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31 Cards in this Set
- Front
- Back
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1. What are some of the essential inspection gear that inspectors need to carry?
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a. Flashlight
b. Clip board, inspection forms and pen c. Thermocouple (Food thermometer) d. Maximum registering thermometer (Dishwasher) e. Chlorine and quaternary ammonia test papers (Dishwasher) f. Roach router insecticide spray (Cockroaches) |
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2. Describe the use of the Swab-rinse technique.
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a. To test on multiple objects for numbers of bacteria. Get a sterilized swab and swab anything you think might have a high bacterial count on it. Be sure to not cross contaminate, then put the swab in a test tube and take it to the lab for testing.
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3. Describe the use of the Rodac plate.
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a. Test for bacterial count on flat surfaces by direct contact.
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4. Even if the establishment is closed for business, but is preparing food, can the inspector make the inspection? Why?
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a. Yes because the Health Dept. has the license and permit to inspect these facilities. Always have common courtesy before the inspection to ask if it’s okay to inspect.
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5. What are some of the first things an inspector should do before going inside the establishment?
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a. Scan the premises as a whole to check the exterior condition of the facility
i. What is the overall condition of the building? ii. Are there holes in the building for rats and insects? iii. What is the condition of the outside refuse bin / compartment area? |
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6. Permission to inspect is a common courtesy, why?
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a. It’s just common courtesy to ask permission. But it is the law due to the license and permits issued by the Health Dept. to inspect the facility.
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7. Why is it important that the management is informed that the inspector is at the premises?
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a. So that an official can accompany the inspector to show the facility and for the inspector to pint out violations.
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8. Describe the common kitchen, its equipment and layout. How can it be inspected?
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a. Food prep area
b. Refrigeration and freezer equipment c. Food storage areas d. Dishwashing areas e. Restrooms and changing areas f. Customer dining and display areas g. Refuse bin areas h. If the establishment has a Bar area |
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9. What is conducting a fair evaluation mean?
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a. To be unbiased. If you think something’s not really too much of a big deal then don’t mark it. If there was dirt or something that hasn’t been cleaned for a couple of days or so, then mark them. It’s all about feeling out the situation. Just be a fair grader unless things really do need to be put in their place.
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10. Describe the 7 important elements that need to be checked during a food inspection.
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a. Food Temperatures
b. Food handling c. Sanitation d. Equipment condition e. Food storage f. Refuse management g. Building (Structural) conditions |
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11. What is the scanning technique?
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i. Scanning is the process of which an inspector will use their eyes to look around the whole facility in many angles to see what kinds of violations are there. Looking up or underthings are always the best places to find the best violations.
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12. Why is temperature control important to a food establishment?
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a. Most food poisonings occur due to Danger Zone foods. It’s best to inspect temperatures.
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13. What areas of the cutting board most susceptible to cleaning neglect?
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a. Make sure that the cutting boards if wood are not cracked or have indentations separating the wood joints. You can flip the cutting board if it’s in good condition. Plastic cutting boards harbor more bacteria then wood, but now it is required to have a plastic cutting board. Make sure that the person using this cutting board is sanitizing properly.
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14. What kitchen equipment, if working and stocked properly and used regularly, can prevent many of the food handling/infection problems?
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a. The hand wash sink. Don’t ever use the food prep sink to wash hands. Most bacterial transmissions come from using the food prep sink for hand washing.
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15. Describe some inspection points of the exhaust hood
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a. Best to inspect the inside of the hood. Make sure that the Filters are always there (Though they might remove them to increase flow) but doing this can cause a build of grease within the hood therefore causing grease fires. So make sure the filters are always there. Keep up to date with cleaning every 3 months to prevent fires.
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16. Describe some inspection points of the steam table?
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a. If there is low water that is used to heat up the food, the temperature will be inadequate.
b. NEVER PUT REFRIDGERATED FOOD RIGHT ON THE STEAM TABLE! Be sure to REHEAT the food to 165F before placing the food in the steam table to keep it at a maintained temp at 135F to avoid food poisonings. This is a very common problem. |
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16. Describe some inspection points of the steam table?
