Restaurant & Facility Details

Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.

Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.

Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.

Service

Score

Date

BILLABLE FOLLOW-UP

04/12/2024

ROUTINE INSPECTION

03/05/2024

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 SANITIZER TEST KIT FOR MEASURING SANITIZER LEVELS AT THE DISH WASHING MACHINE. OPERATOR WAS UNABLE TO PROVIDE SANITIZER TEST KIT DURING THIS VISIT.

Equipment/Utensils - approved; installed; good repair, capacity All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )

Inspectors Comments: PROPERLY SITUATE ALL COOKING EQUIPMENT UNDER THE VENTILATION HOOD SO THAT THERE IS A SIX INCH OVERHAND SPACE FROM BOTH SIDE OF THE HOOD. ALL COOKING EQUIPMENT SHOULD BE UNDER THE HOOD. OBSERVED ON BAKING OVEN AND ONE STOVE NOT PROPERLY SITUATED UNDER THE HOOD WITH SIX INCH OVER HAND SPACE FROM BOTH SIDES. A FOLLOW UP INSPECTION WILL BE CONDUCTED TO ENSURE FULL COMPLIANCE.

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: 1. PROPERLY KEEP THE SINGLE SERVICE ROLL OF TOILER PAPER INSIDE IT'S DISPENSER. OBSERVED ROLL OF PAPER TOWEL STORED ON TOP OF IT'S DISPENSER INSIDE MEN'S RESTROOM. 2. REPAIR/RENOVATE SOILED AND DETERIORATED CAULKING AROUND THE HAND WASHING SINK LOCATED INSIDE MEN'S RESTROOM.

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: REPLACE DAMAGED CEILING PANELS ABOVE OVEN AREAS. OBSERVED THREE DAMAGED CEILING PANELS WITH HOLES IN THEM AT ABOVE MENTIONED LOCATION. THIS IS A REPEAT VIOLATION. NON COMPLIANCE MAY RESULT IN RE INSPECTION FEES OF $166/HOUR.

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 A MINIMUM OF ONE INCH AIR GAP BETWEEN THE TIP OF WASTEWATER PIPE AND THE RIM OF FLOOR SINK, LOCATED ADJACENT TO THE WALK IN COOLER. OBSERVED NO AIR GAP BETWEEN THE WASTEWATER PIPE AND FLOOR SINK AT ABOVE MENTIONED LOCATION.

ROUTINE INSPECTION

10/19/2023

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 hand wash station with measuring cup inside. Discontinue this practice. All hand wash sinks shall remain accessible at all times. This was corrected on site as the measuring cup was moved.

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 wet wiping cloth on preparation table that was used to wipe table without being returned to sanitizer bucket. Discontinue this practice. All wiping cloths shall be returned to sanitizer bucket with an adequate supply of sanitizer after each use. This was corrected on site.

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 containers of pie filling stored on floor of dry storage room. Discontinue this practice. All food shall be stored at least 6 inches above the ground. Correct today, 10/19/2023.

Equipment, utensils and linens: storage and use All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)

Inspectors Comments: Observed utensils stored in between food preparation tables. Discontinue this practice. Utensils shall be stored in one of the following ways: - In hot water of at least 135 degrees F - In/on a clean surface with the utensil cleaned or changed every four hours - In running water with a sufficient velocity to push food debris off utensil This was corrected on site.

Inspectors Comments: Observed hole in ceiling panel behind ovens. Ensure all floors, walls and ceilings and maintained and are smooth, non absorbent and easily cleanable. Correct by 10/23/2023.

BILLABLE FOLLOW-UP

12/05/2022

BILLABLE FOLLOW-UP

11/08/2022

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: Facility has not achieved compliance with the previous food manager certification violation. Observed facility to have expired food manager certification at the time of inspection. Provide a valid Food Manager Certificate from one of the accredited organizations that has been certified by the American National Standards Institute (ANSI). Compliance with this requirement is due no later than 11/22/2022, as this is a repeat violation. Previous compliance date was set for11/22/2022. Compliance has not been achieved at this time. An additional billed follow-up inspection will be conducted no sooner than 11/22/2022.

Inspectors Comments: Observed a sever leak coming from the ceiling located in the center of the bakery operation. No food preparation surfaces were observed to be contaminated or at risk for contamination. Facility is instructed to repair/maintain the leak as soon as possible, achieving compliance by opening operations of 11/9/2022. Facility is instructed to keep the inspector updated regarding the status of repairs. An additional follow-up inspection will be conducted to verify compliance.

