Fillable CONTRA COSTA CATERER CHECKLIST ENVIRONMENTAL HEALTH DIVISION 2120 (Contra Costa Health Services)

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CONTRA COSTA CATERER CHECKLIST ENVIRONMENTAL HEALTH DIVISION 2120 (Contra Costa Health Services)

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Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 1 of 5
CATERER CHECKLIST
Definitions:
Catering Business means a person, business, or food facility that is permitted and regulated by this
division to prepare, transport, and serve food, beverages, and/or related food services to the public. The
food is stored and prepared in an approved, permitted, food facility and regulated under the California Retail
Food Code (CRFC) through an annual permit.
Consumer means a person who is a member of the public, takes possession of food, is not functioning in
the capacity of an operator of a food facility, and does not offer the food for resale.
Cook-for-Hire means a person who is hired to prepare and/or serve food at a private residence. All food
prepared by the cook-for-hire is handled at the private residence and not open or advertised to the public. A
cook-for-hire is not a food service/catering operation. It is not regulated by this division and does not require
a health permit to operate. *A cook-for-hire must purchase/obtain the food immediately prior to the
start of the event. Storage or handling at any location other than the private home requires a retail
food or caterer permit.
Retail means the storing, preparing, serving, manufacturing, packaging, transporting, salvaging, or
otherwise handling food for dispensing or sale directly to the consumer or indirectly through a delivery
service.
Application Packet Checklist:
1. Prior to receiving a permitting inspection to obtain a Catering Permit, the following items are required:
Initial each box-
Catering Business Permit to Operate Application (with required documents to verify ownership)
Health Permit to Operate fee payment (submit with application)
Caterer Checklist (submit with application)
Production Kitchen Agreement form (submit with application)
Catering Menu (submit with application)
Valid Food Safety Certification and food handler cards (receipt of enrollment is acceptable)
Proposed production calendar
Verification of permit fee exemption (if applicable)
CONTRA COSTA
ENVIRONMENTAL HEALTH DIVISION
2120 DIAMOND BOU
LEVARD, SUITE 100
CONCORD
, CA 94520
(925) 608-5500 (
925) 608-5502 FAX
www.cchealth.org/eh/
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 2 of 5
1. Food, Equipment, and Utensils: Protection from Contamination:
No home-prepared food may be served (Note: use of cottage food products must be approved with our
division before use). All food, utensils and equipment must be stored and cleaned at the designated
permitted food facility (production kitchen).
The caterer must maintain control over the food (including periods of storage, preparation, and
transportation). All food must be adequately protected so as to be maintained pure and free of
contamination, adulteration, and spoilage.
Utensils, supplies and equipment must be of adequate construction and design (smooth, non-
absorbent, easily cleanable) and protected from contamination.
Sufficient equipment must be provided to properly store food and utensils during transport, storage, and
service (hot holding units, ice chests, shelves, totes with lids, pallets, crates, chafing dishes, etc.).
Sneeze protection and barbecue protection must be provided during the food service/catering
operation.
2. Prevent cross-contamination during periods of transportation, storage, preparation, holding, service and
display:
Keep raw foods of animal origin separate and away from ready-to-eat foods; including raw food of
animal origin (sushi), produce, and cooked ready-to-eat food.
Wrap food and use covers on all containers.
Use separate equipment, containers, cutting boards, etc; for meats, produce and ready-to-eat foods.
Separate different types of raw foods of animal origin from each other in the following order from top to
bottom. (top) fish/seafood [lowest cooking temperature required], then whole/cut pork/beef, then ground
pork/beef; (bottom) poultry [highest cooking temperature required].
Prepare each type of food at different times or in different areas; always prepare foods requiring a
higher cooking temperature after those requiring a lower cooking temperature
Pre-wash all fruits and vegetables.
Clean hermetically sealed bags and cans with visible soil prior to opening.
Store all food 6 inches off of the floor/ground.
Store all open dry goods inside a tightly sealed container.
