Restaurant & Facility Details

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

11/30/2023

Time as a public health control (TPHC); procedures & records When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)

Inspectors Comments: Observed time as a public health control (TPHC) practices incorrectly being used. Observed sliced cherry tomatoes, cooked broccoli and cooked chicken at a preparation station with no method of temperature control. Per person in charge, items were discarded after two hours. No time stamp was observed and no written procedures were observed. Ensure food used under TPHC is identified and time stamped to be discarded. Written procedures to inform staff of this practice shall be developed and available upon request. When using TPHC, the following conditions must be met: (1)The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request. Correct by 12/5/2023.

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 approximately two gallons of red salsa in a large container in walk-in refrigerator at a temperature of 50 degrees F. Operator stated salsa was in walk-in refrigerator from yesterday. All food shall be held at 41 degrees F or below in walk-in refrigerator. Other items were observed within walk-in refrigerator at 41 degrees F or below. Red salsa was discarded and denatured with bleach.

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: Observed facility to save shellstock tags for only 30 days. All shellstock certification tags shall be retained in sequential order for 90 days.

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 sanitizer concentration provided to sanitizer bucket at 100 parts per million (PPM) of quaternary ammonium. Operator shall provide adequate concentrations of sanitizer of at least 200 PPM quaternary ammonium or 100 PPM of chlorine. Correct today, 11/30/2023.

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 metal containers of food stored on floor of walk-in refrigeration unit. Discontinue this practice. All food shall be stored at least six inches above the ground. Correct today, 11/30/2023.

ROUTINE INSPECTION

07/10/2023

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 marinara sauce at hot holding unit at 103 degrees F. Chef said item was recently brought out from refrigerator onto hot holding unit. Discontinue this practice. All food shall be reheated to 165 degrees F before being placed in a steam table or hot holding unit.

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 cherry tomatoes placed on counter in preparation for dinner service with no temperature control available. All potentially hazardous food must be kept in temperature control at all times. Cherry tomatoes observed at 50 degrees F. Chef alleged to another employee placing that food item out sometimes in the last 20 minutes to prepare for dinner service. Chef removed cherry tomatoes and placed in refrigerator.

Inspectors Comments: Observed wiping cloths stored in various locations throughout the kitchen, such as bread cutting station, salad preparation line and pasta preparation line. The used wiping cloths were stored on surfaces without residual sanitizer solution. Store multi-use wiping cloths in sanitizer when not in direct/active use. Operator corrected by placing wiping cloths in sanitizer solution. Review proper use of multi-use wiping cloths with all employees.

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 ice machine gasket peeling off of ice compartment door. Repair unit and maintain in good repair.

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 raw squid thawing by three-compartment sink in stagnant water. Discontinue this practice. Operator shall thaw foods using approved methods only, such as under cold running water, in refrigeration unit, in microwave, or as part of the cooking process. Operator corrected by placing food under cold running water.

ROUTINE INSPECTION

08/29/2022

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 oysters, claims, and roasted garlic stored out shelves near the cooks line without without adequate means of temperature control. . Manager states the food items were recently placed in these preparation areas. Corrected on site as staff were instructed to store items inside the reach-in cold holding unit for adequate cold holding. Ensure to maintain all potentially hazardous cold foods at 41 degrees F and below.

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. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized.

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 being stored on the handles of the oven. Discontinue this practice. Store utensils and equipment in manner which is protected from possible contamination.

Inspectors Comments: Observed metal containers of fish stored on the floor of the walk -in refrigerator. Ensure food is store in a manner that prevents potential contamination and at least 6 inches above floor.

ROUTINE INSPECTION

04/28/2022

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: Observed shell stock tags missing from containers of mussels and claims. As per chef shell fish is ordered from an approved vendor named Fish King, previous tags reviewed at the time of inspection. Shell stock tags shall be attached to the container they are received in until empty, or tags/labels shall be held for 90 calendar days from the date the lot is emptied. Chef was educated at this time.

