Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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10/31/2023
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mechanical ware wash machine to have no sanitizer at start of inspection. Machine specifications indicate a sanitizer concentration of 50 parts per million (PPM) of chlorine must be provided. Operator shall route all ware washing to three-compartment sink until an adequate concentration of sanitizer is provided to mechanical ware wash unit. All dishes that were recently washed shall be manually washed and sanitized at three-compartment sink. This was corrected on site, as mechanical ware wash machine sanitizer supply was changed and confirmed to provide 50 PPM chlorine.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed missing paper towels at kitchen hand wash station. Ensure to provide an adequate supply of paper towels at all hand wash stations. Correct today, 10/31/2023.
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ROUTINE INSPECTION
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02/21/2023
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments:
PROVIDE PERMANENTLY MOUNTED SINGLE SERVICE PAPER TOWEL DISPENSERS AT ALL HAND WASHING SINKS THROUGH OUT THE FACILITY.
OBSERVED MISSING PAPER TOWEL DISPENSERS AT HAND WASHING SINKS LOCATED INSIDE FRONT AND BACK FOOD PREPARATION AREAS. PAPER TOWELS WERE PROVIDED.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments:
PROVIDE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE AT PREMISES BY 3/31/2023. NON COMPLIANCE WILL RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION AFTER 3/31/2023.
PLEASE EMAIL THE PROOF OF REGISTRATION OF CLASS TO BY 2/28/23 TO:
VSHARMA@CITYOF PASADENA.NET
EXPIRED CERTIFIED FOOD MANAGER'S CERTIFICATE WAS PROVIDED DURING THIS VISIT.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments:
PROPERLY POST THE SCORE CARD PLACARD AT THE FRONT ENTRY OF THE FACILITY IN CUSTOMER VIEW.
SCORE CARD PLACARD WAS MISSING DURING THIS VISIT. A NEW SCORE CARD WAS ISSUES AND PLACED ON THE FRONT WINDOW OF FACILITY.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments:
PROVIDE THERMOMETER INSIDE TWO DOOR REACH IN COOLER LOCATED ADJACENT TO THE COOKING GRILLS.
NO THERMOMETER WAS PROVIDED INSIDE ABOVE MENTIONED REACH IN COOLER.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments:
PROPERLY LABEL ALL BULK FOOD CONTAINERS IN ENGLISH.
OBSERVED CONTAINERS OF FLOUR AND SPICES WITH OUT LABELS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1. REPAIR TORN GASKETS OF REACH IN COOLER LOCATED ADJACENT TO THE COOKING GRILLS.
2. PROPERLY SECURE ALL CO2 TANKS TO THE WALL WITH A CHAIN.
OBSERVED THREE CO2 TANKS NOT SECURED TO THE WALL.
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ROUTINE INSPECTION
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01/14/2020
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed several bar guns had slime and old soda syrup built up on the dispenser tip at both bars.
Employee clean and sanitize bar guns on site.
Properly clean and sanitize food contact surfaces.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed a splash guard was missing at the hand wash station next to the 3 compartment sink.
Provide a splash with 24 inches to prevent potential cross contamination to dishes or the sink.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed multi use wiping cloths stored in the sanitizer (bleach) was measured at 0 ppm at the time of the inspection.
Employee remake a new batch of bleach sanitizer on site.
Store multi use wiping cloths in an approved sanitizing solution with the require concentration (i.e. quat = 200 ppm; bleach = 100 ppm).
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed a cluster storage condition at the left hand corner of the main bar.
Properly organize and maintain storage condition to prevent vermin harborage.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed a leaky 3 compartment sink faucet at the small bar area.
Maintain all plumbing fixture in good repair.
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ROUTINE INSPECTION
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07/26/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: a) Observed the followings:
- Brown holding at 48F in cold top for 2 hours
- diced tomato at 49F in cold top for 2 hours
- parmarsen cheese at 52F in cold top for 2 hours
- raw pork at 52F in cold drawers for 2 hours
- raw lamb at 48F in cold drawers for 2 hours
Above food items had been taken by the chef for an ice bath to cool food down to 41F or below within 2 hrs.
b) Observed cooked pasta holding at 62F for 2 hours at cold top b.
Food item was voluntary discarded.
Discontinue holding potentially hazardous food (PHFs) at unapproved temperature; PHFs shall be held at 41F or below or at 135F or above.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed ice scoop just stored on top of the CO2 tanks with direct contact to the scoop next to the ice machine.
