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REHS Study > Restaurant Inspections and CalCode > Flashcards

Restaurant Inspections and CalCode Flashcards

1
Q

What is a swab rinse test? And how is it performed?

A

Test for total bacterial count on odd shaped surfaces.

With sterile swab in hand, test tube with liquid sample medium is aseptically opened.

Swab is dipped into medium and pressed against sides of tube to drain

Swab any areas to be tested.

break off end of swab into test tube and close.

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2
Q

What is a rodac plate?

A

It’s used to test for total bacterial counts on flat surfaces.

the plate directly contacts the surface to be tested.

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3
Q

What is the benefit of having the person in charge accompany you during an inspection

A

you can explain violations encountered and will spend less time at the end discussing

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4
Q

In what order should the following aspects of a food inspection occur?

sanitation and structural aspects of the food facility
food temperatures
food preparation/handling

A

food temps
food preparation/handling
sanitation/structural

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5
Q

Name the first 7 aspects that should be addressed by a food inspector

A
  1. food temps
  2. food handling
  3. sanitation
  4. equipment condition
  5. food storage
  6. refuse management
  7. building (structural) conditions
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6
Q

What are the purpose of hood filters?

A

To filter the exhaust. They work by cooking the smoke and cooking vapors (grease) which causes them to clint to the filters.

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7
Q

What happens if hood filters are removed

A

ventilation is increased bu the fumes, grease and smoke travel up the duct system to the roof. Over time the exhaust ducts become coated in great and fires can occur.

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8
Q

What is the recommended cleaning schedule of hood filters

A

daily cleaning

special steam cleaning every 3 months

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9
Q

What is the recommended setting of temperature for a refrigerator in a restaurant?

A

36-38 because of frequent opening and closing

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10
Q

What is the recommended setting of temperature for a refrigerator in a grocery store setting

A

38 to 41, especially for leafy greens

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11
Q

What are some things the inspector should check in regards to a walk in refrigerator

A

are condenser units set with proper drain line connections

are fan grills clean without dust buildup

does door seal properly

are racks clean or caked with grime

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12
Q

What is the definition of “clean”

A

free from visible dirt

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13
Q

What is the definition of “sanitary”

A

clean and free from disease causing organisms

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14
Q

What role do detergents play in dishwashing

A

They emulsify (break up) grease and when mixed with water, water acts as a vehicle to help drain away the dirt, grease and bacteria.

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15
Q

What are sequestering agents

A

chemicals that separate the minerals (calcium and magnesium) in water.

they are used to prevent hard water because detergents do not foam up in hard water.

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16
Q

Which two agents are the best chemical detergents

A

polyphosphates

hexaphosphates

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17
Q

Are most detergents acidic or alkaline?

A

most are alkaline

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18
Q

What is T.S.P.

A

trisodium phosphate - a popular alkaline detergents

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19
Q

Most alkali detergents have _________ in them

A

sodium carbonate

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20
Q

What are alkali cleaners best for?

A

for removing carbohydrates, fats and proteins

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21
Q

What are acidic cleaners best for?

A

for removing mineral deposits that are built up on equipment, dishes and cooking equipment

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22
Q

What is the key ingredient typically seen in acidic cleaners

A

gluconic acid

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23
Q

Why is water at temperatures as high as 180F not good for the cleaning step in dishwashing?

A

because is my bake the food onto the dishes.

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24
Q

What temperature is adequate for most dishwashing?

Per Cal Code the wash solution should not be less than _____F

A

110 is adequate for most.

100 is the minimum for the wash solution per calcode

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25
Q

What are wetting agents? Give two e.g.

A

they release the surface tension of water which makes it more slippery and less adhesive

ABS - alkyl-benzoate-sulfanate

LAS - linear-alkyl-sulfanate

26
Q

What is the sole purpose of the rinsing process in warewashing?

A

to clean off the detergent, dirt, bacteria, and sequestering materials.

27
Q

Rinse aids act as a ____________ which releases the water tension and prevent hard water spots

A

surfactant

28
Q

Sterilization definition

A

destruction or removal of all forms of life

29
Q

What does a bacteriostatic agent do?

A

retards or inhibits bacterial growth but does not necessarily kill or remove them

30
Q

What does a disinfectant do?

A

kills most pathogenic microorganisms but not all, especially not some spores

31
Q

What does a sanitizer do?