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 flex tubing being used to drain condensate from the ice bin into the floor sink, provided directly below the kitchen hand sink. Also observed a flex tubing condensate line provided beneath the ice bin. Provide a ridge pipe to both locations, that is adequately sloped to drain condensate into the approved floor sink. The pipe shall have an approved air gap that is twice the diameter of the pipe outlet or/and a minimum of one (1) inch. Compliance is required no later than 5/5/2022.

Inspectors Comments: Observed a metal container of meat, stored directly on the floor beneath the shelves provided in the walk-in. Ensure food is store in a manner that prevents potential contamination and at least 6 inches above floor and is maintained in a manner which does not obstruct entry/egress access.

Inspectors Comments: Observed tongs being stored on the handles of the oven. Discontinue this practice. Store utensils and equipment in manner which is protected from possible contamination.

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 chicken above boxes of bread and various cheese in the walk-in. Separate ready-to-eat food and produce from raw meat and seafood to prevent cross contamination. Review proper food storage with employees and ensure food is stored properly in all refrigeration units.

ROUTINE INSPECTION

10/11/2021

Inspectors Comments: Observed various potentially hazardous food items such as sliced tomatoes, grilled vegetables and cheeses stored on the shelf above the salad expo station, without appropriate temperature control or approved method of time as a public health control (TPHC). Facility was observed using unapproved TPHC practices at the time of inspection. As per chef, the facility's common practice is to discard potentially hazardous food (PHF) after being out for an extended amount of time. Written procedures for this process were not available upon request. Ensure food is marked or otherwise identified that it has been out of temperature control for less than four hours. As per chef, the above food times were removed from temperature control approximately 30 min prior to inspection. The facility shall discard these items 3.5 hours there after. Corrected on site, chef placed a time stamp on the various PHF items provided to the line. When using time as control only, the following conditions must be met: (1)The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request. Develop written procedures and provide to this department no later than 10/18/21.

Compliance with shellstock certification tags, condition, display Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039, 114039.5)

Proper eating, tasting, drinking or tobacco use No employees shall eat, drink, or smoke in any work area. (113977)

Inspectors Comments: Observed bar hand sink lacking hand soap, and paper towels missing from the dispenser. Ensure all handwash facilities are easily accessible and adequately supplied. Corrected on site as staff adequately supplied the hand wash station.

Inspectors Comments: Observed a wet wiping cloth stored on the preparation table the deli slicer. Ensure wet wiping towels are returned to sanitizer bucket after each use.

Inspectors Comments: Observed soda nozzle gun stored directly in contact with the ice-product used for customer consumption. Discontinue this practice. Ensure all handles of equipment are stored in a manner which does not pose as a threat for possible contamination.

ROUTINE INSPECTION

05/19/2021

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 food items measuring above acceptable cold holding temperature: -5 lbs. of breaded chicken breast measuring between 47-48 degrees F -2 lbs. of chicken breast measuring between 48-50 degrees F -1 lb of cooked spinach measuring at 47 degrees F - Raw beef measuring at 46 degrees F As per lead chef the above food items have been in the cold holding unit since the previous operating day. Ensure to maintain all potentially hazardous cold food at or below 40 degrees F or below. Corrected on site as the lead chef voluntarily removed and discarded the above food product> Staff was instructed to denatured the food items with bleach. It is possible that the cold-holding unit may need to be assessed for capacity to adequately cold hold as the ambient temperature within the unit was read at 45-50 degrees F. Prior to placing potentially hazardous food in this unit ensure it has the ability to adequately cold hold potentially hazardous food.

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 black build-up on the dispensing area of the soda nozzle located at the expo line. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized. Corrected on-site, staff removed the nozzle and facilitated proper warewashing/sanitization of the soda gun. Observed recently washed plastic and metal storage containers, with water nesting within the food contact surface, not allowed to adequately drain and air dry prior to re-use. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain and air-dry before reuse. Train staff to carry out this practice no later than 5/21/21.

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 current food manager certifications to be expired. 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 6/2/21.

