[BIS FORM NO. 101 HEALTH CERTIFICATE FOR FOOD HANDLERS. (CREAM COLOR) Office of the City/Municipal Health Officer SANITARY PERMIT TO OPERATE roe — = Issued to. no [oarrornee gitar ey | occu on | sce__se__ naionaury Tar . (ype of Enablichment) FACE OF WORK: bate mo | eenuur Address. 1p SGNATORE CTR SiO. «OTHER BN. ROD. SOSA pate xno [meu Sanitary Permit No. Date Issued 19, xt SEAN CHARGE HOMES, e Lego of Cty SP Oise of techy Mun, Beat Otter Regio. HEALTH CERTIFICATE. erapiotpoosene 0.227038 wd iy) IMPORTANT ansrnsdit® HAUT CRMREATE (HON Ehrich nce women” “ORTONSE YOUR aunvarion as inoeareDeEtoN EF manunZaTioN Date of Expiration December 31, 19, This permitis not transferable and will be revoked for violation of the Sani- tary Rules, Laws or Regulation of P.D. 522 & P.D. 856 and Pertinent Local Ordinances. Re commending Approval: ‘CSD/SE/SSI/SI Approved: CHO/MHO TRONT Gem Fem) HEALTH CERTIFICATE FOR NON-FOOD HANDLERS (LIGHT GREEN COLOR) _ eases | IMPORTANT ys aEoy ee seancenih MATH GRTMATE SHON eof he Cyan NM ALWAYS WEAR YOUR CERTIRCATE ath Oth ‘ie urren ter ice PROT FERTION OF YOUR a HEALTH CERTIFICATE OAT GD ONEY ONT THE NEXT Dat [sAMINATN AS NOIEATED BELOW * 2 muitersuistr 9s rot Gn? anda ‘aol apatan Nave one xno __[oareorenr occurAtion: c8___st___NaTIONALITY 7 PLACE OF WORK: bare KIND esr to, SENATOR nee = SHOU OTHER BAN by | SSRERTCTIRCE are a eso. (CROATTOH ONT om Fem) BACK em Fond 6HEALTH CERTIFICATE FO) ATTENDANTS, RECEPTIO! HOSPITALITY GIRLS / BOYS, ETC. (PINK COLOR) )R MASSAGE CLINIC NIST, HOSTESSES, Office of thee City/Municipal ENS FORMNO. 1A | Health Officer SANITARY INSPECTION OF FOt )OD ESTABLISHMENT tablshment Category. = Ovener/Manager crs romno wma Owner cars eh Logeot cin vet No of Pesnnel____— No. with Health Cerfete Santry Pema No Maricipaiy TRANSFERAT es WEAR YOUR CERTUICATE IN xf oir A cea Seo acura Pre Tage PORTION SE TEMS avanti] —“RECONaENDED ca [EE er oreoF SE (O1 [CORRECTIVE MEASURES Bghe LTEETTETE® | examamaton sBINDICATED BELOW. ERI et HEALTH CERTIFICATE ——— saan Ge pecans eens naantzation iG hae owe sono__| pareor ext “4 CONSTRUCTION GF PREMISES occuPATION Ee 5. MAINTENANCEOF PROMISES |AGE__SEX____NATIONALITY et 6 TOILET PROVISION Pace oF WORK ae se 7. ANOWASHING FACITISS a waren suet 1 Tene Foote oR a Lenser sueree picuae J ‘exo RESULT 5. tiger \GEMENT SSE GTARGE To, SOLIDWASTE MANAGEMENT ve "(CHO/ MRO) 5 1. WHOLESOMENESS OF FOOD 12. PROTECTONOF FOO fe.» Se. FRONT 04 ) 15. VeRNAIN CONTROL es POHANG HE 14. CLEANLINESS AND TIDINESS IRETRALICERVICAL SMEAR EXAM N STD EXAMINATION u *m aes 15. PERSGNAL CLEANLINESS BE [armor | eee [SE [weer petra 16 ROUSEREETING AND MANAG |S 17, CONDITIONS OF APPUANCE w UTENIES akg EXAMINATION 16. SAN CONOMMONEOF APPLANCESG UTES aaitor aE 19. ISEASE CONTAOL ‘BAM NEXT ESAS. 20, MISCELLANEOUS TOTAL DEMERITS HBsAg EXAMINATION NOTE: Nowcompyngtemare eat thant. Ey ach = TaTOF Nomisweigedvin denen erning ae waeer [ness | seaveuon PERCENTAGE RATING ingot ebatsnet rere 19 be Sorert {00% Lee Demesit Seore) “SS onSccthnopeaerSapeemepre ame E= SANITATIONSTANDARD " PEACENTAGE RATING ikea eNO sine vinvsarencrony 2: ee Samsenctonr 9: 5 eccivedy Cone Tipe Sang oper BACK (idem, x Sem) “4 ne 65SPECIAL FEATURES ITEMS o “ © oe o © o w o EATING & DRINKING ESTABLISHMENTS {lnsloing Hotels Motels, Bearing Houses & the likes, Resturats, Coffe Shops, Canteens, Pansies Dino, Corinda, Fast Foods, Refreshment Rooms/Parlors, Cafeteria, Snack Bars, Cocktail Loungs, ‘are Dee, Nigh Clubs 2 similar establshmens) Cleaning food utensil (prescribed mettod) 2. Food protection (specifi requirements) 3. Kichen BAKERY, BAKEHOUSE, BAKESHOP, CAKE SHOP, CAKE KITCHEN 1 Stoage/ictection, ingredients 2 Sorogerpotetion oor 5. Candiion of fixed appliance DELICATESSENS 1 Sepuration,cooked/uncooked meats 2. Usevoked pouty, wrapped 53. Conmoa eating deviee [BUTCHER SHOPS, MEAT SHOP. FISH SHOP 1 Stoageprotection, meats 2. ‘Foo oatact surfaces 3. Disposal. bonesastes SALE OF ICE CREAM/FROZEN CONFECTIONS 1. Storage of servers 2) Stertzing server. 3. Protection. cones wafers, zen feds, ee ICE CREAM MANUFACTURE 1 Cleansing/teriiing planveguipmert 2. Stovagelprotecion ingresients 5) Bflecivenest of” po touch" teebrigues MILK sHOPS 1 Mil emperture 2. Approved storage somparment 3. Sale other produ MILK STORAGE/PENDING RETAIL SALE 1. Relrigeratea storage 2, Setfclesing doces 53. Exclusion of comaminatng substncss [STORAGE/BOTTLING RAW MILK. 1 Cleansinglseriizing bot 2. Mechanical capping 3 Storagerrotecton boule aps RETAIL SALE OF LIQUOR, 1). Glassreshing/storage 2. Nosmoking, et. 3. Demijha washing 66 4 10 3 stone vr saQUON WINE SELLER |. Testing room, sink, hot and cold water . 