Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/08/2023
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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 multiple wiping cloths on downstairs food preparation line. Discontinue this practice. All wiping cloths shall be returned to a sanitizer bucket after each use with an adequate concentration of sanitizer. Correct today, 11/8/2023.
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 container of cut potatoes stored directly on floor of walk-in refrigeration unit. Discontinue this practice. All food shall be stored at least six inches above the ground. Correct today, 11/8/2023.
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 bulk storage scoops stored with handle in direct contact with food. Discontinue this practice. All scoops shall be stored clean, and possess handles that are stored outside of food. Correct today, 11/8/2023.
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INSPECTION FOLLOW-UP
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01/24/2023
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ROUTINE INSPECTION
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01/04/2023
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed 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 that the ice product shall be removed and unit
maintained. Corrected on site as staff facilitated a deep cleaning to the unit at the time of inspection.
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 the following:
- Fruit flies throughout the storage room near cooks line
- 4 old rodent droppings near the water purification system in the dry storage room.
Clean and disinfect all affected areas. Ensure
facility is free of vermin at all times. A follow-up inspection will be conducted at a later date to verify the absence of rodents.
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 lack of hot water provided to both restroom hand sinks. Warm water of 100 degrees F is required at all hand wash sinks. For a pre-mixed faucet, the water temperature should be between 100-108 degrees F. Ensure to maintain an adequate supply of hot
potable water throughout the facility, readily available for hand washing.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive spillage in the storage room near cooks line/ stair case entry. Clean and maintain affected areas. Ensure all non-food contact surfaces of equipment and utensils are maintained clean and sanitized.
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INSPECTION FOLLOW-UP
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06/30/2022
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ROUTINE INSPECTION
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06/21/2022
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following food items measuring above acceptable cold holding temperature:
-7 lbs of sliced cheddar cheese measuring at 61 degrees F
-7 lbs of sliced provolone cheese measuring at 62 degrees F
-3 lbs of sliced swiss cheese measuring at 61 degrees F
-5 lbs of sliced ham measuring at 57 degrees F
-5 lbs of sliced turkey measuring at 57 degrees F
-3 lbs of cole slaw measuring at 57 degrees F
-4 lbs of sliced tomatoes measuring at 58 degrees F
As per cook items have been in the unit since opening this morning. The ambient temperature reading from the thermometer maintained in the unit was observed to read at 60 degrees F. Ensure to maintain all potentially hazardous cold food at or below 41 degrees F. Corrected on site as the manager voluntarily discarded and denatured the above food items with chlorine.
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 two dead cockroaches in non critical areas of the facility. One behind the upright freezer and the other in side the mop sink. No additional evidence of vermin observed at the time of inspection. Clean and maintain areas as needed the facility is not an attractant to vermin. Ensure to eliminate cockroaches from the facility and maintain the facility clear of vermin/insects.
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 lack of hot water provided to both restroom hand sinks. Warm water of 100 degrees F is required at all hand wash sinks. For a pre-mixed faucet, the water temperature should be between 100-108 degrees F. Ensure to maintain an adequate supply of hot potable water throughout the facility, readily available for hand washing.
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 exposed/unfinished areas of the downstairs kitchen ceiling, provided above the dry equipment shelves. Repair/maintain ceiling finishes. Ensure all floors walls and ceilings are maintained in smooth, easily cleanable and in good repair.
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 floor mat stored in the three-compartment sink. Sink was also being used for food preparation. Active warewashing was not taking place at the time of inspection. Clean and disinfect 3-compartment sink prior to utilizing the sink for dishware maintenance. Only utilize the three-compartment sink for its intended use. All floor mats shall be maintained in non-food preparation/maintenance areas.
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INSPECTION FOLLOW-UP
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08/23/2021
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed cook use the hand sink provided to the upstairs kitchen as a preparation sink to rinse produce. Corrected on site, staff was instructed to rise all produce in the preparation sink downstairs. Ensure hand wash facilities are solely used for hand washing.
