Consumer Food Protection

Frequently Asked Questions

What do I do if I think I got sick from eating at a restaurant?

All suspected food poisoning and food-born illness complaints should be called in to 916-875-8440. You should call the department as soon as possible in order for the Environmental Health Specialist to complete a thorough investigation.

Be sure you have the restaurant's name and a street address before calling. Also, consult with your doctor if your symptoms are severe and/or you want a definitive diagnosis.

I think the employees in a restaurant I frequent are not being sanitary. What can I do?

Call 916-875-4311 or 311 or visit Sacramento County 311 Connect on-line to file a complaint service request.

By describing what you witnessed and where, an inspector can investigate your complaint. The inspector will conduct an investigation and document any information noted from the visit.

When cooking, what temperature should my food reach to be safe?

Foods that contain ground beef need to be cooked until the internal temperature is 155º F. Pork must be cooked until the internal temperature is 145º F. Poultry must be cooked until the internal temperature is 165º F.

Measuring the internal temperature with a metal-stemmed probe thermometer is the only safe way of determining when the product is done. Relying on the color of the meat juices is not always a reliable way of determining doneness.

How cold do I need to keep my refrigerator? How can I be sure it's cold enough? And, how long can I keep food in the refrigerator?

Your refrigerator should be kept between 35º and 41º Fahrenheit. The only sure way to determine the actual temperature of the refrigerator is to measure it with an accurate thermometer - do not rely on a thermostat control "number" as a reliable indication of temperature.

The length of time that foods stay fresh depends on the type of food and the temperature of the refrigerator. One good rule of thumb is, "When in doubt, throw it out!"

I've heard about the "danger zone" - what is it exactly?

The "danger zone" for food preparation and storage is the temperature range where bacteria grow quickly.

The "danger zone" is between 41º and 135ºF.

What are the safest ways to thaw meat?

The safest way to thaw meat is in the refrigerator. Be sure to place the frozen product in a pan or on a plate to prevent raw juices from leaking onto shelves. Place the thawing product on the lower most shelf in the refrigerator so that raw juices do not cross-contaminate clean vegetables and other ready-to-eat foods.

Another acceptable thawing method is to submerge under cold running water for not more than 2 hours. The water should be of sufficient velocity to flush food particles into the sink drain.

You can also safely thaw frozen foods in the microwave oven and then transfer the product to the stove for further cooking. You can also go directly to the cooking process if the product can be properly unwrapped.

How do I find out about inspections for a specific restaurant?

Each food facility inspected by Sacramento County is required to have its latest food inspection report available upon request, although it does not have to be posted. The food inspection report is issued to the operator or manager at the time of the inspection.

Current food inspection reports are available for review on the Food Facility Inspections web page.

Environmental Management