2 Gevaingssge beacee 5 Sone Sinai cos see ) BREWERIES 1 Storage/preection, brewing ingrediens 2 Cleansing/torage, botes/eontsiness 3. Disposal of speat hops and yeast Him) WINE MAKERS 1. Cleansing/strage, bottestontiners 2 Disposal: mark ad wastes 41 Storage containers, corks ete ACTERE OF AERATROWATERS& ‘Cleansing/storage. bottles BEVERAGES 2 Gomme 5 Saree ©) GROCER'S sHORS (laclocing thse ot oterwite registred) 1 Preto iy food orageortectin, perishable food 3. Balk store and packaging » ng thw on hori ei 1. Food off ground ‘esers) 2 Stogedepor wae 3. Pectin sei at (STORAGE. PACKAGING & PLLPING OF EGGS |. Cook. dimp-proot siorage for whol eges, 2. Candling equipment 3. Food comet sintces 6 manwers 1 Seprtion of fom ce post 2 Choisy of pouty cages an pe 1 Wane sorge& dips @ Avartoirs 1 Approved plan 2. Staughcering of aia 3. Container or ese (pectic requirements) 7SANITATION STANDA\ RD INSPECTION OF FOOD ESTABLISHMENT (THE FIRST SCHEDULE) re) TTEM2) SPECIAL FEATURES 1eM2) }TEM4) CONSTRUCTION OF PREMISES A FLOORS: 1) Kept clean: no sawdust used arias: ensly cleanedl materials, resistant (0 D Reee omer imperious _materiais: easly de swore and corrosion. lamped together 4) Wand € 6 toor board led on fice foundation ight clampet WR 2 Wipes bateen floos.and walls rounded off to Neg of NOt $Shnches 62cm) fom te foo 5) -Adequately graded and drain {Other for eosering (eg capets) approved by OOF 2) wteor walking and diving surfoces propesy sueace 8). Mats and duck boards cleanabe, removable and clean WALLS: 1) Internal surfaces, smooth, even, om-absorbent,cleanable terials 22) Constructed of dust proof me — 3) Walls subject to weting or splashing: impervious, non-abs raverils, height not les than 479 inches (2M) from the Noor 46) Painted light color; other wall finish approved by DOH 5) Allwallattachment/ decoration lean CEILINGS 1) Dustproof and washable 2). Smooth, norabeorbent light colored 3) All eelling attachment /decoraton clean. LIGHTING: . ty Tweny (20) foot eandles-rooms where food is prepared, packed utensils and handwashing rooms 2) Five fot candles- where fod isconsume 4) nents of lumination mensured 39 inches from Nor, rom gate; no shadows ') Lighting reasonsly fe from gh 5) Other artificial light source approved by DOH: Tess than & VBNIILATION: 1) Roome reasonably free from steam, condensation, odors, fumes, smoke and impurities; relative hurt - 60% temperature - 60°. 2). Rooms and equipment vented to outside as required. 3) Hoods properly designed; filters removable 4) Intake aie ducts property dasigned and maintained, 5) Systems comply with fire prevention, pollution / nuisance requirements OVERCROWDING: 1) Sateen Hor spaces '9) Enabling every employee to casry-out their duties efficiently. 1) Bay accent for leaning working spacer, sles, passageways and tens which customers have acces: 6.1) unobstructed 162) sulficient to permit movement; no contamination of food by clothing or personal contact of employees and customer. ©. CHANGEROOMS 1) Dressing rooms provided: properly located 2) Adequate lockers or other suitable facilities 3) Dressing eooms: ares and lockers Kept clean 4). Four (i) or more employeas of either sex / separate changing room provided ITEM 5, MAINTENANCE OF PREMISES: ‘A. MAINTENANCE IN GOOD CONDITION: 1. Allzooms or pace sll materials, receptacles, appliance, (urniture and equipment used in connettion with the preperation, manulacture,slorage packing, delivery f food forsale or in ngdelvery the dieplayed of food REPAIRS OR RENOVATION CARRIED OUT WITHOUT UNNECESSARY DELAY: 1. Structural plumbing, drainage DEFECTIVE OR DAMAGED RECEPTACLES, APPLIANCES, FURNITURE OR [EQUIPMENT - DISCARDED AND REFLACED OR REPAIRED AS REQUIRED. TTEM 6. TOILET PROVISION: A. FOOD ESTABLISHMENT PERSONNEL 1. Available neat working areas 21 Number of fixtures per shift provided 9x ~ Water Clases ‘Wasitend Basin No.of ae ina Fesonmel Fete Male Female ‘ate v 1 19 1 1 009 1 1 ' : 2 3099 2 2 2 10. 1 Fature foreach additonal £0 employees 5, One() shower provided for every 15 amployees. 1 Shee) nung unter every "ample FOOD EATING AND DRINKING ESTABLISH! 1). Sanity convenience provided for use of customers Water Clas ‘Wostehand Basin Dias Ron co ‘Ascomodaion Female. ‘Male Female Male, oo fd : : | reece [[siece | ¢, ROD MAREE SUPERTARIETS GROCERIES NNDSTORES SEAS res - Taine] Ba vet Tac] Gan oa Personnel Female: Male Female Male, TT or a a ‘owe | 2 ' i atria 9 apy a Tae ana oy OS vane |L water closet for every 50 females D._ STRUCTURAL REQUIREMENT: Bestar 2 isto confor rooms a B Inceiustsennge dopo syste, subsurtce absorption sytem ooh tater eve a Pet oor ‘ove than 1S eq naen fatto hana Sok ight Ting end venation not than 10 fot indi ITEM 7. HANDWASHING FACILITIES. A INSTALLATION: 1, Near working area; eg, food preparation arex hehe race oe rot serps 3 GAS °Sfllcau ate National Planting Cade of the Pip R StEBA NUMBER FOR CUSTOMERS SE 6.0 PROVIDE WITH HOT AND COLD OR TEMPERED RUNNING WATER; MINIMUM TEMPERATURE OF 100°F (978°), PROVIDED WITH NAIL BRUSH, SOAP AND/OR SUITABLE HAND CLEANER AND SANITARY TOWELS OR APPROVED HAND DRYING DEVICES, MAINTAINED INV GOOD REPAIIE AND CLEAN CONDITION ITEM 8. WATER SUPPLY SAFE QUALITY; ISSUED DOH CERTIFICATION OF POTABILITY OF DRINKING WATER: COMPLYING NsWD OF 1983, ‘ADEQUATE IN QUANTITY; 40 LITERS PER CAPITA PER DAY. FROM APPROVED SOURCE HOT AND COLD RUNINING WATER UNDER PRESSURE PROVIDED, AT LEAST 20 PSI ‘TRANSPORTED WATER IN BULK TRANSPORT SYSTEM HANDLED, STORED; DISPENSED