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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11/16/2023
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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: PROPERLY KEEP ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER BUCKET.
OBSERVED TWO SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLES.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN ALL DISPLAY CASES.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE DISPLAY CASES.
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 ACCUMULATION ON THE FLOOR OF FOOD PREPARATION AREA.
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ROUTINE INSPECTION
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06/12/2023
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments:
REPAIR OR REPLACE NON FUNCTIONAL SINGLE SERVICE PAPER TOWEL DISPENSER AT HAND WASHING SINK. PUMP SOAP BOTTLE WAS PROVIDED.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE FAN GUARDS OF WALK IN COOLER.
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS OF WALK IN COOLER.
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: PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLE.
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ROUTINE INSPECTION
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08/11/2022
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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 HOUSE FLIES FROM THE BAKERY AREA BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED 2-3 HOUSE FLIES INSIDE BAKERY DEPARTMENT.
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ROUTINE INSPECTION
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03/28/2022
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed missing food manager certification. Obtain by 4/28/22. Send proof of enrollment by 3/31/22 to cfutoran@cityofpasadena.net
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ROUTINE INSPECTION
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04/08/2021
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ROUTINE INSPECTION
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03/12/2020
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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: a.) Observed women's employee restroom to lack water at the handwashing sink.
Per employee, had broken the day before and hasn't been repaired.
Downstairs customer restroom is being used in the meantime.
Restore warm and cold water to this sink within 5 days.
Maintain handwashing sinks in good repair.
b.) Observed broken wall-mounted soap dispenser in the customer restroom, which is currently being used by employees.
Repair wall-mounted soap dispenser within 2 weeks.
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: a.) Observed women's employee restroom to have no door on one of the stalls. The other stall's toilet had no toilet seat.
There was an abundance of toilet tissue overflowing from the basket onto the floor.
Repair the door and the toilet seat. Clean out the wastebasket and clean the floors.
Maintain the bathroom in good working order.
b.) Observed the downstairs bathroom, which is currently being used by employees, to have no toilet seat.
Repair the toilet seat.
Complete all of these tasks within 5 days.
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 scoops without handles used/stored in dry foods storage bins.
Discontinue this practice.
Obtain and use only scoops with handles and store with handles in upright position to avoid contaminating food product.
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 caked-on food debris on the large mixer.
Clean thoroughly to remove debris and maintain equipment in clean condition.
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ROUTINE INSPECTION
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09/21/2018
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed numerous flies in facility. Treat using approved pest control to get rid of the flies.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: A. Observed the hand sink to be blocked by multiple dunnage racks. Discontinue storing items in front of the hand sink to maintain easy access for hand washing.
This is a repeat violation, if this violation continues to happen the facility will be required to relocate or add a hand sink which would require plan review and the plan review fee.
B. Remove the paper towel and soap dispensers from the food prep sink next to the 3-compartment sink.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on food prep surfaces and no sanitizer buckets were available. Discontinue this practice. Maintain the soiled wiping cloths in the sanitizing solution bucket (s) when not in immediate use. 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, use it, and then immediately return it to the solution between uses.
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 wiping cloths used as drain stops in the 3-compartment sink. Provide functional drain stops to achieve proper warewashing.
Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: Observed raw fish thawing at room temperature at the 3-comaprtment sink.
Discontinue improperly thawing potentially hazardous foods. Thaw all frozen potentially hazardous foods by one or more of the following methods:
a) in refrigeration units
b) In a microwave oven if immediately followed by immediate preparation
c) as part of the cooking process
NOTE: Due to current drought conditions in California, the following method, while still acceptable in current law, does not promote water conservation efforts and should be thought of last as a method for thawing frozen potentially hazardous foods.
d) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
Plan ahead as different methods of thawing could take additional time and effort, however good water conservation is worth our efforts. Thank you!
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 uncovered dunnage racks of bolillo bread for customer service. Discontinue this practice. Place the bread in a covered container or use a plastic covering over the dunnage rack.
This is a repeat violation. Continued non-compliance will result in further disciplinary action.
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 the sliding doors to not be closing. Discontinue maintaining the doors open. They should only be opened during immediate passage.
B. Observed the air curtain disconnected or in disrepair. Repair, reconnect or install an insect exclusion device (i.e. Air curtain, Fly fan) so that it automatically activates as necessary to prevent flying pests from entering the facility.
