Figure 7: San Carlos, December 2023
PARKING
TIME
Figure 8: San Carlos, November 2023
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Figure 9: San Carlos, December 2023
Figure 11: San Carlos, October 2023
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APPENDIX B
Survey
1. Please list your name, title or job description and the city/town you represent.
Surveys were sent to managers of the twenty cities and towns in San Mateo County.
Responses were as follows:
City/Town Response Received
Atherton No
[Belmont Yes
Brisbane No
Burlingame Yes
Colma No
Daly City Yes
East Palo Alto Yes
Foster City Yes
Half Moon Bay No
Hillsborough Yes
Menlo Park Yes
Millbrae No
Pacifica Yes
|Portola Valley No
Redwood City Yes
San Bruno Yes
San Carlos Yes
San Mateo No
South San Francisco Yes
[Woodside Yes
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2. What sanitation standards are applied to the garbage/trash areas of restaurants, bars and food services?
Respondents cited the County ordinance code and various municipal codes and standards. One entity had no response and another responded their city/town has no restaurants.
3. What standards are applied to sanitation, trash and street cleaning related to the "parklets" or other outdoor areas used for food service? Most respondents cited state, county or municipal standards. One city noted they have specific regulations for parklets. Another city said they have no standards because parklets are the responsibility of restaurants.
4. What departments) of the City enforce these standards? Enforcement of standards may be done by:
• County Health
• Building/Fire/Public Works
• Planning & Building, Dept of Water & Wastewater Resources • Planning
• Public Works
• Police, Code Enforcement
• Engineering Division
• Community & Economic Development. Department
5. Are regular inspections made or is inquiry only made upon complaint? Most responded inspections are complaint-based. A few municipalities conduct regular, periodic inspections.
6. Upon inquiry by the City (either by inspection or complaint) what standards are applied to determination of a violation, or recommendation to an owner? Standards listed included:
• County Health
• Parklet Standards
Municipal Codes
• California Building Code, California Fire Code, Americans with Disabilities Act (ADA)
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7. What agencies or organizations outside of the City are involved in maintaining standards, such as Recology, Republic Services or South San Francisco Scavenger? • Recology
• Recology of the Coast
• Greenwaste Recovery
• Republic
• County Health
• No response, but noted there is a city contract with a power washing service and that information is made available to parklet owners
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APPENDIX C
California Health & Safety Code Article 4
Health and Safety Code - HSC, DIVISION 104. ENVIRONMENTAL HEALTH [106500 - 119406] , PART 7. CALIFORNIA RETAIL FOOD CODE [113700 - 114437] , CHAPTER 7.
Water, Plumbing, and Waste [114189 - 114245.7]
https://leginfo.legislature.ca.gov/faces/codes_displayText.xhtml?lawCode=HSC&division=104. &title=&part=7.&chapter=7.&article=4
ARTICLE 4. REFUSE
114244.
(a) Each food facility shall be provided with any facilities and equipment necessary to store or dispose of all waste material.
Waste receptacles shall be provided for use by consumers. (C) A receptacle shall be provided in each area of the food facility or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.
114245
(a) An area designated for refuse, recyclables, returnables, and a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health hazard or nuisance is not created.
(b) Receptacles and waste handling units for refuse, recyclables, and returnables shall not be located so as to create a public health hazard or nuisance or interfere with the cleaning of adjacent space.
114245.1
(a) All refuse, recyclables, and returnables shall be kept in nonabsorbent, durable, cleanable, leakproof, and rodent proof containers and shall be contained so as to minimize odor and insect development by covering with close-fitting lids or placement in a disposable bag that is impervious to moisture and then sealed. (b) Refuse containers inside a food facility need not be covered during periods of operation.
(c) All refuse shall be removed and disposed of in a sanitary manner as frequently as may be necessary to prevent the creation of a nuisance. (d) Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
(e) Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
114245.2. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be 18 2023-2024 San Mateo County Civil Grand Jury
stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
114245.3. If located within the food facility, a storage area for refuse, recyclables, and returnables shall meet the requirements for floors, walls, ceilings, and vermin exclusion as specified in this part.