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a. Maintained temperature at 41F
i. Desirable temp is 36-38F ii. Type 1 fridge is the REACH IN, and Type 2 is Walk in. b. Inspect the cooling condenser; drain line connections, drain overflow, dust and dirt build up in the protective fan grills. c. Foods stored with covers and lids? d. Floors cleanliness? e. Door seals to see if they fit tight f. Freezer units are the same as fridge; just make sure that the unit is not having an ice buildup. |
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18. Describe some inspection points of the storage area?
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a. Concerns:
i. Is the food stored in an orderly and neat fashion? Are they practicing FIFO? ii. Are there any dangerous chemicals stored with the food”? iii. Are large bulk bag foods such as sugar and salt left opened in a rolled up bag? iv. Are there any commercially approved storage bins for these bulk foods? v. Are the storage bins labeled correctly? vi. What is the condition of the room? vii. What is the condition of the storage racks? viii. Is the room being cleaned often? Any signs of spills or odors. |
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19. Describe some inspection points of the dishwashing area
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a. Sanitary- it is clean and free from disease causing organisms.
b. We use Detergents, rising and sanitizing techniques such as: i. Sequestering agents: 1. A chemical separates the minerals (Ca and Mg) in water to remove hard water on dishes. 2. Polyphosphates and or hexaphosphates a. Known to be the best cleaning agent chemicals in detergents. 3. Alkaline or Acidic a. Chemicals contain “Sodium carbonate” Trisodium Phosphate (TSP) - a popular alkaline cleaner, used to remove carbs, fats, and proteins. 4. Warm water about 110 is fine in dishwashing. 5. ABS or LAS- using Alkyl-benzoate-sulfanate (ABS or old type) or Linear-alkyl sulfanate (LAS) are a common wetting agent which releases the surface tension of water. ii. Rinsing 1. Purpose is to clean off the detergent, dirt, bacteria and sequestering materials. c. Definitions of Sanitizing and disinfecting, sterilization and bacteriostatic i. Sanitize-the process utilizes hot water to destroy the bacteria. No need for chems but since very hot water is 171 or higher, no need for chemicals ii. Disinfect-using chemicals or physical process such as heating or steaming. iii. Sterilization- destruction r removal of all life forms iv. Bacteriostatic- retards or inhibits the bacterial growth v. Phenol Coefficient- is rated by how strong the disinfectant is to kill typhoid bacteria at set concentration levels. d. Disinfection types: i. Physical 1. Fumigation of a gas form of a disinfection 2. Heat, flame or boiling ii. Chemical 1. Hydrated lime is the cheapest form of dry disinfectant 2. Chlorine in liquid, solid or gas is one of the most economical disinfectants e. HEAT SANITIZING IN DISHWASHERS i. Water temp is at least 171F by FDA ii. Exposure time 30-60sec for manula washing and 15 for mechanical iii. Dishes are air dried and not cloth dried due to bacteria f. TESTING HEAT SANITIZED DISHWASHERS i. Use of the MAXIMUM REGISTERING THERMOMETER is used to test the temperature of the dishwasher rack. Make sure that it the temperature is elevated to 180F. if temperature is below 18 or above 190, Thermometer needs to be serviced. g. CHEMICAL DISINFECTING i. 1. All of the chemicals must be exposed for a minimum of 1 minute 1. Chlorine- a. 100ppm for 30 seconds b. FDA requires 50ppm for 1 minute exposure 2. Quaternary Ammonia a. 200ppm 3. Iodine a. 12.5ppm but doesn’t exceed 25ppm for 1minute. |
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20. Describe some inspection points of the restroom areas.
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Check for:
1. General sanitation. Are the restrooms clean and being cleaned regularly? 2. Check all equipment such as toilets, stall doors sink faucets, soap and towel dispensers. Is everything working correctly? 3. Check walls, ceilings and floors for structural damage. Floor drains clean? |
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21. Describe some inspection points of the refuse bin area
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a. Many rodent and insect problems start here so just make sure they are kept well maintained and clean. Beware of odors.