Properly clean, sanitize, and store to keep food contact surfaces away from contamination.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed 4+ live flies at the bar areas.
Eliminate live fly activities by a safe and legal method.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed dirty floor sinks by the ware wash area and near the back entrance as well.
Clean and maintain floor sink.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed a can of WD40 lubricant stored on food prep table near the back entrance.
Only approved chemical/lubricant is allowed in food facility; stored unapproved chemical away from faood facility.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: a) Observed employee water bottle stored in lower 2 dr cooler with food items intended to sell by the cook line.
b) observed employee cell phones/keys stored at food prep stations throughout the facility.
Provide a seprated/designated area to store employee's personal items to prevent contamination occur.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed multiple rolls of toilet paper stored by the dispenser; not installed to dispenser throughout the toilet facilities.
Install and maintain toilet paper to dispensers.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed a bucket of sliced lemon stored on top of the ice that is for beverages at the bar area.
Discontinue store food in direct contact with ice that is intended for consume.
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ROUTINE INSPECTION
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09/24/2018
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: ELIMINATE FRUIT FLIES FROM BOTH BARS BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED 4-6 FRUIT FLIES INSIDE BOTH BARS AREA.
Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: DISCONTINUE THAWING POTENTIALLY HAZARDOUS FOODS INSIDE STAGNANT WATER.
OBSERVED FROZEN CHICKEN BEING THAWED INSIDE STAGNANT WATER INSIDE FOOD PREPARATION SINK.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE FAN GUARDS OF WALK IN COOLER.
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS OF WALK IN COOLER.
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BILLABLE FOLLOW-UP
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04/24/2018
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INSPECTION FOLLOW-UP
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04/17/2018
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the bar cooler in the middle bar containing Potentially Hazardous Foods (PHFs) to be in disrepair. The ambient temperature was reading above 70F during the inspection.
Per Bookkeeper Becky, the compressor must be replaced and is already on order. Please ensure that this unit is capable of holding PHFs at or below 41F at all times prior to placing items in the unit.
The items VC&D today were: 1/2 cup of lychee, strawberry puree, and whipped cream.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed a leak on a hose beneath the sanitizer compartment of the 3-compartment sink in the kitchen.
b) Observed a leak on the hot water handle and the backflow prevention device on the mop sink.
Please repair/seal these leaks.
c) Please replace the gaskets for the 2-door freezer at the main bar within 4 months.
d) Observed the bar cooler in the middle bar containing Potentially Hazardous Foods (PHFs) to be in disrepair. The ambient temperature was reading above 70F during the inspection.
Per Bookkeeper Becky, the compressor must be replaced and is already on order. Please ensure that this unit is capable of holding PHFs at or below 41F at all times prior to placing items in the unit.
The items VC&D today were: 1/2 cup of lychee, strawberry puree, and whipped cream.
NOTE: Observed a mechanical dishwasher at the main bar to be in disrepair.
Per Chef Raul, the company for the dishwasher will pick up the unit and will be permanently removed.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: a) Observed a cup 1/2 filled with lychee with noticeable green and white substances at the middle bar.
b) Observed about 3 fruit flies inside a bottle of Jameson at the main bar.
Both items were Voluntarily Condemned & Destroyed (VC&D) on-site.
Please ensure to cover all liquor bottle spouts to protect the liquor from being contaminated with vermin. If this is a recurring issue, EHS highly recommends installing a UV light fly trap (no zappers) in the area for flies to get trapped in during operating hours.
Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Please provide a written statement using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statement: “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”.
Signage templates can be found online or at restaurant supply stores.
Conditional Pass - Follow-up
Food facility did not score 95 or above or had a major violation that was observed (114411). Additional follow-up inspection(s) will be conducted and billed at the hourly rate.
Inspectors Comments:
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ROUTINE INSPECTION
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04/02/2018
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Compliance with variance, specialized process, & HACCP Plan
A Hazard Analysis Critical Control Point (HACCP) Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria for Foods. A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114417, 114419)
Inspectors Comments: Observed food items that have been re-packaged with unapproved vacuum sealing machine.
Immediately discontinue this practice.
If the facility would like to continue vacuum-sealing products, the facility must obtain approval from the State, with a HACCP Plan.