C. Observed employee beverages and food stored in food prep areas. Discontinue this practice.
D. Observed employee phones and purses stored in food storage areas. Maintain employee clothing and personal effects in a room, enclosure, lockers, or other designated area or designated area separated from toilets, food storage, food preparation areas and utensil washing areas.
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ROUTINE INSPECTION
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03/22/2018
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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 bread racks stored in front of the handwash sink, blocking access to the sink.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed the trash dumpster to be missing a lid. Maintain the trash receptacle located outside closed when not actively being used.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grime and debris on the shelves under all prep tables in the bakery area.
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: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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: Chlorine sanitizer test strips were not available at the time of the inspection. Obtain the appropriate test strips within 2 days.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed uncovered customer self-service racks of bread. Provide covers for the racks or discontinue the use of the self-service racks if covers are not available. Correct within 1 week.
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 spatulas and knives stored in the space between the wall and the prep tables. Discontinue this practice.
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ROUTINE INSPECTION
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12/19/2016
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED ACCUMULATION ON RACKS IN WALK IN REFRIGERATOR. CLEAN WITHIN ONE WEEK AND MAINTAIN CLEAN AT ALL TIMES.
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ROUTINE INSPECTION
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01/20/2016
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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: Sanitizer was found too high in the sanitizer bucket. Do not exceed 100 ppm for chlorine.
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BILLABLE FOLLOW-UP
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08/25/2015
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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: Properly wash, rinse and sanitize all cookwares. Manager stated that baking trays and muffin tins were still being washed outside. He stated that it was easier for the store to wash the trays and muffin tins outside since the trays and tins do not fit properly into the existing 3-Comp sink for washing.
*This is a repeat violation which was discussed with the owner during the previous inspection. Discontinue this practice at once.*
Submit the plans to install a 3-compartment warewashing sink with side drain boards of at least 18 inches in length and
compartments large enough to allow the immersion of your largest piece of equipment (By 9/1/15) -or- REMOVE all utensils
(including baking sheets and tins)that are too large for the existing sink to allow for proper cleaning and sanitizing.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Properly label all bulk containers of food to indicate the content. Observed 2 large bulk containers of sugar without labels.
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: Properly protect foods that are displayed for customer self-service. Observed customers grabbing the pastries from the rolling carts that were parked in front of the deli case.
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ROUTINE INSPECTION
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08/03/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperatures. Observed fried chicken at unapproved temperatures (122-130 F) in the hot hold unit. According to the operator fried chicken was holding in the hot hold unit for less than 4 hours. Reheat to 165 F and hold at minimum of 135 F.
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: Properly cool all potentially hazardous food by using approved methods only. Observed a container of beans cooling since 7 am (more than 7 hours) and the temperature was measured at 47 F. One container of Beans were discarded. Rapidly cool potentially hazardous foods by one of the following methods:
a) placing the food in shallow, heat conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) inserting appropriately designed containers in an ice bath and stirring frequently
g) utilizing other effective means that have been approved by the enforcement agency
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: Properly wash, rinse and sanitize all multi-use utensils at once. Observed rolling carts with baking trays and muffin tins being washed outside by the refuse area. Employee observed dumping out the water from the muffin tins on the ground. Discontinue this practice at once. According to the operator, baking sheets and muffin tins were being washed in the 3-Comp sink in bakery/deli section. Baking trays and tins were observed to be too large for existing 3-Compartment sink.
Submit the plans to install a 3-compartment warewashing sink with side drain boards of at least 18 inches in length and compartments large enough to allow the immersion of your largest piece of equipment (By 8/25/15) -or- REMOVE all utensils (baking sheets and tins)that are too large for the existing sink to allow for proper cleaning and sanitizing.
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 flies from the facility by a safe and legal method at once. Observed flies inside the bakery and deli area.
Conditional Pass - Follow-up
Food facility did not score 95 or above or had a major violation that was observed (114411). Additional follow-up inspection(s) will be conducted and billed at the hourly rate.
Inspectors Comments:
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide an approved, accurate, and easily readable metal probe thermometer for measuring food temperatures. No thermometer was observed and available to take food temperatures during the inspection. This is repeat violation.
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: Repair or replace loose gasket on the door in walk-in-cooler. Observed loose gasket on walk-in-cooler's door.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Properly store all chemicals in a separate area from food and utensils. Observed chemical spray bottles hanging off the shelf storing cakes and utensils.