114245.4. If provided, an outdoor storage area or enclosure used for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be easily cleanable, durable, and sloped to drain. 114245.5. Receptacles and waste handling units for refuse and recyclables shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
114245.6.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and wastewater shall be disposed of as specified under Section 114241.
Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. 114245.7.
Except as specified in subdivision (b), suitable cleaning implements and supplies such as high-pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of receptacles and waste handling units for refuse, recyclables, and returnables.
If approved, off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided.
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APPENDIX D
San Mateo County Inspection Checklist
https://www.smchealth.org/sites/main/files/file-attachments/297097foodestab.pdf COUNTY oF SAN MATEO
HEALTH SYSTEM
CALIFORNI
(630) 327-8240 FAX
smchealth.org/food
FOOD FACILITY CHECKLIST
The goal of food safety is to promote health and prevent food-borne disease through education, training and regulation. This checklist reflects areas that are evaluated during a routine inspection. Use this as a guide to improve your facility's sanitation and compliance with the requirements from the California Retail Food Code.
FOOD RECEIVING YES NO N/A
Raw or frozen raw molluscan shellfish (e.g. clams, mussels, scallops, oysters) properly labeled and labels maintained on site for at least 90 days.
Temperature of live molluscan shellfish at or below 45°F.
Food only from approved sources.
Potentially hazardous foods delivered at a temperature of 41°F Frozen foods delivered in frozen condition with no evidence of thawing or refreezing.
Food at improper temperature or in unacceptable condition rejected.
Foods, especially refrigerated and frozen foods, placed in proper storage locations promptly.
FOOD STORAGE YES NO N/A
Foods protected from contamination, dirt, vermin, insects, chemicals, etc.
Prepackaged and bulk foods properly labeled.
Food stored at least 6 inches above floor in approved locations within the facility.
Returned and damaged goods stored separate from other items.
Raw meat and fish inside refrigerators and freezers stored below and away from ready-to-eat foods (e.g. salads, produce, beverages).
Foods kept covered while in storage.
Food which becomes contaminated or adulterated is discarded. 20 2023-2024 San Mateo County Civil Grand Jury
FOOD PREPARATION YES NO N/A
Frozen foods thawed by one of the following methods:
• Under cold running water
• In a refrigerator
• In a microwave
• As part of the cooking process
Hot potentially hazardous foods cooled as quickly as possible by one or more of the following methods prior to placement in a refrigerator or freezer:
• In an ice bath with stirring
• With a rapid cool stirring device
• In a blast chiller
• By adding ice
• In shallow heat conducting pans on ice
• Separating food into smaller or thinner portions
YES NO N/A
Food preparation sinks used only for preparation activities, and not hand washing, janitorial activities, or other uses.
Sulfites not added to potentially hazardous foods.
Potentially hazardous foods shall be thoroughly cooked to a minimum internal temperature of:
• 165°F for poultry, comminuted poultry, game birds, stuffed meats, stuffed pasta, and reheated foods.
• 157°F for ground beef, other comminuted meats, and foods containing comminuted meat. (Or 155°F for a minimum of 15 seconds)
• 155°F for pork.
• 145°F for eggs, food containing raw eggs, and other cooked potentially hazardous food.
FOOD SERVING YES NO N/A
Prepackaged foods properly labeled with common name, list of ingredients, net weight, name and address of manufacturer, etc.
Uneaten food returned from customer is discarded and not reused or reserved.
Self-serve buffets, salad bars, snack counters, bulk food dispensers, and self- serve units. Provide adequate protection for food and utensils from contamination by customers (e.g. sneezing, coughing, and handling).
Tongs, ladles, spoons, etc, used for food service rather than direct contact with hands.
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TEMPERATURE CONTROL/THERMOMETERS YES NO N/A
Potentially hazardous foods kept at or below 41°F, or at or above 135°F.