A

simultaneously cleans and disinfects

32
Q

What is the phenol coefficient

A

a standard used to determine the “killing power” of a chemical agent. The higher the number the stronger the disinfectant

33
Q

What are some physical disinfectants

A

heat, steam, UV light etc.

34
Q

What are some chemical disinfectants (not necessarily in food establishments)

A

chlorine, formaldehyde, iodine, alcohol

35
Q

If heat is used to sanitize how is it done in manual ware washing?

A

171F minimum with a device to submerge the items into the hot water for 30 seconds

36
Q

If mechanical sanitizing is accomplished with heat, what must the temperature be?

A

160F minimum at the utensil surface and must be measured by an irreversible registering temperature indicator

37
Q

What are T Stick indicators

A

sticks with a wax indicator that washes away when proper temperature in a high heat dish washer is reached

38
Q

What are the two chemicals that can be used for sanitizing in mechanical warewashing? What concentrations and contact time for each.

A

chlorine 50 ppm for 30 seconds
iodine 25 ppm for 1 minute

or any other approved chemical per the manufacturer

39
Q

What are the sanitizers that can be used in manual ware washing. Name the concentrations and contact times

A

chlorine 100 ppm 30 seconds
quaternary ammonia 200 ppm 1 minute
iodine 25 ppm for 1 minute
ozone

40
Q

What are the pros and cons to chlorine as a sanitizer

A

pros: cheap
cons: strong odor, will tarnish silverware, looses effectiveness if water is too warm, harsh on bare hands

41
Q

What are the pros and cons to QAT as a sanitizer

A

pros: less affected by hard water, safe to use with bare hands, chemical stays effective for longer period of time
cons: more expensive than bleach

42
Q

What are the pros and cons to iodine as a sanitizer

A

pros: less effected by hard water, stays effective for longer
cons: gives off metallic odor and slight brownish color

43
Q

How is a two compartment sink used

A

fill the basins and drain them before and after each use.

first basin is wash
second basin is rinse
then the second basin is refilled with sanitizer or you can spray sanitize

44
Q

What are the 5 areas that must be maintained in order for a mechanical dishwasher to work properly

A 
water temperatures
nozzle size and spray patterns
wash, rinse, disinfection times
water pressure
chemical disinfection delivery system
45
Q

The rinse cycle should typically have a pressure of ______ in a mechanical dishwasher

A

15-25 psi (lbs per square inch)

46
Q

The water temperature of a wash water in mechanical warewashing is typically ______

A

140-160F

47
Q

the rinse water should be hotter/colder than the wash water?

A

colder

48
Q

reducing the number of microorganisms on a surface to levels considered safe is called _______________

A

sanitizing

49
Q

What is the ideal temperature for chlorine?

A

75 to 115

50
Q

Temperature for iodine use

A

75 to 120

51
Q

Temperature for QAT use

A

above 75

52
Q

brushing, scraping or vacuuming are all ___________ cleaning methods and may be used for cleaning up dry foods that are not _____

A

dry cleaning methods

dry foods that are not PHF

53
Q

wood may only be used in food establishments for which types of equipment?

A

cutting boards
butcher blocks
baker tables
utensils such as rolling pins, chopsticks, salad bowls etc.

54
Q

proper coving

A

3/8’’ radius (quarter) 4’’ up wall

55
Q

walk in refrigeration units and dry food storage areas require lighting _____ ft off the floor and a minimum of _____ foot candles

A

30’’

10 footcandles

56
Q

Above a surface where alcoholic beverages are prepared _____ footcandles of lighting are required

A

10 foot candles

57
Q

Reach in or under the counter refrigerators and other similar equipment require _____ foot candles of light

A

10 foot candles of light

58
Q

In what areas are 20 foot candles of light required?

A 
consumer self service
fresh produce area
prepackaged food area
server stations where food is prepared
handwashing, warewashing, restrooms, equipment/utensil storage (30'' off floor)
in any areas being cleaned
59
Q

where are 50 foot candles of light required

A

in areas (other than server areas) where a food employee is working with food preparation, knives, slicers, grinders etc.

60
Q

A handwashing sink shall be separated from a warewashign sink by a splashguard of ____’’ high unless the handwashing sink is _____’’ away from the drainboards of a warewash sink

A

6’’

24’’ or more away

61
Q

A handwashing sink shall provide hot water through a ______________ at a temperature of at least _____ but not greater than ________

A

mixing faucet/valve
100
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