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.
|
Service
|
Score
|
Date
|
|
ROUTINE INSPECTION
|
|
09/25/2023
|
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 kitchen hand wash sink obstructed with trash container. Discontinue this practice. All hand wash sinks shall remain accessible at all times. Correct today, 9/25/2023.
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 whole milk resting on counter of beverage bar area. Operator stated that milk was very recently left on the counter because of regular use in beverages. Temperature was observed at 45 degrees F. Potentially hazardous food shall be kept under temperature control of 41 degrees F or below. This was corrected on site, as milk was moved to reach in refrigerator.
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 6-8 flies throughout beverage bar/front counter area. Ensure to work with work with pest control to maintain a vermin free facility. Correct by 10/2/2023.
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: Observed cold holding unit hood with a missing handle.
Observed excessive build-up of grease between panels of door of Blodgett oven.
All equipment shall be maintained clean and in good working order. Replace handle, clean oven door and maintain in good working order by 10/2/2023.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed pink, mold-like substance accumulation on splash guard of bulk ice machine. It was not observed to be in contact with ice. Clean and sanitize affected area. Correct by 9/26/2023.
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 plastic bowls used as scoops in bulk oat and brown sugar storage in dry storage room. Discontinue this practice. Bulk storage scoops shall be maintained clean with handles sticking outside of food. This was corrected on site, as the plastic bowls were removed during inspection.
|
|
ROUTINE INSPECTION
|
|
01/04/2023
|
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 excessive build-up on the internal surfaces of the bulk-ice machine, which were not in direct contact with the ice inventory. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized. Facility shall facilitate a deep cleaning and sanitization to the unit. At the time of deep cleaning, it is important to note all ice product shall be removed prior to maintaining the unit.
Observed utensils in continuous contact with potentially hazardous food (i.e. rice scoops) stored in a metal container of water which was not measuring at or above 135 degrees F. Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135 degrees F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. As per manager, the facility also changes out the utensils regularly. If this is a normal practice at this facility, ensure all in use utensils placed within buckets/holders are time stamped and switched out every 4 hours. Written procedure shall be available upon request, and all staff must be trained to safely carry out this
practice.
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 holes/missing base cove from walls provided on the side of the cooks line, exposing raw construction material. Maintain walls. Ensure all floors walls and ceilings are maintained in good repair, smooth and easily cleanable.
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 water accumulation on the floor outside the walk-in refrigerator. Source of the water could not be determined. Staff states the watter issue was identified upon opening. No signs of leaks observed. Ensure all equipment which generates condensate waste drains into an approved floor sink, pluming fixtures shall meet all applicable plumbing codes. Clean water and address leak. Compliance shall be achieved no later than 1/5/2023.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive food debris build-up between equipment and around hoses behind equipment provided to the cooks line. Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 1/5/2023.
|
|
ROUTINE INSPECTION
|
|
07/28/2022
|
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 utensils, in continuous contact with potentially hazardous food (i.e. rice scoop and serving equipment) stored in a metal container with water measuring at 83 degrees F. Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135 degrees F and the utensils and container are cleaned at least every
24 hours or at a frequency necessary to preclude accumulation of soil residues. Compliance with this requirement shall be achieved no later than 7/29/2022.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed recently cooked sausage stored in a large deep metal container within the cold holding table to be measuring between 116-121 degrees F. As per manager the listed food item was just before inspection. Ensure potentially hazardous foods are cooled rapidly within the alloted time frame, using an approved cooling method. Manager was educated at this time. Corrected on site sausage was placed on ice to facilitate rapid cooling. Review proper cooling procedures with employees, listed below. Compliance shall be achieved with this requirement no later than 8/11/2022.
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 wet wiping cloths on various preparation surfaces throughout the kitchen. Wet cloths shall be returned to the sanitizer bucket after each use. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on proper wiping cloth use at this time.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed facility lacking sanitizer test strips. Ensure to provide sanitizer test strips for sanitizer concentration verification.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive food debris build-up between and around hoses of equipment provided to the front service area of the cooks line. Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 7/29/2022.