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 non-commercial grade chest like freezer provided to the dry storage area. When it is time to replace the unit, ensure replacement items are swapped for commercial grade equipment. Consult with this departments plan check program for equipment approval/verification.
Observed plastic dressing container used to dispense marinara sauce stored in the cold-holding table across from the cooks line. Ensure to provide only approved scoops/utensils to dispense food in order to prevent possible contamination.
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 in the following areas:
- Handles of the microwave provided beneath the preparation table
- Between and around hoses of equipment provided to the cooks line
- Handles of the cold holding beverage reach-in provided near register
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by 8/24/2021.
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. Ensure to fasten all pressurized cylinders to
a rigid structure.
Observed bowls used to serve dogs water stored amongst clean dishware intended for customer use. Ensure to separate storage areas of clean dishware used to serve customers and those used for pets (out door area only) in order to prevent possible cross contamination.
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BILLABLE FOLLOW-UP
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08/03/2021
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments: At this time the facility's health permit is hereby re-instated.
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INSPECTION FOLLOW-UP
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07/30/2021
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Four live cockroaches (nymph, adolescent, and adult) and eight dead cockroaches were observed in the downstairs food storage and warewashing area.
Cockroach infestation must be eliminated using approved methods.
Continue to work with your licensed pest control specialist, seal cracks in walls and on equipment, remove cardboard from the facility, and clean thoroughly to remove attractants and any evidence of infestation.
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ROUTINE INSPECTION
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07/27/2021
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed live /evidence coackroches in the following areas:
- Approximately 12-15 live German cockroaches in the down stairs walk-in cool which was observed to be in disrepair
- Approximately 1 live German cockroach beneath the bulk-ice machine
- Approximately 1 live nymph below card board boxes stored on the floor of the basement area
- Approximately 3-5 dead German cockroaches beneath the bulk-ice machine
- 1 dead German cockroach on the drainboard of the three- compartment sink
- 1 dead German cockroach behind beverage refrigerator bar area
Note: A majority of the activity was observed to be in the non-functional walk-in cooler. This cooler is located in a critical area of the down stairs basement directly near a functional walk-in, three-compartment sink, mechanical warewashing unit, and clean equipment/dishware. Clean and disinfect affected areas. Ensure facility is free of vermin at all times. Facility's health permit is hereby suspended. At the request of the permit holder, a re-inspection will be required prior to permit reinstatement.
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 facility to be missing a valid food manager certification at the time of inspection. Provide a valid Food Manager Certificate from one of the accredited organizations that has been certified by the American National Standards Institute (ANSI). Compliance with this requirement is due no later than 8/20/21.
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 bar hand sink lacking paper towels and a functional dispenser. Ensure all hand sinks are properly supplied and easily accessible at all times.
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:
- Excessive spillage inside the alcohol case/ keig dispenser.
- Build-up on the deflector and internal surfaces of the both bulk-ice machines
Clean/maintain affected areas. Ensure all nonfood-contact surfaces of equipment and utensils are maintained clean by7/28/2021.
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 mechanical warewashing machine unable to provide residual chlorine sanitizer at the time of inspection. As per manufactures specifications listed on the unit the machine shall provide a
minimum chlorine concentration of 50 parts per million chlorine. Compliance with this requirement shall be achieved no later than 7/30/21. Ensure to operate mechanical warewashing units per manufacturer's instructions/ specifications. All food contact surfaces shall be maintained clean and sanitized.
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:
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 various pieces of equipment in disrepair throughout the facility. Ensure to repair or replace equipment items in so they function as intended. If no longer essential to operation, remove non-functional equipment ( i.e. cold holding unit/preptable and non-functional walk-in cooler located in the downstairs kitchen) from the facility. Comply with this requirement no later than 8/30/2021.