Inspectors Comments: Observed a food container of cooling linguine stored on top of wiping cloths placed on the kitchen floor. Ensure food is stored in a manner that prevents potential contamination and at least 6 inches above floor. Corrected on site staff relocated items.

Inspectors Comments: Observed tongs being stored on the handles of cooking equipment along the cooks line. Discontinue this practice. Ensure to store kitchen equipment and utensils in a sanitary. Compliance shall be meet no later than 5/21/2021.

ROUTINE INSPECTION

08/22/2019

Inspectors Comments: Observed a tray of cooked chicken breast missing time label or marking to indicate the initial holding time or discard time. Chef had put a time label on site. Provide and maintain clear time records/markings when using time as a public health control (TPHC) to food items.

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 followings: a) sausage, shredded cheese, and pepperoni holding at 45F at the cold top for 2 hours. b) pico de gallo and cooked corn holding 45F at cold top b for 2 hours. c) live mussels and clams holding at 50F near cook line for 1 hour. d) raw shrimp and cheese holding at 45F at cold top c for 2 hours. Operator relocated the above food items to walk in cooler to cool down to 41F oe below within 2 hours. Discontinue holding potential hazardous food (PHFs) at an unapproved temperature; PHFs shall be held at 41F or below or at 135F or above.

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 multiple dessert items were not covered inside the lower 1 door reach in cooler. Provide lids/covers/protection to all food items when storing.

Inspectors Comments: Observed multi use wiping cloths left on food prep counter after used. Store multi use wiping cloths in an approved sanitizing solution in between use.

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 toilet paper not installed to the dispenser inside the guest restrooms. Install and maintain toilet paper to the dispenser.

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 moisture trapped on kitchen floor at the time of the inspection. Clean and maintain floors/walls/ceilings.

ROUTINE INSPECTION

04/03/2018

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: a) Measured sausages in an ineffective ice bath at 52F during the inspection. More water and ice was added to the ice bath during the inspection. Please ensure that all containers in ice baths are at least 1/2 submerged in an ice bath to better maintain temperatures below 41F at all times. b) Measured macaroni salad at 48F at the top of the 2-door Atosa cold-table during the inspection. This item was made at room temperature about 1.5 hours prior to the inspection. This item was relocated to the 2-door Everest freezer for 5 minutes to rapidly cool to below 41F. Please note that these coolers are only designed to maintain cold temperatures with food that was already cold to begin with. When preparing foods at room temperature, please hold the food item in a freezing unit for 5-10 minutes prior to placing in a cooler to better maintain temperatures at or below 41F at all times. NOTE: Please re-train all staff to ensure that no containers are filled past the maximum fill line (indent on containers is the maximum fill line).

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.

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: a) Observed no splash guard for the left side of the handwashing sink in the main kitchen. Current handwashing sink is not separated from the open-lid ice bin at least 24 inches in distance. Metal splashguard must be at least 6 inches in height or at least 24 inches in separation in distance from the open-lid ice bin. b) Observed single-use paper towels stored in a holder at the handwashing sink at the bar. Please provide a wall-mounted single-use paper towel dispenser for this handwashing sink. c) Please reverse the water supply to the women's restroom as hot water is currently provided from the right side, while cold water is currently provided from the left side.

Inspectors Comments: a) Please replace the gaskets for all cooling units throughout the facility except the bar coolers. b) Please adjust the thermostat dials to all coolers to 36F-38F immediately to better maintain the internal temperatures of Potentially Hazardous Foods (PHFs) at or below 41F at all times. c) Observed the ambient temperature of the 2-door pastry cooler at 52F during the inspection. EHS observed that this unit was on the hottest setting. EHS adjusted the thermostat dial to the coldest setting during the inspection. Please re-train staff to monitor the ambient temperatures of all coolers throughout the facility every 2-4 hours to ensure all coolers are effectively holding all PHFs at or below 41F at all times. Dairy and egg products may be held at or below 45F. d) Observed the right handle to the 2-door Everest freezer to be cracked down the middle. Please replace these handles within 4 months (does not have to be exact same handles for this specific unit; can be different handles, as long as they are in good repair and properly function).