ROUTINE INSPECTION

10/04/2022

Hot and cold water available An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))

Inspectors Comments: Observed lack of hot water provided to the men's and women's restrooms. Warm water of 100 degrees F is required at all hand wash sinks. For a pre-mixed faucet, the water temperature shall be maintained between 100-108 degrees F. Ensure to maintain an adequate supply of hot potable water throughout the facility, readily available for hand washing. Adjust hot water supply to the restrooms no later than 10/8/2022.

Inspectors Comments: Observed facility to have an expired food manager certification at the time of inspection. Provide a valid Food Manager Certificate from one of the accredited organizations that has been certified by the American National Standards Institute (ANSI). Compliance with this requirement is due no later than 10/15/2022, as this is a repeat violation.

Inspectors Comments: Observed the mechanical warewashing unit to be in disrepair. The facility primarily utilizes the unit for warewashing. As per lead staff, a repair service request should be completed by close of business today. Ensure all equipment is fully functional to meet the needs of facility operations, and operates in accordance with the manufacturers specifications. update inspector regarding compliance no later than 10/5/2022.

Inspectors Comments: Observed soiled card board cake liners on the equipment storage rack for later use. Person in charge states that the cardboard liners were trash and no longer necessary to operation. Ensure to separate soiled single use inventory that is intended to be disposed of, from other in use equipment/ clean inventory.

Inspectors Comments: Observed ceiling panels provided above equipment storage rack and the delivery area to be missing, exposing raw materials. Provide ceiling panels in so the surface is smooth, easily cleanable and protects the bakery/kitchen area from possible contaminants. Observed tile base cove along the bakery wall to be missing/ cracked near bakery proofer. Ensure that all flooring and wall surfaces are maintained clean, in good repair and easily cleanable.

Inspectors Comments: Observed the third compartment provided to the three-compartment sink to be clogged. As per lead staff the sink is awaiting repairs this morning. No signs of a possible backup observed in the floor sink provided directly below the sink .Ensure all plumbing and plumbing fixtures are properly installed, maintained to prevent contamination, fully operative, and in good repair. Update inspector no later than 10/5/2022 regarding compliance.

Inspectors Comments: Observed wet wiping cloths on various preparation surfaces throughout the bakery. Wet cloths shall be returned to the sanitizer bucket after each use. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on proper wiping cloth use at this time.

ROUTINE INSPECTION

03/02/2022

Food contact surfaces: clean and sanitized All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)

Inspectors Comments: Observed old food debris on the food contact surfaces of the meat slicer, which did not appear to be from same day use,. Facility was instructed to clean and maintain the food contact surfaces of the meat slicer. Ensure all food contact surfaces of food equipment are maintained clean and sanitary.

Inspectors Comments: Observed wet wiping cloths on various preparation surfaces throughout the the bakery. Provide a sanitizer bucket to active food preparation areas which contain an adequate concentration of sanitizer. Ensure all food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency.

Inspectors Comments: Observed the proofer provided along the back wall of the bakery, to have a possible leak with excessive water accumulation on the side of the unit. Ensure all equipment meets applicable standards, functions properly as to its intended use and is installed properly.

Inspectors Comments: Observed bowls being used as scoops for bulk food items. Ensure to provide scoops with handles to bulk food items to eliminate possible contamination.

ROUTINE INSPECTION

07/08/2021

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 various utensils, in continuous contact with potentially hazardous food (i.e. spatulas and batter scoops), maintained in water that was below 135 degrees F (adequate hot holding temperature). Discontinue this practice. Ensure in-use utensils are intermittently stored in a container of water in which the water is maintained at or above 135�F and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. As per owner the facility also changes out the utensils frequently hours. If this is a normal practice at this facility, ensure all in-use utensils placed within buckets/holders are time stamped and switched out every 4 hours. Written procedure shall be available upon request, and all staff must be trained to safely carry out this practice. Compliance with this requirement shall be achieved no later than 7/9/21.

Inspectors Comments: Observed wet wiping cloths on various preparation surfaces throughout the kitchen. . Ensure to return wet wiping clothes back to the sanitizer buckets after each use. All food contact surfaces are clean and sanitized with a sanitizer solution of 100 parts per million (PPM) chlorine sanitizer or 200 PPM quaternary ammonium sanitizer, at the appropriate frequency. Corrected on site as staff were educated on wet wiping cloth use.