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 Environmental Health at (626)744-6041 for site evaluation or plan submittal for installation of the 3-Compartment sink.
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 all walls, floors and the ceiling. Observed the following:
-Deteriorated caulking along the base cove tiles near the sinks.
-Unapproved wood base coves in the refrigeration units. Plan submittal required.
-Damaged and pitted floors at different areas. Plan submittal required.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain non-food contact surfaces. Observed dust accumulation on the fan guards inside the large walk-in-cooler.
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ROUTINE INSPECTION
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07/13/2015
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Time as a public health control; procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Provide TPHC (Time as a public health control) for the cooking of Al Pastor. Observed pork Al Pastor on upright broiler without a proper time log. The temperature of pork Al Pator was measured between 70-82 F. According to the operator it started cooking one hour ago. Operator also stated that meat is normally cooked on the broiler throughout the day. Operator was instructed to cook the al pastor to 165 F within 4 hours and to hold at 135 F. Proper method of cooking of Al Pastor was discussed with manager and food employee.
Note: The raw cone must cook continuously until the final cooking temperature is reached. The final cooking temperature must be reached within 4 hours of the time the meat is placed on the broiler. After cooking, the thinly sliced meat can be cooled properly or it can be hot held at 135oF or above. Approved cooling and reheating procedures shall apply to sliced and cooked meat only. Portions of the cone still remaining after 4 hours must be discarded.)
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding PHF (potentially hazardous food) at unapproved temperatures.
-Temperatures of roasted chicken, fried chicken, cooked organ meat, beef stew were observed at 106 F- 128 F in hot hold unit at the deli section. Operator stated that all the food items were cooked and transferred into the hot hold unit approximately 1 hour ago. Operator was instructed to reheat all the food items to 165 F before serving the customers.
-Temperature of cooked pork was measured at 95-100 F in the bowl next to the fryer. No active food preparation was observed at the time of inspection. Operator stated it was fried approximately 1 hour ago. Operator was instructed to cool the food items quickly to 41 F or reheat to 165 F before serving.
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: Properly cool potentially Hazardous food within required time and temperature. Observed a large deep pot of beans in walk-in-cooler at unapproved temperature. The temperature of the beans was measured at 60 F at the top layer and the temperature of the center of food was measured 74 F. According to the operator beans were cooling for approximately 5 hours. Approximately 10 lbs of beans were discarded. Proper cooling was discussed with employees.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Discontinue using foods that have been adulterated at once. Observed a bag of aprons and a bag of candy stored directly inside the container of Masa. Operator removed the bags upon instruction and adulterated Masa flour was discarded.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide adequate training to all food employees so that they could complete their assign duties. Both manager and food employees were unaware of the following:
-Food holding temperatures.
-Proper way of cooling food within time and temperature control.
-Cooking temperatures.
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: Properly wash, rinse and sanitize all multi-use utensils. Observed several cooking pots and pans stored inside the food preparation sink. Discontinue this practice at once. Food preparation sink must be only used for preparing food. This is a repeat violation.
Provide a 3-compartment warewashing sink with side drain boards of at least 18 inches in length and compartments large enough to allow the immersion of your largest piece of equipment -or- Remove all utensils that are too large for the existing sink to allow for proper cleaning and sanitizing. Observed several large pots that do not fit properly inside the sink compartments for proper cleaning and sanitizing. Operator was unable to demonstrate proper warewashing of these large pots during the inspection. Discontinue the use of large pots until the larger 3-Comp sink can be installed. In addition, several dirty pots and pans were observed to be in disarray. Dirty pots, and pans were stored on the floor, on both drain boards (including sanitizer board), on the small side table and on storage shelves next to the ware wash sink. Dirty dishes were also observed inside the food prep sink and 3-compartment sink.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Provide a food manager certificate from an approved company and post in a conspicuous location at the facility. Operator was unable to provide at the time of inspection. Please email a copy of certificate to Environmental Health to avoid a Penalty fee of $100 for each day of operation in violation.
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: Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
-Food employee observed touching dirty apron, and dirty trays and then continued with food preparation without washing his hands. Employee was instructed to wash his hands thoroughly between handling equipment, soiled towels and handling food and utensils. Adulterated food (dough) was discarded.
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.
Importance of proper handwashing was discussed with the manager.