IN ASANITARY MANNER. BOTTLED AND PACKAGED POTABLE WATER HANDLED, STORED AND PROTECTED FROM CONTAMINATION: DISPENSED FROM THE ORIGINAL CONTAINER FILED BY THE SUPPLIER, STEAM USED IN CONTACT WITH FOOD OR FOOD CONTACT SURFACES FREE FROM ‘ANY MATERIALS OR ADDITIVES OTHER THAN THOSE SPECIFIED BY THE DOH, ICR FORM APPROVED SOURCE; MADE FORM POTABLE WATER, ICE MACHINES AND FACILITIES PROPERLY HANDLED AND STORED, BLOCK ICE RINSED, ICE CONTACT SURFACES APPROVED; PROPER MATERIAL AND CONSTRUCTION. nITEM 9, LIQUID WASTE MANAGIMEN I iLITIES. WASTE WATER INTO PUBLIC SEWER OR DOH APPROVED FACI sity teNPCR LUMO a taeda manned acoder A 1) Nowpolable water piping lentiied 5) Nocrsecennection 4G) Nobackesiphonage possible 5). Equipment properly drained ITEM 10, SOLID WASTE MANAGEMENT: A sroract 1) rapprved dove omnes 3 ec jeaned when empty; brushes provided 3 Gann eeeauneswecovred wt Hf iracensibleto vera. ee 5) Sage tee adequate; dean: no muSARCE: POP fing lide orin protective storage facies provided, DISPOSAL 1). Disposed in an aporoved manner 3) Disposed at an approved frequently MISCELLANEOUS ues pop cnsetetouie soagest proper night above reed tructed and operated, incinerator Fees ere diinrtom props conruteandope arene cleae ITEM 11, WHOLESOMENESS OF FOOD. eo 0 o 4 FOOD SUITE co-mest product poy. il milk produ rts vegsaes it Oar a rcaweedyoakery products, hove ese NOT ADULTERATED Nor mIsBRANDED NO INDICATIONS OF SPOLLAGE OR CONTAMINATION ORIGINAL CONTAINER PROPERLY IDENTIFIED -AoROVEDDISFENSER FLUID MILK AND FLUID MILK PRODUCTS PASTEURIZED GENERALLY PRESH IN APPEARANCE ITEM 12. PROTECTION OF FOODS A sericea SEERA ca ror eonaination ding prepeton,storge iP, ot ae rectly connecting a toilet. 2 ace ot utlized as sleping quite or ety connecting n spac 2. Only preparation and serving ta allowed to hate va in stvagyor in prpartion, 5) No animals kept in food service arca- ‘orin pre 8 Food and food mates stored ord 7) Only approved app 5 inplayed not tess than 18 inches above the ground ind packaging materials se Indepartment stores, fond are manutactures, prepared, cooked, stored or sold only ‘exclusive areas approved by DOH, HANDLING OF FOOD MINIMIZED BY USF OF UTENSIIS/EQUIFMENT/TRANSPORT NO WETSTORAGE OF PACKAGE FOOD POISONOUS ANID TOXIC MATERIALS PROPERLY IDENTIFIED, COLORED, STORED AND USED. POISONOUS POLISHFS NOT PRFSENT. BACTFRICIOES. CLEANING AND OTHER COMPOUNDS: TOXIC IN USE BILUTIONS, PROPERLY STORED AND NOW: TEM 13, VERMIN CONTROL, a ABSFNCF OF RODFNTS, FLIES, ROACHES ANO VFRMIN OTHER OPENINGS PROTRCTFD AGAINST FLYING INSECTS. RODENT-PROOFED. 1) From approved source «mest products pouty, milk pratt fits vegetables, fh, shellfish seaweeds, bakery prods rouen desserts ee HARDORAGE AND FEEDING OF VERMIN PROTECTED. FOODSTUTYS, UTENSILS, FOOD PREPARATION AND CLEANSING EQUIPMENT COVERED DURING OPERATING OR DISINFFCTING OPFRATIONS. ONLY LICENSED AND TRAINED PEST-CONTROL PERSONNEL AUTHORIZED TO ‘CONDUCT DISINFECTION OPFRATIONS, VERMIN ABATEMENT PROGRAM MAINTAINED. PROCEDURE AND FREQUENCY OR VERMIN ABATEMENT PROGRAM APPROVED BY DOH, TEM 16. CLEANLINESS AND TIDINESS. MAINTENANCE OF CLEAN CONDITION IN 1) Every rooms/ pee, vant, peasagevsay and the whe premises. 2). Cupsoard, compartnent 3) Relegerstor and all appliances MAINTENANCE OF TIDY CONDITION AND FREE FROM ACCUMULATION OF 21) Boxes, tins, eubbigh ete 2) Any saterials which miay offer harboraye for tats or which may become offensive ITEM 1S. PERSONAL CLEANLINESS. ‘A. HANDS WASHED AND CLEAN; SHORT FINGERNAILS. CLEAN OUTER GARMENTS BC D. E PROPER HAL RUSTRAIN RY. MINIMIZED USE OF MAKE-UP, BODY DECORATION AND JEWEL ‘GOOD HYGIENE PRACTICES. ITEM 16, HOUSEKEEPING AND MANAGEMENT I |AGE AND SANITATION ‘CONFORMITY OF THE PREMISES AS TO BUILDING, DRAINAGE ANI FICIENT AND MISES CLEANED AND REFUSE REMOVED PROM PREMISES AT SU REGULAR INTERVAL. PREE OF LITERS rr BREACH OF OFQUATE SUPRRVISION OF STAFF AND CUSTOMERS TO PREVENY SANITATION REQUIREMENTS. ITED TO ENTER )MESTICATED ANIMALS LIKE DOGS, CATS AND BIRDS NOT PERMI poMestica Is (OR TO GF IN OR UPON THE PREMISES, ND OTHER FURNITURE CHES TABLE, TROLLEYS A wr iil Couto pater conract win NORTOR READILY PERISHABL ISRESCTUBOEO WITH HOT WATER ANO DETERGENT DAILY Ane STORED KER SHELVES AND CUPBOARDS IN WHICH F000 OR APPLIANCES CLEAN AND FREEOF RUSOISH ce. LAUNDERED CLOTHES AND/OR NAPKINS STORED IN CLEAN PLA WITH FRESH ANDCLEAN IN FOODSERVING ESTABLISHMENTS ALL TABLES PROVIDED WITH FRES! ‘TABLECLOTH. SOILED LINES AND CLOTHING STORED IN PROPER CONTAINERS. FEM 17, CONDITIONS OF APPLIANCES AND UTENSILS ANDINSTALLATION os food contac sures of aupmen atte an nonfoodcontc sues of eau 1) Pood conta sacs 1 Good epsizna cas B. tchip po open eas © Cane noose a approved pal netorrstn Creation oe 2) Siagesurvice sts tapping terls/pacaging of non-tenc matera » Sagiereice sr ripnent proper stele . 