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 clean equipment and dishware stored below baking racks where multiple food items were cooling process. Locate clean dishware in an area where possible cross contamination conditions do not exist.
|
|
ROUTINE INSPECTION
|
|
03/24/2022
|
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 excessive build-up on the internal surfaces of the bulk-ice machine. Observed excessive unidentifiable debris build up inside the ice-scoop holder. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized. Corrected on-site, staff began to remove ice from the machine to facilitate a deep cleaning and sanitization. Ice scoop and holder was also maintenance at this time. Management states they have requested a vendor deliver ice to replenish inventory until the unit receives maintenance. Compliance with this requirement must be achieved by 3/24/2022.
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 following holding temperatures within the cooks line cold holding table: chicken breast measuring at 55 degrees F and salmon measuring at 61 degrees F. As per operator, the food product was pulled from the walk-in refrigerator and placed into the table approximately 2 hours prior to inspection. All food stored in the lower unit was verified to meet adequate cold-holding temperatures. Ensure to maintain all potentially hazardous cold food at or below 41 degrees F. Corrected on site, the manager voluntarily discarded the chicken and salmon.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive build-up in the following areas:
- Beneath warewashing room area
- Dirt and debris build-up on the internal surfaces of the walk-in refrigerator
- Excessive grim and food debris on the sides and hoses of various cooking equipment provided to the cooks line
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 3/24/2022.
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 wet wiping cloths stored on various food preparation surfaces through out the kitchen and coffee bar. Ensure wet wiping towels are returned to sanitizer bucket after each use.
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: Observed heavy grease and dust debris build-up between filters in ventilation hood. Maintain filters in ventilation hood to allow proper ventilation/ maintenance. Compliance shall be achieved by 3/30/2022.
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: Observed shrimp in a bowl of water stored in the preparation sink, left for thawing. Potentially hazardous food shall be thawed by one of the approved procedures: in the refrigerator; in the microwave followed immediately by cooking; under cool (70°F) running water; or as part of the cooking process. Facility was instructed to place the raw meat in containers and place the food product in the walk-in for approved thawing.
|
|
ROUTINE INSPECTION
|
|
11/09/2021
|
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 coffee bar hand sink obstructed with a tea strainer. Discontinue this practice. Ensure all hand sinks are easily accessible, unobstructed and solely utilized for hand washing. COrrected on site as employee was educated at this time.
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 staff dip a kitchen knife in the sanitizer bucket and dry with a wiping cloth. Discontinue this practice. Ensure all food contact surfaces of equipment are washed, rinsed and sanitized, with the use of a three-compartment sink or mechanical warewashing unit.
Observed recently washed plastic containers stacked within one another, with water nesting within each piece of equipment. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain or air-dry before reuse. Train staff to carry out this practice no later than 11/16/2021.
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 refuse receptacles to be over flowing in the womens restroom. Clean and maintain restrooms in a sanitary manner.
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 wet wiping cloths stored on various food preparation surfaces through out the kitchen and coffee bar. Ensure wet wiping towels are returned to sanitizer bucket after each use.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive build-up in the following areas:
- Beneath bulk ice machine
- Dirt and debris build-up on the internal surfaces of the walk-in refrigerator
- Excessive grim and food debris on the sides and hoses of various cooking equipment provided to the cooks line
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 11/10/2021.
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 several carbon dioxide pressurized cylinders which were not securely fastened in the hall way near dry storage. Ensure to fasten all pressurized cylinders to a rigid structure.
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: Observed heavy grease and dust debris build-up between filters in ventilation hood. Maintain filters in ventilation hood to allow proper ventilation/ maintenance. Compliance shall be achieved by 11/19/2021.
|
|
ROUTINE INSPECTION
|
|
07/07/2021
|
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 employee washing hands using only cold water prior to proceeding to serve food. Establish practices so employees can recall that hand washing requires warm water and shall occur when tasks change or when contamination has occurred. Violation was corrected on site; employee was educated on how to properly wash hands using warm water and hand soap.
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 the main kitchen mechanical warewashing unit unable to provide adequate sanitizer concentration for sanitization step. As per manufacturers specifications warewashing unit must provide 50 ppm chlorine sanitizer. At this time facility must transfer recently washed dishes from the warewashing machine into the three-compartment sink for the final sanitization step. Compliance with this requirement shall be achieved no later than 7/9/21. All food contact surfaces shall be maintained clean and sanitized.