When cooling or heating potentially hazardous foods, the time spent in the DANGER ZONE (41 °F - 135°F) is kept to a minimum.
Easily readable thermometers (accurate to + 2°F) in the warmest part of each refrigeration and freezer unit.
Metal probe-type thermometer on premise if potentially hazardous food served.
Thermometers are sanitized before and after use, and periodically calibrated. (Employees should be able to demonstrate that they know how to calibrate a probe thermometer)
UTENSIL WASHING/STORAGE YES NO N/A
Utensils protected from contamination, dirt, vermin, insects, chemicals, etc.
Multi-service customer utensils (e.g. plates, glasses, silverware) sanitized by mechanical dish machine as per manufacturer specifications, or if manually washed, sanitized by one of the following methods:
• 100 ppm chlorine for 30 seconds
• 25 ppm iodine for 60 seconds
• 200 ppm quaternary ammonium for 60 seconds
• 180°F water for 30 seconds
Test strips or thermometer available for measuring the method of sanitizing utensils.
YES NO N/A
Three- compartment sink with dual integral drain boards available for utensil washing (except where 2 compartment exemptions is applicable).
Compartments are large enough to accommodate the largest utensil in use.
Utensils are clean and in good repair.
Kitchen and serving utensils are routinely cleaned and sanitized.
Utensils are commercial-grade and meet applicable National Sanitation Foundation (NSF) at CAL CODE standards.
All mechanical dishwashers are provided with dual integral drain boards.
Proper sanitizer and chemical levels, and temperature maintained at all times during operation of dish machines.
Single-service customer utensils used only once and disposed of in a sanitary manner.
Serving utensils (e.g. scoops, spoons, ladles, etc.) for potentially hazardous foods, while in use are kept at or below 41°F or above 135°F, or in a dipper well continually provided with clean water.
TOILET FACILITIES YES NON/A
Employee toilet facilities provided.
Customer toilet facilities provided where required.
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Tight-fitting self-closing doors provided.
Food, utensils, equipment, supplies, etc., not stored in toilet facilities.
Toilet paper, single-use sanitary towels (or air dryer) and hand cleanser provided from approved dispensers.
Hot and cold water, under pressure, provided from a mixing faucet (or combination faucet) at hand sink.
Ventilation provided.
HANDWASHING FACILITIES YES NO N/A
Within or adjacent to restrooms and kitchens.
Provided with single service sanitary towels (or air dryers) and hand cleanser from and approved dispensers.
Hot and cold water, under pressure, provided from a mixing faucet (or combination faucet) at hand sink.
Kept readily accessible at all times
Facilities provided exclusively for hand washing in food prep areas that are sufficient
in number and conveniently located. (construction/remodels on or after January 1, 1996)
CHEMICALS/PESTICIDES YES NO N/A
Properly labeled.
Stored away from food and utensils. Stored in separate enclosure if stored in food preparation area.
Pesticides specifically approved for use within food facilities.
Chemicals, pesticides, hazardous materials properly used. MSDS data available for employees.
JANITORIAL FACILITIES YES NO N/A
Area provided for storage of cleaning supplies and equipment which is separate from food preparation, food storage, utensil cleaning, and utensil storage areas.
Janitorial sink or basin provided with hot and cold water.
Backflow prevention device provided for sink.
Cleaning equipment (e.g. mops, buckets, brooms, etc.) kept away from food and utensils.
LIGHTING YES NON/A
Minimum intensity of 20 foot-candles (ftc) in food preparation and utensil cleaning areas.
Minimum intensity of 10ftc elsewhere but intensity of at least 20 ftc available during cleaning operations.
Shatter-proof light covers in food preparation, food storage (except where food is in unopened, original containers), and utensil cleaning areas. 23 2023-2024 San Mateo County Civil Grand Jury
VERMIN/INSECTS YES NO N/A
Facility free of rodents and insects.
Harborage and entrances eliminated, Droppings and dead insects cleaned up.
