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22 <br />2023-2024 San Mateo County Civil Grand Jury <br /> <br />TEMPERATURE CONTROL/THERMOMETERS YES NO N/A <br />Potentially hazardous foods kept at or below 41°F, or at or above 135°F. <br />When cooling or heating potentially hazardous foods, the time spent in the <br />DANGER ZONE (41 °F - 135°F) is kept to a minimum. <br /> <br />Easily readable thermometers (accurate to + 2°F) in the warmest part of each <br />refrigeration and freezer unit. <br /> <br />Metal probe-type thermometer on premise if potentially hazardous food served. <br />Thermometers are sanitized before and after use, and periodically calibrated. <br />(Employees should be able to demonstrate that they know how to calibrate a <br />probe thermometer) <br /> <br />UTENSIL WASHING/STORAGE YES NO N/A <br />Utensils protected from contamination, dirt, vermin, insects, chemicals, etc. <br />Multi-service customer utensils (e.g. plates, glasses, silverware) sanitized by <br />mechanical dish machine as per manufacturer specifications, or if manually <br />washed, sanitized by one of the following methods: <br />● 100 ppm chlorine for 30 seconds <br />● 25 ppm iodine for 60 seconds <br />● 200 ppm quaternary ammonium for 60 seconds <br />● 180°F water for 30 seconds <br /> <br />Test strips or thermometer available for measuring the method of sanitizing <br />utensils. <br /> <br /> <br /> YES NO N/A <br />Three- compartment sink with dual integral drain boards available for utensil <br />washing (except where 2 compartment exemptions is applicable). <br /> <br />Compartments are large enough to accommodate the largest utensil in use. <br />Utensils are clean and in good repair. <br />Kitchen and serving utensils are routinely cleaned and sanitized. <br />Utensils are commercial-grade and meet applicable National Sanitation <br />Foundation (NSF) at CAL CODE standards. <br /> <br />All mechanical dishwashers are provided with dual integral drain boards. <br />Proper sanitizer and chemical levels, and temperature maintained at all times <br />during operation of dish machines. <br /> <br />Single-service customer utensils used only once and disposed of in a <br />sanitary manner. <br /> <br />Serving utensils (e.g. scoops, spoons, ladles, etc.) for potentially hazardous <br />foods, while in use are kept at or below 41°F or above 135°F, or in a dipper well <br />continually provided with clean water. <br /> <br />TOILET FACILITIES YES NO N/A <br />Employee toilet facilities provided. <br />Customer toilet facilities provided where required. <br />6.F. - Page 26 of 32 <br />70