Observed various utensils, in continuous contact with potentially hazardous food (i.e. spatulas, tongs, spoons and serving utensils at the cooks line), maintained in water that was below 135 degrees F(adequate hot holding temperature). Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135 degrees F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. As per staff the facility changes out the utensils every 30 minutes. If this is a normal practice at this facility, ensure all in-use utensils placed within buckets/holders which are time stamped and switched out every 4 hours. Written procedure shall be available upon request, and all staff must be trained to safely carry out this practice. Compliance with this requirement shall be achieved no later than 7/9/21.
Observed sanitizer cloth provided to the espresso beverage area to have an inadequate concentration of quaternary ammonium sanitizer. Ensure to all food contact surfaces are clean and sanitized with a sanitizer solution of 200 parts
per million quaternary ammonium, and are changed out at the appropriate frequency to maintain adequate sanitization of food contact surfaces. Compliance with this requirement shall be achieved no later than 7/7/21.
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/current food manager certification on site at the time of inspection. Provide a valid Food Manager Certificate from one of the accredited organization that has been certified by the American National Standards Institute (ANSI). Facility is in the process of scheduling an onsite proctor to facilitate thorough training. Compliance with this requirement is due no later than 7/21/21.
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 tongs stored on the handles of the oven. Discontinue this practice. Store utensils and equipment in manner which is protected from possible contamination.
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 heavy food debris accumulation on the floors in the following areas:
- Beneath shelving in the walk-in refrigerator
- Below cooking equipment at the cooks line
- Beneath cold holding units at the expo line
- various preparation surfaces in the kitchen
Ensure to maintain floors throughout the facility in a sanitary manner. Compliance with this requirement shall be achieved no later than 7/7/21.
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: Observed heavy grease and dust debris build-up between filters in ventilation hood. Maintain filters in ventilation hood to allow proper ventilation/ maintenance. compliance shall be achieved by 7/14/21.
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 boxes of chicken thigh meat and raw shelled eggs stored directly on the floor of the walk-in refrigerator. Ensure food is stored in a manner that prevents potential contamination and at least 6 inches above floor.
|
|
ROUTINE INSPECTION
|
|
12/18/2019
|
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 coffee bar hand wash sink used as a dump sink.
Staff stopped and cleaned the hand wash sink on site.
Maintain hand wash station is for hand wash only to prevent potential contamination while washing hands.
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: Observed the display thermometer for the lower 2 doors reach in cooler by the cook line was reading at 25 F; actual temperature was 38 F.
Provide a display thermometer that is accurate within 2 degrees.
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: a) Observed coffee grounds and stains built up on floors and walls under or behind equipment and storage fixtures.
b) observed old food debris or grease built up on kitchen floors under equipment, prep tables, sinks at the kitchen and ware wash areas.
Clean and maintain food facility walls and floors.
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 front entrance door was propped open when not in active use.
Maintain entrance door closed when not in active use to prevent vermin from entering.
|
|
ROUTINE INSPECTION
|
|
06/12/2019
|
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 sliced tomato, cheese, and cheese spread holding at 49F for 90 minutes at the cold top.
Operator took the food to ice bath to cool down food items >41F within 2.5 hours.
Discontinue holding Potentially Hazardous Food at an unapproved temperature; PHFs shall be held at 41F or below/135F or above.
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 employee dumping coffee/drink to the hand wash sink.
Clean and maintain hand wash sink; maintain hand wash sink for hand wash only.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed quat sanitizer testing kit missing at the time of the inspection.
Provide and maintain approved sanitizer testing kit available at the 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: Observed front entrance door was propped open at the time of the inspection.
Maintain door ways closed when not in active use to prevent vermin entering.
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: Observed sanitizer bottle feeding to dispenser above 3 comp sink was empty.
Refill and maintain sanitizer sanitizer bottle.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed mil dew/water deposit built up on the wall and baffle inside the ice machine.
Clean and maintain ice machine.
|
|
INSPECTION FOLLOW-UP
|
|
06/05/2018
|
|
|
ROUTINE INSPECTION
|
|
05/21/2018
|
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: DISCONTINUE HOLDING POTENTIALLY HAZARDOUS FOODS(PHF) AT UNAPPROVED TEMPERATURES. ALL PHF MUST BE HELD AT 41F OR BELOW OR AT 135F OR ABOVE AT ALL TIMES, UNLESS PREPARING.