Inspectors Comments: Measured 400ppm+ in 4 sanitizer buckets for wiping cloths throughout the facility. Please retrain staff to check the concentration level of the quaternary ammonium with the test strips to ensure proper sanitizing of utensils, counter-tops, tables, and etc. The level of quaternary ammonium should be at 200ppm at all times. NOTE: EHS recommends obtaining the orange-colored quaternary ammonium test strips in a roll dispenser (QT-10) to better monitor the concentration levels of the solution at all times as the orange-colored strips are easier to read than the currently provided strips. Quaternary ammonium works best in cold water.

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.

Inspectors Comments: Observed no air gap between the water supply inlet and the flood level rim of the plumbing fixture under the 3-compartment sink at the bar. The air gap must be at least twice the diameter of the water supply inlet and may not be less than an inch. Please contact a service plumber for necessary adjustments.

ROUTINE INSPECTION

04/07/2017

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 chicken breast holding at 74F. Employee stated chicken had been out for 2 hours. Ensure to maintain all foods at 41F or below.

Inspectors Comments: Observed that access to the handwashing sink was obstructed by a sanitizer bucket. Maintain handwashing sink unobstructed at all times. Use handwashing sink only for washing of hands.

Proper eating, tasting, drinking or tobacco use No employees shall eat, drink, or smoke in any work area. (113977)

Inspectors Comments: Observed employee drinking in food prep area. 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.

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 damaged chlorine strips. Ensure to maintain properly working test strips.

Inspectors Comments: Observed excessive debris on floor under mechanical dishwasher. Ensure all floors are clean and free from debris.

ROUTINE INSPECTION

02/09/2017

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. 7 dead cockroaches in the facility. Approx. 5-6 dead cockroaches observed under 3-comp sink. Observed 1 dead cockroach inside of steam table. Ensure there are no dead cockroaches in the facility. Ensure to clean and sanitize all affected locations. Corrected on site.

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 hand sink in bar area. Ensure to consult with the "plan check" program on hand sink installation.

Inspectors Comments: Observed various holes and cracks throughout the facility. Ensure seal all holes cracks and crevices throughout the facility. 30 days to comply.

ROUTINE INSPECTION

02/08/2017

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: cooked chicken located on top of shelf at prep fridge holding at 70F. Maintain food in cold holding at 41F or below. Observed the following hot holding violations: shrimp, pasta, red sauce, salmon holding between 45-49F (Items located inside of prep fridge) shrimp located on top of food compartments inside of prep fridge holding at 70F sausage holding on food storage rack holding at 55F Maintain food in hot holding at 135F or above. Approx. 1 lbs of shrimp, 2lbs of sausage, 1lbs of chicken VC&D.

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 live cockroaches and two dead cockroaches in facility. Cockroaches were a mixture of nymph and adult cockroaches. Cockroaches were located in the kitchen in front and behind prep fridge located in the North West part of the kitchen. Observed various open foods along the wall above the location were the cockroaches were observed. Immediately eliminate vermin infestation. Seal all holes, cracks and crevices in facility. Take the necessary steps to eliminate infestation. Ensure to immediately obtain a pest control manager for assistance on eradication of vermin in facility.

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 container of red marinara sauce dated for 2/7/16 holding at 44F at the top at 47F toward the middle. Observed 5 gallon container of fully covered soup holding at 47F inside of walk in refrigerator. Employee stated items were cooked on the day of the inspection. 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. 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. This product was voluntarily condemned and destroyed (VC&D). Maintain the temperature of potentially hazardous foods at or below 41F or at or above 135F

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 above open cooked foods located on food storage rack. 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.

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.

Inspectors Comments: Observed prep fridge holding at 50F. Ensure to not store foods into prep fridge until unit is capable of holding foods at 41F or below. Thermometer observed at 50F. Ensure to repair/replace refrigerator.

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.

