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
|
|
03/06/2024
|
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE THEIR DISPENSERS AT HAND WASHING SINKS AT ALL TIMES.
OBSERVED EMPTY PAPER TOWEL DISPENSER INSIDE FOOD PREPARATION AREA.
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 OF FOOD PREPARATION AREA.
OBSERVED OLD FOOD DEBRIS AND DUST ACCUMULATION ON THE FLOORS UNDER COOKING EQUIPMENT.
|
|
ROUTINE INSPECTION
|
|
08/03/2023
|
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 the following food items prepared and placed last night in the KIT16 cold holding drawer:
- 5 ounces of beef tartare at 50 degrees F
- 1 pound of hanabi fillet at 51 degrees F
- 5 pounds of cooked shrimp at 51 degrees F
- 1.5 pounds of cooked beets at 49 degrees F
Operator voluntarily discarded all food items and denatured with bleach. Discontinue use of KIT-16 cold holding drawer until it is repaired or replaced. If replacing with a different model, an equipment evaluation is required by this department's plan review. Correct by 8/10/2023.
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 wall between hot line and rational self-cooking equipment repaired with foam bulging out of the wall. Operator shall remove spray foam and seal with a finish that is smooth, easily cleanable and non absorbent.
Correct by 8/8/2023.
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 piping to floor sink located underneath ice machine with inadequate air gap. Ensure an air gap of at least twice the diameter of the inlet, with the minimum of one inch, is maintained between floor sink and pipes. Correct by 8/8/2023.
|
|
ROUTINE INSPECTION
|
|
12/01/2022
|
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed non-food contact surfaces of the bulk-ice machine to have excessive unidentifiable debris. Clean and maintain. Ensure all food contact surfaces of equipment and utensils are maintained clean and sanitized. Prior to facilitating maintenance facility shall remove all ice product intended for consumption and thoroughly clean and sanitize the unit.
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 two Rational Self-Cooking center oven appliances without appropriate ventilation provided above each piece of equipment to remove the steam/vapors. Ovens were not in use at the time of this inspection. Discontinue use of these units. Facility plans to install approved vent less hoods for each oven. Ensure to consult with this departments plan check program for plan review/approval prior to installation. Contact information provided via email. Compliance with this requirement shall be achieved no later than 12/8/2022.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed a wet wiping cloth left on the food preparation table near the wood burning oven. Ensure wet wiping towels are returned to sanitizer bucket after each use.
|
|
ROUTINE INSPECTION
|
|
08/16/2022
|
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 expo line hand sink to have a beverage and kitchen knife stored within the sink. Ensure all handwash facilities are only utilized for hand washing. Hand sinks shall also be maintained easily accessible during operation. Corrected on site as staff relocated relocated dishware and cup at this time.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed recently washed containers and various equipment items stacked within one another, with water nesting within each piece of equipment. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain or air-dry before reuse. Train staff to carry out this practice no later than 8/17/2022.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed a wet wiping cloth left on the food preparation table near the wood burning oven. Ensure wet wiping towels are returned to sanitizer bucket after each use.
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 employee personal items stored amongst cooking equipment near the expo area. Discontinue this practice. Ensure all personal items are stored separate from food contact surfaces and kitchen equipment.
|
|
ROUTINE INSPECTION
|
|
10/01/2019
|
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 a wall mounted fries cuter was not cleaned from the previous night of operation.
Properly clean and sanitize the cuter before use.
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 various dessert items were not properly cover in the chest freezer.
Provide a lid/a cover/protection to ready to eat or unpackaged food when storing to prevent potential contamination.
|
|
ROUTINE INSPECTION
|
|
07/10/2018
|
|
|
ROUTINE INSPECTION
|
|
06/07/2017
|
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 floating debris inside of ice scoop container. Ice scoop observed in direct contact with floating debris.
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:
Eggs, tomato spread holding at 52F inside of food prep fridge.
Maintain food in cold holding at 41F or below.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towels in the dispenser at the handwashing sink located at food prep table
Provide paper towels in the dispenser at all times.
Observed no soap dispenser at handwashing station located at cook line. Ensure to install a soap dispenser.
|
|
INSPECTION FOLLOW-UP
|
|
03/22/2017
|
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:
|
|
COMPLAINT INVESTIGATION
|
|
03/21/2017
|
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 for 3/21/17.