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 a tile base cove to be separating from the wall located in the dry storage area. Observed ceiling panels to be missing above walkway in to the down stairs kitchen. Ensure that all wall surfaces are maintained clean, in good repair and easily cleanable by 3/18/2021.
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 raw bacon stored above a box of cauliflower in the walk-in refrigerator. Separate ready-to-eat food/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.
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ROUTINE INSPECTION
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05/03/2021
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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: REMOVE TAPE WRAPPING FROM FAUCET FIXTURE AT UTENSIL WASHING SINK INSIDE BAR AREA. PROPERLY REPAIR OR REPLACE THE FAUCET FIXTURE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE FLOOR OF BAR AREA.
OBSERVED OLD FOOD DEBRIS ACCUMULATION AT ABOVE MENTIONED AREA.
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ROUTINE INSPECTION
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12/18/2019
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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 a container of mashed potato reheating for an hour at the warmer in the cooking area.
Chef took the food item to reheated by the oven to internal temperature 165 F for 15 seconds.
Discontinue reheating food item in steam table or warmer; food shall be reheat rapidly to internal temperature 165 F for 15 seconds.
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 probe thermometer was not cleaned and sanitized before measuring food temperature at cooking area.
Staff was instructed to stop and take thermometer to clean and sanitize.
Properly clean and sanitize probe thermometer before measuring food temperature.
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 water supply to ware wash area hand wash station was shut off at the time of the inspection.
Operator turned on water supply on site.
Provide and maintain adequate water supply to hand wash station at all times.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed a leaky hand wash sink at the ware wash area.
Repair/replace the leaky hand wash sink.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: a) Observed main entrance door was propped open when not in active use.
Maintain entrance door closed when not in active use to prevent vermin from entering.
b) observed a gap >1/4" under the emergency door near guest restroom.
Seal/repair gap/hole >1/4" to prevent vermin from entering.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed multi use wiping cloths left on food prep table/counter in the cooking area after being used.
Store multi use wiping cloths in an approved sanitizing solution in between use.
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 various non operating food equipment (coolers, rice cookers, tap handles, etc.) and cast off storing in dry storage and basement areas.
Organize and maintain facility storage condition; remove items that are no longer in service or needed.
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 a dirty ceiling outside of the basement beer keg walk in cooler.
b) observed grease and food stains built up on walls and floors at the cooking area, basement, bottle beer walk in cooler, and throughout the facility.
Clean and maintain food facility walls, floors, and ceilings.
c) Observed damaged dried walls at the mop basin room and near the guest restroom.
d) observed missing base covings by the basement food walk in cooler.
Maintain food facility walls and floors in good repair.
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 a completely detached door by the mop basin area.
Repair or replace the detached door.
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ROUTINE INSPECTION
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06/12/2019
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed black substances built up inside the ice machine.
Clean and maintain ice machine.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: a) Observed front and side entrance doors was propped open at the time of the inspection.
Maintain door ways closed when not actively in use to keep vermin proof.
b) Observed a gap >1/4" under the emergency door near the guest restroom.
Seal/repair gap >1/4" to prevent vermin entering facility.
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) Observed the followings:
a) missing ceiling panels at the basement prep area.
b) damaged dry wall next to the female restroom.
c) damaged base coving by the basement walk in entrance.
Maintain wall/celining/floor in good repair.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed basement beer walk in cooler condenser was dripping water.
Repair/replace walk in cooler condenser.
b) Observed torn gasket at the open chest freezer by the stairs.
Maintain equipment in good repair.
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ROUTINE INSPECTION
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11/26/2018
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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. THOROUGHLY CLEAN AND MAINTAIN THE FLOOR OF MOP SINK AREA.
OBSERVED DUST AND DEBRIS ACCUMULATION INSIDE MOP SINK ROOM FLOOR.
2. REPAIR/RENOVATE WALLS OF MOP SINK AREA SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
OBSERVED CHIPPING PAINT/PLASTER AT ABOVE MENTIONED AREA.
