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Home My WebLink Aboutintegrated-pest-management-plan-adaIntegrated Pest Management and Food Safety Risk Mitigation Plan for Unenclosed Food Facilities Please complete and submit this form, along with all requested attachments, facility layout at ¼-inch per foot scale and the applicable new facility or minor plan check fee to Alameda County Environmental Health Department. Note that approval from this department is required prior to making changes to a food facility enclosure or operating in any way without full enclosure. Allow up to 20 business days for review. Please note that all information relating to permit holders may be made available to the public upon request. PLEASE PRINT OR TYPE ALL INFORMATION. FOOD FACILITY OWNER INFORMATION Name of Business (DBA): Owner's Name:Phone Number: Facility Address:City:State:ZIP: Email:Website: Number of Employees:Hours of Operation: ELIGIBLE FOOD FACILITIES The California Retail Food Code Section 114266 (d) (1) states that a restaurant, which shall have the same meaning as a “bona fide public eating place” in Section 23038 of the Business and Professions Code may operate using open windows, folding doors, or nonfixed store fronts during hours of operation if the restaurant can be fully enclosed during hours of nonoperation, has the ability to operate while fully enclosed as necessary, and develops an integrated pest management and food safety risk mitigation plan that must be reviewed and approved by (ACEHD). A “bona fide public eating place” as defined as 23038 means a place which is regularly and in a bona fide manner used and kept open for the serving of meals to guests for compensation and which has suitable kitchen facilities connected therewith, containing conveniences for cooking an assortment of foods which may be required for ordinary meals, the kitchen of which must be kept in a sanitary condition with the proper amount of refrigeration for keeping of food on said premises and must comply with all the regulations of the local department of health. Meals" means the usual assortment of foods commonly ordered at various hours of the day; the service of such food and victuals only as sandwiches or salads shall not be deemed a compliance with this requirement. "Guests" shall mean persons who, during the hours when meals are regularly served therein, come to a bona fide public eating place for the purpose of obtaining, and actually order and obtain at such time, in good faith, a meal therein. Nothing in this section, however, shall be construed to require that any food be sold or purchased with any beverage. Note that this does not include markets, hospitals, schools, and other licensed healthcare facilities. This also does not include restaurants that also operate a satellite food facility. Satellite food facilities can only work in conjunction with a fully enclosed permanent food facility. VERMIN: DISEASE AND BEHAVIOR Vermin means cockroaches, mice, rats, flies, and similar pests that carry disease. The presence of vermin in areas where food is handled or prepared or where clean equipment and dishware is stored in food facilities increases the risk of foodborne illness. It is important to keep your food facility vermin free and to protect your food and food contact surfaces from contamination by vermin. House flies: House flies spread pathogens like bacteria and viruses such as E. Coli, Salmonella, Shigella, Typhoid Fever, and even some parasites like Giardia. House flies transfer these pathogens to our food and clean food contact surfaces from unsanitary places like dog feces, garbage, and spoiled food. They have very sticky feet and hairy bodies that easily pick up these pathogens from surfaces and transfer them to other surfaces they land on. Flies also transfer these pathogens to our food and food contact surfaces through regurgitation. They regurgitate digestive fluids onto solid food to help liquify it before eating again, which deposits these pathogens and contaminates food and surfaces. Cockroaches: Cockroaches spread pathogens like bacteria and viruses such as E. Coli, Salmonella, Shigella, Staphylococcus aureus, and even some parasites like Giardia and Entamoeba histolytica. Cockroaches spread diseases to food and food contact surfaces through their fecal droppings and saliva. Cockroaches can infest easily due to their ability to rapidly reproduce and their incredible adaptability. They can survive a wide range of temperatures and conditions and eat almost anything. They can enter your food facility through delivery boxes or can come in from the outside via doorways and other small openings like cracks and crevices. A baby cockroach can mature into an adult within a month’s time and the average adult female can produce up to 300 babies during its