During pauses in food preparation or dispensing, store in-use utensils used for potentially hazardous
foods:
In the food with their handles above the top of the food
Caterer Checklist – Food Safety Requirements
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 3 of 5
On a clean portion of the food preparation table or cooking equipment, ensuring that the utensils
and surfaces are cleaned and sanitized at least every 4 hours
In running water with sufficient velocity to flush food particles to the drain
In a container of water 135°F/higher or in ice water at 41°F/below
For utensils used with non-potentially hazardous foods (ice, flour, sugar, etc.):
Keep stored in a clean, covered and protected location when not in use
Use scoops with handles.
Keep handles out of the contact with the food being dispensed.
Transportation vehicles must be maintained in a clean and sanitary condition where food is stored.
Ice used for refrigeration or cold holding purposes cannot be served for consumption.
Condiments must be in pump, squeeze type containers, or single-service packets.
3. Equipment and Utensil Sanitation:
All utensils and equipment must be pre-rinsed, washed, rinsed, sanitized, and air-dried.
Manual warewashing must be completed as follows:
Pre-scrape utensils and equipment; clean and sanitize warewash areas
First compartment wash using hot soapy water (above 100°F)
Second compartment, rinse in clear water
Third compartment, sanitize; manual sanitation may be performed by immersion in a 100-ppm
chlorine solution for at least 30 seconds (1 tbl spoon bleach/1 gal water) or immersion in a 200-
ppm quaternary ammonium solution for at least 60 seconds (follow instructions on label)
Final step is air dry
A mechanical dish machine must be capable of providing both of the following:
120°F wash water
A minimum chlorine residual of 50 ppm, or 160°F utensil surface temperature water for effective
sanitizing
Equipment, food-contact surfaces and utensils shall be cleaned and sanitized:
Before use and between uses when working with different types of raw food of animal origin
Each time there is a change from working with raw foods to working with ready-to-eat foods
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 4 of 5
Between uses with raw produce and with potentially hazardous food
Before using or storing a food temperature measuring device
At any time during the operation when contamination may have occurred
At least every four hours when in use
4. Temperature Control
Cold holding of potentially hazardous food must be held at or below 41°F.
Hot holding of potentially hazardous food must be held at or above 135°F.
All foods remaining unserved at the end of an event must be discarded.
Sufficient equipment must be provided to maintain required temperatures or all perishable food during
transport, storage and service (refrigerators, ice chests, steam tables, chafing dishes, etc.).
All potentially hazardous food must be cooked to the required minimum cooking temperatures:
Cooked Vegetables for hot holding – 135°F
Seafood, beef or pork steaks, eggs – 145°F
Ground beef or pork -155°F
Poultry, stuffed foods, reheated/microwaved foods – 165°F
When preparation includes cooling of cooked foods, foods must be quickly cooled from 135°F to 70°F
within 2 hours, and from 70°F to 41°F within 4 hours. The cooling process can be accomplished by:
Placing foods in shallow metal pans, such as stainless steel, with product 2 inches deep
Separate the food into smaller or thinner portions
Use rapid cooling equipment, such as an ice paddle
Insert appropriately designed containers in an ice bath, stirring frequently
Reheat foods quickly, within 2 hours to a minimum temperature of 165°F.
A probe thermometer must be provided during preparation and event operation for measuring the
internal temperature of food products during cold and hot holding, cooking, cooling, and reheating.
5. Food Handlers:
All food handlers must be in good health.
Hands and arms must be washed with soap and warm water before commencing work, after using toilet
facilities, after eating or drinking, after coughing or sneezing, after touching face or hair, as often as
necessary to remove soil and contamination and to prevent cross-contamination when changing tasks,
or when contamination may have occurred. NOTE: Glove use does not substitute hand washing; hand
sanitizer may be used in conjunction with, but not in place of, hand washing.
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Catering Checklist
Page 5 of 5
Hair must be restrained at all times when working with unpackaged food.
Outer garments and aprons must be clean.
6. Remote Facilities/Event Locations:
One toilet for every 15 employees with adequate handwashing facilities must be available within 200
feet of the catering operation event site.
Garbage and wastewater receptacles sufficient to contain all waste pending disposal must be provided
during each operation. Wastewater must be discarded in an approved sewer system only.
