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County of Los Angeles
Department of Public Health
Environmental Health
5050 Commerce Drive
Baldwin Park, CA 91706
(888) 700-9995

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Health Advisory
Retail Ice Storage and Dispensing

According to the Centers for Disease Control and Prevention, numerous outbreaks of illness have been traced to the use of contaminated ice. The most likely causes of ice contamination are poor handling and storage practices. These guidelines are being provided to retail ice machine operators in an effort to reduce bacterial contamination associated with the manufacturing, storage and dispensing of ice.

  1. Ice storage and dispensing units should be an approved type with a tightly fitted cover.
  2. Containers used to transport ice from storage units to dispensers should be an approved type. Ice transfer containers and scoops should be an approved type, smooth and easily cleanable.
  3. Ice storage compartments, transfer containers and dispensing scoops and equipment should be cleaned and sanitized as follows:
    1. Dismantle dispensing spigots, hoses, storage reservoirs and other ice storage equipment/utensils for proper and effective cleaning and sanitizing.
    2. Wash thoroughly, using an approved detergent, in hot water at least 
      110F - 120F. Rinse the equipment parts and utensils thoroughly in hot water at least 110F - 120F.
    3. Sanitize all equipment parts and utensils. Retail ice preparation, ice storage, and dispensing shall meet the requirements for utensil washing, i.e. wash, rinse, and sanitize in a 3-compartment sink.

Manual Sanitizing can be accomplished by:

  • Contact with a solution of 100 ppm available chlorine solution for 30 seconds
  • Contact with a solution of 25 ppm available iodine for 1 minute
  • Contact with a solution of 200 ppm quaternary ammonium for 1 minute
  • Immersion in water at 171F for at least 30 seconds
  • Contact with any chemical sanitizer that meets the requirements of 21 C.F.R. 178.1010
  • Any other method approved by the enforcement agency
  1. Ice transfer containers and utensils, e.g., scoops, shall be properly stored to prevent contamination.

These guidelines have been established to aid the retail food service industry to provide a safe ice product to the public. For additional information, please contact your local Environmental Health office. For information on approved ice equipment and sink requirements, please contact the Plan Check Division at (626) 430-5560.

Pay for your Public Health
Permit or License
To pay for your Public Health Permit and/or License using your Credit Card (Visa, MasterCard, American Express, or Discover), Debit Card, or Electronic Check (ECheck), please visit our Payment Portal .

A convenience fee per transaction will apply. The convenience fee for Credit/Debit Cards is 2.22% with a $1.49 minimum. Electronic Check fees are only $0.49. Please have your Account ID and your Facility ID numbers from your billing statement ready. Payment will only be accepted online for the total amount owed on an account. Terms and Conditions apply. For more information about Permit and License Billing, please visit our Payment information page .
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Director of Environmental Health
Liza Frias
Public Health has made reasonable efforts to provide accurate translation. However, no computerized translation is perfect and is not intended to replace traditional translation methods. If questions arise concerning the accuracy of the information, please refer to the English edition of the website, which is the official version.
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