ROUTINE INSPECTION

07/11/2019

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 6+ live flies in the storage, manufacturing, and packaging areas. Effectively eliminate live fly activities by a safe and legal method.

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 a lighting fixture missing light cover above the ware wash area. Provide light cover to lighting fixture inside food prep area.

Inspectors Comments: Observed multi use wiping cloths stored in quat sanitizer was measure at 0 ppm. Store multi use wiping cloths in approved sanitizers and maintain its proper concentration.

Inspectors Comments: Observed multiple squeeze bottles without a label to identify its content at food prep stations. Provide proper labeling to food containers to identify its content after packaged from the original packaging.

ROUTINE INSPECTION

04/10/2018

Inspectors Comments: Please provide a current Food Safety Manager's certificate for at least one manager or food handler and keep the certificate in the facility available for inspection at all times. Please note that the Food Safety Manager certification provided may not be used at any other location/food facility. Please fax, mail, e-mail, or deliver a copy of the Food Safety Manager�s certificate to our office once obtained.

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 air curtains to be turned off at Area 7. Corrected on site. Per Owner, the air curtains are off due to the door improperly closing, triggering the air curtain to remain on although the doors are closed. Please repair the doors immediately so that the air curtain only turns on when the doors are opened. b) Observed the air curtain by the delivery door by the entrance to be turned off. Please ensure to maintain the air curtains on at all times to prevent the entry of flies.

Thermometers provided and accurate within 2 degrees An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

Inspectors Comments: Observed the bi-metal probe thermometer to be 4F off calibration. No calibration tool was available at the facility. EHS highly recommends obtaining multiple digital probe thermometers are they are more reliable, durable, provide quicker & more accurate readings, and do not require routine calibration. Please obtain alcohol-only wipes (70% isopropyl) to clean/sanitize the probe thermometers immediately before and immediately after each measurement to prevent cross-contamination.

Inspectors Comments: a) Observed no toilet paper in one of the stalls in the men's restroom. b) Observed toilet paper stored directly on top of the holder in the men's restroom. c) Observed toilet paper stored on the arm railing in the women's restroom. The holder apparatus is missing. Please re-train all staff to ensure that toilet paper is always stored in its designated holder at all times. Toilet paper may not be stored on top of the toilet paper holder, on the arm railing, on the tank cover, and etc. Please also replace the missing toilet paper holder apparatus.

Inspectors Comments: Observed no quaternary ammonium test strips available at the facility at the time of inspection. Per Owner, the employee who checks all of the sanitizer levels is off on vacation and does not know where he keeps the test strips. No other staff present during the inspection know the location of where the test strips are stored. Please ensure to have an extra set of test strips available at the facility to make available at all times.

Inspectors Comments: Observed a severe leak at the faucet at the 3-compartment sink. Please repair/seal this leak immediately.

ROUTINE INSPECTION

06/22/2017

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 a 50 pound container of all-purpose shortening with 3.5 grams trans fat per serving, stored on a shelf in the bakery. Label stated product contained partially hydrogenated soybean and cottonseed oils. The shortening was stored onsite but not actively being used in food preparation during the time of this inspection. Ensure to only use ingredients containing less than 0.5 grams trans fat. AB 97 will phase out the use of artificial trans fat in California restaurants beginning January 1, 2010 and from baked goods on January 1, 2011. AB 97 imposes a fine that may range from $25-$1,000 for violations of these provisions. AB 97 was signed into law in 2008 and added Section 114377 to the Health and Safety Code. The prohibition of artificial trans fat impacts all food facilities EXCEPT public school cafeterias. AB 97 requires restaurants to switch to oils, margarines and shortenings that have less than 0.5 grams of artificial trans fat per serving. Trans fat can be replaced with readily available heart healthy oils without changing the taste of foods. Good sources of heart-healthy alternatives to trans fat include monosaturated fats (like olive and canola oils) and polyunsaturated fats (such as soybean, corn and sunflower oils).

Food contact surfaces: clean and sanitized All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)

Inspectors Comments: Observed mechanical dishwasher located in kitchen dispensing chlorine at 0ppm. Immediately discontinue using mechanical dishwasher. Ensure to manually wash utensils inside of 3-comp sink. Ensure mechanical dishwasher is dispensing chlorine at 50ppm before use.

