Flashcards in Restaurant Inspections and CalCode Deck (61):
What is a swab rinse test? And how is it performed?
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.
What is a rodac plate?
It's used to test for total bacterial counts on flat surfaces.
the plate directly contacts the surface to be tested.
What is the benefit of having the person in charge accompany you during an inspection
you can explain violations encountered and will spend less time at the end discussing
In what order should the following aspects of a food inspection occur?
sanitation and structural aspects of the food facility
Name the first 7 aspects that should be addressed by a food inspector
1. food temps
2. food handling
4. equipment condition
5. food storage
6. refuse management
7. building (structural) conditions
What are the purpose of hood filters?
To filter the exhaust. They work by cooking the smoke and cooking vapors (grease) which causes them to clint to the filters.
What happens if hood filters are removed
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.
What is the recommended cleaning schedule of hood filters
special steam cleaning every 3 months
What is the recommended setting of temperature for a refrigerator in a restaurant?
36-38 because of frequent opening and closing
What is the recommended setting of temperature for a refrigerator in a grocery store setting
38 to 41, especially for leafy greens
What are some things the inspector should check in regards to a walk in refrigerator
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
What is the definition of "clean"
free from visible dirt
What is the definition of "sanitary"
clean and free from disease causing organisms
What role do detergents play in dishwashing
They emulsify (break up) grease and when mixed with water, water acts as a vehicle to help drain away the dirt, grease and bacteria.
What are sequestering agents
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.
Which two agents are the best chemical detergents
Are most detergents acidic or alkaline?
most are alkaline
What is T.S.P.
trisodium phosphate - a popular alkaline detergents
Most alkali detergents have _________ in them
What are alkali cleaners best for?
for removing carbohydrates, fats and proteins
What are acidic cleaners best for?
for removing mineral deposits that are built up on equipment, dishes and cooking equipment
What is the key ingredient typically seen in acidic cleaners
Why is water at temperatures as high as 180F not good for the cleaning step in dishwashing?
because is my bake the food onto the dishes.
What temperature is adequate for most dishwashing?
Per Cal Code the wash solution should not be less than _____F
110 is adequate for most.
100 is the minimum for the wash solution per calcode
What are wetting agents? Give two e.g.
they release the surface tension of water which makes it more slippery and less adhesive
ABS - alkyl-benzoate-sulfanate
LAS - linear-alkyl-sulfanate
What is the sole purpose of the rinsing process in warewashing?
to clean off the detergent, dirt, bacteria, and sequestering materials.
Rinse aids act as a ____________ which releases the water tension and prevent hard water spots
destruction or removal of all forms of life
What does a bacteriostatic agent do?
retards or inhibits bacterial growth but does not necessarily kill or remove them
What does a disinfectant do?
kills most pathogenic microorganisms but not all, especially not some spores
What does a sanitizer do?
simultaneously cleans and disinfects
What is the phenol coefficient
a standard used to determine the "killing power" of a chemical agent. The higher the number the stronger the disinfectant
What are some physical disinfectants
heat, steam, UV light etc.
What are some chemical disinfectants (not necessarily in food establishments)
chlorine, formaldehyde, iodine, alcohol
If heat is used to sanitize how is it done in manual ware washing?
171F minimum with a device to submerge the items into the hot water for 30 seconds
If mechanical sanitizing is accomplished with heat, what must the temperature be?
160F minimum at the utensil surface and must be measured by an irreversible registering temperature indicator
What are T Stick indicators
sticks with a wax indicator that washes away when proper temperature in a high heat dish washer is reached
What are the two chemicals that can be used for sanitizing in mechanical warewashing? What concentrations and contact time for each.
chlorine 50 ppm for 30 seconds
iodine 25 ppm for 1 minute
or any other approved chemical per the manufacturer
What are the sanitizers that can be used in manual ware washing. Name the concentrations and contact times
chlorine 100 ppm 30 seconds
quaternary ammonia 200 ppm 1 minute
iodine 25 ppm for 1 minute
What are the pros and cons to chlorine as a sanitizer
cons: strong odor, will tarnish silverware, looses effectiveness if water is too warm, harsh on bare hands
What are the pros and cons to QAT as a sanitizer
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
What are the pros and cons to iodine as a sanitizer
pros: less effected by hard water, stays effective for longer
cons: gives off metallic odor and slight brownish color
How is a two compartment sink used
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
What are the 5 areas that must be maintained in order for a mechanical dishwasher to work properly
nozzle size and spray patterns
wash, rinse, disinfection times
chemical disinfection delivery system
The rinse cycle should typically have a pressure of ______ in a mechanical dishwasher
15-25 psi (lbs per square inch)
The water temperature of a wash water in mechanical warewashing is typically ______
the rinse water should be hotter/colder than the wash water?
reducing the number of microorganisms on a surface to levels considered safe is called _______________
What is the ideal temperature for chlorine?
75 to 115
Temperature for iodine use
75 to 120
Temperature for QAT use
brushing, scraping or vacuuming are all ___________ cleaning methods and may be used for cleaning up dry foods that are not _____
dry cleaning methods
dry foods that are not PHF
wood may only be used in food establishments for which types of equipment?
utensils such as rolling pins, chopsticks, salad bowls etc.
3/8'' radius (quarter) 4'' up wall
walk in refrigeration units and dry food storage areas require lighting _____ ft off the floor and a minimum of _____ foot candles
Above a surface where alcoholic beverages are prepared _____ footcandles of lighting are required
10 foot candles
Reach in or under the counter refrigerators and other similar equipment require _____ foot candles of light
10 foot candles of light
In what areas are 20 foot candles of light required?
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
where are 50 foot candles of light required
in areas (other than server areas) where a food employee is working with food preparation, knives, slicers, grinders etc.
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
24'' or more away