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 2/8/17. As a result, a permit suspension hearing has been scheduled for the owner/operator on 2/9/17 at 9:00AM to provide an opportunity to present evidence as to why the facility�s permit should not be suspended. Please bring the documents listed below and any addition supporting documents needed. -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 A fee of $153 must be paid by at the time of the hearing.

INSPECTION FOLLOW-UP

01/26/2016

Time as a public health control; procedures & records When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)

Inspectors Comments: Observed chicken breast at 87F. Facility using time-as-a-public-health control, but had not marked or otherwise identified/labeled the item. Ensure to mark or otherwise identify or label all food under time-as-a-public-health control. Corrected on site. Ensure that written procedures are maintained in the food facility, and are available to the enforcement agency upon request; written procedures must demonstrate compliance with Cal Code Sections 114000 and 114002.

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: -macaroni holding at 54F (observed on counter) -salsa at 49F (observed on counter) -pasta at 44F ( items located inside of prep fridge) Maintain food in cold holding at 41F or below.

Inspectors Comments: Observed drain pipe ( located under handwashing station in food prep area) draining waste water on the floor. Ensure drain pipe is mounted directly over the floor sink so waste water can properly dispose into the floor sink.

ROUTINE INSPECTION

01/19/2016

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: -pasta holding at 61F -tomatoes with mixed veggies holding at 62F Employee stated that items came out of walk in refrigerator. Items were holding on the counter with no means of temperature control.

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: -employees handling soiled wiping cloths then handling food without washing hands. -employee touching apron then handling foods without washing hands. *** these violations were repeated multiple times amongst the food handlers. 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.

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: Employee observed wiping down active food prep table and knife with soiled wiping cloth. No sanitizer buckets set up at time of inspection. 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.

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 approx 25 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. Refresh basic food handling knowledge with all employees.

Inspectors Comments: Observed no paper towels dispenser at handwashing station located in kitchen. Ensure to install a paper towel dispenser. Provide paper towels in the 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.

Inspectors Comments: Observed soiled wiping cloths stored on counters. Ensure to store wiping cloths in sanitizer bucket when not in use.

Inspectors Comments: Observed utensils stored inside a utensil holder that contains room temperature water. Discontinue this practice. If storing utensil in water, ensure water is held at 41F or below or 135F or above, or in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Recommendation: do not store in water and clean a minimum of once every 4 hours. Observed the carbon dioxide tanks to be unsecured. All pressurized cylinders shall be securely fastened to a rigid structure.

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 inaccurate thermometer, thermometer observed reading 19F when placed in ice bath. Ensure thermometers are accurate at all times. Employees trained on how to calibrate a thermometer at time of inspection.

ROUTINE INSPECTION

12/17/2014

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: Observed containers of mussels and clams missing the original shell stock tags. The shell stock tags needs to be inside the container of shellfish until empty. Shellfish tags for the batch observed were placed inside the containers 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: Observed missing light shields for the overhead lighting in the dish washing area.

Inspectors Comments: 1) Observed missing floor tiles on the floor (around the floor sink) near the hand wash sink in the front food prep area. Flooring needs to be smooth, easily cleanable and non absorbent. 2) Replace broken base coving on the wall in the dish washing area next to large mixer unit.

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: Discontinue storing raw shell eggs and raw shrimp above ready to eat or cooked food in the walk in unit. Observed raw shell eggs stored above containers of cooked chicken and raw shrimp stored above potatoes in the walk in unit.

Inspectors Comments: 1) Discontinue using milk crates in the kitchen. All kitchen storage containers must be smooth, easily cleanable and non absorbent. 2) Observed lift top freezers with damaged doors in the dry storage room. Replace units with NSF or commercial grade units. 3) Observed a rusted storage shelf under the prep table in the dish washing room. Shelf cannot be re-painted. 4) Provide a splash guard between the 3 compartment sink drain board and the ice bin at the bar. Also, provide dividers between the wine holders and the ice bin. 5) Replace torn gaskets for the following units: a) the small deli case unit next to the steam table b) the salad deli case unit in the front food prep area.

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