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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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Date
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ROUTINE INSPECTION
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02/07/2024
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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 missing food handler cards. Ensure all employees obtain a current and valid food handler card. Maintain copy of employee's food handler card at the facility to be reviewed upon request. All new employees must obtain a food handler card within 30 days from the start date of employment. Correct by 3/7/24.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed employee use wiping cloth for handling cooking pan, and then use use the same wiping cloth to wipe tongs actively used for cooking chicken then wipe the prep table behind them. Discontinue using contaminated wiping cloths on active food prep tables. Wiping cloths used for wiping down utensils and/or food contact surfaces shall be placed in a sanitizer bucket in between use an approved sanitizer concentration (100 ppm chlorine, 200 ppm quaternary ammonium, or 25ppm iodine). Inspector suggested the use of oven gloves to handle hot cooking equipment to prevent cross contamination. Correct immediately.
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 food manager certificate not available. This is a repeat violation noted in the last inspection on 2/3/23, and 6/24/21. Maintain a current and valid food manager certificate and maintain the original copy at the facility to be reviewed upon request. The facility is instructed to provide a copy of the food manager certificate by 3/7/24. A penalty fee of $100 per day of operation will be issued for every day that the food manager certificate is not provided. Correct immediately.
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 at the hand washing sink in the bar. This is a repeat violation noted in the last inspection on 2/3/23. Ensure paper towels and soap is provided at the hand washing sink at all times. Correct immediately.
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: 1. Observed a pressurized cylinder not securely fastened to a rigid structure. Ensure CO2 tanks are secured to a wall with a chain. Correct by 2/9/24.
2. Observed measuring cups stored in dry food containers. Discontinue storing cups/containers inside of the dry food containers. Correct today.
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ROUTINE INSPECTION
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02/03/2023
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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: Observed missing paper towels for handwashing at bar. Operator provided paper towels to ensure proper handwashing.
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 food manager certification expired. Provide valid food manager certificate by 3/3/23 to avoid $100/day fines.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed food debris on meat slicer. Clean and sanitize to prevent contamination prior to use or by 2/3/23.
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ROUTINE INSPECTION
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06/24/2021
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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 backpacks and other personal items stored on shelf in the prep area with dry good. COS - The operator removed the items during the inspection.
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: 1. Observed a pressurized cylinder not securely fastened to a rigid structure. Secure or remove by 7/12/2021.
2. Observed scoops stored in containers with food. Store scoops in separate clean containers without food. COS - The operator removed the scoops during the 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: No current food manager's certificate was available at the time of the inspection. Provide/Email evidence of a current food manger's certification to the Pasadena Public Health Department by 7/24/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of dust on the make-up air vent. Clean and sanitize by 7/12/2021.
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ROUTINE INSPECTION
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12/19/2019
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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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.
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 grease accumulation on the exhaust hood filters above the cooks line.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
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 wiping cloths used repeatedly during food preparation, with no sanitizing solution set up. Discontinue this practice. Wiping cloths that are reused must be held in an approved sanitizer (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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 multiple cutting boards with deep scratches.
Replace cutting board for a smooth easily cleanable surface.
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ROUTINE INSPECTION
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05/21/2019
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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: No sanitizer was detected in the final rinse of the low temperature dish machine. Make the necessary repairs/adjustments to the dish machine in order to dispense an approved sanitizer (50 ppm of chlorine) in the final rinse cycle. Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime accumulation inside soda gun nozzle.
Clean and remove all grime accumulation from soda gun nozzle.
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 the bread cutting board to be scorched/ scratched.
Replace cutting board for a smooth easily cleanable surface.
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 holes in the ceiling around the power supply in the dish washing section.
2. Observed an opening in the floor under the grease trap/ dish washing machine.
Seal all holes/ cracks/ crevices in the floor, walls and ceilings to prevent entrance of vermin.
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ROUTINE INSPECTION
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05/10/2018
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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: 1. Observed paper towels placed on the side of the hand washing sink in the kitchen. No paper towel dispenser was observed near the sink.
2. Observed no paper towels inside the paper towel dispenser in the employees restroom.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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: Observed fruit flies inside liquor bottles contaminating them at the bar section of the facility.
Maintain caps on open liquor bottles at all times to prevent fruit flies from entering and contaminating the drinks.
Corrective action: (1) 500mL of whiskey bottle, (1) 600mL gin, (1) 500 mL whiskey were voluntarily condemned and destroyed.
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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately Measuring the types of sanitization methods used in this facility.
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ROUTINE INSPECTION
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03/28/2017
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Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: Observed no 3/8 inch radius cove at base cove in restrooms and bar.
Upon replacement, provide base cove with 3/8 inch radius cove, that is flush with the finished floor.
Observed no 3 compartment sink on site.
Provide NSF/ANSI approved 3 compartment sink.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed food handlers with no hair restraints.
All staff that handle food or utensils must fully restrain hair with hat or hairnet.
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 open window with holes in screen greater than 1/4 inch.
Provide 16 mesh screen for windows that can be opened.
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INSPECTION FOLLOW-UP
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03/17/2016
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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 grease and dust accumulation on the equipments including underside of the food prep tables, drain boards, refrigerators, top surfaces of the hood canopy, and electrical conduits near food prep area.
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: The facility must install following equipments:
-Hand wash sink in food prep/warewashing area: Comply by date 5/30/16
-Food prep sink with integral drain board: Comply by date 5/30/16
-3-Compartment sink: Comply by date 08/31/16
Please contact Carmina Chavez at (626)744-6041 for plan submittal and approval prior to any changes are being made. Plan check fees will apply.