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22. Describe some inspection points of the customer dining areas.
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a. Nice seating, tables, check for rodent infestations.
DURING THE INSPECTION of BIN AREAS: 1. The condition of the refuse bins? a. Clean are there lids too? 2. How is the refuse being disposed? a. Is the wet garbage being double bagged and securely tied? b. Is there a grease collection barrel for old oil? Is it maintained? 3. What is the overall condition of the inside area of the refuse bin compartment? a. Is the floor of the compartment encrusted with old dirt and debris? b. How is the compartment cleaned? Steamed? |
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DURING THE INSPECTION of BIN AREAS:
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1. The condition of the refuse bins?
a. Clean are there lids too? 2. How is the refuse being disposed? a. Is the wet garbage being double bagged and securely tied? b. Is there a grease collection barrel for old oil? Is it maintained? 3. What is the overall condition of the inside area of the refuse bin compartment? a. Is the floor of the compartment encrusted with old dirt and debris? b. How is the compartment cleaned? Steamed? |
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23. What is the importance of the closing conference?
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a. The inspector will go over all the violations observed with the person in charge. After the inspector has written up his report he will go over everything to help improve the facility. Depending on the severity of the problem, if there is a sewage problem or a food borne illness, the inspector will close the facility till fixed. After completion of the closing conference, the food operator shall sign the food inspection report and duplicate a copy to the facility operator.
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24. What is the most important aspect of the reinspection?
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a. Just to have consistency within the facility make sure that the facility is up to par with following the rules and regulations of the food laws. If there is inconsistency then, mixed feelings by the food operator can be interpreted that the food inspector does not take his job seriously.
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1. Describe the manual dishwashing process? Why is damaged dishware hazardous?
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a. Use a 3 compartment sink.
i. 1st compartment-WASH –scrapes out all of the junk on the utensils, then fill the compartment with clean warm water 110F and add detergent. Change water when drain is not visible ii. 2nd compartment- RINSE- clean clear water and just take of the detergent and dirt particles iii. 3rd compartment –SANITIZE- use a sanitizer to bath 1. Heat 171F for 1 min 2. 180F for at 30sec 3. Chemicals with ppms; a. Chlorine @ 100pm for 30 sec b. Quaternary ammonia @ 200ppm for 1 minute c. Iodine 12.5ppm at 1 min. iv. Then let utensils air dry, don’t use rags. b. NEW CAL CODE says we can use 2 compartment sinks for multi-use dishware. Just make sure the food operator can prove how to properly use the 2 compartment sinks. |
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2. Describe the mechanical dishwashing process? Describe chemical disinfection
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1. Pre-rinsing or thorough scraping to eliminate large food particles
2. Washing in detergent water at a temp of 140-160F. Avoid higher temps which have a tendency to bake foods onto the utensils and dishes. 3. Rising at cooler temps. 4. Hot water sanitizes at-171F for at least 15 seconds. The high temp rise will heat up the dishes and utensils promoting rapid drying. The final sanitizing rinse is the most important step to destroy an of the pathogenic bacteria. b. CHEMICAL DISINFECTING i. 1. All of the chemicals must be exposed for a minimum of 1 minute 1. Chlorine- a. 100ppm for 30 seconds b. FDA requires 50ppm for 1 minute exposure 2. Quaternary Ammonia a. 200ppm 3. Iodine a. 12.5ppm but doesn’t exceed 25ppm for 1minute. |
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3. What is the sequestering agent?
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a. Sequestering chemical separates the minerals (Ca and MG0 in the water. High concentrations in the water will cause HARD WATER. Hard water prevents detergents from working properly and will usually result in a water film on the equipment.
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4. Describe the use of the chlorine test strips
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a. Use a special litmus paper test strip to test the chlorine or quaternary ammonia solution. Test the water at the bottom of the dishwasher where the rotating spray arm is located.
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5. What type of thermometers is used for measuring hot temperature sanitation?
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a. MAXIMUM REGISTERING THERMOMETER
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6. What problems can results from hard water?
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a. Hard water prevents detergents from working properly and will usually result in a water film on the equipment.
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