The machine has been impounded during the inspection (can pick-up the day after inspection), while all food products that have been vacuum-sealed, have been Voluntarily Condemned & Destroyed (VC&D).
The following items have been VC&D:
1) sausages
2) pork
3) pork belly
4) various cheeses
5) pancetta
6) osso bucco (veal)
7) short ribs
8) lamb chops
Approximately 8lbs in total were VC&D during the inspection.
EHS highly recommends using ziploc bags and/or plastic food wrap instead as obtaining a HACCP Plan may be a lengthy and complicated process.
Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Please provide a written statement using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statement: “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”.
Signage templates can be found online or at restaurant supply stores.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: a) Observed no hot water available at the handwashing sink at the beverage wait station.
b) Observed no hot water available at the dump sink at the bar on the other end of the facility.
Please restore hot water to these sinks immediately.
c) Measured hot water in the right women's restroom at 67F.
d) Measured hot water in the middle women's restroom at 86F.
e) Measured hot water in the left men's restroom at 84F.
As all of these sinks are non-adjustable faucets, the hot water provided must be in the range of 100F-108F, and within 15 seconds at all times.
EHS recommends either installing an electric water heater, or separate water heater for these restrooms, OR replace the faucets with adjustable ones.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed an accumulation of black substances on both corners and interior walls of the ice deflector of the ice machine on the left, and yellow and white calcium stains on the ice deflector on the ice machine on the right.
Please thoroughly clean & sanitize the ice deflectors, remove the deflectors, clean & sanitize the ice drop chutes, allow the units to air dry prior to use, and re-attach the ice deflectors.
Maintain these units in a clean & sanitized manner at all times to prevent the ice from contamination.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed at least 5 fruit flies inside a bottle of Vermouth at the middle bar.
This bottle has been VC&D.
Please ensure to cover all liquor bottle spouts to protect the liquor from being contaminated with vermin.
As all open spouts at this facility have been observed to be protected with food wrap, this facility may need to invest in a UV light fly trap (no zappers) if this is a recurring violation.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Please cover all raw meats, poultry, fish & seafood, and shell eggs, and store them beneath all other foods on the bottom shelf of the storage racks in all refrigeration/freezing units at all times throughout the facility to prevent cross-contamination.
Proper food storage order from top to bottom: ready-to-eat foods, unwashed produce, eggs, raw seafood, raw whole meats, raw ground meats, and raw poultry.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: a) Observed a knife stored in between 2 cold-tables at the cookline. Corrected on site.
Please re-train staff to only store utensils on clean & sanitized food-contact surfaces to prevent contamination at all times.
b) Observed 12 compressed-gas cylinders not safely secured to anything: 6 in the main kitchen, 1 at the middle bar, and 5 at the bar at the other end of the facility (2 on one side, 3 on the other end).
Please provide a permanent storage place for all compressed-gas cylinders (even the empty ones) in a secure manner so that they will not fall or roll in case of an earthquake.
c) Observed a mechanical dishwasher at the bar at the end of the facility to be in disrepair.
Please repair, replace, or remove this unit from the premises.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed the front door propped open during the inspection.
Please keep all doors closed at all times to prevent an infestation of rats, cockroaches, and flies.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed no air gaps between the water supply inlets and the flood level rims of the plumbing fixtures under the:
1) ice bin at the beverage wait station,
2) handwashing sink at the middle bar,
3) ice bin at the bar at the end of the facility
The air gaps must be at least twice the diameter of the water supply inlets and may not be less than an inch.
Please contact a service plumber for necessary adjustments.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed several cracked quarry tiles throughout the kitchen.
Please repair/replace all cracked/broken quarry tiles within 1 year.
Impoundment
An enforcement officer may impound food, equipment or utensils that are found to be unsanitary or in disrepair. (114393)
Inspectors Comments: EHS has impounded the FoodSaver vacuum sealing machine from the facility.
This item may be picked up at our office beginning tomorrow, April 3, 2018. Our office hours are 7:30am-5pm, with a lunch break from 12pm-1pm.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Please replace all deteriorated gaskets throughout the facility: cold-tables, cold-drawers, coolers, and bar coolers.
b) Observed standing water in the 2-door cold-table at the end of the cookline.
