Restaurant Inspections and CalCode

Question 1

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

Answer 1

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.

Question 2

What is a rodac plate?

Answer 2

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

the plate directly contacts the surface to be tested.

Question 3

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

Answer 3

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

Question 4

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

Answer 4

food temps
food preparation/handling
sanitation/structural

Question 5

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

Answer 5

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

Question 6

What are the purpose of hood filters?

Answer 6

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

Question 7

What happens if hood filters are removed

Answer 7

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.

Question 8

What is the recommended cleaning schedule of hood filters

Answer 8

daily cleaning

special steam cleaning every 3 months

Question 9

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

Answer 9

36-38 because of frequent opening and closing

Question 10

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

Answer 10

38 to 41, especially for leafy greens

Question 11

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

Answer 11

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

Question 12

What is the definition of “clean”

Answer 12

free from visible dirt

Question 13

What is the definition of “sanitary”

Answer 13

clean and free from disease causing organisms

Question 14

What role do detergents play in dishwashing

Answer 14

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

Question 15

What are sequestering agents

Answer 15

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.

Question 16

Which two agents are the best chemical detergents

Answer 16

polyphosphates

hexaphosphates

Question 17

Are most detergents acidic or alkaline?

Answer 17

most are alkaline

Question 18

What is T.S.P.

Answer 18

trisodium phosphate - a popular alkaline detergents

Question 19

Most alkali detergents have _________ in them

Answer 19

sodium carbonate

Question 20

What are alkali cleaners best for?

Answer 20

for removing carbohydrates, fats and proteins

Question 21

What are acidic cleaners best for?

Answer 21

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

Question 22

What is the key ingredient typically seen in acidic cleaners

Answer 22

gluconic acid

Question 23

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

Answer 23

because is my bake the food onto the dishes.

Question 24

What temperature is adequate for most dishwashing?

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

Answer 24

110 is adequate for most.

100 is the minimum for the wash solution per calcode

Question 25

What are wetting agents? Give two e.g.

Answer 25

they release the surface tension of water which makes it more slippery and less adhesive ABS - alkyl-benzoate-sulfanate LAS - linear-alkyl-sulfanate

Question 26

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

Answer 26

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

Question 27

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

Answer 27

surfactant

Question 28

Sterilization definition

Answer 28

destruction or removal of all forms of life

Question 29

What does a bacteriostatic agent do?

Answer 29

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

Question 30

What does a disinfectant do?

Answer 30

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

Question 31

What does a sanitizer do?

Answer 31

simultaneously cleans and disinfects

Question 32

What is the phenol coefficient

Answer 32

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

Question 33

What are some physical disinfectants

Answer 33

heat, steam, UV light etc.

Question 34

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

Answer 34

chlorine, formaldehyde, iodine, alcohol

Question 35

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

Answer 35

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

Question 36

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

Answer 36

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

Question 37

What are T Stick indicators

Answer 37

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

Question 38

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

Answer 38

chlorine 50 ppm for 30 seconds iodine 25 ppm for 1 minute or any other approved chemical per the manufacturer

Question 39

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

Answer 39

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

Question 40

What are the pros and cons to chlorine as a sanitizer

Answer 40

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

Question 41

What are the pros and cons to QAT as a sanitizer

Answer 41

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

Question 42

What are the pros and cons to iodine as a sanitizer

Answer 42

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

Question 43

How is a two compartment sink used

Answer 43

# 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

Question 44

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

Answer 44

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

Question 45

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

Answer 45

15-25 psi (lbs per square inch)

Question 46

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

Answer 46

140-160F

Question 47

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

Answer 47

colder

Question 48

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

Answer 48

sanitizing

Question 49

What is the ideal temperature for chlorine?

Answer 49

75 to 115

Question 50

Temperature for iodine use

Answer 50

75 to 120

Question 51

Temperature for QAT use

Answer 51

above 75

Question 52

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

Answer 52

dry cleaning methods dry foods that are not PHF

Question 53

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

Answer 53

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

Question 54

proper coving

Answer 54

3/8'' radius (quarter) 4'' up wall

Question 55

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

Answer 55

30'' | 10 footcandles

Question 56

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

Answer 56

10 foot candles

Question 57

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

Answer 57

10 foot candles of light

Question 58

In what areas are 20 foot candles of light required?

Answer 58

``` 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 ```

Question 59

where are 50 foot candles of light required

Answer 59

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

Question 60

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

Answer 60

6'' 24'' or more away

Question 61

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

Answer 61

mixing faucet/valve 100 108