To ensure food safety and protection from cross-contamination at remote locations where no indoor
kitchen facility or indoor fully enclosed structure is available, it is strongly recommended to operate
within a temporary food facility booth, supplied with all necessary washing facilities and operational
equipment.
The Temporary Food Facility booth should be fully enclosed consisting of overhead protection,
walls of mesh or tarp, and washable flooring
Portable handwashing facilities consisting of water container with a hands-free spigot, warm water
(100°F), a catch basin, pump soap, paper towels, and a trash receptacle should be conveniently
located.
Portable warewashing facilities should be provided through one of the following methods:
Three compartment sink with two integral metal drain boards
Utensil washing station consisting of three tubs; one with hot soapy water, one with hot rinse water,
and one with sanitizer
The undersigned has read and understands the information provided in the Caterer Checklist and
agrees to operate and function in accordance with all applicable state and local regulations, laws,
and such inspection procedures needed to ensure compliance.
The Caterer Permit to Operate is valid until the end of February each year. Submittal of a complete
application packet and current fee, including outstanding balances, if any, are required on a yearly
basis to secure a valid permit before continuing operations in Contra Costa County.
Applicant Name: (Please print)______________________________________________________
Applicant Signature:___________________________________ Date___________________
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Permit to Operate-Catering Business Page 1 of 2
CONTRA COSTA
ENVIRONMENTAL HEALTH DIVISION
2120 DIAMOND BOULEVARD, SUITE 100
CONCORD, CA 94520
(925) 608-5500 (925) 608-5502 FAX
www.cchealth.org/eh/
cocoeh@cchealth.org
CATERING BUSINESS
PERMIT TO OPERATE APPLICATION
SECTION 1: Description of Business (Types of events/business activities, types of foods prepared, and menu)
SECTION 2: Contact Information
(Facility Address and Owner Address must be different addresses.)
A. Production Kitchen Address:
PRODUCTION KITCHEN NAME / DBA:
FACILITY ADDRESS:
CITY/STATE/ZIP CODE:
PHONE #:
FAX #:
CONTACT PERSON:
B. Catering Business Name and (Mailing) Address:
CATERING BUSINESS NAME:
ADDRESS:
CITY/STATE/ZIP CODE:
PHONE #:
FAX #:
WEBSITE ADDRESS:
EMAIL ADDRESS:
C. Catering Business Owner Address:
(Facility Address and Owner Address must be different addresses.)
OWNER NAME (As it appears on Driver’s License or Federal Tax I.D.):
OWNER ADDRESS:
CITY/STATE/ZIP CODE:
PHONE #:
FAX #:
D. Email Address: To receive electronic copies of the Official Inspection Reports. Email address that is provided needs to be able to
accept email from external email addresses.
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Catering/Permit to Operate-Catering Business Page 2 of 2
E. Email Address (if different than Part D): For any newsletters involving changes in state law. Email address that is provided needs to
be able to accept email from external email address.
SECTION 3: Verification of Ownership
Sole Proprietorship Articles of Incorporation Articles of Organization
Certificate of Registration with Secretary of State Documents from escrow companies
SECTION 4: Attachments with Application
Signed Production Kitchen Agreement Catering Checklist Menu
Proposed production use calendar (not required at time of submittal)
Current Food safety manager certificate(s) and food handler cards (not required at time of submittal)
SECTION 5: Verification of Permit Fee Exemption (if applicable)
Veterans: provide DD214 honorable discharge papers (review exemption requirements)
Charitable or Tax Supported Institutions: provide IRS letter of confirmation as a charitable 501c3 organization
Blind: provide certificate signed by a licensed physician or by the State Bureau of Vocational Rehabilitation that person is blind (having not more than
ten percent visual acuity in the better eye without correction)
SECTION 6: Terms/Signature
The undersigned hereby certifies all of the information provided on this application is true and accurate and agrees to notify
Environmental Health Services of any changes that occur including the type of business activity, name, business location,
menu, equipment, billing address, ownership and/or closure.