Please wipe, clean, and sanitize the standing water. If more water is observed, please contact service for maintenance on the unit to repair/seal a leak.
c) Observed a leak at the drain pipes below the wash and rinse compartments of the 3-compartment sink in the kitchen.
d) Observed a leak at the hot water handle at the handwashing sink at the middle bar.
e) Observed a leak at the hot water handle at the 3-compartment sink at the middle bar.
Please repair/seal these leaks.
f) Observed plastic bottle lids wrapped in plastic food wrap used as sink stoppers for the 3-compartment sink in the kitchen.
Please provide NSF-approved sink stoppers for these compartments immediately.
g) Observed parts of the caulk significantly worn down at the high pressure sprayer station in the kitchen.
Please re-caulk the seams between the backsplash panel of the high pressure sprayer station, and the walls above as needed: remove old caulking and re-caulk.
h) Observed soiled interior walls and ceiling inside the mechanical dishwasher.
Please thoroughly clean & sanitize this unit immediately. Maintain this unit in a clean & sanitized manner at all times to ensure proper & effective washing, rinsing, and sanitizing of all utensils placed in unit.
i) Please thoroughly clean and sanitize the fan grills inside the 3-door cold-table in the kitchen (holding plates in the middle compartment), and maintain the fan grills in a clean & sanitized manner at all times to prevent the plates from contamination.
j) Please seal and re-caulk the seam between the bottom edge of the tile walls and the rim of the mop sink basin.
k) Please repair/seal the leak on the backflow prevention device on the mop sink.
Note: the light bulb to this room must also be replaced.
l) Please adjust the thermostat for all bar coolers at both bars holding lychee, whipped cream, and various garnishes for cocktails.
All items must be held at or below 41F at all times. Dairy products may be held at or below 45F at all times.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Please provide handwashing signs at all handwashing sinks, including restrooms, throughout the facility.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Measured 0ppm chlorine in 2 sanitizer buckets at the cookline.
Please retrain staff to check the concentration level of the chlorine with the test strips to ensure proper sanitizing of utensils, counter-tops, tables, and etc. The level of chlorine should be at 100ppm at all times.
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BILLABLE FOLLOW-UP
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01/27/2018
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments:
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BILLABLE FOLLOW-UP
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01/26/2018
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Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed various holes and cracks where vermin can hide and enter throughout the facility. Ensure to seal all cracks and crevices throughout the facility.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed cockroaches in the following locations:
-1 live cockroach on floor under mechanical dishwasher
-1 live cockroach observed on top of food prep table
-1 live cockroach observed on wall behind stove
-observed various dead cockroaches throughout the facility.
Ensure to take the necessary steps to eliminate cockroach infestation.
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INSPECTION FOLLOW-UP
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01/25/2018
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ROUTINE INSPECTION
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01/24/2018
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Employee observed handling raw meat, removing gloves, applying a new pair of gloves then handling foods without washing hands. Ensure to wash hands before applying gloved.
Employee observed handling soiled wiping cloth then handling foods without washing hands.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed approx. 5-7 live adult cockroaches throughout the facility.
Observed cockroaches in the following locations:
1 live cockroach observed under 3-comp sink
1 live cockroach located under potatoes in dry storage
2-3 live cockroaches observed under between conduit and wall outside of kitchen
1 live cockroach observed above clean dish rack, on top of cable
1 live cockroach observed under hand washing sink.
Observed approx. 3-4 dead cockroaches throughout the facility.
Note: Excessive fecal matter observed on walls throughout the facility.
Immediately eliminate vermin infestation. Take the necessary steps to eliminate infestation. Pest control record dated for 1/22/18.
Ensure to immediately obtain a pest control manager for assistance on eradication of vermin in
facility.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site.
Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization.
Note: This is a continuous violations. As of 1/24/2018 the facility will be charged a fee of $!00 per day of operations until a valid food manger certificate is obtained and verified by Environmental Health Services Division.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed that access to the handwashing sink was obstructed by two mixing machines.
Ensure handwashing station is free and accessible at all times.
Observed no paper towels in the dispenser at the handwashing sink located in food prep location.
Provide paper towels in the dispenser at all times.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Due to heavy cockroach infestation through out the facility. The following corrections will need to be made before reopening:
-All entry/exit doors need to be sealed to prevent entry of vermin. Observed 3 doors with approx. 1 inch gap or more of space between door and door frame, door and floor.
-Seal all holes cracks and crevices throughout the facility.
-Repair/replace all damages ceiling tiles and cove base.
-Repair/ replace all damaged stainless steel.
