations within the time frame specified in an inspection report; or fails to comply with the lawful directives of the Health Officer.
a) All food shall be clean, wholesome, free from adulteration and misbranding.
b) All food and drink sold or served must originate from licensed food sources.
c) All fruits and vegetables, for cooking and ready-to-eat, must be washed with clean drinking water prior to
d) No food or drink cooked or prepared in the home or other unlicensed facility (home canning and baking included) will be allowed to be sold, served or given away.
e) Only clean drinking water, such as commercially bottled drinking water, may be used for food preparation tasks, cooking, cleaning and hand washing.
2. Containers and Labels
a) All beverages must be sold in the original container or from dispensers filled in licensed facilities. Food not in an original container shall be properly labeled.
b) Milk for drinking purposes shall be dispensed from an unopened, commercially filled package, not exceeding one pint in capacity.
3. Food Protection
a) All food must be shielded from the public with some type of protective covering, such as a sneeze guard or be
displayed at least six (6) feet from the public to prevent malicious handling or contamination.
b) Customer self-service is prohibited.
c) All perishable foods shall be stored in a manner to protect against spoilage. Refrigeration is required. Cold packs, ice and dry ice are also recommended. Hot holding facilities are required.
- All potentially hazardous foods requiring refrigeration must be maintained at an internal temperature of
40 degrees F or below.
- Hot foods, after appropriate cooking, shall be kept hot (>140 degrees F) until served.
- Precooked food (permitted only from licensed facilities) must be rapidly reheated to at least
165 degrees F prior to hot holding or service.
d) Ice shall be obtained from a licensed commercial source either chipped, crushed or cubed form and shall be received in single use closed bags. Ice must be stored in clean and sanitized storage containers which are self-draining. The ice must be protected from dust, insects and other potential contaminants.
e) All food shall be stored off the ground (e.g. on pallets or shelves 6" above ground) and shall be covered to prevent contamination by dust, insects, rain and other contaminants.
f) Storage of food in un-drained ice is prohibited, except that cans of non-potentially hazardous beverages
(e.g. soft drinks, beer) may be so stored when the water contains at least 100 ppm chlorine (1 tablespoon household bleach per gallon of water) and is changed at least twice daily or more if needed to maintain the chlorine sanitizer at that level. Chlorine test steps shall be provided at each booth to test that the chlorine in the water is at least 100 PPM.
g) The food preparation area shall be sanitized after each use to minimize cross-contamination.
h) Frozen potentially hazardous foods shall be thawed in a mechanical refrigerator (40 degrees F or below), or in cold running potable water at a licensed facility, or cooked frozen.
i) All potentially hazardous foods must be cooked to the required internal temperature. Improperly cooked product will be disposed of.
- Preheated cooked foods, poultry and stuffed meats shall be cooked to an internal temperature of
165 degrees F.
- Pork and hams: 155 degrees F.
- Beef: 155 degrees F.
Ground meat for hamburgers, etc., and other comminuted meat products shall be cooked to an internal temperature of 155 degrees F.
j) Condiments (e.g. catsup, mustard, sugar, etc.) shall be individually packaged or dispensed from a container, such as a squeeze bottle or pump dispenser, which protects the condiment from contamination. Other condiments such as chopped onions, pickles, hot peppers, etc., shall be dispensed from containers with self-closing lids.
k) No bare hand contact with ready-to-eat foods. All food and ice shall be handled with scoops, tongs, spoons, deli paper or other appropriate utensils. Ice shall not be hand-dipped or dispensed by dipping into the ice with a glass or cup; ice tongs or scoops are required.
l) Serving utensils shall be stored either:
- In food with the handle extending out of the food:
- Stored clean and dry;
- Stored in a water solution containing 100 PPM chlorine that is changed at least twice daily or more
often to keep both the water and containers clean.
m) All potentially hazardous foods must be removed from the booth at the end of the day. Foods requiring refrigeration overnight (at 40 degrees F or below) must be stored in shallow containers (>2 inches or less) within the monitored refrigerated vehicles at the site or stored at the originating licensed retail food establishment. Leftover prepared foods must be properly disposed of at the end of each day. No re-service of leftovers is permitted.
n) Each mechanically refrigerated unit shall be provided with a thermometer which is accurate to plus or minus
2 degrees F.
o) Each stand that serves potentially hazardous foods shall have and use a metal stem-type food thermometer to assure the attainment and maintenance of the temperature requirements. This thermometer shall be numerically scaled in 2 degrees F increments from at least 0 degrees F to 185 degrees F, and be accurate to
plus or minus 2 degrees F.
4. Personnel Personal Hygiene
a) The following individuals shall NOT work in a food establishment:
- Personnel with infected cuts, burns, or boils on their hands or arms, and/or
- Personnel with diarrhea or who are carriers of a food-borne pathogen, and/or
- Personnel with respiratory infections.
b) Fingernails shall be cleaned and trimmed; excessive jewelry shall not be worn.
c) Hands and arms shall be washed with clean water and soap, before starting work, after using the toilet, handling money, handling raw products, coughing and sneezing and as frequently as necessary to maintain clean hands and arms.
d) Hand washing facilities shall be provided and used in each facility. The minimum acceptable arrangement shall be a hand-washing station, potable water, soap, and paper towels. Common towels are prohibited.
e) Personnel shall wear clean outer clothing. No sleeveless shirts, such as tank or halter tops, are permitted.
f) Personnel shall wear effective hair restraints, such as hairnets or billed "baseball caps" where the hair is covered and contained. Visor caps or hair spray are not considered adequate. Mustache or beard restraints shall be used for any facial hair exceeding one (1) inch in length.
g) Eating, smoking or other use of tobacco is prohibited in the food preparation area.