The undersigned hereby applies for a Permit to Operate and agrees to operate in accordance with all applicable state and
local regulations, laws, and such inspection procedures needed to ensure compliance. The Caterer Permit to Operate is
valid until the end of February each year. Submittal of a complete application packet and current fee, including outstanding
balances, if any, are required on a yearly basis to secure a valid permit before continuing operations in Contra Costa County.
Failure to do so may result in a misdemeanor citation, infractions, permit suspension/revocation proceedings, and/or closure.
PERMITS ARE NOT TRANSFERABLE
Signature(s) must be an Owner, Partner or Corporate Officer (Corporation and Limited Liability Companies). A manually
signed copy of this application delivered by facsimile, email, or other electronic transmission shall be deemed to have the
same legal effect as delivery of an original signed copy of this application.
APPLICANT NAME: (Please print)_____________________________________________________________
Signature of Applicant: ___________________________________________ Date_______________________
FOR OFFICE USE ONLY
FA#:
AR#:
P/E:
0622
REHS:
SUPERVISOR:
RECEIVED BY:
DATE RECEIVED:
AMOUNT DUE for Inspection Fees:
$
AMOUNT DUE for Permit (Prorated, If needed):
$
TOTAL Amount Due:
AMOUNT PAID:
$
CASH
CREDIT CARD:
MC
VISA
D/C
CHECK #:
RECEIPT #:
XR
PR#:
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Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Hand-Outs/Caterer Self-Inspection Checklist
CONTRA COSTA COUNTY
ENVIRONMENTAL HEALTH DIVISION
2120 DIAMOND BOULEVARD, SUITE 100
CONCORD, CA 94520
(925) 608-5500 (925) 608-5502 FAX
www.cchealth.org/eh/
CATERER SELF-INSPECTION CHECKLIST
This checklist is designed to assist you in reviewing the condition of the production kitchen before it is inspected by this
department. The items listed below represent the major areas evaluated during a permitting inspection; however it does
not include all items that are evaluated during a routine inspection. Please call your Environmental Health Inspector if
you have any questions.
FOOD SAFETY
YES NO
Sneeze guards to protect exposed foods available for self-service or buffet style display.
All Food and cooking equipment 12 stored a minimum of 6”off the floor
Restrooms are not used for the storage of food, equipment, utensils, or food-related supplies.
All food storage containers are clean, have tight-fitting lids, labeled, made from food grade materials, and did
not previously hold toxic substances.
TEMPERATURE CONTROL
YES NO
A thermometer accurate to +/-2°F is provided as either an integral part of the refrigerator (ex. dial outside).
An accurate metal probe thermometer (0-220°F) (ex. Thermocouple); suitable for measuring food temperatures
and to be readily available and regularly used to check food temperatures.
All refrigerators and cold holding units maintaining food at 41°F or below.
All hot holding units maintaining food at 135°F or above.
PERSONNEL
YES NO
Food Safety manager certificate and food handler cards are current and available.
Person in charge has food allergen knowledge and has trained all food employees.
WATER AND SEWAGE
YES NO
All sinks are fully operable with hot and cold running water. Hot water is at a minimum of 120°F.
All sinks drain properly. Floor drains and floor sinks are in good working order and clean.
Plumbing is in good repair and not leaking.
Cross connection control devices are properly installed and in good repair. Air gaps are provided at all indirect
liquid waste lines.
EQUIPMENT
YES NO
All equipment (i.e., stoves, grills, refrigerators, tables, sinks, etc.) are clean and well-maintained.
Inoperable equipment has been repaired, replaced, or removed from facility.
Revised 8.16.19
Y:FORMS-INFORMATION/Retail Food/Hand-Outs/Caterer Self-Inspection Checklist
Only ANSI approved equipment (e.g. NSF) shall be installed or used within the facility.
Pressurized cylinders (i.e. CO2 tanks) are securely attached to a rigid structure.
UTENSILS
YES NO
Sanitizer for manual or mechanical ware washing is available.
Sanitizer test strips are available and used regularly to measure sanitizer concentration.
TOILET/DRESSINGROOM/HANDWASHING SINKS
YES NO
Toilet facilities are clean, well-maintained, and in good working order.
Self-closing devices on doors to restrooms and dressing rooms are working properly.
Single service soap and paper towel dispensers at all handwashing sinks are operable and stocked.
