Food Facility Inspection Program Inspection Process
Food Facility Inspection Food Facility Inspection Program Restaurant Closures Foodborne Illness Investigation Mobile Food Vehicle Inspection Plan Check Temporary Food Facilities  Cal Code  Informational Bulletins Frequently Asked Questions	The Food Inspection Program has a target frequency of three routine inspections per year for all food facilities, with an optimum target of four per year. During routine inspections, inspectors stress the prevention of foodborne illness and educate food facility operators on proper food handling techniques. The emphasis is always on: Food temperature control Employee practices Proper sanitation Education of the operator A food inspector makes sure the meat is kept at 410 or below

The inspector also verifies that one person per facility has been certified in food safety. A Food Handler’s Guide is available to all City of Long Beach food facility operators (one per facility) free of charge; additional copies are available at a nominal fee. The following general areas are examined during a routine inspection: 1. Food Preparation Area Food handling procedures (temperature monitoring, food source) Employee practices (hand washing, personal hygiene, cross contamination) Refrigeration/freezer units (temperature, light covers, food covered, approved unit) Physical inspection of food preparation area (all equipment is approved, clean and sanitary, and in good repair; includes floors, walls, lights) 2. Utensil Washing and Sanitizing Proper sanitizing of multi-use utensils (sinks, dishwashers, sanitizer concentration, test kits, etc) Proper sanitizing of food contact surfaces Hot and cold water Vermin 3. Food Storage Area Clean, sanitary, approved, adequate space Method of storage (approved containers, labeled, elevated) Quality and wholesomeness of food (unadulterated, approved source) Vermin and food infesting insects Adequate lighting 4. Utensil Storage Area Clean, sanitary, adequate space Approved utensils and equipment (commercial) Vermin 5. Front Service Area Steam table (hot-holding temperature, drainage) Approved condiment dispensers Sneeze guards Salad bars Dispensing units Pass-through opening (size, screening, air curtain) Vermin 6. Facilities Lavatories (approved location, hot/cold water, dispensers, good repair) Toilet rooms (self-closing, toilet paper, ventilation, clean, unapproved storage) Vermin Miscellaneous storage (non-food related items) 7. Delivery Transportation and Receiving Food temperature Food condition Source Timeliness of storage Container condition 8. Janitorial and Chemical Storage Area Chemicals stored away from food Chemicals labeled Cleanliness Vermin 9. Employee and Linen Storage Area Personal items (located in a separate area) Linen (use; storage) Cleanliness Vermin 10. Exterior of Premises Trash and grease disposal (clean, lids closed) Premises Rodent-proof (doors closed, screens on windows) Fly exclusion (air curtain, self-closing doors)