Restaurants

The Placer County Consumer Protection Team inspects Restaurants and other Food Facilities to ensure that diners in the county have safe food and reduce the risk of food-borne illness. Restaurants remain a large portion of our Food Facility Inventory.

Routine inspections are important to check compliance on violations on standard food safety practices, to keep people from becoming ill. The county is also educates the restaurant owner and the employees regarding safe food handling practices. We routinely conduct classes in which the food handlers may attend, in our Food Safety Certification Program.

The goal is to inspect each Restaurant twice a year as a "Routine Inspection", while simultaneously remaining ready to conduct spontaneous "Complaint Response" inspections as required. These inspections are generated when a member of the public submits a Complaint regarding a Food Facility.

Facility Requirements

Restaurants and other food facilities are inspected for certain criteria. Upon inspecting a facility, our inspectors look at food temperatures, food preparation and handling techniques, food handler specifics, water and sanitizing, plumbing and equipment, and facility maintenance.

Each facility is inspected in accordance with California Retail Food Code (CALCODE), as of 7/1/07.

Food Complaints

If you feel you would like to submit a complaint regarding a food facility please see our Complaints page, or contact us at (530) 745-2300. Our complaints page will have a printable blank complaint form in which to submit. We remain committed to responding to each and every complaint in a timely manner.

Complaints are separated into two categories; facility problems like dirty equipment, and food-borne illness complaints. For the first type of complaint, the Consumer Protection Team in Environmental Health handles the problem. Environmental Health investigates facilities for cleanliness, safe food handling practices, and employee cleanliness.

The second type, food-borne illness, is handled primarily by Communicable Disease Division of Public Health for tracking and investigation with coordination with Environmental Health.

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	Restaurants The Placer County Consumer Protection Team inspects Restaurants and other Food Facilities to ensure that diners in the county have safe food and reduce the risk of food-borne illness. Restaurants remain a large portion of our Food Facility Inventory. Routine inspections are important to check compliance on violations on standard food safety practices, to keep people from becoming ill. The county is also educates the restaurant owner and the employees regarding safe food handling practices. We routinely conduct classes in which the food handlers may attend, in our Food Safety Certification Program. The goal is to inspect each Restaurant twice a year as a "Routine Inspection", while simultaneously remaining ready to conduct spontaneous "Complaint Response" inspections as required. These inspections are generated when a member of the public submits a Complaint regarding a Food Facility. Facility Requirements Restaurants and other food facilities are inspected for certain criteria. Upon inspecting a facility, our inspectors look at food temperatures, food preparation and handling techniques, food handler specifics, water and sanitizing, plumbing and equipment, and facility maintenance. Each facility is inspected in accordance with California Retail Food Code (CALCODE), as of 7/1/07. Food Complaints If you feel you would like to submit a complaint regarding a food facility please see our Complaints page, or contact us at (530) 745-2300. Our complaints page will have a printable blank complaint form in which to submit. We remain committed to responding to each and every complaint in a timely manner. Complaints are separated into two categories; facility problems like dirty equipment, and food-borne illness complaints. For the first type of complaint, the Consumer Protection Team in Environmental Health handles the problem. Environmental Health investigates facilities for cleanliness, safe food handling practices, and employee cleanliness. The second type, food-borne illness, is handled primarily by Communicable Disease Division of Public Health for tracking and investigation with coordination with Environmental Health.