5D. Eng equent capable of sing ntl, god ep m UIKION OF APPLIANCES AND UTENSILS Sorta Cee ee AITCHENWARE: GRILLS, COOKING DEVICES AND /OR FOODCONTACT SURFACES OR EQUIPMENT CLEAN SO SIGHT AND TOUS NON-FOOD CONTACT SURFACES OF EQUIPMENT KEPT CLEAN DSTERGENTS AND ABRASIVES RINSED OFF FOOD-CONTACT SURFACES APSROTES OR LASHING AND SANITIZING EQUIPMENT AND/OR urensits APPROVED, ADEQUATE, PROPERLY CONSTRUCTED MAINTAIN eee OPERATED. EQUIRRLE A CTITIES AND AREAS PROVIDED FORSTORING UTENSILS. ‘APPROVED AND, EQUIPMENT, SINGLE-SERVICE ARTICLES USED ONLY ONCE ITEM 19. DISEASE CONTROL, A OPE ao HANDLERS WITH UP-TO.OATE HEALTH CeRTIRCATE CLIPPED ON THE UPPER LEFT FRONT OF THE GARMENT, COMMUNI OES INFECTED WOUNDS, RESPIRATORY INFECTIONS OR omer ‘COMMUNICABLE DISEASES PROPERLY RESTRICR NE AUTHONES SUSPECTED COMMUNICABLE DISEASE CASE REPORTED TO NEALTH AUTHORITY ITEM 20. MISCELLANEOUS A 8 SANITARY PERMIT DISPLAYED IN A CONSPICUOUS PLACE OF SANITATION STANDARD RATINGSTICKER Ai TACHED/DISPLAYED AT THE DOOROR INACONSPICOUUS PART OF THE ESTABLISNMENT ‘THE ESTABLISHMENT AVAISHON RECORD, IN-HOUSE INSPECTION AND OTHER NECESSARY DOCUMENTS AVAILABLE DURING INSPECTION. OTHERS 78SANITALIUS 9 tannic INSPECTION OF FOOD ESTABLISHMENT SPECIAL FEATURES (THE SECOND SCHEDULE) FOOD EATING & DRINKING ESTABLISHMENTS. FRRCLUDING HOTELS MOTELS, BOARDING HOUSES tc LIMES: RESTAURANTS, COFFEE See CRNSTEENS, PANCITERIA, BISTRO, CARINDERIA, FAST FCOD®, 'REFRESHMENT Soa A NACK Daf, COCKTAIL LOUNGE MRS, DISCO, NICHT LB & THELIKES) TEM 1, CLEANING FOOD UTENSILS Prescribed Method |AL Utensil and equipment presi, scrapes or soaked and washed. ae aim sing machine (a5-160'F) of ype and manufacture BRE hater at temperature not less than 110" (3.3) 1) containing aeequate arnount of S09 F 1) other detergent 4) Approved thermometers provided & used 2) Sultibe inh basket provided: ‘approved by DOH, ot 0, ising with ware seater to remove al traces of warm water and soxpor deere, . Sanitation: 1) rwnetson frat east 1 evn 2) Only properly washed dishes and. i) Pouring of scalding water over washed. dishes subst 2) fmmerton fora leest 2 nutes in 170°F clean ot water Freee for at east 2 minutes in esorine bat wth 3 ast SO ‘ppm available chotorine 4) Bapeaure to ho siin hot aici! fr 20 minstes at 18 3} Oikos alternative methods approved by DOB. tein boing water ‘utensils ae sanitize enna uleails not an acceptable . Kitchenware an food:contact surfaces of equipment used for potentially hazardous food sanitize, ITEM 2.2000 PROTECTION (Specific Requirement! A, Food Tenspesnture 1) Adequate fetes for maintaining food at hot ore 2) Suitable thermometers property located 3) Perishable food and cooked food at proper t= ood st 45°F orbelow oF above as required old temperate 4) Potentially hazardous 5) Frozen food kept frozen: property thawed 6) Minimied handling of food 1. Frats.and vegetables washed thoroughly C. Containers of fond and fod stored off loge on clean surfaces 1) 1B inches (145.72 em) for any food displayed for sale 6 52 cn.) tall ood a oxo storage, approved const air circulation, easy cleaning: iiction or platoums to allow 5 aren ‘pectonofcemin ination hy ce, cuter prow dere orainarelenpens rove re ©: Font on Frat cone Stati Ho rgtinconawthanceaape vserapping materials not used, perer ter mately 2) Fon pred om coma sed packaging/ 2) Any mater tay ene pon b} Any pesticides or iisecticides “ 2a we 2, eisphyet, Contato NPose OF ebited foods wrapped protected E. Mscutaneous Ds 2 Gago spp or sei 2 Rening inp vr my ely se wh vers Ig ham, cheese, cooked meat or fish, baker's : 4 Ne ors ood th ngs Seoelisoat tomes ot alle oan oo on 5) No bagging of any bag oe wrapper, Sere 5) Nostcteror bel orate s wensis during pac fingers cakes, prstiy, « atcle which snot clean 7) Protection of food for salecrin the manulnckne, preparation, storage, pac fncture, preparation st Be. pack o stivory Fon sain and other fort of conto y lust, sermin and other for of contamination, A. Height of cet He cating nat as an 244 ssthan 9.30sq.m. (10050. f.) lear of fuenture For nen po pore Pet pron at east. 53.m 5g ler ffir ting dat oot ee esr heketeeba tata me » peer step ak ey es ate ceed tis ams eax powder, flavoring a leaked or ingredients sed in baking. HE sandwiches and other foud forsale protected from tm fa sToRacuPmorscrion ouR vate campefee om or Sez damp om romp of flour in bulk, in sacks or itop et 2 Nooter leads sre rag rnTha 3. CONDITIONS OF APPLIANCES Fret Appliances co Arr med an could be eal iepeted and cane Oe thet caters a other sublet to acate seo frlening Purpose "Baer Come Cone PeNgplovad dig ane constuction E Avtaysbeptinlnn cmon 9 Fie and protect rm entation DeLicaTEssens 1D SESARATION, COOKEDIUNCOOKED MEATS payed and Stored food Deplesmc ceokad 6h chipped pol, rie avon, pao, cnpanads, and aoe eat 0 Re Stoning mest Hep aay toed ape from uappsed/ vee eat oh ov ther goats sked pastry containing mest, 2, awehur'sshop enclosed shoncase sonsiared separate part ofthe premise for ssushg “and simile fod enclosed in sin STEM 2. UNCOOKED POULTRY, WRAPPED st TR Deere pouty tote shop wrppedand anced mts, 1B Uncooked poultry not stored, kept, displayed or sold in the shop foods re ane ate sng mache peo ohn ced Se el iy mane conan red an IV. BUTCHER SHOP chang mentchops, meatroom fshshops, fshrooms and the ike) TEM 1. STORAGE/PROTECTION, MEATS A. STORAGE 1 Allmeat and fh not being propare ‘exceeding 47P (44°C), ot 2. Deep Trousn at OF (17.80) 07 lower «ior exhibited fo se stored in rerigeration not 1b. Mest or fish not exposed or exhibited forsale exceeding 12 hours unless i refrigerated ‘abinet or splay nit cect sunlight nd ks ., Fisherhibted or deplayed for sale aot in refegeratin shaded rom direct sunlight and ke cool by using crushed cee other efetive means A. Corton devas waned in detergent at 11D (33.C) hot mater ad wiped with ah dipped in a disinfecting solution. * Food contact surfaces even, eee from cracks and crevices and cleansble C. Bones, fish offal and waste matter disposal in nuisanceless manner. ITEM 3. DISPOSAL, BONESWASTE ‘A. Adequate number of wasie container provided. 1 Containers mace of meta o suitable impervious material, non-absorbent and covered, 2) Containers provided with stanes nat es than 30.48 em (12 inches) from graded and stainable paved aren, 3) implied container cleaned and dried before re-use SALE OF ICE CREAM (inch ng frozen confections) ITEM 1, STORAGE OF SERVERS ‘A. Tee cewam seoup ic eres server 2) Kept in cunning water or free from water in covered recepiale whermnot in actual use ITEM 2. STERILIZING ‘A: lee cream senop/server and teceptacle thoroughly cleaned & rendered hygienic at least once every ots, ITEM 3, PROTECTION, CONES, WAFERS, FROZEN FOODS, ETC. A. Allcones, waters, fouen feds te. protected from contaminating by dust les de other L ICECREAM MANUFACTURE ITEM 1, CLEANSING/STERILIZING PLANT EQUIPMENT 'A. Food Contact Surfaces 1) Daily cleansing & sterilizing by boling of water or other approved. method, {TEW2, STORAGE/PROTECTION, INGREDIENTS A Day ingredients, ete 1 Swvoutring coloring wrappings and carton sored and protected from 2) Stored ina well lighted ane venbiated store room, ITEM 3, EFFECTIVENESS OF "NO TOUCH" TECHNIQUE 'A. No hand contact ithe eresen or frozen confection, ML MILK SHOPS ITEM 1, MIL TEMPARATURE A. Temperature not exeveding 45% 7 2C) ITEM 2. APPROVED STORAGE COMPARTMENT ‘A. Milk eligerated iy DOH approved compartient, FTEM 3, SALE, OTHER PRODUCTS. A. No other food gr non-food products okt ina mith shop. 7»Vill, MILK SEURAG HEE SEC ITEM 1. REFRIGERATED STORAGE A Mfengete soe sete SS sna ot eceaing SF C2) 3 nee stcuction of floor, walls and ceiling; gallos of stored ah for as than $0 ITEM 2, SELF-CLOSING DOORS scosing A Alldoors upenig tthe outer ov sees, 1b Atfwindowes, dows other vents andl opening to ctr i, screened of wire SUB ITEMS. EXCLUSION OF CONTAMINATING SUBSTANCES Rance riroe by whch stares sted oan mi permite in the 1X. STORAGEIBOTTLING RAW MILIC A. Chan and String Mil Dole Samay Senecio ne ; 2 Tait wast detent 2 arrose and HF 2eC) ' 5 Bee ype wlan wn water btu ITE 23 SN at pti prete Fo remnperature between 95°F (95%) and 1S0F solution alkainty of ot es than OS; teyperatre \F 33°C) and 180°F ination. ga bacterial plate count of not more Hation metho B. DOH approved alternative seri ot than | perm. of bate capacity TEM 2. MECHANICAL CAPPING 1A very battle mechanically opps 1B. Capping by hands nat permite ITEM 3. STORAGEIPROTECTION BOTTLE CAPS A. Use of eap dis tseal any botle ony container wt Use 1. Seal lise Hept ina sea soit ©. No reusing of seat ise xX. RETAIL SALE OF LIQUOR ITEM 1. GLASS-WASHINGISTORAGE aoe at lot wnt clean to sight sea tech ane free of foreign mater 1. Sanitary consi of bottles assured unt le © Rinsing: Washing 1) Rina in cle atm water a temper Oe i rn net sony ae ar 42°) snd as F OTC). 5 Thonbghly aed in lan wate tepea rote between 95°F (35°C) and 105°F (46°C) fot fess than 05% temperature 80 are between TIP (645) ane 180°F (62O) ITEM 2. NO SMOKING, ee A, No smoking while engaged in food operation, B_Neepitting © Nouse oF chewing of tobacco ITEM 3, DEMIJOHN WASHING ‘A; Same requirement as to XG) for narrow ShrgremtomentsstoX<0 4 mnecked bole of glass oF stone wate holding XL WHOLESALE OF LIQUOR AND WINE SELLERS ITEM 1. TASTING-ROOM, SINK, HOT. ge rast ‘AND COLD WATER 2) Equipped with a sink supplied ith hot and cold running water, 2) Tasting ghases and other appliances oy Sel andimedalyaerbang ard, 8” MOEENY ceed inaily 3) Not in use glasses, et. kept o stored in dust proof cupboue. ITEM 2, CLEANING/STORAGE, BOTTLEDEMIJOHN A appliances, equipment, benches, table, shelves and furnitures kept clean B. Food contact surfaces and fod stocage tan cece a estas PFE ened ter; sented wih ot All trays or containers stored and protect rom conta 1. Botte clean to sight and touch and free from forlgn mater, E. Rinsing washing 1) same with) ) HTEM 3. STORAGE CONTAINERS, CORKS, SEALS A. Alleorks,ccown seals, Alsons wads, ete coming in contact with alcoholic liquor or wine, clean 8. Kept wat use and protect from contantination LBREWERIES im c ITEM STORAGHPROTECTION, BREWING INGREDIENTS 1) Storage space provide forall ingreien's ITEM 2. CLEANSINGISTY wrench ‘ORAGE, BOTTLES CONTAINERS 1) Bottles, barrels, jars, vats and other containers not i requirements in X (1) (el, tad unless complying