OBSERVED RAW CHICKEN HOLDING AT 51F, RAW SHELL EGGS AT 50F, SAUSAGE AT 51F INSIDE REACH IN COOLER LOCATED ADJACENT TO COOKING GRILLS. FOODS WERE HOLDING INSIDE THIS UNIT FOR 2 HOURS PER CHEF. INSTRUCTED OPERATOR TO RE LOCATE ALL PHF TO WALK IN COOLER AT ONCE. AMBIENT TEMPERATURE OF REACH IN COOLER WAS 51F. TRAINING PROVIDED.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. CLEAN AND MAINTAIN THE REACH IN DRAWERS LOCATED UNDER COFFEE BAR.
OBSERVED OLD FOOD DEBRIS ACCUMULATION AT ABOVE LOCATION.
2. CLEAN AND MAINTAIN THE INTERIOR OF ICE CREAM FREEZER.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE ICE CREAM FREEZER.
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 CLOGGED DRAIN INSIDE WOMEN RESTROOM AND PROVIDE A DRAIN CAP ON IT.
OBSERVED FLOOR DRAIN INSIDE WOMEN RESTROOM BLOCKED WITH WOODEN PIECE.
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 REACH IN COOLER THAT CAUSED VIOLATION # 7.
OBSERVED AMBIENT TEMPERATURE OF REACH IN COOLER AT 51F.
2. ELIMINATE ALL RUST FROM CEILING OF WALK IN COOLER.
3. DISCONTINUE USING CARDBOARDS UNDER LEGS OF TABLES ADJACENT TO MECHANICAL DISH WASHER.
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 AN ACCURATE THERMOMETER INSIDE REACH IN COOLER LOCATED ADJACENT TO COOKING GRILLS.
OBSERVED MALFUNCTIONING THERMOMETER INSIDE ABOVE MENTIONED REACH IN COOLER.
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: PROVIDE LIGHT SHIELD ON LIGHT TUBES LOCATED ABOVE MECHANICAL DISH WASHER.
NO LIGHT SHIELDS WERE OBSERVED DURING THIS VISIT.
|
|
ROUTINE INSPECTION
|
|
01/22/2018
|
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: 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.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed hash browns holding at 70F toward the top and 75 toward the center. Employee stated hash browns were cooked at 8AM. Observed hash browns fully covered inside of prep fridge.
Rapidly cool potentially hazardous foods by decreasing the temperature from 135 degrees Fahrenheit t0 70 degrees Fahrenheit within
2 hours, and further decreasing the temperature from 70 degrees Fahrenheit to 41 degrees Fahrenheit or below within an additional 4
hours.
Rapidly cool potentially hazardous foods by one of the following methods:
a) placing the food in shallow, heat conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) inserting appropriately designed containers in an ice bath and stirring frequently
g) utilizing other effective means that have been approved by the enforcement agency
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:
Observed employee handling soiled wiping cloths, personal drinking items, dirty utensils 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.
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.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed 3-4 personal drinking items located on active food prep.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
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.
|
|
ROUTINE INSPECTION
|
|
12/22/2016
|
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:
Observed employee wiping hands on soiled wiping cloth, applying gloves, then handling foods
Observed employee touching apron then handling foods.
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. Approved methods to dry hands include, using a sanitary single-use towels, or a mechanical air-hand drying device. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
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 following cold holding violations:
17 raw shell eggs temping at 73F.
milk at 49F
Maintain food in cold holding at 41F or below.
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: Observed no hot water at hand sink in employee restroom. Ensure employee hand sink is fully supplied with hot water. 2 weeks to comply.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drink items stored on active food prep table.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed hash browns fully covered inside of reach in refrigerator temping at 117F Employee stated they were cooked one hour prior.
Ensure that potentially hazardous food is cooled rapidly from 135F to 70F within two (2) hours, and then cooled rapidly from 70F to 41F or below within four (4) hours [a total of six (6) hours].
Ensure to use an approved method when cooling food.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans. [Metal pans are heat-conductive; plastic containers are not heat-conductive.]
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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 the food prep table during active food preparation. No sanitizing solution buckets were observed within reasonable proximity. Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, and then immediately return it to the solution between uses.
|
|
INSPECTION FOLLOW-UP
|
|
01/14/2016
|
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 floor drain at bar not draining. Employee used a plumbers snake to unclog the drain. All drains in facility were tested and observed working adequately. All faucets were turned on for approx. 5 minutes and all toilets were flushed. No sewage backups were observed in facility.