lifespan. Cockroaches are nocturnal so by the time you spot an actual live cockroach, there may already be a large infestation. Signs of infestation include shed skins or egg cases or feces which are small and resemble coffee grounds or black pepper spotting on surfaces. Rodents: Rodents (mice and rats) spread pathogens like bacteria and viruses such as Leptospirosis, Salmonella, and Hantavirus. They spread diseases to food and food contact surfaces via their feces, urine, and saliva. Rodents are nocturnal and generally scared of humans, so it is rare to see live rodents during the day. Other signs of their presence include droppings, gnaw marks on food or food containers, nests built from fine shredded paper or other fibrous materials, rub marks on the walls caused by greasy rat fur, or sounds in the floors or walls. I have read the above information and understand that the presence of vermin or evidence of theirpresence where there is a possibility of contamination of food or food contact surfaces in my foodfacility is an imminent health hazard that can directly contribute to foodborne illness. GENERAL REQUIREMENTS Please read each statement carefully and initial to confirm your understanding. Contact this Department with any questions. I understand that I must gain approval from this department prior to operating my restaurantwithout full enclosure. Yes No I understand that the ﬁnal, approved integrated pest management plan and food safety riskmitigation plan shall be made available upon request by this department at any time. Yes No I understand that the food facility must be fully enclosed during hours of nonoperation. Yes No I understand that I must review and update the plan annually or whenever there is a change to thefacility or the operation. Yes No I understand that I must self-close the restaurant upon observation of vermin (rodent, cockroach, orﬂies) activity inside the facility, including droppings or markings, and remain closed and not operateuntil all vermin are eliminated. Yes No I understand that I am responsible for training my staff upon hire and annually on pest preventionpractices, the restaurant's pest control procedures, and the employees' individual responsibilities inmaintaining a vermin-free environment. Yes No I understand that I must have a contract with a licensed pest control provider and maintain a log ofall dates of their site visits and a description of exclusion or treatment events performed. I mustalso keep copies of their detailed service reports on site and be available for review for a period of12 months. Yes No I understand that I must increase my pest control service frequency if any conditions increase therisk of vermin infestation including but not limited to: an adjacent vacant business, nearbyconstruction, or other environmental factors where the presence of vermin increases. Yes No I understand that by not fully enclosing my restaurant, I am increasing the risk of vermin entry andinfestation. Yes No I understand that this written plan does not guarantee that my restaurant will not experience avermin infestation. Yes No I understand that this plan and the ability for my restaurant to operate unenclosed can be revoked orsuspended if the approved plans is not followed, if vermin are observed during an inspection, of ifcomplaints of vermin presence are veriﬁed. Yes No I understand that I must follow all parts of this plan at all times or my facility is subject to fullenclosure requirements. Yes No FOOD PROTECTION & VERMIN HARBORAGE MITIGATION 1. Describe how you will protect food from contamination from vermin (rodents, cockroaches, ﬂies)including open food. Example: The kitchen will be fully enclosed. 2. Describe how you will ensure food contact surfaces remain clean and sanitized. Example: If staffobserve a ﬂy land on a cutting board, they must immediately clean and sanitize it. 3. Describe how you will eliminate food and water sources for vermin. Example: We will cover andput away all food at the end of the night. We will repair all plumbing leaks upon identifying them. 4. Describe how you will eliminate vermin harborage areas. Example: We will seal cracks, holes, andcrevices as they are identiﬁed. We will not store unused equipment in the facility. 5. Describe how you will prevent vermin from entering your kitchen. Example: We will inspect alldeliveries/boxes for cockroaches at receiving. We will trim or remove bushes, shrubs, or otherfoliage where rodents can gain access to the building. Locations (continued) Locations (continued) 6. Describe your procedures for inspecting your facility and the surrounding areas for verminharborage. Include who will conduct this inspection, how they will document these inspections, andwhat tools they will use to conduct a thorough inspection. Example: Prior to opening, the PIC willcheck underneath and around all equipment using a ﬂashlight. 