Facility kept fully enclosed. Entrances protected by tight-fitting, self-closing doors or air curtains. Openable windows protected by screens.
Pest control performed by licensed pest control operator.
GARBAGE/REFUSE DISPOSAL YES NO N/A
Facilities provided for garbage disposal and storage.
Containers are leak proof and rodent proof with tight-fitting lids.
Garbage placed in securely fastened plastic bags before placement in dumpster.
Garbage removed frequently.
WATER SUPPLY YES NO N/A
Water supply from an approved source.
Hot and cold water provided in adequate amounts.
EMPLOYEE HABITS YES NO N/A
Employees wash hands before beginning work, between working with raw food and ready-to- eat foods, after coughing or sneezing, after touching soiled equipment or utensils, after using restrooms, and after engaging in any other activity that contaminates the hands.
Employees wear clean garments or uniforms.
Employees do not use tobacco products where food is prepared, served, or stored, or where utensils are cleaned or stored.
Employees do not work if ill.
Employees have been instructed in safe food handling practices.
Employees routinely check temperatures of potentially hazardous foods during storage, preparation and serving, and check utensil cleaning chemical levels, water temperatures, and water pressures.
EMPLOYEE CHANGE/STORAGE FACILITIES YES NO N/A
Area provided for employee changing which is separate from toilets, food storage, food preparation, utensil cleaning, and utensil storage areas.
PLUMBING YES NO N/A
All sewage and wastewater disposed of to an approved sewer or septic system.
Indirect waste drainage via a floor sink or funnel drain provided for all equipment that discharges wastes (e.g. prep sinks, utensil sinks, steam tables, salad bars, Chinese ranges, ice machines, ice storage bins, beverage machines, steam- jacketed kettles, display cases, refrigeration/freezer units, etc.) Indirect waste receptacles readily accessible for cleaning and inspection, and not located inside cabinets.
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Floor drains absent from food storage areas.
Plumbing kept clean, fully operative, and in good repair.
Grease interceptors and septic tanks regularly cleaned out by licensed plumbers.
EQUIPMENT YES NO N/A
Equipment clean and in good repair.
Equipment easily cleanable and meets applicable NSF and the California Retail Food Code standards.
Unused equipment removed from premises.
Approved ventilation/exhaust equipment provided over cooking equipment and high temperature dish machines.
WALLS, FLOORS, CEILINGS YES NO N/A
Floors are smooth, durable, non-absorbent, and easily cleanable in areas where:
• food prepared, packaged, or stored;
• where utensils are cleaned or stored;
• where garbage is stored;
• where janitorial facilities are located;
• in toilet and hand washing facilities;
• in employee change and storage areas.
Floor material extends up the walls and toe kicks at least 4 inches with a minimum of 3/8 inch radius at the wall/floor and wall/toe-kick junctures in all areas mentioned above except where exempted (e.g. where foods are stored in their unopened original containers.
Walls and ceilings smooth must be durable, non-absorbent, and easily cleanable in all areas except where exempted (e.g. dining areas, closed food storage areas, and certain portions of bar areas).
Walls and ceiling finishes light colored in food preparation, utensil cleaning areas, and inside walk-in refrigeration units.
SIGNS YES NO N/A
Official Food Placard must be posted and clearly visible at the entrance of facility.
Valid health permit posted in a conspicuous location.
No Smoking signs posted in food preparation, food storage, utensil cleaning, and utensil storage areas.
YES NO N/A
Hand washing signs posted in toilet rooms.
If facility has sit-down dining, Choking First Aid poster placed where it is readily accessible to employees.
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ADDITIONAL INFORMATION YES NO N/A
Any construction, remodeling, alterations, and the installation of new equipment must be approved by the Health Department before commencing work.
Applicable building and fire codes are met.
Manager certification/ Food handler certifications are available on site.
Tobacco permit available if applicable
COMMENTS/OBSERVATIONS:
Release Date: July 9, 2024
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