-Seal all gaps between pipes, conduit and walls.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
114259.1: Vermin infestation
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call 626-744-6004 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.
Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: Observed no food preparation sink in facility. Observed cut vegetables in facility. Discontinue cutting fruits and vegetables until a preparation sink is installed.
Contact Environmental Health Services “Plan Check” for information on installing a food prep sink.
114163.
(a) Except as specified in subdivision
(b), all permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.
(1) The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width.
(2) The food preparation sink shall be located in the food preparation area, provided exclusively for food preparation, and accessible at all times.
(3) The sink shall be equipped with an adequate supply of hot and cold running water through a mixing valve.
(b) (1) Food facilities that were approved for operation without a food preparation sink prior to January 1, 2007, need not provide a food preparation sink unless the food facility makes a menu change or changes their method of operation.
(2) The enforcement officer may approve other methods where the installation of a food preparation sink would not be readily feasible.
30 days to comply.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on active food contact surface. Ensure to store wiping cloths in sanitizer bucket when not in use.
Permit Suspension Hearing
A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114405, your health permit to operate may be suspended due to violations of the California Health and Safety Code as noted on inspection report.
As a result, a permit suspension hearing has been scheduled for the owner/operator on 1/25/2018 at 2:00pm to provide an opportunity to present evidence as to why the facility’s permit should not be suspended.
A fee of $157 must be paid by at the time of the hearing.
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ROUTINE INSPECTION
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11/21/2016
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site.
Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization.
For more information on how to obtain a food manager’s certificate from an ANSI-approved organization, please visit: www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4
Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance.
Failure to provide a manager certificated within 60 days will result in a penalty fee of $100 of operation.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed approx. 5 dead fruit flies in bottle of liqueur.
Observed approx. 10 dead fruit flies in bottle of liqueur located at bar.
Ensure to take the necessary approved steps to prevent the entry of flies into bottles.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments:
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towels dispenser at the handwashing sink located in prep area. Ensure to install paper towel dispenser.
113953.2. A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility:
(a) Handwashing cleanser.
(b) Sanitary single-use towels or a heated-air hand drying device.
Observed no soap in soap dispenser at the handwashing sink located at bar.
Provide soap in the soap dispenser at all times.
113953.2. A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility:
(a) Handwashing cleanser.
(b) Sanitary single-use towels or a heated-air hand drying device.
Observed that access to the handwashing sink was obstructed by a doe mixing machine.
Maintain handwashing sink unobstructed at all times. Use handwashing sink only for washing of hands.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed utensils stored in the crevices of prep table door and hinge. Discontinue this practice. Ensure to not store utensils in hard to clean locations.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed unlabeled bottles of various oils and sauces. Ensue the common name of all bottles are properly labeled in English on the outside of the container. An additional language may be added if desired.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
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INSPECTION FOLLOW-UP
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08/19/2015
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mechanical dishwasher dispensing chlorine at 0ppm. Ensure mechanical dishwasher is dispensing chlorine at a 50ppm.
Observed 3-comp sink removed from kitchen. Facility unable to properly clean and sanitized utensils.
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. The food facility shall cease operation immediately. The food facility shall remain closed until a method to clean and sanitize equipment or utensils is provided. If found operating, the enforcement officer shall suspend the permit to operate until the food facility is able to properly clean and sanitize equipment or utensils. The enforcement officer shall require that all equipment and utensils be cleaned and sanitized prior to reinstating the permit.
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INSPECTION FOLLOW-UP
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08/19/2015
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ROUTINE INSPECTION
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08/18/2015
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed employees wiping down food contact surfaces with 0ppm sanitizer.
Observed mechanical dishwasher located in kitchen and at bar dispensing chlorine at 0ppm. Immediately discontinue using mechanical dishwasher. Ensure to manually wash utensils inside of 3-comp sink.
Ensure mechanical dishwasher is dispensing chlorine at 50ppm before use.
Observed slime build-up on soda nozzle. Ensure to wash, rinse, and sanitize soda nozzles regularly.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employees touching apron and soiled wiping cloths then handling foods.