7. Describe how often your licensed pest control company will service your facility including yourcommunication plan with the company so they can effectively and quickly share necessaryinformation such as areas that need cleaning or sealing. Example: Our food facility will be servicedevery 2 weeks as part of our preventative care plan with our company. We will call them foradditional service as needed. The Person in Charge (PIC) will call the technician the morning afterservice was completed to discuss ﬁndings. CLEANING and SANITATION List all locations that will be cleaned, at what frequency, and by which staff person. Attachadditional pages if necessary. Example: Cookline - All equipment at the cookline will be pulled outand cleaned underneath on Thursday nights... Locations (continued) TRASH and COMPOST AREAS MAINTAINED Does the food facility have its own designatedoutdoor dumpster / trash receptacle?Yes No Does the food facility share an outdoordumpster/trash receptacle with neighboringbusinesses?Yes No If shared, how many other foodbusinesses is it shared with? What is the current frequency oftrash and organic recycling pickup? Do you have the option to increase frequency ofpick up as needed?Yes No Describe how you will secure your outdoor trash/compost area and how you will keep the areaclean. Example: We will always have a lock on the dumpster lids. The designated Person in Charge(PIC) will check the trash area for debris and to ensure dumpsters remain locked 3 times daily. If you share a trash area, describe how you will ensure the area is maintained and secured even withshared use. Example: We will take responsibility for the area and will ensure the area is maintainedregardless if the conditions were caused by our staff or not. Describe how you will manage trash/organic waste inside your food facility during daily operations.Example: We will wrap our food waste in paper towels to limit odors and vermin attraction and willtake out our trash/organic waste regularly. Bins will be cleaned daily. TRAINING, LICENSING & OBLIGATIONS TRAINING AND LICENSING: I have attached a copy of my staff training plan that will be provided toall employees upon hire and annually. The training includes pest prevention practices, therestaurant's pest control procedures, and the employee's individual responsibilities in maintaining avermin-free environment. Yes No Print Name: REHS Signature: LICENSED PEST CONTROL: I have attached a copy of the current contract with a licensed pestcontrol company including a sample of the detailed receipt that will be maintained on siteassociated with their site visits. Yes No RECORD KEEPING: I have attached a copy of the log I will use to record self-closure events relatedvermin activity and the dates of all site visits by licensed pest control including a description of theexclusion or treatment measures that were performed. Yes No FACILITY LAYOUT RISK ASSESSMENT: I have attached a copy of the facility’s layout andsurrounding environment and have labeled the areas that pose a risk for vermin entry or harborage. Yes No OBLIGATION TO CLOSE: The food facility must self-close if the following vermin (rodent, cockroach,ﬂy) related conditions exist in food preparation or open utensil storage areas: Evidence of vermininfestation including live or dead bodies in food preparation or open utensil storage areas. Evidenceof vermin infestation including droppings or fecal spotting in food preparation or open utensilstorage areas. Evidence of vermin infestation including gnaw marks on food products, nestingmaterials, or rub marks. Evidence of houseﬂy activity where houseﬂies land on open food or foodcontact surfaces. Environmental conditions that could lead to increased vermin activity, for exampletrash pick-up day or overﬂowing trash of a nearby property. Environmental conditions, such as windor rain, are causing the potential for contaminated food contact surfaces. Yes No ACKNOWLEDGMENT I understand and agree that any changes to my integrated pest management and food safety risk plan will require prior approval from this Department. I also understand that the approval to operate my food facility without a full enclosure is based upon my adherence to the California Retail Food Code, and all information provided in this document. Failure to operate in accordance with this plan may result in permit suspension and / or the repeal of approval to operate without full enclosure. It is my responsibility to obtain approvals or licenses from all other applicable agencies. I understand and hereby consent to any information I provide on this procedure to be considered a public record subject to disclosure under the California Public Records Act. Applicant Signature:Date: Title: OFFICE USE ONLY Print Name:Date: