Environmental Health & Safety


Food Establishments


Permanent Food Facilities

Permanent food facilities on campus are inspected by EH&S on a regular basis to ensure safe food handling and cleanliness that meet the highest standards. The permanent food facilities are scored based on compliance with the California Retail Food Code (CalCode). Letter grades are issued in the following scale of 100-90 (A), 89-80 (B), 79-below (C).  A copy of the inspection report is maintained by the food establishments -- Dining Services or the private restaurant manager. EH&S maintains an electronic database of all food safety inspection reports for the following locations:

Alumni & Visitors Center Bannockburn Village Apartments
    • Arroyo Vista Cafe
    • Getaway Cafe
    • Substation
Campus Store Campus Restaurants
    • Barnes & Noble College: UCR Bookstore
    • Bytes Cafe
    • Ivan's
    • Scotty's at School of Medicine
    • The Barn
Child Development Center Glen Mor
    • North - Production Kitchen
    • South - Meal Distribution Kitchen
    • Scotty's at Glen Mor
    • The Market at Glen Mor - Shop
    • The Market at Glen Mor - Sizzle
    • The Market at Glen Mor - Savor
    • Starbucks
    • Sushi with Gusto
    • Citrus Grove Catering
    • Coffee Bean & Tea Leaf
    • Grab-N-Go
    • Habanero's
    • HUB2Go
    • HUB Main Kitchen
  • La Fiamma
  • Panda Express
  • Scotty's @ the HUB
  • Subway
  • Sushi by Panda Express
  • The Grill at Latitude 55
Residential Restaurants  
    • A-I Main Kitchen
    • Gluten Free
    • My Gourmet
    • Scotty's @ A-I
    • The Grill
    • World's Fare
    • Comfort Table
    • Cravings
    • Global Sizzle
    • Lothian Main Kitchen
    • Neighborhood Grill
    • Savor Express
    • Scotty's @ Lothian
    • Spinelli's
    • Urban Kitchen
    • Vegetarian Bar
    • Village Garden
Mobile Food Facilities University Extension
  • Culinary Chameleon
  • Coffee Bean & Tea Leaf Coffee Truck
  • Highlander Truck
  • Moo Moo Truck
  • Unex Cafe
  • Unex Business Center

Temporary Food Facilities

Food safety standards apply to all facilities including temporary food facilities. A temporary food facility usually consists of a fully enclosed tent or booth and is constructed for the duration of the event. Temporary food events can range in the length of time they are operational. Every temporary food facility at a temporary or occasional event that will be serving food to the public or anyone to the campus community must have a valid UCR-Temporary Food Permit for that event. A food permit request must be submitted at least seven (7) business days prior to the event.  Food Safety Training must be completed online prior to submitting a food permit request. A trained food handler must be present at all times during the food event.

Off-Campus Food Vendors

Outside food establishments who plan to prepare and handle food for service on campus to our community and the public must present a hard copy of the following documents prior to serving food at any event:

1. Current Environmental Health permit from the county where they do business
2. Employee's Food Safety training certificates for all food handlers who will be involved in the food process

 Please be advised that EH&S will review and inspect your facility prior to the start of the event. For more information please contact Purchasing (951) 827-3095 or the Registered Environmental Health Specialist (951) 827-4244 or (951) 827-2648.

Foodborne Diseases

Foodborne Illness

Foodborne illness is any illness that is caused by the consumption of contaminated food that contain pathogenic bacteria, viruses, or parasites. Chemical and natural toxins can also be causes of foodborne illness.


If you suspect a possible outbreak of a foodborne illness, complete the Investigation Protocol for Possible Foodborne Illness at UCR Questionnaireand contact Environmental Health Specialist at (951) 827-4244.


The U.S. Food and Drug Administration (FDA) provides information on frequently caused diseases in the United States (see below).


Common Name of Illness

Onset Time After Ingesting

Signs & Symptoms


Food Sources

Bacillus cereus

B. cereus food poisoning

10-16 hrs

Abdominal cramps, watery diarrhea, nausea

24-48 hours

Meats, stews, gravies, vanilla sauce

Campylobacter jejuni


2-5 days

Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody

2-10 days

Raw and undercooked poultry, unpasteurized milk,contaminated water



12-72 hours

Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death


Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil


Perfringens food

8–16 hours

Intense abdominal cramps, watery diarrhea

Usually 24

Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods



2-10 days

Diarrhea (usually watery), stomach cramps, upset stomach, slight fever

May be remitting and relapsing over weeks to months

Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water



1-14 days, usually at least 1 week

Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue

May be remitting and relapsing over weeks to months

Various types of fresh produce (imported berries, lettuce, basil)

E. coli
(Escherichia coli)

producing toxin

E. coli infection
(common cause of
“travelers’ diarrhea”)

1-3 days

Watery diarrhea, abdominal cramps, some vomiting

3-7 or more days

Water or food contaminated with human feces

E. coli O157:H7

Hemorrhagic colitis
or E. coli O157:H7 infection

1-8 days

Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure.

5-10 days

Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water

Hepatitis A


28 days average (15-50 days)

Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain

Variable, 2 weeks-3 months

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters



9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease

Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis.


Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats


Variously called viral gastroenteritis, winter diarrhea, acute non- bacterial gastroenteritis, food poisoning, and food infection

12-48 hrs

Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children.

12-60 hrs

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters



6-48 hours

Diarrhea, fever, abdominal cramps, vomiting

4-7 days

Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables


Shigellosis or Bacillary dysentery

4-7 days

Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus.

24-48 hrs

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler

Staphylococcus aureus

Staphylococcal food poisoning

1-6 hours

Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.

24-48 hours

Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries


V. parahaemolyticus infection

4-96 hours

Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever

2-5 days

Undercooked or raw seafood, such as shellfish

Vibrio vulnificus

V. vulnificus infection

1-7 days

Vomiting, diarrhea, abdominal pain, bloodborne infection. Fever, bleeding within the skin, ulcers requiring surgical removal. Can be fatal to persons with liver disease or weakened immune systems.

2-8 days

Undercooked or raw seafood, such as shellfish (especially oysters)




Additional Information

Food Recalls

Centers for Disease Control and Prevention (CDC)

Food Safety

Illegal Vendors

Illegal Food (Español)

Eat Safe Cheese (Español)

Food Facility Self-Inspection Checklist

More Information

General Campus Information

University of California, Riverside
900 University Ave.
Riverside, CA 92521
Tel: (951) 827-1012

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Environmental Health & Safety

Environmental Health & Safety
Environmental Health & Safety

Tel: (951) 827-5528
Fax: (951) 827-5122
E-mail: ehs@ucr.edu