Ensure all drains are properly working at all times.
Corrected on site.
All areas around floor drain including floors and equipment were cleaned and sanitized using chlorine.
Facility temporary self closed bar station.
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 excessive debris on floor behind reach in freezer. Ensure floors are clean and free from debris.
|
|
ROUTINE INSPECTION
|
|
01/07/2016
|
Proper reheating procedures for hot holding
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding shall be brought to a temperature of 165°F. (114014, 114016)
Inspectors Comments: Observed employee reheating soap. Soup placed on bowl to be served. When inspector took the temperature of the soup the temperature was ranging from 130-143F.
Employee observed no reheating foods to the correct temperature. When reheating food ensure to reheat items to 165F.
Immediately reheat this food product to at least 165 degrees Fahrenheit and maintain all hot potentially hazardous foods at or above 135 degrees Fahrenheit.
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 employee not properly cleaning cutting board. Ensure cutting board is washed, rinsed and sanitized.
Employee observed wiping down active food prep table with soiled wiping cloth. When wiping down food contact surfaces ensure to always use an approved sanitizing solution.
Correction: Sanitizer buckets set up. Food contact surfaces cleaned with sanitizer.
Observed ice scoop stored on top of ice machine. Ice machine observed with dirt build up. Ensure to store ice scoop in a clean and sanitary environment.
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 wiping hands on wiping cloth then handling foods.
Employee touching personal phone, apron, and wiping cloths then handling foods.
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.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drink items stored on active food prep table and above active prep table.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.
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 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.
Observed employees unable to demonstrate knowledge regarding how to calibrate a thermometer, food cooking temperatures, sanitizing procedures, reheating procedures, and other basic food handling knowledge.
Refresh basic food handling knowledge with all employees.
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: Observed that there were no handwashing signs posted at handwashing sinks in the men’s and women’s restrooms.
Ensure that handwashing signs are posted at all handwashing sinks.
Corrected on site. (Inspector provided and posted handwashing signs.)
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.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime build up and food debris throughout the kitchen. Ensure to clean and maintain equipment, handles of equipment, and under 3-comp sink.
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 eggs in the reach in refrigerator stored on floor. Observed sugar in dry storage stored on the floor. Ensure all foods are held a minimum of 6 inches or more above the ground.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments:
Observed that there were no test strips available on site to verify chlorine sanitizer concentration level. (Facility uses chlorine as sanitizer.)
Obtain test strips to verify chlorine sanitizer concentration level.
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 excessive food debris on floors in kitchen. Ensure floors are cleaned and sanitized.
|
|
ROUTINE INSPECTION
|
|
09/02/2015
|
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: Observed grease build up on wall and fryer. (right side of unit)
Ensure to clean and maintain walls and fryers.
|
|
INSPECTION FOLLOW-UP
|
|
09/01/2015
|
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 unsealed pipes and cove base with missing grout in the kitchen. Ensure kitchen is properly sealed in all locations.
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 nymph and adult cockroaches in the following locations:
-1 live cockroach observed between missing grout in ceramic cove base located next to grill
-7 to 8 live cockroaches under the 3-comp sink
Immediately eliminate cockroach infestation. Clean up dead cockroaches. Clean and sanitize all affected area. Take the necessary steps needed to eliminate cockroach infestation.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments:
|
|
ROUTINE INSPECTION
|
|
08/31/2015
|
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 heavy cockroach infestation throughout the facility.
Observed an accumulation of live and dead cockroaches in the following locations.
-1 dead cockroach located inside walk in refrigerator on plastic hanging curtain.
-3 to 4 nymph cockroaches inside of 2.5 inch hole that enters into wall. Hole located next to prep sink.
-5 to 7 live cockroaches behind ice machine
-1 live cockroach under 3-comp sink
-2 live cockroaches under the prep sink (foods actively cooling in prep sink)
-2-4 live cockroaches on the floor between the dish washing machine and ice machine
-5-10 dead cockroaches behind the reach in refrigerator
All cockroaches observed are an accumulation of German nymph and adult cockroaches.
Due to heavy cockroach infestation through out the facility. The following corrections will need to be made before reopening:
-Invoice for pest control service.
-All entry/exit doors need to be sealed to prevent entry of vermin. Observed front entry door with .5-1 inch gap between
door and floor.