Demonstration of knowledge; food handler card All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)

Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards. The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period. Employees must provide current food worker card within 30 days

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

Inspectors Comments: Observed no valid food manager's certificate on site. Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization. For more information on how to obtain a food manager�s certificate from an ANSI-approved organization, please visit: www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4 Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance. Failure to provide a manager certificated within 60 days will result in a penalty fee of $100 of operation.

Inspectors Comments: Observed excessive debris on floor under and behind prep tables and refrigerators. Ensure all floors are clean and free from debris

ROUTINE INSPECTION

03/21/2016

Hands clean and properly washed; gloves used properly Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)

Inspectors Comments: Observed the following handwashing violations: Employee observed drying hands on soiled apron. Then handling food without washing hands. Ensure that employees wash their hands in all of the following instances: 1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. 2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. 3) After using the toilet room. 4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. 5) After handling soiled equipment or utensils. 6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. 7) When switching between working with raw food and working with ready-to-eat food. 8) Before donning gloves for working with food. 9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. 10) After handling money. 11) After engaging in other activities that contaminate the hands. Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.

Inspectors Comments: Observed missing ceramic cove base tile outside of refrigerator door. Ensure to repair/replace missing tile.

Inspectors Comments: Observed no air gap between floor sink and 3-comp sink drain pipe. Ensure a minimum of an 1 inch air gap is maintained between all floor sinks and drain pipes.

Inspectors Comments: Observed soiled wiping cloths stored on active food contact surfaces. Ensure to store wiping cloths in sanitizer bucket when not in use.

Food separated and protected All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)

Inspectors Comments: Observed handle of food scoop in direct contact with food. Ensure to store food scoops in a manner that prevents the handle from coming in direct contact with the food.

INSPECTION FOLLOW-UP

12/16/2015

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: During a previous inspection the permit was suspended due to cockroach infestation. Upon todays inspection all major violations were corrected. Permit Reinstated.

Food separated and protected All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)

Inspectors Comments: Observed raw shell eggs stored above ready to eat foods (pasteurized liquid eggs) in the refrigerator. Ensure raw foods of animal origin are stored below ready to eat foods.

Inspectors Comments: Observed freezer not properly closing. When closing an approx 1/8-1/4 inch gap was observed between door seal and frame. Door observed not properly sealing due to loose door latch. Ensure to repair, replace or tighten latch. Ensure refrigerator is properly sealed.

ROUTINE INSPECTION

12/15/2015

Inspectors Comments: Observed approx. five 50 pound container of all-purpose shortening with 3.5 grams trans fat per serving, and approx. three 50 pound containers of margarine with 3 grams of trans fat per serving stored on a shelf in the bakery. Label stated product contained partially hydrogenated soybean and cottonseed oils. The shortening was stored onsite but not actively being used in food preparation during the time of this inspection. Ensure to only use ingredients containing less than 0.5 grams trans fat. AB 97 will phase out the use of artificial trans fat in California restaurants beginning January 1, 2010 and from baked goods on January 1, 2011. AB 97 imposes a fine that may range from $25-$1,000 for violations of these provisions. AB 97 was signed into law in 2008 and added Section 114377 to the Health and Safety Code. The prohibition of artificial trans fat impacts all food facilities EXCEPT public school cafeterias. AB 97 requires restaurants to switch to oils, margarines and shortenings that have less than 0.5 grams of artificial trans fat per serving. Trans fat can be replaced with readily available heart healthy oils without changing the taste of foods. Good sources of heart-healthy alternatives to trans fat include monosaturated fats (like olive and canola oils) and polyunsaturated fats (such as soybean, corn and sunflower oils).

Food contact surfaces: clean and sanitized All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)

Inspectors Comments: Employee observed wiping down active food prep table with soiled wiping cloth. No sanitizer buckets set up at time of inspection. When wiping down food contact surfaces ensure to always use an approved sanitizing solution. Correction: Sanitizer buckets set up. Food contact surfaces cleaned with sanitizer.