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: Post a legible sign in a conspicuous location at each handwashing sink directing attention to the need to thoroughly wash hands. Observed missing signs at the handwashing sinks.
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 old food debris on the containers, and on the shelves in bakery area.
-Observed dust accumulation on the electrical wires inside the bakery case.
-Observed old food debris on the bottom shelf and the sliding door track in the bakery case.
-Dust accumulation on the fan guards inside the walk-in-coolers, and walk-in-freezer.
-Dust accumulation on the file cabinets stored under the food counters in bakery area.
-Grease and old food debris accumulation on the side of the grease trap.
-Grease and old food debris encrusted on the sanitizer dispensers on the wall below 3-Comp sink.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Properly store all chemical in an area separate from the food and utensils. Observed chemical spray bottles stored on the meat cutting table and also next to paper roll used for wrapping meat.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide an approved, accurate, and easily readable metal probe thermometer for measuring food temperatures. No thermometer was observed and available to take food temperatures. This is repeat violation.
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: Elevate all food products minimum of 6 inches off the floor.
-Observed buckets of frosting stored directly on the floor.
-Observed several large pots stored directly on the floor near 3 compartment sink.
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: Maintain all walls, ceilings and floors throughout the premises.
-Observed parts of the bakery and deli areas missing base cove tiles.
-Observed damaged base coving in parts of the bakery and deli areas. In addition, observed unapproved wood base coving inside the refrigeration units. Provide adequate base cove tiles for deli and bakery area.
-Damaged ceiling with peeling paint at different areas of the deli and the bakery (including above 3-comp sink). Observed a hole on the ceiling above food prep table in bakery area.
-Damaged and pitted concrete floor with holes at different areas of the floor in bakery and deli area.
-Water pooling on the floor under the 3 comp sink.
-Old food debris and grease on the floor and the wall around cook-line, inside walk-in-cooler and warewashing area. Remove grease and detail clean the floor and the wall.
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: Repair/replace broken light shield. Observed broken light shield above the warewashing area.
Provide a light shield to the light bulb inside the walk-in-cooler. Observed missing light shield to the bulb inside the walk-in-cooler.
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: A hearing is scheduled for Thursday, July 16th, 2015 at 8 am. for scoring below 75. Please bring the following:
-Photo Id.
-Proof of ownership
-Valid food manager certificate
-Office hearing fees $150.
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 Health Department at (626)744-6041 for plan submittal before any changes are being made including installation of the base cove tiles, resurfacing the floor, and installation of any new equipment.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: -Discontinue stacking food containers on top of other food containers without adequate protection, to prevent cross contamination. Observed open containers of food stacked on each other without adequate protection in cold tables and inside refrigeration units.
-Properly cover food items in the refrigeration units to prevent overhead contamination. Observed several uncovered food items on the metal racks inside the refrigeration units.
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: Provide a separate area for employees' personal items. Observed hand bag stored on the food storage shelf and papers stored inside the clean food bowls in in bakery area.
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: Provide indirect connection to the food prep sink. Observed drain pipe was connected to the grease trap.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Replace rusty metal racks inside the refrigeration units including walk-in-coolers. Observed rusted metal shelves holding food items inside the refrigeration units.
Provide equipment that is Ansi certified
(usually bearing the NSF label). Observed Al Pastor boiler with missing NSF label. Either provide a proof that your existing broiler is approved and has a NSF label or replace with an approved broiler.
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ROUTINE INSPECTION
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08/13/2014
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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: Discontinue holding PHF at unapproved temperatures. Observed temperature of pork with pineapples and vegetables at 129 degrees F at steam table #2. Operator stated that it was holding for less than 2 hours. Operator was instructed to reheat the food to 165 F and hold at minimum of 135 F. Observed operator reheated the food on flat grill to 170 F.
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: Provide and maintain hand wash sign posted in hand wash sink.
Observed missing hand wash sign at the hand wash sink at 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 all walls, floors and ceiling. Observed old food debris on the floor under food equipment and sink area.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Provide NSF approved thermometer. Observed missing thermometer at Deli area at the time of inspection.
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: Maintain all food equipment in good repair. Observed ambient temperature of steam table #2 at 130 F. Discontinue the use of this steam table until it is able to hold food at 135 F or above. Operator stated that new steam table has been ordered and will arrive within a few 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: Provide labels in english to all bulk containers of food to indicate the contents. Observed bulk containers of sugar and flour without labels in English.