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: Today's visit was at the request of the facility after a closure on 3/16/16 for cockroach infestation. Observed major violations to be corrected at the time of re-inspection. Health permit was reinstated on this date. Compliance of the outstanding violations will be verified on or after 5/30/16.
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 walls. Observed grease and dust accumulation on the walls at cook-line, food prep area and wareashing area.
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: Clean and maintain the hood filter and hood surfaces.
-Observed heavy grease and dust accumulation on the filters and the hood surfaces.
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: Properly store equipments in an approved and clean area.
-Observed refrigerator and ice machine stored in unapproved outdoor area that is not fully vermin proof. Properly vermin proof the storage area or relocate equipment.
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: 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. Seal all gaps that are greater than a 1/4 inch.
-Observed loose walls in food prep and warewashing areas.
-Observed small holes on the stainless steel on the wall near cook-line.
-Observed cracks and crevices on the walls above walk-in-cooler, on the wall below the bar counter, and on the wall near the cook-line.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
-Observed inoperable reach-in-cooler stored behind the restaurant. Repair or remove the refrigerator.
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ROUTINE INSPECTION
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03/16/2016
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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 cockroach infestation from the facility by a safe and legal method at once.
-Observed several live and dead, adult and nymph cockroaches on the walls and the floors in ware-washing area, food prep area, and server station.
The following actions must be completed to properly eliminate the cockroaches from the facility:
1. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of the cockroaches. All gaps
and holes in the interior and exterior of the building must be identified and repaired.
2. Use an approved method for eliminating the roaches. Proof of service from a Licensed Pest Control Company must be provided.
3. Thoroughly clean and sanitize all affected surfaces in the facility. All areas must be cleaned with soap and sanitized with an approved sanitizer.
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 thawing food at unapproved sinks to prevent cross-contamination.
-Observed meat being thawed inside the hand wash sink. This is a repeat violation.
On the previous inspection report, facility was instructed to thaw frozen food items over night in the walk-in refrigerator, in the microwave, as part of the cooking process or any other approved method due to lack of a designated food preparation sink.
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: Properly store all utensils and equipments in an approved and clean area.
-Observed plates, containers and pots stored in the outdoor storage area which is not fully vermin proof. Refrigerator and ice machine were also stored in this area. Properly vermin proof the storage area or relocate the utensils and equipment.
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: An office hearing is scheduled for March 17th, 2016 at 02:00 pm due to an imminent health hazard related to cockroaches. Please bring the following documents to the office hearing:
-Proof of ownership
-Photo ID.
-Invoices of pest treatment for the past 3 months.
Office hearing fees is $150, and must be paid at the time of the hearing.
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 walls and the floors.
-Observed live and dead cockroaches on the walls and the floor in the the kitchen. Throughly clean and sanitize all affected area.
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 in the walk-in-cooler.
-Observed dust accumulation on the electrical cords above the food prep table.
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: 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. Seal all gaps that are greater than a 1/4 inch.
-Observed loose walls in ware-washing area and food preparation areas.
-Observed small holes on the stainless steel wall throughout the facility.
-Observed cracks and crevices along the wall, and base cove tiles behind the ware-wash sink and the cold prep table.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
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: Clean and maintain the hood filter and hood surfaces.
-Observed heavy grease and dust accumulation on the filters and the hood surfaces.
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
Environmental Health office 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.
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ROUTINE INSPECTION
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02/11/2015
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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: Observed mushroom soup inside the walk-in refrigerator at a temperature of 103 F. Ensure that all potentially hazardous foods are kept at approved temperatures (41 F or less for cold holding and 135 F or above for hot holding).
Mushroom soup had been inside the refrigerator for about 2.5 hours. Soup was re-heated to 165 F as a corrective action.
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 missing paper towels in the handwash sink in the kitchen. Ensure that handwash sink is adequately stocked at all times.
Provide a paper towel dispenser for employees to dry hands.
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 inoperable equipment in the storage areas. Remove any inoperable equipment to prevent potential vermin harborage in the facility.
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 service plates, containers and other food contact surface equipment being stored in the outside storage unit of the facility. Ensure that all food contact surface container/utensil is stored properly to prevent any potential cross contamination.
Refrain from using outside storage area to store any item that will be used in the kitchen on a daily basis.
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 test strips available to monitor chlorine levels at the dishwasher or ammonia levels in the sanitizer buckets.
Provide test strips to adequately monitor sanitizer at 100 ppm when using chlorine and at 200 ppm when using ammonia quat sanitizer.
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 employee thawing food in stagnant water at the handwash sink. Employee then took the food and put it under running cold water on the mop sink outside the facility.
Because the facility does not have a designated food preparation sink, food shall be thawed over night in the walk-in refrigerator, in the microwave, as part of the cooking process or any other approved method.
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ROUTINE INSPECTION
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11/07/2014
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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 food handler certificate for all food workers by 12/7/14. Observed missing food handler certificate for food employees at the time of inspection. Please email a copy of certificate to Environmental Health by no later than 12/7/14, to avoid a penalty fee of $100 for each day of operation in violation.
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: Provide and maintain correct sanitizer level in cloth buckets. Chlorine sanitizer tested 0 ppm in cloth bucket.
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 guard in walk in cooler.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Provide a test kit to measure sanitizer solution. Observed missing chlorine test kit.
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 damaged wall next to cold table.
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