--Seal all holes and gaps throughout the kitchen. Observed a large accumulation of gaps and holes throughout the kitchen.(All holes and gaps were observed with owner of facility during a walk through of the kitchen)
--Seal large holes and install missing tiles under 3-comp sink. (drywall missing, frame of building exposed)
--Seal all holes and cracks located between wall and drain boards, 3-comp sink, and prep sink.
--Repair/replace all damages ceiling tiles.
--Repair/replace all damaged cove base.
--Repair all seals around walk in refrigerator entry doors.
--Install missing ceramic cove base located around walk in refrigerator. Seal all cove base in facility. Ensure to give detail to cove base located under prep fridge.
--Seal around all pipes that travel into walls. Observed large gaps between wall throughout the kitchen.
--Clean all dead cockroaches in facility. Ensure to sanitize all affected areas.
Immediately eliminate cockroach infestation. Clean up dead cockroaches. Clean and sanitize all affected area. Take the necessary steps to eliminate cockroach infestation.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed couscous temping at 70F. Employee stated that couscous was cooked at 12:00pm. Item was temped at 3:45pm.
Ensure that potentially hazardous food is cooled rapidly from 135F to 70F within two (2) hours, and then cooled rapidly from 70F to 41F or below within four (4) hours [a total of six (6) hours].
Ensure to use an approved method when cooling food.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans. [Metal pans are heat-conductive; plastic containers are not heat-conductive.]
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
This product was voluntarily condemned and destroyed (VC&D). The product had been held out at this temperature for * hours. Maintain the temperature of potentially hazardous foods at or below 41F or at or above 135F
Approx 2lbs of couscous VC&D.
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 touching apron and soiled wiping cloth then touching 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.
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 unable to demonstrate knowledge regarding how to properly batchwash at the 3-comp sink.
Refresh basic food handling knowledge with all employees.
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.
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 inside of paper towel dispenser located at the handwashing station in kitchen.
Provide paper towels in the dispenser at all times.
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 tomatoes at 45F and roast beef at 45F. Ensure all cold holding foods are held at 41F or below.
Items located inside of refrigerator at food prep station. Refrigerator observed holding at 41F.
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.
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 dated on 08/31/15.
As a result, a permit suspension hearing has been scheduled for the owner/operator on 09/01/15 at 7:30am to provide an opportunity to
present evidence as to why the facility’s permit should not be suspended.
A fee of $150 must be paid at the time of the hearing.
Please bring the following documents:
-Manager Certificate
-Employee food handler certificates
-Articles of incorporation (if facility is owned by a corporation)
-Identification
-Pest control record
-Receipts and/or Purchase Orders
- Previous inspection reports
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 heavy debris on floor located next to prep table and under grill. Ensure all floors are cleaned throughout the 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: Observed holes and gaps throughout the kitchen. Ensure to seal all gaps and holes in facility. Please see violation #23
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health
hazard. The violation 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
Environmental Health Services at 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.
|
|
ROUTINE INSPECTION
|
|
08/05/2014
|
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 following temperatures:
Chicken Salad measured 49 degrees at the deli case unit across the cook line
Cantaloupe (sliced) measured 49 degrees at the deli case unit across the cook line
Operator rapid cooled the above mentioned food products in an ice bath.
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: Sanitizer level at mechanical dish washer measured below 50ppm. Operator primed the sanitizer so that final rinse measured 50ppm
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: Provide a self closing device for the employee restroom door.
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: Ambient temperature of the deli case unit measured 49 degrees. Ensure that the refrigeration temperature measures 41 degrees or below. Directed operator to rapid cool and to move/relocate potentially hazardous food to another refrigeration unit.
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: 1) Detail clean all floors throughout the kitchen.
2) Clean the walls behind and under the mechanical dish washing area. Observed mold and residues on the wall behind and under the mechanical dish washer.
3) Replace missing base coving in the kitchen. Observed several missing or cracked base cove tiles throughout the kitchen.
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: 1) Provide thermometers for cook line staff to be able to monitor food temperatures.
2) Provide a back up thermometer for the 2 door reach in unit.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed kitchen staff not wearing proper hair restraints while handling food and equipment during the inspection.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Provide and maintain a chlorine test kit to measure sanitizer level for the mechanical dish washer.
|
New Search
|