Environmental Health Division regulates and permits winery tasting rooms if they serve potentially hazardous foods or food that requires extensive preparation.
Food Handler Certification - State Law requires all food facilities serving open potentially hazardous foods to have at least one person who has successfully passed a State-accredited examination about food safety. The certification is valid for a maximum of three years. For the convenience of the local community, this office offers an approved examination.
Based on the California Retail Food Code
Chapter 1-13
A wine growers license authorizes the person to whom it is issued to conduct wine tasting of wine produced or bottled by or produced and packaged for the wine grower, either on or off the wine grower's premises. In conjunction with wine tasting, the winery can offer "snacks to tasters" such as nuts, pretzels, or crackers without the necessity of obtaining a health permit to serve food.
In order for the winery to offer an extended choice of foods that will be sampled during tastings, it will be required to obtain an El Dorado County Health permit and meet the basic requirements of the California Retail Food Code (CRFC). Depending on the type of food service, other requirements and agency clearances (Building, Planning, and/or Fire) may also be required.
The first step in obtaining an El Dorado County Health Permit is to fill out an application and complete a business plan for the specific type of food service you will be providing. Part of the review process will verify that the facility construction and equipment meet the minimum facility requirements of CRFC. If the facility is closed for one (1) consecutive quarter within a twelve-month period, a seasonal permit can be issued.
- Water supply and sewage disposal shall be approved by the Environmental Health Division.
- Provide adequate toilet facilities located within 200 feet of the service area with hot and cold running potable water for hand washing and single service soap & towel dispensing.
- In areas of food prep, utensil cleaning, and in the rest rooms; the walls and floors are to be smooth, non-absorbent, and easily cleanable surfaces. A sealed floor with a minimum 4-inch-high coving is required in all food related areas and rest rooms.
- Equipment installed for cold or hot food storage or holding shall meet commercial standards [National Sanitation Foundation (NSF)].
- If self-service food is proposed, provide appropriate food protection equipment (ie. sneeze guard, or self-service containers equipped with tight-fitted lids).
- Install thermometers in all refrigeration and hot holding units, (all potentially hazardous foods must be kept at or below 41° F (or) at or above 140° F).
- Unless self-contained, all refrigeration units, steam table, ice machines, and similar type equipment shall drain into an indirect waste receptor and dispose of it in an approved manner.
- Dependent on the type of food service, wastewater from kitchen may be required to be dispose of through a grease trap.
- Provide a 3-compartment sink with dual integral metal drain boards plumbed for indirect waste drainage to a floor sink.
- Provide adequate hand washing facilities in the food prep area with hot and cold running water and single service soap and towel dispensing.
- Facilities should be adequately protected against insect and rodent infestation.
- Facility must have in employment a food safety certified food handler with supervisory responsibility for the preparation of food or oversight of the operation. The Food Safety Certificate must be posted at the facility.