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:
DISCONTINUE STORING POTS AND PANS DIRECTLY ON THE FLOOR. ALL UTENSILS SHOULD BE ELEVATED SIX INCHES OF THE FLOOR.
OBSERVED POTS AND PANS STORED DIRECTLY ON THE FLOOR FOOD PREPARATION AREA.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments:
PROVIDE CURRENT PUBLIC HEALTH PERMIT AT PREMISES.
NO PUBLIC HEALTH PERMIT WAS PROVIDED DURING THIS VISIT.
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:
DISCONTINUE USING PLASTIC CUPS TO DISPENSE FOODS FROM COLD PREPARATION TABLE. PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE FOODS.
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:
PLEASE ELEVATE ALL FOOD CONTAINERS SIX INCHES OF THE FLOOR.
OBSERVED CONTAINERS OF COOKING OIL STORED DIRECTLY ON THE FLOOR OF FOOD STORAGE AREA.
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INSPECTION FOLLOW-UP
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03/20/2018
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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: a) Measured 100ppm+ chlorine solution in the sanitizer bucket at the cookline.
Please retrain staff to check the concentration level of the chlorine with the test strips to ensure proper sanitizing of counter-tops, tables, and etc. The level of chlorine should be at 100ppm at all times.
b) Please re-train staff to replace the sanitizer solutions whenever the solution appears to be soiled: "replace every 4 hours, or less, as needed".
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed a leak at the hot water handle in the men's restroom.
Please repair/seal this leak.
b) Please re-organize the food items in the walk-in cooler to maintain all Potentially Hazardous Foods (PHFs) at or below 41F at all times. Dairy and eggs may be held at or below 45F, while whole, uncut produce does not require refrigeration.
EHS highly recommends placing accurate refrigerator thermometers on every level of the storage shelves to determine the differences/discrepancies in temperatures to better hold & maintain temperatures below 41F at all times.
c) Observed no fan covers for the bottled beer walk-in cooler and the aging keg walk-in cooler.
Per GM, the facility is expecting the delivery & installation of the fan covers this week. Good, thank you.
d) Please thoroughly clean & sanitize the rear end of both deep fryers to remove the accumulation of dust, grease, and food debris.
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.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Please post a handwashing sign for the handwashing sink at the bar immediately.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: a) Observed both sets of patio doors (white, green) propped open during the inspection. Corrected on site.
Please ensure that ALL doors of this facility remains closed at all times to prevent the entry of vermin.
b) Observed a large gap at the top left of the white patio door at the time of inspection.
Please provide a means of sealing that gap to prevent the entry of vermin, or provide a well-fitting door to provide a full enclosure of the facility at all times.
GM contacted a technician during the inspection to have the doors repaired. Good, thank you.
c) Observed the green patio doors to be unable to properly close shut.
Please repair these doors immediately to provide a full enclosure of the facility at all times.
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ROUTINE INSPECTION
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02/21/2018
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed diced mushrooms blocking the drain in the handwashing sink at the cookline.
Please re-train staff to only dump/prepare foods/beverages in non-handwashing sinks. Handwashing sinks are only to be used for washing hands.
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: Measured warm water in both customer restrooms at 72F.
Please make the necessary adjustments so that both restrooms provide warm water of at least 100F, and within 15 seconds 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: All items below have been measured above 41F in the main walk-in cooler during the inspection and were about 4-6 quarts in quantity unless stated otherwise. The noted items have been Voluntarily Condemned & Destroyed (VC&D).
a) Raw chicken at 45F
b) Cooked chicken wings at 46F
c) Chicken curry x2 at 45F
d) Steak & mushroom at 46F
e) Cottage pie at 45F
f) French onion soup at 44F
g) Chicken soup at 45F
h) Marinara sauce at 44F
i) Tomato paste at 44F
j) Steak pie at 45F
All Potentially Hazardous Foods (PHFs) must be held at or below 41F at all times. The ambient temperature at the lowest shelf was measuring between 46F-48F due to the improper storage techniques used in this walk-in cooler. All items must be re-organized in this unit to allow and provide proper air flow to all shelving levels to ensure all PHFs are held at or below 41F at all times.
