Over 7,500 food facilities in Riverside County are the traditional “brick and mortar” locations. They are fixed food facilities, meaning that they cannot move (as compared to a food booth or a food truck). These include food facilities such as restaurants, grocery stores, bars, and school cafeterias.
Restaurant & Markets Documents
Food Facility Operator's Guide
Food Facility Self-Inspection
Food Construction Guidelines
Approved Finishes (Floors/Walls/Ceilings)
Food Facility Quick Links
Food Facility Grading
Food Safety Guidance Documents to Keep You Safe
Procedures in the Event of a Disaster or Emergency:
Food Safety During Rolling Blackouts
Food Expiration Dates: |
Juicing Regulations & Requirements
Menu Labeling: |
Animals in Food Facilities: |
Animal Slaughtering: |
Pet Dogs in Outdoor Dining Areas: |
Rapid Cooling: |
Dishwashing Sanitizing: |
Major Food Allergens: |
Time as a Public Health Control: |
Ice, the Forgotten Food: |
Vertical Broilers: |
Closure for Cockroach Infestation:
Reopening a Food Facility After Extended Closure:
Requirements for Breakfast Service at Hotels:
Culinary Gardens: |
Sales of Prepackaged Food From Home: |
Open-Air BBQ’s, Smokers and Wood-burning Ovens: |
Food Handler Quick Links
Are you interested in owning a fixed food facility? There are 3 ways that can happen:
Take over an existing fixed food facility and make NO changes to the facility, equipment, or menu:
- Before taking over the facility, contact the local Environmental Health office to inform them you will be the new owner.
- Speak with the Lead Inspector and schedule an on-site inspection. They will be able to tell you if there are any structural upgrades that will need to be made before you are issued a health permit.
Take over an existing fixed food facility and plan on making changes to the facility, equipment, or menu:
Before taking over the facility or making any changes, contact the local Environmental Health office to inform them you will be the new owner.
Speak with the Lead Inspector and let them know what changes you plan on making. This will help determine if the changes can be handled by the Lead Inspector or if you will need to submit plans to Plan Check.
Build a new fixed food facility or take over a location that was previously not a fixed food facility.
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