with Bt32 flops yeast ont bor waste hep nage mak WINE MAKERS rent, CLEANSING/STORAGE, BOTTLESICONTAINERS ‘A. ame requirement 28 X1(2) ITEM 2. DISPOSAL, MARC AND WASTE Fre recor any oer winery avpsed of wot longer Hat SE RCU TaN 3, STORAGE, CONTAINER, CORKS, SEALS Te Sun als was an every appliances cones WN white losing orseling ho ean ate ew Ft and proeced rom contamination MANUFACTURER OF AERATED WATERS AND BEVERAGES ITEM. CLEANSINGISTORAGE, BOTTLES, The Same reguresnent as XL (2) TEM 2. CONTACT SURFACES 12 Containers / Appliances op new he la ar mieie STORAGE AND DISPOSAL _— See ee ane pot werner city ve mu ang dividuals garbage container for every stall provided, . cae sent dnt pet snes rows atmove B. Site located atleast 200 meters fom residential courts or public offices, 3. schooly, Public of hols, churches, places of assembly, anaea/ ARP ge ty Os may ow ore held provi G. Ste necesito rangporta boot se applinnces made of OPP Vaio iting, and pipelines where syT6P, aves Fae a pur in santa condition before used 3 ay cleaning with clean water and detergents 2 Raya yest uosprotected fom contamination ' 2 ing cops surfer ible for inspecion smd ean it 2) Rosruse of tin coating is damaged or eroded. A. Allslaug) OF ANIMALS ) aorase ot ating a, aed at orev ae pet ‘Asap te erg, psy, iy ete a ‘under supervision. by rep rs maids os other ware blonde 1y representative from the NMIC. ied (Carcass inspected! and passed 3 fit for human consumption, CMake a Kel and stamps before olfered forsale or delivery ITEM 3. CONTAINE! “ RS FON sTEM3.5YRUP ROOM 3 CONTAINERS FOR REFUSE ITEM ET efor estnnt of water supply aprons 1= DOH metal cover, ntnumber of water proof metal con ners with tighefting i een tor of he syrup room approved by the DOH i Containers plainly marked 1) “Conderhned: Anal Food 2) “GonderetInceration” 3) “Cader Rendering” . © Kept lean xv, SUPERMARKET, GROCER'S SHOP, GROCERY, STORES 1TEM.1. PROTECTION, DISPLAY FOOD wave requirement as1@) C: All west disposed dally TEM 2, STORAGEIPROTECTION, PERISHABLE FOOD, ITEM Sul perishable food stored ot required femperstare ITEM 3. BULK STORE AND PACKAGING TEM ble fone benches an all contac surfaces. J) Where foe packed or repacked 2) boning and alising of bacon for real sae 3) omens XVI. FRUIT AND VEGETABLESHOPS ITEM 1, FOOD OFF GROUND TAs Bave requirement as 1 (2)(2) ITEM 2, STORAGE/DISFOSAL, WASTE 2CONN oy.ve Cea Rosy. WNP N22) eee pH (O39 BA FORINO. 1088 5) ney ‘SATISFACTORY CLASSIFICATION OF FOOD ESTABLISHMENT EHS FORM NO. 105.8, EHS FORM NO. 105-8 EHS FORM NO. 105. (NAVE OF ESTABLISHMENT (WANE OF ESTABLISHMENT) (WANE OF ESTABLISHMENT] ‘COMPLIES WITH SANITATION STANDARD OF | ‘COMPLIES WiTH SANITATION STANDARD OF THE DEPARTAENT OF HEALTH ‘THE DEPARTMENT OF HEALTH | are oF sunnce (PRR OATE:Onamtersy1¢_—_ LUMINOUS GREEN LUMINOUS YELLOW RED-ORANGE (BLACK COPY) (BLACK COPY) (BLACK COPY)EHS FORM NO. 1W al Health Officer Office of the City/Muni TRANSFER PERMIT ‘TO WHOM IT MAY CONCERN: This is to certify that Mr./Ms. Manager, Proprietor, Owner (Company, Corporation, ete.) _ is hereby allowed to transfer of (aaa) of $$$ on the above date, aang . Ona GRA We fod. food reduce from this City /Municipality to ‘Ci Manipal) ee Trovine) from approved sources. The “The said food and food products are ces, Th transporting facility facilities wiilized comply with sanitary requirernen imposed. Recommended by: CSD/SE/SSI/RSI Approved : oe CHO/MHO EHS FORM NO. 107 Office of the City/Municipal Health Officer eee SANITARY ORDER Name: eee Address: Name of Establishment: Sir/Madam: An inspec of your premits/etblshement was made on the defects listed on the left column below are “ time se bereunder, Come tighten Ag 19__ and observed. Please correct defects within the sponding correction for each defect/violation is listed in the Sanitary Defect/Violation Recommended CorrectioniAction TIME GIVEN FOR CORRECTION. ——_____ DPADLIN' A tinspecton of your premises/etblshment sal be made aftr the laps of he ern colnet ee Novy Cf PD, 822 Implementing le Regore/P Sa GyAtriipa Ordnance NO a gees pene an Date Delivered by Received by; Respecttully, CHO/MHO_2 i; Office of the City/Municipal Health Officer i i Office of the Co Manip om Date a ld 5 3 oa I Q {les 2) / 88 bes gw | ised i fiPagg | LS i COMPLIANCE 6 li ds Ue Le TO SANITARY ORDER ISSUED 8 lle” 2) jaf" 428] j g 4 {2 —_ wits Bg! MAIL, 2 Name of Establishment Be ik ad poy] | | » ee 13 zt a Sit/Madam: BE By Ho ; i 4 Z 7 emis was vd d last 5 2 A Feimepecton et Pred Wy ts Otis santaton iapecor | RYO] IBIELT|| iF } a nn Mz./Ms. as stated in Sanitary Order nS Ez z bf i ] No dated 79 __ already satisfy the DOH zs Saalt od LJla nitation rules 4 - i ET aun a9 veeby | fala] da} a resoinded : BS [MOE P| 4 | Please don’t hesitate to call on our Offiice for whatever assistance we could Da i g | J i : # z e é 5 4 extend to your management. We are here to serve and help you. ° le 3 = E & THANK YOU for your cooperation. & i i thalo 2/— Very truly yours, z H OO i 3 og a & 3 ¢ uel i Lld] ties] o A DERE] ear g 13 CHO/MaIO == 2 z i ty a i s|i