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 no base covings in any of the walk-in coolers throughout the facility.
Please contact our Plan Check specialist Carmina Chavez (cachavez@cityofpasadena.net) in regards to the lack of base covings in all walk-in coolers throughout the facility.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed a leak at the cold water handle at the handwashing sink at the cookline.
Please repair/seal this leak immediately.
b) Please replace the gaskets for ALL refrigeration units throughout the facility with the exception of the 1-door freezer in between the bottled beer and main walk-in cooler.
c) Please clean/sanitize the standing water at the bottom of the keg cooler in the bar area, and more routinely.
d) Observed a significant amount of an accumulation of orange and black substances on the ice drop chute of the ice machine.
Please thoroughly clean and sanitize this unit immediately to prevent the serving of contaminated ice.
e) Observed a cloth towel used as a sink stopper in the prep sink during a cooling method.
Per Staff, towels or plastic wrap is commonly and frequently used as a sink stopper. Immediately discontinue this practice. Please provide NSF-approved sink stoppers for all sinks (except handwashing sinks) immediately.
f) Observed a significant amount of rusty metro rack shelving units inside the walk-in cooler.
Please clean/sanitize to remove all rust or replace immediately.
g) Measured all Potentially Hazardous Foods (PHFs) inside the main walk-in cooler at above 41F during the inspection.
Please re-organize all items in this walk-in cooler to hold all PHFs at or below 41F at all times. Dairy products and eggs may be held at or below 45F. The current method of storing items is blocking the air flow to the lower shelves, preventing the PHFs from being held at the required maximum temperature of 41F.
h) Observed no fan covers for the fans in the bottled beer walk-in cooler.
Please provide fan covers immediately.
i) Observed 2 freezer units: "fries & peas", and "British freezer" in significantly deteriorated conditions: door falls off as there are no hinges, gaskets deteriorated, door panel coming off, and etc.).
Please repair/replace these units immediately.
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 no toilet paper provided in the wall-mounted dispenser in the men's restroom. Toilet paper was stored on top of the restroom stall door.
Please ensure all restroom supplies (hand soap, single-use paper towels, and toilet paper) are provided in their own dispensers and immediately replaced when depleted.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed no backflow prevention device on the mop sink.
Please contact a service plumber for the necessary adjustments.
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.
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: Please contact our Plan Check specialist Carmina Chavez (cachavez@cityofpasadena.net) in regards to the lack of base covings in all walk-in coolers throughout the facility, and air curtain installations.
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 2 sets of side doors (leading to patio) propped open during the inspection.
Please keep the doors closed at all times to prevent an infestation of rats, cockroaches, and flies.
Air curtains must be installed at both sets of doors when going in/out of the patio area to prevent the entry of flies.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: a) Observed the "aging keg walk-in cooler" to be inaccessible due to a significant amount of beer kegs and other beer accessories/equipment blocking the access to the door.
Please provide access to all equipment throughout the facility. Maintain entrances clear of clutter at all times.
b) Observed 8 compressed-gas cylinders not safely secured to anything.
Please provide a permanent storage place for all compressed-gas cylinders (even the empty ones) in a secure manner so that they will not fall or roll in case of an earthquake.
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 bi-metal probe thermometer to be 15F off calibration. No calibration tool was available on-site.
Please calibrate this thermometer immediately.
EHS highly recommends obtaining digital probe thermometers as they are more durable, reliable, provide quicker & more accurate readings, and do not require routine calibration.