Observed employees handling soiled wiping cloths then applying gloves.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed an accumulation of 5-6 flies in kitchen. Rear door propped open with air curtain turned on. Front door propped open no air curtain installed. Ensure to keep all doors closed in facility to help minimize the accumulation of flies in the facility.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed 20 employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed raw shell eggs stored above ready to eat foods in the refrigerator. Ensure raw foods of animal origin are stored below ready to eat foods.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed large section of tile and sub floor removed from kitchen floor. Employee stated that tile and sub floor was removed to fix leaking hot water line. Observed large accumulation of exposed dirt in kitchen.
Correction: Exposed dirt was covered with large tarp to prevent exposed dirt from entering food.
Ensure to repair missing tile and sub floor immediately.
Inspector will inspect at a later date to check for compliance.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on counters. Ensure to store wiping cloths in sanitizer bucket when not in use.
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ROUTINE INSPECTION
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04/14/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Marinara sauce measured 49 degrees and held for 4+ hours in the walk in unit. Chef Jose voluntarily disposed of approximately 5 gallons of marinara sauce.
Compliance with shellstock certification tags, condition, display
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039, 114039.5)
Inspectors Comments: Shell fish tags were observed to be kept in an unorganized bundle. Shellfish tags must be kept in chronological order correlated to the date or dates the shellfish are sold or served.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed an empty paper towel dispenser at the hand wash sink at the Sorriso bar. Supplies were available and the dispenser was filled during the inspection.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: 1) Repair the non working over head light fixture above the 3 compartment sink. Observed overhead light above the 3 compartment sink to be flickering when turned on.
2) Provide light shields for the overhead light fixtures in the food prep area.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed raw shell eggs being stored above ready to eat/cooked foods in the walk in unit. Properly store all raw food products on the bottom shelves to avoid cross contamination of ready to eat or cooked food.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Replace dish racks used in the mechanical dish washer. Observed heavily soiled dish racks.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Repair/Replace the following plumbing fixtures:
1) Observed a corroded faucet fixture at the hand wash sink in the front food prep area (cooks line).
2) Observed plastic wrapped around the base of the faucet (used to conceal a water leak) at the 3 compartment sink.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed unlabeled bulk food containers in the dry storage area. Properly label as to its contents.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed the rear delivery door left open and the air curtain was turned off. Air curtain was turned on during the inspection.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide back up thermometers for all refrigerators. Observed several reach in/deli case units without back up thermometers.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Replace tiles/base coving in the following areas:
1) Observed 2 missing floor tiles in front of the walk in unit.
2) Observed 3 missing base cove tiles on the wall behind the 3 compartment sink.
3) Observed several cracked/damaged floor tiles throughout the food prep area.
Floor surfaces must be smooth, easily cleanable and non absorbent.
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ROUTINE INSPECTION
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10/06/2014
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Provide and maintain single use paper towels in the dispenser at the hand wash sink in the bar at Barcelona. Supplies were available and dispenser was filled during the inspection.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide and maintain copies of all food worker cards issued by an approved provider within 30 days.
Mail or fax copies to the Environmental Health office by no later than 11/5/14 to avoid a penalty fee of $100 for each day in operation in violation.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Maintain potentially hazardous food at or below 41 degrees.
Measured Observations:
Cooked Pasta measured 45 degrees
Shrimp measured 45 degrees
The food items above were held at that temperature for 2 hours.
Directed operator to place food in an ice bath to rapid cool.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Maintain plumbing in good repair. Observed a slow draining floor sink at the bar at Barcelona.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Provide a splash guard between the hand wash sink and the deli case unit at the front cook line area to prevent contamination of food in the deli case unit.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1) Clean and maintain the inside cavity of the ice machine from mold residues.
2) Observed an unfinished wood frame with a cutting board on top between two deli case units at the front cook line. All kitchen surfaces must be smooth, easily cleanable and non-absorbent.
3) Replace damaged/loose gasket for the deli case unit across the oven at the front cook line area.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: Pursuant to California Health and Safety Code (CHSC), you are hereby notified that you are in violation of Section 114381, operating a food facility without a valid health permit. You are directed to pay for your health permit in the
amount of $ 3149.38 BY NO LATER THAN Monday, October 13, 2014. .
Failure to pay for your health permit by this date will result in closure of your facility as authorized by Sections 114387 & 114381 of the California Retail Food Code.
Payment can be made at the Business License Department N106 located at 100 N. Garfield Avenue, Pasadena. Proof of payment must be provided to this office by the date listed above.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Replace the broken/cracked floor tiles in the walk in unit. Observed numerous damaged and cracked floor tiles in the walk in unit.
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