Farag ees a 5/¥3la Pa. ls Sf Sit eee a aaes beep as & a8 ” A HEALTHY NATION THROUGH 3 : . ; ; FOOD SANITATION” o i z ale : L i gla / 3] ee fg > LUGE) WEE an Date Signature (Ganitary inopecto) ‘Signature QlanagevOperaion) DatePLICATION FORM NO. ee AaRETWAL OF SANITARY PERMIT The City/Municipal Health Officer _ the h to apply for issuance/renewal of Sanitery Permit Hereunde ess Name: BOT Approves Business N: — Manager: sah of tur eslablshivent Showing the proposed/present Fee sfrm eset the dateandtimeal your inspection awd we will kewise app forms us the soonest of the result of our application. if you could also inform us th en yom Addvess: — ‘Owner Description of Proposed’) Attached 1 the Hoot pi ‘Applicant ee Office of the City/Municipal Health Officer Date . itn your application frissusnce renewal of Sartary ermitem eed prod contionly Approved Disp Very truly yours, ‘CHO/MHG NOTE oy approved Application: Pease py the Sanitary Permit Fee atone. separate zeal Approved or Oiapproved APPS. Ae Fore attache for somplionce to qualify toa Sanary Permit 90 REQUEST FOR CLASSIFICATION/UPGRADING OF CLASSIFICATION OF FOOD ESTABLISHMENT Date ‘The City/Municipal Health Officer ——“__* ———_—____ Sir/Madam Thave the honor to a Ply for classification/upgrading of classification of our food establishment located at Flease inform us of the date of inspection /evaluation and mysell or my representative will be available to asst your inspector Very truly yours, Applicant ee Office of the City/Municipal Health Officer = eee ———— Date —_— _ Sir/Madam: Based on the Sanitation Standards, as embodied in PD 522, PD 856, its implementing rules & regulations and Department Order No. 258-8, .1991, your food establishment will be recommended to the Regional Sanitation Committee (RSC) to be classified as Class "_". You will receive in due time a certification pearing your establishment’ classification and further allowing you to display a Placard or other advertisment with your classification. Your establishment however will be reviewed periodically and defects not corrected within fourteen (14) days "upon receipt thereof will be ground for revocation of your classification. THANK YOU inhelping and attaining a healthy nation through food sanitation Very truly yours, ‘CHO/MHO| 1Date. MISSION ORDER No. 8.19 er of this Order, . bearer of ths OF886 = Departnent of Heath, with ID No isa ce undersigned to conduct inspection and evaluatio of bs ia ey her assigned are and to enforce PD. 22 implementing Rules establishment in his/her assignes PD spa Reyutaione/PD 856 and City/Moriipal Ordina No. “The following business establishments are scheduled to be inspected /evaluated on the date indicated hereunder: ATE BUSINESS NAME ADDRESS CATEGORY. ity/Municipal Health Of Gee Env. San, Div/SecJUnit 92 Office of the City/Municipal Health Officer rete OFFICIAL RECEIPT Received from Name oF Owns] owner of, (Name of Fotablishment/Ambulant Vendor) on. the following food stuffs /products /utensils Dae PRODUCTS UNIT QUANTITY 1 2 3 4 5% For laboratory analysis in the Bureau of Food & Drugs Lab./ DOH Accredited Laboratory or for ‘condemnation/banning from sale as per P.D. 522. and P. D. 856. Time of collection: Sanitary Inspector Acknowledged by Product Owner/Seller Witnessed by:Office of the City/Municipal Health Officer ON SANITARY COMPLA NT 2 Of: y : Against § = Of eae Regarding § Bases ao —— oT Complaint oT Date Action Taken: i oT ! ee i ‘ ee u ‘Complaint . oe b Date I b Noted by: ee MHO/CHO is t the NOTE: Please sketch the location of complaint and establishment at back of this form FOOD ESTABLISHMENT INDEX CARD BUSINESS NAME: OPERATOR/MANAGER: ADDRESS: CATEGORY: CLASSIFICATION: SANITARY PERMIT NO. DATE OF ISSUANCE: NO. OF FOOD HANDLER: [DATE OF INSP. | _ RATING (=) WITH H. ‘SANITATION STANDARD NO. TRAINED: DATE OF NEXT. INGP.[ — AEVARKS — FRONT DATE OF INSP. |RATING (%) [SANITATION STANDARD | OATE OF NEXT. NSP.| REMARKS | BACK 95oengscetnnnoecrenyen oon Office of the City/Municipal Health Officer ee Date NOTICE OF HEARING RE: SANITARY ORDER NO. 8.19 Sir/Madam: 19, js = postal service) last days to correct the ‘A second Sanitary Order No. Gad an ledg your represent vwoscent and acknowi cig youan ition of otedby Mis/ Me — Spl Roweverin thee inapection conducted see open this City /Municipality, however in sere ett wee Shortie lapoed of the grace period twas found out that still not corrected requested tocome to this Office at I yew ofthe above You ae BESPY Ta Gove case why the Santry Per AM/PMon voked. zit issued to your establishment should not be revok Very truly yours, CHO/MHO 96 PUUD SANITATION PROGRAM SANITATION OF DISHES & UTENSILS IN MANUAL WASHING OPERATION Jmnmersion iy Chloine Bath with 50l0tppm Cholorine Compound (60% 10 75% Available Chore) “ute [DOSAGE OF CHLORINE TO BE USED ‘Conranen_ |" Sopants Pe LON rm 100 PARTS PeR MILLION PAH | meRSiON "IME wrens EE] oe] TST a, es (rant | spoon [Soon unt | rule rau | Fue 5 | 125] oo | 03s] 007 | 004 | oas | a7 | oa) oor 10 | 250) 003] o7| 014 | oo7 | 005 | 142} 028] o1 35 | 375) 004 | 106] 021 | on | oo8 | 213} 0431 020 20 | s00/ 005 | 142] 028 | 014 | 010] 281! 