*Note: If chlorine is used for wiping the probe thermometer, the probe must be cleaned and sanitized with all the steps used for utensils:
1) Wash in warm, soapy water
2) Rinse off soap with clear water
3) Fully submerge probe for at least 30 seconds in 100ppm chlorine solution
4) Fully air-dry probe before re-use
A faster & approved method to clean/sanitize probe thermometers is to use alcohol-only wipes (70% isopropyl) immediately before and immediately after each measurement to prevent cross-contamination.
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 no handwashing signs at any of the handwashing sinks, including the customer restrooms.
Please provide handwashing signs for all handwashing sinks immediately.
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: Please replace the burnt out light bulb in the women's restroom immediately.
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ROUTINE INSPECTION
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01/04/2017
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Employee observed handling soiled wiping cloth 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.
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 wash utensils at the 3-comp sink.
Refresh basic food handling knowledge with all employees.
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 so no soap or soap dispenser at handwashing station located at bar. Ensure to install a soap dispenser.
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 three unapproved non-commercial freezers. Discontinue using unapproved equipment.
Ensure to only use equipment that is commercial-grade. All equipment must be NSF-approved, ETL or UL-approved with sanitation. Before adding any new equipment, ensure equipment is approved by the City of Pasadena, “Plan Check” program.
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.
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ROUTINE INSPECTION
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01/07/2016
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments:
Observed mechanical dishwasher located in kitchen dispensing chlorine at 0ppm. Immediately discontinue using mechanical dishwasher. Ensure to manually wash utensils inside of 3-comp sink.
Ensure mechanical dishwasher is dispensing chlorine at 50ppm before use.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site.
Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization.
For more information on how to obtain a food manager’s certificate from an ANSI-approved organization, please visit:
http://www.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing.aspx?menuID=8&prgID=8&statusID=4
Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance. Failure to provide a manager certificated within 60 days will result in a penalty fee of $100 of operation.
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.
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 raw shell eggs stored above ready to eat foods inside prep table. Ensure to store all raw foods below ready to eat foods.
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.)
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BILLABLE FOLLOW-UP
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09/05/2015
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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: Structural repairs to various areas of the kitchen facility are required to prevent further cockroach harboring sites.
Floors:
1. Re-grout the floor tiles in the downstairs kitchen area to prevent the accumulation of food debris and stagnant water.
2. Repair/ replace the broken, missing and deteriorated base coving tiles located throughout the facility. Provide an integrally designed base coving with a 3/8-inch radius at the juncture of the floor and wall. The coving must extend up the wall at least 4 inches.
3. Remove the unapproved carpet flooring in the stair case. Observed untreated wood in the liquor storage room. In addition, uneven concrete flooring was observed in the dry storage room. All flooring materials shall be of smooth, durable, and easily cleanable construction. Examples of acceptable flooring materials are smooth sealed wood, metal, tile, and sealed concrete
Walls:
4. Observed unapproved wall material (ceiling board tiles) used to patch up areas of the wall in the mop sink closet. Wall surfaces must be smooth, durable, and easily cleanable, such as drywall coated with semi-gloss enamel. In areas of
high moisture, greenboard is strongly recommended. Surfaces beneath/behind sinks shall be FRP or equivalent.
Ceilings:
5. Observed missing ceiling tiles in the downstairs kitchen area. Repair the ceiling in order to provide surfaces that are durable, smooth, nonabsorbent, light colored and easily washable.
6. Observed exposed plumbing and electrical conduit lines in areas used for food storage and equipment storage. Provide a drop ceiling.
Provide detailed specifications on the proposed floor, wall and ceiling finishes for evaluation and approval prior to application. Plan check approval will be required.
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: All food facility buildings are to be insect and rodent proofed. Properly rodent proof the interior/exterior of the premises. Seal all gaps that are greater than a 1/4 inch. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin, including, but not limited to, rodents and insects.
