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https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/23-06-DES%20Cockroach%20Control%20in%20Restaurants.pdf
23-06-DES Cockroach Control in Restaurants.pdf
Page 1 of 2 Rev 09/2015 DISTRICT ENVIRONMENTAL SERVICES COCKROACH CONTROL IN RESTAURANTS Cockroaches are found virtually everywhere. While most live wild in the tropics, a few species choose to enjoy the moist, even temperatures humans maintain in their homes and workplaces. Cockroaches carry many disease-causing organisms, such as Salmonella and viruses, such as Hepatitis. When they run over…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/124-17-DES-8-Major-Food-Allergens_0.pdf
124-17-DES-8-Major-Food-Allergens_0.pdf
DISTRICT ENVIRONMENTAL SERVICES Approximately 15 million Americans have a food allergy and the number of affected individuals is growing. A food allergy is caused when the body’s immune system mistakenly thinks that a certain food, or food substance within a food, are a threat to your body and triggers a protective response known as an allergic reaction. Reactions can range from mild and harmless…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/124-17-DES-8-Major-Food-Allergens-SPANISH.pdf
124-17-DES-8-Major-Food-Allergens-SPANISH.pdf
DISTRICT ENVIRONMENTAL SERVICES Aproximadamente 15 millones de americanos tienen alergia alimentaria y el número de personas afectadas está creciendo. Una alergia alimentaria es causada cuando el sistema inmunitario del cuerpo piensa, por error, que un determinado alimento o sustancia dentro de un alimento, es una amenaza para el cuerpo, e inicia una respuesta protectora conocida como reacción…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/42-06-DES%20Time%20as%20a%20Control%20to%20Limit%20Bacterial%20Growth%20-%20made%20image.pdf
42-06-DES Time as a Control to Limit Bacterial Growth - made image.pdf
Page 1 of 2 IFB-42-06 DES (REV 10/17) DISTRICT ENVIRONMENTAL SERVICES TIME AS A PUBLIC HEALTH CONTROL Keeping the temperature of potentially hazardous food below 41°F or above 135°F, and limiting the time it is out of temperature at every opportunity is the most reliable way to prevent foodborne illness. Bacteria need a comfortable temperature and a long enough time to multiply, as well as the…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/42-06-DES-Time-as-a-Control-to-Limit-Bacterial-Growth-SPANISH.pdf
42-06-DES-Time-as-a-Control-to-Limit-Bacterial-Growth-SPANISH.pdf
Page 1 of 2 IFB-42-06 DES (REV 6/20) DISTRICT ENVIRONMENTAL SERVICES TIEMPO COMO CONTROL DE SALUD PÚBLICA Mantener la temperatura de los alimentos potencialmente peligrosos, por debajo de 41 ° F o por encima de 135 ° F, y limitar el tiempo que están fuera de estas temperaturas es la forma más confiable de prevenir enfermedades transmitidas por los alimentos. Las bacterias necesitan una…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/106-15-EPO-Graywater-Systems.pdf
106-15-EPO-Graywater-Systems.pdf
Page 1 of 3 106-15-EPO (Rev 3/17) ENVIRONMENTAL OVERSIGHT AND PROTECTION DIVISION GRAYWATER SYSTEMS What is Graywater? Graywater is wastewater from laundry machines, showers, bathtubs, and bathroom sinks. Graywater does NOT include water from toilets, dishwashers, or kitchen sinks. Laundry to Landscape Graywater from laundry machines can be routed to irrigate landscaping which saves water and…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/Food-Facility-Self-Inspection.pdf
Food-Facility-Self-Inspection.pdf
Rev 03/2014 Page 1 of 5 DISTRICT ENVIRONMENTAL SERVICES FOOD FACILITY SELF-INSPECTION The items listed in this bulletin are the areas our Department will be inspecting when we perform our routine food facility inspections. As you can see there are many things that your inspector will be checking each time they visit your facility. Some violations are so serious that they warrant the immediate…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/55-07-DES-Rapid-Cooling-SPANISH.pdf
55-07-DES-Rapid-Cooling-SPANISH.pdf
OFICINAS EN: RIVERSIDE, BLYTHE, CORONA, HEMET, INDIO, MURRIETA Y PALM SPRINGS Para más información llamar al (888) 722-4234 Sitio de Internet del Departamento – www.rivcoeh.org Página 1 of 3 Rev 04/2013 DIVISIÓN DE SERVICIOS AMBIENTALES TÉCNICAS DE ENFRIAMIENTO RÁPIDO Control de la temperatura inadecuada de los alimentos potencialmente peligrosos es responsable de causar la mayoría de las…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/80-12%20DES-Guidelines-for-Pet-Dogs-in-Outdoor-Dining-Areas-SPANISH.pdf
80-12 DES-Guidelines-for-Pet-Dogs-in-Outdoor-Dining-Areas-SPANISH.pdf
1 Rev 03/2017 DIVISIÓN DE SERVICIOS AMBIENTALES DIRECTIVAS PARA PERROS DOMESTICOS EN ZONAS AL AIRE LIBRE Los dueños de restaurantes y miembros de la comunidad han expresado interés en permitir que los perros domésticos acompañen a sus dueños en los comedores de restaurantes con áreas al aire libre. En respuesta, después de sopesar factores de riesgo para la salud pública y revisar la ley federal…
https://rivcoeh.org/sites/g/files/aldnop361/files/2026-04/38-08-DES%20Did%20You%20Wash%20Your%20Hands%20%28Spanish%29.pdf
38-08-DES Did You Wash Your Hands (Spanish).pdf
Page 1 of 2 Rev 02/2016 DISTRICT ENVIRONMENTAL SERVICES El lavarse las manos bien y a menudo puede reducir en gran medida las bacterias transferidas de persona a persona. Eliminar las bacterias y los virus de las manos impide que entren en los alimentos y en otras superficies donde pueden conducir a la enfermedad. Es la forma más fácil y eficaz de proteger a su familia, a sus amigos y a los…