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 old food debris on the sliding doors at food display cooler.
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 water hose( for spraying floors and cleaning equipment) inside food preparation sink. Observed water hose stored inside food preparation sink. Operator removed it immediately. Operator was instructed to wash and sanitize the sink before using for food.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled towels stored on food counters. All wiping cloths intended for multiple uses shall be stored in a container of clean water in an adequate concentration of an approved sanitizing solution.
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INSPECTION FOLLOW-UP
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06/04/2014
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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: The following structural repairs are required:
- replace the deteriorated caulking above all ware-washing sinks
- provide an adequate base coving through out the facility
- replace the grease stained ceiling panels in the Deli/Bakery area
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 the food prep sink directly draining through the grease trap to the sewer line. Discontinue this practice. The food prep sink must be directly draining to the floor sink.
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ROUTINE INSPECTION
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06/04/2014
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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 following food items at unapproved temperatures at steam table and hot hold unit.
Fried potato, at 112 F and stuffed chili, at 110 F in hot hold unit. Food was voluntarily disposed by an operator.
Cooked yellow rice at 131 F in hot hold unit. Operator was instructed to reheat to 165 F and hold it at minimum of 135 F.
Cooked pork with pineapple at 111 F and cooked pork ( carnitas) at 117 F in steam table. Food was voluntarily disposed by an operator.
Beef stew at 117 F on top of another pot on stove top. Food was voluntarily disposed by an operator.
Training provided.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Observed overflowing liquid waste from grease trap onto the floor in main food preparation area, and hand washing area for Deli, Bakery department. Properly wash and sanitize/disinfect all contaminated surfaces.
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 3 compartment sink not being able to use for proper ware washing due to back-up drain from overflow grease trap.
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 1 live cockroach and one dead cockroach on the floor by floor sink under bakery preparation table. No active infestation observed.
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 the following:
2) Deteriorated caulking between base coving and the wall in food preparation area.
3) Brown grease stained ceiling panels in Deli and Bakery Department.
4) Peeling paint on the wall and on the ceiling in food preparation area.
5) Waste water overflowing( from grease trap) onto kitchen floor in main food preparation area.
6) One live cockroach and one dead cockroach on the floor in food preparation rea.
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 the following:
1) Uncovered food items in Bakery walk in cooler under dusty fan guards
2) Large containers of drinks ( rice, pineapple, melon and veggie) stored directly on the floor in food preparation area.
3) Bulk containers of flour, sugar nd dried coconut powder without labels
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed the following:
1) Uncovered food items, flour, sugar and other condiments on the bottom shelve of food preparation table encrusted with old food debris.
2) Accumulation of dust on fan guards walk in cooler.
4) Walk in cooler door handle encrusted with old 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: Observed the following:
1) Raw beef stored on the drain board at 3-compartment sink
2) Lettuce was washed and stored on drain board at 3-compartment sink. ( Dirty dishes were stored in food preparation sink. Operator at the time was unable to identify designated sink for ware washing, hand washing or food preparation.
3) uncovered marinated raw chicken was stored on the same storage shelves for clean utensils.
4) Employee hosing and spraying to clean dirty dishes near open food items and cleaned utensils.
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 the following:
1) food preparation sink drain line directly connected to grease trap.
2) clogged floor sinks with waste water back up.
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 a imminent health hazard. The violations you are charged with include,
-Section 114197: Improper disposal of liquid waste.
-Section 114117: Inability to properly clean and sanitize
-Immediately discontinue allowing the discharge of waste water onto the floor.
Observed overflowing liquid waste from grease trap onto the floor in main food preparation area and wa rewashing area and hand washing area for Deli, and Bakery Departments. Repair/replace malfunctioning grease trap. Properly wash and sanitize/disinfect all contaminated surfaces.
-Properly wash, rinse and sanitize multi use utensils and food contact surfaces at once.
Observed clogged ware wash sink and food preparation sink.
You must close and remain close until given written approval by the Environmental Division to reopen. Please call Naing Myint at (626) 744-6026 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calender days of the date of this notice to show cause why your permit should not be suspended.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed chemical spray bottles stored on hand wash sink.
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 clogged toilet in womens restroom at the time of inspection.
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: Observed the following:
1) Unapproved cut off bottles used for scooping sugar, flour and other condiments.
2) damaged food containers in food preparation area.
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