As a result, a permit suspension hearing has been scheduled for the owner/operator on 3/22/17 at 8:30 AM 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
-Articles of incorporation (if facility is owned by a corporation)
-Identification
-Pest control record
-Receipts and/or Purchase Orders
A fee of $153 must be paid by at the time of the hearing.
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 excessive rat droppings under food prep tables. Observed rat droppings on top of flour storage container.
Immediately eliminate rodent infestation. Clean up all rodent droppings. Take the necessary steps to eliminate rodent infestation.
Ensure to clean and sanitize all affected location.
Ensure to immediately obtain a pest control manager for assistance on eradication of vermin in facility.
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.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed excessive debris on floor under food prep tables. Ensure to clean and maintain floors throughout the facility.
Observed excessive grease build up under cooking equipment. Ensure to clean and maintain under equipment.
|
|
ROUTINE INSPECTION
|
|
10/05/2016
|
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.
Compliance with variance, specialized process, & HACCP Plan
A Hazard Analysis Critical Control Point (HACCP) Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria for Foods. A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (114057, 114417, 114419)
Inspectors Comments: Facility observed using Reduced oxygen packaging methods (ROP). Discontinue using (ROP) until approval by this department. For
approval submit a HACCP plan. Upon approval the facility can continue using ROP.
Food facilities may engage in the following only pursuant to an HACCP plan that has been approved by the department:
(1) Using acidification or water activity to prevent the growth of Clostridium botulinum.
(2) Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1.
114419.1. For a food facility that is required under Section 114419 to have an HACCP plan, the plan and specifications shall indicate all
of the following:
(a) A flow diagram of the specific food for which the HACCP plan is requested, identifying critical control points and providing
information on the following:
(1) Ingredients, materials, and equipment used in the preparation of that food.
(2) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved.
(b) A food employee and supervisory training plan that addresses the food safety issues of concern.
(c) A statement of standard operating procedures for the plan under consideration including clearly identifying the following:
(1) Each critical control point.
(2) The critical limits for each critical control point.
(3) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person
in charge.
(4) The method and frequency for the person in charge to routinely verify that the food employee is following standard operating
procedures and monitoring critical control points.
(5) Action to be taken by the person in charge if the critical limits for each critical control point are not met.
(6) Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed.
(d) Additional scientific data or other information, as required by the department, supporting the determination that food safety is not
compromised by the proposal.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towel or soap dispenser at handwashing station located at food prep line. Ensure to install soap dispenser and paper towel dispenser.
Observed no paper towels in the dispenser at the handwashing sink located in food prep area.
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.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments:
Observed that there were no test strips available on site to verify quaternary ammonium sanitizer concentration level. (Facility uses quaternary ammonium as sanitizer.)
Obtain test strips to verify quaternary ammonium sanitizer concentration level.
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:
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 drain pipe located next to dining entry door going directly into floor sink. Ensure to maintain a air gap between floor sink and drain pipe.
|
|
ROUTINE INSPECTION
|
|
09/30/2015
|
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 lobster sauce holding at 46F at to, then rising to 49F when thermometer was placed toward the center of sauce. Manager stated, sauce had been placed inside of unit the day before.
Ensure that potentially hazardous food is cooled rapidly from 135F to 70F within two (2) hours, and then cooled rapidly from 70F to 41F or below within four (4) hours [a total of six (6) hours].
Ensure to use an approved method when cooling food.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans. [Metal pans are heat-conductive; plastic containers are not heat-conductive.]
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
Approx 32oz of lobster sauce VC&D.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments:
Observed that there were no test strips available on site to verify quaternary ammonium sanitizer concentration level. (Facility uses quaternary ammonium as sanitizer.)
Obtain test strips to verify quaternary ammonium sanitizer concentration level.
|
|
ROUTINE INSPECTION
|
|
09/17/2014
|
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 food containers on the floor in the walk in unit. Elevate all food items at least 6 inches off the floor on approved stands/shelves.
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 missing electrical wall cover for the outlet on the wall near the water dispenser.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Remove unapproved wooden storage shelf under the prep table in the pantry. Provide a surface that is smooth, non-absorbent and easily cleanable.
|
New Search
|