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BILLABLE FOLLOW-UP
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09/04/2015
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Eliminate the infestation of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
At the time of this visit live and dead German cockroaches were observed in critical areas of the food facility.
Observed one live, fast-moving adult cockroach on the floor in the room with one door refrigerator. (Upstairs Kitchen)
Observed one live, fast-moving adult cockroach with egg sack and one live, fast-moving nymph cockroach on the floor near the sump-pump.
Observed one live fast-moving nymph cockroach on the wall above mop sink.
Observed 2 dead cockroaches on the floor in the food storage room upstairs with one door refrigerator.
Observed 3 dead cockroaches on the floor inside the Walk-in-cooler. (Downstairs)
Thoroughly clean all food contact surfaces and equipment with soap and sanitizer solution, after any fogging/ fumigation activity. The importance to use an effective pest control company to fully eradicate any further cockroach activity was discussed with the manager M. Wooten.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces.
Observed heavy grease accumulation on the underside of the wooden prep table. Observed some food accumulation on the gaskets of the refrigerator doors. Thoroughly clean all parts of the equipments with encrusted old food debris.
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: Clean and maintain the floor and the walls.
-Observed live and dead cockroaches on the wall and the floor in sump-pump room, mop room, walk-in-cooler, food storage room. Thoroughly clean and disinfect all the surfaces affected by cockroaches.
-Observed old food debris and grease accumulation around the top rim of the sump pump.
-Observed a gap on the floor along the wall inside the basement walk-in-cooler. Provide an integrally designed base coving with a 3/8-inch radius at the juncture of the floor and wall. The coving must extend up the wall at least 4 inches.
-Observed cracks and small holes on the brick walls.
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: Due to the facility not meeting the requirements for reopening, the facility will remain closed. 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
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: Replace burnt-out light bulb. Observed burnt-out light bulb in food prep area.
*Recommendation was made to the manager to provide adequate lighting throughout the facility to give better visibility for cleaning and inspection purposes.*
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: Seal all gaps that are greater than a 1/4 inch. All food facilities must be constructed and equipped to prevent the
entrance and harborage of animals, birds, and vermin including, but not limited to rodents and insects.
-Observed a gap along the bottom of the exit door. Properly vermin proof the interior/exterior of the premises.
-Observed a gap along the plywood cover at the sump pump. Properly cover the opening to the sump-pump to prevent vermin access to the facility.
-Observed a missing door leading to the sump pump room. Replace the missing door to the sump-pump room to prevent vermin access to the adjacent warewashng area and food preparation area.
-A door at the mop room was observed missing door knob and not closing properly. Repair or replace the damaged door.
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BILLABLE FOLLOW-UP
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09/03/2015
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed one nymph cockroach located inside of deep freezer. Deep freezer located inside of dry storage area.
Observed one live adult cockroach on top of front counter.
Observed one nymph cockroach in the wall in the dry storage area.
Observed one adult cockroach crawling on door leading to mop sink.
--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 all vermin in facility.
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 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.
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INSPECTION FOLLOW-UP
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09/02/2015
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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:
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 10-15 live nymph and adult cockroaches at time of investigation.
-Observed 9-14 live nymph cockroaches in kitchen and mop sink room.
-Observed 1 live adult cockroach in mop sink room.
-Observed approx. 15-20 dead cockroaches on the floor through out the kitchen.
Ensure to clean and maintain all dead cockroaches. Ensure to obtain a license pest control for the removal of all vermin in the facility.
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ROUTINE INSPECTION
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09/01/2015
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed heavy cockroach infestation throughout the facility.
Observed an accumulation of live and dead cockroaches in the following locations.
-1 live cockroach inside of container of Purple Onions (approx. 20 onions VC&D)
-1 dead cockroach inside of container of white onions (approx.. 15 onions VC&D)
-10-15 live cockroaches throughout the downstairs kitchen.
-20-30 dead cockroaches through out the facility. Ensure to clean and sanitize all affected location.
