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(a) A catering facility operator may not directly or indirectly sponsor a private event, social function or sponsored commercial function at which that caterer prepares or serves food, and may not have a substantial ownership interest in a host facility at which that caterer sells food.
(b) In addition to meeting the requirements set out in this chapter, caterers when catering must consistently use the equipment and implement and maintain the operating procedures approved (or modified and then approved) by the Director.
(c) Prior to any catered function and prior to any catered food service at a catering host facility, all food shall be prepared at the permitted food facility identified in the caterer's permit application and approved by the Department for use by that caterer. (HSC Sections 113980 and 113984).
(d) All food to be catered shall be stored at the permitted food facility or approved commissary identified in the caterer's permit application and approved by the Department for use by that caterer.
(e) No person or company shall operate or cause to be operated a catering vehicle without complying with the following:
(1) Such person or company shall have a valid caterer's permit or other health permit as required in Sec. 61.104 of this chapter.
(2) Foods and food containers shall be carried in compartments with cleanable interior surfaces.
(3) Vehicles shall be maintained in a clean and sanitary condition.
(4) Compartments used to carry potentially hazardous foods shall be capable of maintaining potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit.
(f) Prepared foods must be held in closed food compartments until served. (A covered chafing or similar dish qualifies as a closed compartment.) (HSC section 114067).
(g) Prior to any catered function, all utensils and equipment shall be washed and stored at the caterer's permitted food facility, or at a food equipment rental establishment that meets the requirements of the CRFC and section 61.103 of this chapter. Prior to transportation, all utensils shall be sanitized as specified in the CRFC. (HSC 114095 - 114109.)
(h) Utensils and equipment shall be protected from contamination.
(i) Utensils that become contaminated during food preparation or service may not be reused unless cleaned and sanitized using sinks and procedures that meet the requirements of HSC sections 114099 and 114099.2.
(j) At all times that the caterer has control over the food, including periods of receiving, storage, preparation, transportation and service, all food shall be adequately protected so as to be maintained pure and free of contamination, adulteration, and spoilage.
(k) The caterer shall not provide home-prepared food at a catered function.
(l) All food handlers shall wash their hands and arms with cleanser and warm water before commencing work, immediately after using the toilet facilities, and as frequently as necessary to prevent contamination of food. Hands shall be washed in properly supplied and stocked hand wash sinks. (HSC 113952 - 113961.)
(m) Toilet facilities shall be available within 200 feet of the catered function. (HSC 114359.)
(n) The caterer shall have at least one food handler who shall have passed an ANSI accredited Food Protection Manager Certification exam and possess a valid certificate or card. (HSC 113947.1(a) and (f) through (i).)
(o) All food handlers must possess a valid County Food Handler Card. (HSC 113948 and County Code section 61.114.)
(p) The caterer must post signs or provide business cards at the event premises stating their business name and address, and caterer's permit number. (HSC 114337.)
(q) When requested by the Department (in order to allow an annual inspection or a reinspection at a function where food is served), the caterer shall provide the Department a list of the events and (if applicable) host facilities at which the caterer will serve food over the following two weeks, including the food service locations and dates and times of service at each location.
(r) Caterers shall maintain a written record of their food service at a private event or host facility for 90 days after each event or day of service. These records shall be provided to the Department upon request to facilitate investigation of a food-borne illness outbreak. The records shall include the event menu, the ingredients used in each food item sold or served, the sources of all ingredients, and the name of and contact information for the event organizer.
(Amended by Ord. No. 10709 (N.S.), effective 1-15-21)