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21 <br />2023-2024 San Mateo County Civil Grand Jury <br /> <br />FOOD PREPARATION YES NO N/A <br />Frozen foods thawed by one of the following methods: <br />● Under cold running water <br />● In a refrigerator <br />● In a microwave <br />● As part of the cooking process <br /> <br />Hot potentially hazardous foods cooled as quickly as possible by one or more of the <br />following methods prior to placement in a refrigerator or freezer: <br />● In an ice bath with stirring <br />● With a rapid cool stirring device <br />● In a blast chiller <br />● By adding ice <br />● In shallow heat conducting pans on ice <br />● Separating food into smaller or thinner portions <br /> <br /> <br /> YES NO N/A <br />Food preparation sinks used only for preparation activities, and not hand <br />washing, janitorial activities, or other uses. <br /> <br />Sulfites not added to potentially hazardous foods. <br />Potentially hazardous foods shall be thoroughly cooked to a minimum internal <br />temperature of: <br />● 165°F for poultry, comminuted poultry, game birds, stuffed meats, <br />stuffed pasta, and reheated foods. <br />● 157°F for ground beef, other comminuted meats, and foods <br />containing comminuted meat. (Or 155°F for a minimum of 15 <br />seconds) <br />● 155°F for pork. <br />● 145°F for eggs, food containing raw eggs, and other cooked <br />potentially hazardous food. <br /> <br />FOOD SERVING YES NO N/A <br />Prepackaged foods properly labeled with common name, list of ingredients, <br />net weight, name and address of manufacturer, etc. <br /> <br />Uneaten food returned from customer is discarded and not reused or reserved. <br />Self-serve buffets, salad bars, snack counters, bulk food dispensers, and self - <br />serve units. Provide adequate protection for food and utensils from contamination <br />by customers (e.g. sneezing, coughing, and handling). <br /> <br />Tongs, ladles, spoons, etc. used for food service rather than direct contact <br />with hands. <br /> <br />6.F. - Page 25 of 32 <br />69