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:
-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.
Ensure to repair/replace and/or seal the following locations:
-Large gaps observed along stairway wooden cove base. Ensure to seal (both stairs)
-Repair/replace missing switch plates
-Seal all cracks next to dry storage entry way
-Repair/replace all damaged tile
-Seal under stairs
-Seal behind all sinks
-Seal all holes behind mechanical dishwasher
-Repair/replace door frame. (Door frame located in mop room)
-Seal all pipes leading into walls located inside of the electrical room
-Plug all pipes
-Seal all ceiling tiles
-Clean all floors in facility.
-Observed missing tile and sub floor in grease storage room. Ensure to repair floor.
Ensure all holes, gaps, cracks and crevices are sealed though out the facility.
-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.
--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 needed to eliminate cockroach infestation.
No pest control records observed at time of inspection.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site.
Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization.
For more information on how to obtain a food manager’s certificate from an ANSI-approved organization, please visit: www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4
Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance. Failure to provide a manager certificated within 30 days will result in a penalty fee of $100 of operation.
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.
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 tile and sub floor removed from mop sink room. Ensure to repair replace floor.
Floor covered with sheets of wooden board.
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.
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.
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 09/01/15.
As a result, a permit suspension hearing has been scheduled for the owner/operator on 09/02/15 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
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 door propped open.
In order to prevent cockroaches, flies and other vermin from entering the facility, cease from propping the door open.
Observed .5 inch gap between front doors. Ensure all entry doors are sealed.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed heavy grease on equipment in both kitchens. Ensure to clean and maintain all equipment.
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ROUTINE INSPECTION
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02/04/2015
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed dish washing machine not dispensing any chlorine. Ensure that machine dispenses a minimum of 100 ppm of chlorine to properly disinfect all utensils/containers.
Facility has a 3-compartment sink and will use the sink to adequately wash, rinse and sanitize until the dish washer is repaired.
EcoLab showed up at the end of the inspection, and ensured that the dish washing machine was dispensing adequate chlorine sanitizer levels. Measured at 100 ppm.
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 hand soap or paper towels at handwash sink in the bar area. Ensure that all handwash sinks are adequately stocked at all times to allow employees to adequately wash hands.
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 covers on lights in the food preparation area downstairs. Provide light covers to prevent potential overhead contamination to food products being prepared.
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 no probe thermometer in the facility. Ensure that probe thermometer is used to adequately monitor food temperatures (cooking, holding, re-heating, cooling, etc.)
Observed missing thermometers inside the reach-in refrigeration units in the cook's line. Provide thermometers in an area that is visible and closest to the door to adequately monitor food temperatures.
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 dust build-up on vents at cook's line above cold preparation table. Ensure that vents are cleaned to prevent potential overhead contamination.
Observed missing/broken ceiling panels in the preparation area downstairs above the walk-in refrigeration and above the preparation table. Provide missing ceiling panels to prevent potential overhead contamination to food products.
Observed a few holes on the walls of the dry storage room and restrooms. Ensure that all holes, cracks and crevices are properly sealed to prevent potential vermin intrusion.
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 no chlorine or quat test strips on site to monitor sanitizer concentrations of the different chemicals being used on site. Obtain approved sanitizer test strips and ensure that employees are aware of proper concentrations.
Ammonia Quat: 200 ppm
Chlorine: 100 ppm
During the inspection, observed sanitizer buckets measuring over 200 ppm of chlorine and bar 3-compartment sink measured less than 100 ppm of quat sanitizer.
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 pipes of ice machine and bar 3-compartment sink inside the floor sink. Provide at least a 1-inch air gap between floor sink and pipe to prevent potential backflow 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 shell eggs stored above cheese and ready to eat food inside walk-in refrigerator. Ensure that all raw food items are kept under and away any cooked or ready to eat items to prevent potential overhead contamination.
Corrected.
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