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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.
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    Restaurant & Markets Documents

    Food Facility Operator's Guide

    EnglishSpanish

    Food Facility Self-Inspection

    EnglishSpanish

    Food Construction Guidelines

    EnglishSpanish

    Approved Finishes (Floors/Walls/Ceilings)

    Application to Operate a Food Facility

    Food Facility Quick Links

    Food Facility Grading

    Food Safety Guidance Documents to Keep You Safe

    Procedures in the Event of a Disaster or Emergency: English | Spanish

    Food Safety During Rolling Blackouts

    Food Expiration Dates: English | Spanish

    Juicing Regulations & Requirements

    Menu Labeling: English | Spanish

    Animals in Food Facilities: English | Spanish

    Animal Slaughtering: English | Spanish

    Pet Dogs in Outdoor Dining Areas: English | Spanish

    Rapid Cooling: English | Spanish

    Handwashing: English Spanish

    Dishwashing Sanitizing: English | Spanish

    In-Place Sanitization 

    Thermometers: English Spanish

    Major Food Allergens: English | Spanish

    Time as a Public Health Control: English | Spanish

    Cockroach Control 

    Ice, the Forgotten Food: English | Spanish 

    Temporary Buffets 

    Vertical Broilers: English | Spanish 

    Closure for Cockroach Infestation: 
    English | Spanish 

    Reopening a Food Facility After Extended Closure: 
    English | Spanish 

    Requirements for Breakfast Service at Hotels: 
    English | Spanish  

    Culinary Gardens: English | Spanish 

    Sales of Prepackaged Food From Home: English | Spanish 

    Open-Air BBQ’s, Smokers and Wood-burning Ovens: English | Spanish

    Foodborne Illness

    Common Food Poisonings: English | Spanish

    E. coli and Ground Beef

    Food Worker Illness Flowchart

    Norovirus

    Hepatitis A: English | Spanish 

    Raw Oyster Warning

    Salmonella and Eggs: English | Spanish

     

    Food Handler Quick Links

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    Grocery Store

    Are you interested in owning a fixed food facility?  There are 3 ways that can happen:

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    Owning a Fixed Food Facility Step 1

    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.
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    Owning a Fixed Food Facility Step 2

    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.

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    Owning a Fixed Food Facility Step 3

    Build a new fixed food facility or take over a location that was previously not a fixed food facility.

    Visit our Plan Check page.

    Click here for more detailed information on: 
    How to open a fixed food facility 
    or 
    Click here for the Spanish version.