Which food facilities will be placarded?
Initially all fixed retail food facilities that handle open, potentially hazardous food will be placarded including: restaurants, markets, schools, skilled nursing, commissaries, bakeries etc. Eventually all food facilities will become part of the placarding program including, mobile food facilities and pre-packaged food facilities.
What are the criteria for a Green Placard?
Score of 80-100 points with no more than one MAJOR CDC risk factor violation which is CORRECTED during inspection. (All CDC risk factors are violations listed on the left side of the inspection report see Cal Code section 113725.)
What are the criteria for a Yellow Placard?
Score of 75-79 points and/or two or more MAJOR CDC risk factor violations which are CORRECTED during inspection.
What are the criteria for a Red Placard?
A score of less than 75 points and/or one or more MAJOR CDC risk factor violation which is NOT CORRECTED during inspection or any Imminent Health Hazard see Cal Code section 114810:
Electrical Power Outage
No Refrigeration-all refrigeration units not working
No Water-lack of potable or pressurized water
No Hot Water-water temperature at any critical sink (hand washing, food preparation, utensil washing) is less than 100 degrees Fahrenheit
What is a MAJOR CDC risk factor?
The six CDC risk factors identified in Cal Code section 113725(a)(2):
Improper Holding Temperatures of Potentially Hazardous Foods
Improper Cooling of Potentially Hazardous Foods
Inadequate Cooking of Potentially Hazardous Foods
Poor Personal Hygiene of Food Employees
Contaminated Equipment
Food from Unapproved Sources
and the following: adulterated food, prohibited food offered to highly susceptible populations, lack of water , lack of hot water, sewage, vermin, non-compliance with an approved variance, specialized processes and HACCP plan.
What is an Imminent Health Hazard?
It is an UNCORRECTED, MAJOR CDC risk factor that presents a significant threat or danger to public health, which includes:
Electrical Power Outage
No Refrigeration-all refrigeration units not working
No Water-lack of potable or pressurized water
No Hot Water-water temperature at any critical sink (hand washing, food preparation, utensil washing) is less than 100 degrees Fahrenheit
What is a minor CDC risk factor?
These are non-critical public health interventions that prevent contamination of food and equipment. A minor CDC risk factor creates the potential for contamination of food or equipment, not actual observed contamination.
What are the point values for Imminent Health Hazards, MAJOR CDC risk factors and minor CDC risk factors and Approved Retail Practices?
The point values are as follows:
