Policy Text
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Published with permission by Santa Clara County Office of the
Sheriff Food Services Facilities Inspections - 1 Santa Clara County Office of the Sheriff
Custody Manual
Food Services Facilities Inspections
907.1 PURPOSE AND SCOPE
The purpose of this policy is to establish guidelines for inspecting Food Services areas and
facilities to ensure a safe and sanitary environment for Food Services staff and incarcerated
persons.
907.2 POLICY
It is the policy of the Santa Clara County Office of the Sheriff that the Food Services area be
maintained in a safe, sanitary condition by conducting regularly scheduled inspections, both by
Custody Bureau staff and by an outside independent inspection au thority as may be required by
law. (15 CCR 1245(a)).
907.3 CLEANING AND INSPECTIONS BY STAFF
The Food Services management staff shall ensure that all equipment, appliances, and utensils in
the food preparation areas and dining areas are inspected regularly. Adequate hot and cold water
should be available in the kitchen. The water temperature of all fixtures should be checked and
recorded regularly to ensure compliance with the required temperature range. Deficiencies noted
by inspections shall be promptly addressed.
A cleaning schedule for each Food Services area shall be developed and posted for easy
reference by Custody Bureau staff, and shall include areas such as floors, walls, and windows.
Equipment, such as carts, kettles, grills, chairs, tables, and ovens, should be grouped by frequency
of cleaning as follows:
• After each use
• Each shift
• Daily
• Weekly
• Monthly
• Semiannually
• Annually
The Food Services management staff is responsible for establishing and maintaining a record -
keeping system to document the periodic testing of sanitary conditions and safety measures,
in accordance with established records retention schedules. At the direction of the Division
Commander or the authorized designee, the Food Services management staff shall take prompt
action to correct any identified problems.
907.3.1 SAFETY INSPECTION CHECKLIST
The following items should be part of the weekly inspection: Policy
907
Docusign Envelope ID: 91259B35-1BEF-4815-AFB0-944872B26D7A
Santa Clara County Office of the Sheriff
Custody Manual
Food Services Facilities Inspections
Copyright Lexipol, LLC 2025/0 4/01, All Rights Reserved.
Published with permission by Santa Clara County Office of the
Sheriff Food Services Facilities Inspections - 2
• Lighting is adequate and functioning properly.
• Ample working space is available.
• Equipment is securely anchored.
• There are suitable storage facilities, minimizing the risk of falling objects.
• Floors are clean, dry, even, and uncluttered.
• Machines have proper enclosures and guards.
• A clear fire safety passageway is established and maintained.
• Fire extinguishers and sprinkler systems are available, not expired and are tested
regularly.
• The food preparation area has good ventilation.
• Furniture and fixtures are free from sharp corners, exposed metal and splintered
wood.
• All electrical equipment is in compliance with codes and regulations.
• All Food Services workers wear safe clothing, hair coverings such as a hat, hair net,
or beard snoods, gloves, and protective devices while working.
• All Food Services workers are in good health, with no symptoms of illness or injury
that would pose a risk to food safety.
• All ranges, ovens, and hot holding equipment are clean and in good operating
condition.
• Mixers and attachments are clean and in good operating condition.
• Dishwashing machines are clean and in good operating condition, and proper
chemicals are in use.
• Water temperatures for hand sinks, washing sinks, and dishwashing machines meet
minimum acceptable temperatures.
• Appropriate hand -washing stations are provided.
• Toilet facilities are in good repair and have a sufficient supply of toilet paper.
• All temperature charts and testing documents are current, accurate, and periodically
reviewed and verified by the Food Services management staff.
• Only authorized personnel are allowed in the kitchen area.
• Foods are labeled and stored properly using the first -in first -out system.
• The refrigerators and freezers are in good operating condition and maintain proper
temperature.
• There is no evidence of cross -connection or cross -contamination of the potable water
system.
Docusign Envelope ID: 91259B35-1BEF-4815-AFB0-944872B26D7A
Santa Clara County Office of the Sheriff
Custody Manual
Food Services Facilities Inspections
Copyright Lexipol, LLC 2025/0 4/01, All Rights Reserved.
Published with permission by Santa Clara County Office of the
Sheriff Food Services Facilities Inspections - 3
907.4 CONTRACTING FOR INSPECTION
The Food Services management staff is responsible for ensuring that the Food Services operation
works in accordance with all state and local laws and regulations.
The Division Commander or the authorized designee shall contract with an independent outside
source for periodic inspection of the Food Services facilities