5. Food Equipment
a) Only single-service customer utensils (forks, spoons, knifes, cups and plates) shall be provided to the customer. No single-service article may be reused.
b) Single-service articles shall be stored off the ground and protected from contamination in storage and dispensing. The utensils shall be dispensed handle-first from containers.
c) Single-service cups shall be dispensed from an approved tube dispenser or from the original plastic shipping wrap surrounding each stack of cups. The cups shall be dispensed in a manner that prevents contamination of the interior or exterior lip of the cup.
d) On-site dishwashing is not permitted; vendor must supply enough sanitized cutting boards and utensils to meet the daily needs. All dirty utensils and equipment must be taken to a licensed facility for washing, rinsing and sanitizing.
e) Food contact equipment and surfaces shall be smooth, easily cleaned, non-absorbent, in good repair, and of food-grade material. Chipped or glazed enamelware, galvanized surfaces, and non-food grade wood surfaces (i.e. not an approved wooden cutting board) are not approved food contact surfaces. Wooden daubers are prohibited.
f) Cooking surfaces shall be cleaned at least once a day, and more frequently if needed.
g) Wiping cloths used for cleaning food contact and non-food contact surfaces shall be kept clean and stored in separate, clearly labeled containers. These containers shall contain a sanitizing solution of 100 pp chlorine (1 tablespoon per gallon of water). The water shall be changed every four (4) hours during operation.
a) Waste water
a minimum of one 55-gallon drum open at one end covered with tightly fitted 1/4" mesh screening shall be required of each vendor to receive food preparation waste water. Additional drums may be necessary for large operations. Each waste water drum (including beer icing barrels) shall be pumped out nightly by a contractor who has vacuum truck equipment. The accumulated water must be delivered to the Metropolitan Water Reclamation District for Disposal. Do not dispose of this waste water in the public sewers at the site.
b) Cooking oils and grease
Each vendor who performs deep-frying shall be required to provide one (1) open end 55 gallon drum with a solid lid in which all generated waste oil and grease will be disposed of. This waste must be collected nightly by a grease rendering contractor for proper disposal. Do not dispose of this waste grease in the public sewers at the site.
c) Charcoal ash
Any vendor who operates a charcoal fire cooking table shall be required to provide one open end 55 gallon drum with a tightly fitting lid for ash disposal. Additional drums may be necessary as the ash is not collected until the end of the event to minimize the residual fire potential.
d) Container identification-each vendor's drums purpose shall be clearly marked on its side and each shall be color coded as follows:
- Blue-waste water
- Red-charcoal/ash waste
- Yellow or brown-trash
7. Booth Construction
a) The walls and ceiling shall be made of wood, canvas or other material which protects the interior from the weather.
b) All wood framing shall be freshly painted so that it is easily cleaned and non-absorbent.
c) The flooring of the booths shall be covered with a minimum of one layer of double-faced Kraft box board material. Food- and grease-stained segments shall be replaced on a daily basis as a minimum or more often as needed. Any water soaked material shall be replaced immediately. Sufficient quantities of box board should be immediately available to accomplish this requirement.
8. Toxic Material
a) No toxic material or chemicals shall be stored in or around the food service area. Any chlorine solution container, when used, must be properly labeled and handled under the direct supervision of the Event Festival Certificate holder.
For More Information, Contact the Office Nearest You:
County Health Department (Food Handlers Card) Special Event Permits
38740 Sky Canyon Drive, Bldg.8 City of Riverside, Development Department
Murrieta, CA 92563 Economic Development Division
(951) 461-0284 3900 Main Street, 5th Floor
Riverside, CA 92522
Anyone who is serving alcohol at an event must be L.E.A.D certified to pour.
Free 4 hour training seminars for retail ABC license applicants and their employees. Existing licensees, their employees and the general public are also welcome if space is available. Classes are only offered once per quarter for most districts. Seating is limited at some sites. Please call the appropriate phone number below for reservations. Your name and phone number will be placed on a sign-up sheet and you will be called if the class is canceled or rescheduled. Attendee must stay for the entire class to receive a course completion card.
Dates are subject to change. Check the website and/or call the reservation # before your training date for possible schedule changes.
Please bring a pen and a copy of the alcoholic beverage license for attendance roster information only.
- Riverside Trainer: Gene Barnes 10:00 a.m. to 2:00 p.m. State Building, Suite 200, 3737 Main Street, Riverside High Grove Room. For Reservations call (951) 782-4400
California Department of Health Services www.dhs.ca.gov
Centers for Disease Control and Prevention (CDC) www.cdc.gov
Food & Drug Administration (FDA) www.fda.gov
National Restaurant Association www.restaurant.org
Riverside County Environmental Health www.rivcoeh.org
National Food Safety Database www.foodsafety.org
United States Department of Agriculture (USDA) www.usda.gov
Nation Environmental Health Association (NEHA) www.neha.org
National Pest Control Association www.pestworld.org