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Overview of Inspection Requirements

• All walls, floors and ceilings must be clean and in tact without Requirements: large cracks or holes.
• All foods must be stored 6" off the floor to facilitate cleaning and sweeping of floors and to prevent vermin harborage.
• No vermin (rodents, insects or other pests) infestation upon the premises.
• All food storage must be arranged to prevent cross contamination. Foods are to be stored to prevent possible contamination from hazardous materials (i.e. bleaches, cleaning liquids, etc.)
• All equipment used in daily operations is to be in good running order. All storage areas and shelving must be clean.
• There shall be sufficient regular refuse collection to prevent garbage problems (overfilled receptacles causing garbage accumulation problems.
• All food service workers shall exhibit good personal hygiene and work habits* (i.e. good health for the worker, cleanliness of outer garments, proper food handling, etc.)
• All establishments serving food shall have an employed Certified Food Handler to comply with AB1978 (Campbell Bill)*
• All food facilities are to comply with the Labor Code Sec. 6404.5 which prohibits smoking in enclosed workplaces.