Inspectors Comments: Observed the following handwashing violations: Employee observed wiping hands on soiled wiping cloth that was hanging from apron then handling foods without washing hands. Discontinue this practice. Ensure that employees wash their hands in all of the following instances: 1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. 2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. 3) After using the toilet room. 4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. 5) After handling soiled equipment or utensils. 6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. 7) When switching between working with raw food and working with ready-to-eat food. 8) Before donning gloves for working with food. 9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. 10) After handling money. 11) After engaging in other activities that contaminate the hands. Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.

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 an combination of approx. 50-100 rat and mice drippings through out the facility. Rodent droppings observed in the following locations: -dry storage -under mechanical dishwasher -in front and behind ovens -on top of food trays -outside of refrigerator labeled #2 -front entry -rear entry Ensure to clean and sanitize all effected locations. Ensure to obtain a license pest control to assist in eradication of all vermin in facility. Observed holes and gaps in the following locations: -under 3-comp sink -behind ovens -various locations throughout the facility that contained pipes that travel into walls and ceiling. -rear/entry doors. Observed approx .5-1 inch gap under doors. All locations where holes, gaps and cracks were visible were shown to manager on duty. Ensure to seal all gaps and holes in facility. 8.28.060 - Ratproofing required. No person shall maintain any structure, storeroom, warehouse, residence, shed, garage or other building, that is not constructed and maintained so as to prevent rodents from entering or harboring underneath the same or within the walls, under the floors or in the attic or roof space. All foundation and attic vents shall be effectively screened with a screen or grill, having no opening greater than � inch. All cellar or basement doors and crawl-hole closures shall fit tightly and be maintained in good repair so as to prevent effectively the entrance of rodents. All buildings shall be effectively repaired or constructed so as to prevent the entrance of rodents through holes, access doors, utility cabinets, or breaks in exterior walls, in foundations, under eaves, at roof intersections or elsewhere. Immediately eliminate rodent infestation. Clean up all rodent droppings. Take the necessary steps to eliminate rodent infestation. Facility does not have a current pest control manager. Ensure to immediately obtain a pest control manager for assistance on eradication of vermin in facility.

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

Inspectors Comments: Observed personal drink items stored on active food prep table. Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks� line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee�s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.

Inspectors Comments: Observed no valid food manager's certificate on site. Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization. For more information on how to obtain a food manager�s certificate from an ANSI-approved organization, please visit: www.ansica.org/wwwversion2/outside/ALLdirectoryListing.asp?menuID=8&prgID=8&status=4 Provide and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance. Failure to provide a manager certificated within 30 days will result in a penalty fee of $100 of operation.

Inspectors Comments: Observed that access to the handwashing sink was obstructed by various kitchen equipment. Handwashing station located on south west side of kitchen. Maintain handwashing sink unobstructed at all times. Use handwashing sink only for washing of hands.

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 containerized medication and one non-containerized pill stored on shelf directly above active food prep table. Discontinue this practice. Ensure to store medications in a location where food prep or food storage does not occur.

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

Permit Suspension Hearing A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)

Inspectors Comments: Pursuant to California Health and Safety Code Section 114405, your health permit to operate may be suspended due to violations of the California Health and Safety Code as noted on inspection report dated:12/15/15 As a result, a permit suspension hearing has been scheduled for the owner/operator on 12/16/15 at 10:00am to provide an opportunity to present evidence as to why the facility�s permit should not be suspended. A fee of $150 must be paid by at the time of the hearing. -Manager Certificate -Employee food handler certificates -Articles of incorporation (if facility is owned by a corporation) -Identification -Pest control record -Receipts and/or Purchase Orders - Previous inspection reports

Food separated and protected All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)

Inspectors Comments: Observed raw shell eggs stored above ready to eat foods in the refrigerator labeled #2. Ensure raw foods of animal origin are stored below ready to eat foods.

Permit Suspension If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)

Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include: • 114259.1: Vermin infestation You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call 626-744-6004 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.

ROUTINE INSPECTION

08/18/2014

Inspectors Comments: Provide and maintain a current certified food handling certificate issued by an approved provider within 60 days. Mail or fax a copy of the certificate to the Environmental Health office by no later than 10/17/14 to avoid a penalty fee of $100 for each day of operation in violation.

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 a stainless steel bowl inside the ice machine. Provide a scoop with a handle to dispense ice from the ice machine.

Inspectors Comments: Discontinue allowing employees to store personal items (ie, jackets, sweaters) on food storage/equipment racks. Observed employee jackets hanging on food storage racks in the food prep area.

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