Toilet tissue is provided and dispensed permanently-mounted dispensers.
Legible handwashing signs are properly posted at all handwashing sinks (including kitchen area).
Ventilation is provided in each restroom and is functioning properly.
LIGHTING AND VENTILATION
YES NO
Adequate lighting and ventilation is provided throughout the facility.
Lights must be equipped with shatterproof protection.
Hood exhaust ventilation grease filters are cleaned and well maintained (no gaps between filters).
All heat and grease related cooking equipment is stored under approved hood.
PEST CONTROL
YES NO
Facility is free from insect (e.g. flies, cockroaches) and rodent infestations.
Live animals, birds, or fowl are not allowed in food preparation areas.
Outside doors or screen doors are kept closed and self-closing devices are in proper working order.
Air curtains are operating properly (if available).
REFUSE
YES NO
Outside trash bins are clean, in good repair, and lids are kept closed at all times.
Outside premises and refuse areas are clean and well-maintained.
OPERATION
YES NO
Floors, walls, and ceilings are clean, well-maintained, and in good repair.
Cleaning equipment and soiled linens are properly stored.
Facility has sufficient amount of storage space for food, utensils and equipment.
CONTRA COSTA
ENVIRONMENTAL HEALTH
DIVISION
2120 DIAMOND BOULEVARD, SUITE 100
CONCORD, CA 94520
(925) 608-5500 (925) 608-5502 FAX
http://cchealth.org/eh
REV DATE: 8.16.19
PRODUCTION KITCHEN AGREEMENT
FOR CA TERE RS
1. TO BE COMPLETED BY OWNER OF CATERING BUSINESS
Owner Name:
Name of Catering Business:
Owner Address:
City:
State:
ZIP:
Cell Phone:
Alternate Phone:
Email:
I will notify Contra Costa County Environmental Health, by written document, of any change in the status of my operation or
when the Production Kitchen contract is terminated.
I hereby state that the above information is current, true and correct to the best of my knowledge and agree to use the
Production Kitchen in accordance with the California Health and Safety Code.
This agreement will expire at the end of each permit year and must be submitted annually, along with the Caterer Business
Permit to Operate Application.
Signature: ___________________________
Print Name: ___________________
Date: _____
2. TO BE COMPLETED BY PRODUCTION KITCHEN OWNER OR OPERATOR
Type of Facility: Restaurant Production Kitchen
Name of Production Kitchen:
Facility Address:
City:
State:
ZIP:
Owner Name:
Phone:
Email:
I agree to provide to the above mentioned applicant access to the following:
Hand washing facilities
Food preparation area
Food preparation sink
3-Compartment warewash sink
Refrigeration/Freezer storage
Cooking equipment and ventilation hood
Ice machine or cooling equipment
Potable water
Garbage and refuse disposal
Dry food/equipment storage
Chemical storage
Restroom with hand washing facilities
I hereby declare that I hold a valid Environmental Health Permit to operate a Production Kitchen. (Include a copy of a valid health
permit). I certify that the business named in section 1 is operating out of the above Production Kitchen.
I will notify Contra Costa County Environmental Health Division by written document of any change in the status of my operati on,
my environmental health permit, or when this Production Kitchen/Approved Facility agreement is terminated.
Signature of Owner/Manager: ___________________________
Print Name: ___________________
Date: _____
3. OUT OF COUNTY PRODUCTION KITCHEN (SIGNED BY AGENCY WITH JURISDICTION)
Food Establishment is permitted in______________________________________________ County.
Enclose a copy of valid Environmental Health (EH) Permit and obtain a signature from an authorized EH inspector from that county.
The above checked (see section 2) requirements are available at the proposed Production Kitchen/approved facility.
REHS Signature: _____________________
Print Name:__________________
Phone:_________
Date:______
FOR OFFICE USE ONLY
FA#:
PR#:
PE: 0622
Received By:
Date Received:
REHS:
Date:
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CONTRA COSTA CATERER CHECKLIST ENVIRONMENTAL HEALTH DIVISION 2120 (Contra Costa Health Services)

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Completed 9 February 2021

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