087 | os 2% | 625] 0.06 | 177) 035 | 018 | o13 | 351 | o7 | ose 3% | 750) 0.08} 213) 043 | 022 | o1s 425] 085] 043] Atleast 35 | 875] 0.09 | 248] 050] 025 | 0.18 | 496] 099] 050] wo) | 2 Jroan/ 030 | 283} 057 | 029 | 020 ser} 123 | 086) sy 45 1125} oat | 349] ost | 032 | 023 | 638] 128} ose 50/1250) 012 | 354) a7 | 036 | os 7.09) 142] 0.71 | Mkewarm 55/1375] 014 | 390] 078 | 039 | 028 | 780| 155} 078| waterwin 60 1500] os | 425! 085 | 04s | 030] 851 | 170! cas chiosine # 1625] 016 | asi | 092 | o46 | 033] 921} 181! os 70 |1750| 0.18 | 4.96} 0.99 |} o50 035 | 992} 1.98] 099] solution 75 }1875] 019] 532| 1.06} 033 | 038 | 1063} 213| ror 80 [2000] 020 | 547] 143 | 057 | o40 | rae} 227] 114 NOTE: For other method of san tion, please consult the Sanitary Engineers of the Frvironmental Health Service or the Regional/Provincial/City Heaith Offices for further information on the matter. PREPARED BY THE TECHNICAL WORKING GROUP ON FOOD SANITATION, EHS, DOH (OIC, Environmental Health Service 97“The Department of Health is deeply indebted and express sincere appreciation to Dr. Marig C. Villaverde, Director of the Environmental Health Service for his role in bringing this implementing rules & regulations and the lest from concept to reality. “The Policy. Standards and Regulation Section headed by Engr. Antonino A. Hormillosa and his technical staff for their enduring commitment in constantly nurturing this implementing rules & regulation from the beginning and perceptiveness along the sway and Engr. Lovie F. Cruz for his patience in developing the first draft Greatful thanks is express to the agencies, associations and organizations who shared their insights and experiences during the consultaive-dialogue and series of public hearings nationwide. Their struggles, debates and even their emporary setbacks have realy influence this implementing ules & regulations in our quest to formulate, implement & enforce a doable sanitation laws. The following agencies, associations organizations pursued their ongoing. interest and valuable comments & contribur tion to this writing efforts; 1, Hotels and Restaurants Association of the Philippines (HRAP) 2. Bureau of Plant'Industry (BPI) 3. National Meat Inspection Commission (NMIC) 4, Bureau of Fisheries and Aquatic Resources (BFAR) 5, Bureau of Food and Drugs (BFAD) 6. Nutrition Service, DOH 7. Philippine Dairy Corporation, Davao City 8. Department of Tourism. Iloilo City & Baguio City 9, Philippine Tourism Authority (PTA). 10. Metro Manila Development Authority (MMDA) U1. Association of Supermarkets 12. Department of Labor & Employment, Baguio City 13, Consumers Association of CAR 14, Teacher's Camp, Baguio City 15. Baguio Association of Restaurants (BAR) 16, National Association of Master Plumbers of the Philippines 17. Fish Vendors Association of Hloilo Central Market 18. Food and Nutrition Research institute (FNRI) 19. Bakery Association of Davao City 20. Market Masters of the City of Manila ity Councils of Davao City & Baguio City 22. Plan International Philippines, Baguio City 23. University of Baguio 24. Commission of Human Rights 25, Philippine National Police-DILG 28. Sanitarian Association of the National Capital Region 29. Philippine Soci of Sanitary Engleers ne (PSRE) 30. Baguio Association of Hotels and Inns (BAAD, 31. DOH Integrated Regional Field Offices» Directors. representatives and Supervising Sanitary Engineers of Regions 1.2.3.4.8.6.7.8.9.10,1T12.NCR.CAR. CARAGA and ARMM Provincial Health Offices of Ilocos Sur. Quezon, Benguet, North Cotabato, Noite. Aklan, Capiz, Guimaras. Antique. Negros Occiden- tal. Davao del Norte, Davao del Sut, Davao Oriental South Cotabato. Misamis Oren, Miss eee Agen del None, Agusan Jc! Sur. Surigao del Nore. Surigao del Sur. Pangasinan, La Union Nueva Ecija, Marindugue. Quirino, Cavite and Tarlac : City Health Offices of Cabanatuan City. Baguio City. Davao City. Hloilo City. Manila. Mandaluyong City, Quezon City, Makati City, Pasig City. Roxas City. Bacolod City. General Santos City, Dagupan City. Cavite City and Caloocan City “eee 34 Munna Heath Oe of La Trina Benguet, San Fernando: La nion. Medina-Misainis Oriental. Digos-Dav 1. Koronadal- South Cotabato, and Malay klan, Davao Se Keron 32 Recognition is hereby express to the following DOH personnel who compassionately nurtured the spirit of collaborative effort in the final editing of this manuscript: 1. Dr, Manuel G, Roxas Undersecretary & Chief of Staff Dr. Carmencita Noriega-Reodica Office for Public Health Services 3. Atty. Nicolas Lutero Il1 Office for Legal Affairs 4, Mrs, Melahi Pons Health Policy Development Office 5. Engr. Victor V. Sabandeja Environmental Health Service The Department of Health er epartment of Health enjoins all agencies especially the Local Government Executives in meeting the demands & challenges for a healthful living environment as ‘we enter our journey for economic developmesit under our Presidents vision for uy Post aa 18 nv, ms. Secretary of Health