Costa Mesa, CA30+ days ago
Schedule inspections accordingly, recognizing that routine inspections are conducted more frequently at higher risk facilities (i.e. - sites with extensive handling, thawing, cooking, cooling, reheating of raw ingredients/potentially hazardous foods) than at lower risk facilities (i.e. - mobile ice cream stand, sites with pre-packaged non-potentially hazardous foods). Verify food safety by evaluating different aspects of food service environment variables inclusive of, but not limited to, presence of qualified person-in-charge, food handler training certification(s), worker hygiene, food handling and storage, product identity and content, expiration dates, cooking, holding and refrigeration temperatures, facility/equipment maintenance and cleanliness, disposal methods and insect/rodent presence.