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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12/18/2023
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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: CLEAN AND MAINTAIN THE FLOORS UNDER COOKING EQUIPMENT.
OBSERVED DUST AND DEBRIS AT ABOVE MENTIONED AREA.
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ROUTINE INSPECTION
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04/11/2023
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Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: DISCONTINUE USING CARDBOARDS INSIDE THE FLOOR OF WALK IN COOLER AND INSIDE FOOD PREPARATION AREA. PROVIDE APPROVED MATS.
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ROUTINE INSPECTION
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06/13/2022
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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: PROVIDE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE AT PREMISES BY 7/13/2022. NON COMPLIANCE MAY RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION.
OBSERVED EXPIRED CERTIFIED FOOD MANAGER'S CERTIFICATE POSTED DURING THIS VISIT.
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.
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 CRACKED LIGHT SHIELD ABOVE FOOD PREPARATION AREA.
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ROUTINE INSPECTION
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11/05/2021
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: PROVIDE SINGLE SERVICE PAPER TOWELS AND AND DISPENSER PERMANENTLY MOUNTED TO THE WALL AT HAND WASHING SINK LOCATED INSIDE FRONT FOOD PREPARATION AREA.
OBSERVED MISSING DISPENSER AT ABOVE LOCATION. OPERATOR PROVIDED ROLL OF SINGLE SERVICE PAPER TOWELS . TRAINING PROVIDED.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
THOROUGHLY CLEAN AND MAINTAIN THE INTERIOR OF WALK IN FREEZER.
OBSERVED HEAVY ICE BUILD UP AND OLD FOOD DEBRIS ACCUMULATION ON THE FLOOR OF WALK IN FREEZER.
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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02/11/2020
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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: Observed front handwashing sink to be missing paper towels.
Maintain handwashing sinks stocked at all times.
Violation corrected by paper towels being supplied.
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 approximately 20 whiting fish tails in the showcase at approximately 47F. Per employee, had been there less than 1 hour.
Maintain all potentially hazardous food at 41F or below or at or above 135F.
Violation corrected by placing fish on ice in a single payer in the showcase to rapidly cool to 41F or below.
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 dim lighting inside the walk-in freezer.
Provide adequate lighting to this unit within 1 month.
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 broken cooling cases inside the facility.
Restore units to working condition or remove from facility.
Maintain all equipment in good working order.
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 handle of ice scooper stored inside ice machine to be touching ice product.
Discontinue this practice.
Ensure scooper is maintained so that handle cannot contaminate food.
Scooper placed in upright position immediately.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime and debris accumulated on showcases in the facility.
Thoroughly clean and sanitize showcases and maintain in clean condition.
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 accumulation of grime and debris on the floors throughout the facility.
Clean thoroughly to remove and maintain facility in clean condition.
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 non-food-grade hose with a yard sprayer attached to the front 2-compartment sink in lieu of an approved faucet.
Discontinue use of this hose/sprayer and install an approved faucet fixture at this sink.
This is a repeated violation at this site.
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ROUTINE INSPECTION
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05/20/2019
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed cabbage cooling at room temperature in a deep pot that measured 93F. The food had been cooling for about 1 hour according to the PIC. After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours. Utilize one or more of the following methods.
Rapid cooling 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) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
THe violation was corrected by relocating the foods to the walk in cooler.
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: "The following foods were measured at the following temperatures:
-Upright cooler: yams 49F, macaroni salad 57F, potato salad 55F, macaroni and cheese 48F
The food had been held for less than 4 hours.
Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
The violation was corrected by an employee relocating the food to another cooler.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed one live cockroach above the door way in the kitchen.
A thorough inspection for vermin activity was conducted. No further evidence was observed.
THe violation was corrected by the PIC killing the cockroach.
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: A. Observed the front food prep sink to not have a faucet attachment. Install an approved faucet.
B. Observed a non food grade hose used as an attachment to the food prep sink for rinsing food. Only food grade hoses can be used for water that makes contact with food.
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 food stored on the floor in the walk in freezer. Maintain all food off the floor.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: A. 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.
B. Observed the sanitizer solution bucket to be heavily soiled with food debris. Replace wiping cloth sanitizing solution when it becomes turbid or heavily permeated with food particles and juices.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: A. Observed a hole in the ceiling above the dry storage racks in the back room.
B. Observed an accumulation of grime and debris on the floor in the walk in freezer.
C. Observed an accumulation of filth, grime, and debris on the floors walls and ceilings throughout the facility. Clean to remove the build up.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: A. Observed a build up of food debris on the box grater.
B. See violation #7. Repair/Adjust the refrigeration unit (s) so that the potentially hazardous foods are maintained at or below 41F.
C. Observed cooking equipment stored directly on the floor. Maintain all equipment off the floor.
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INSPECTION FOLLOW-UP
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07/05/2018
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments:
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INSPECTION FOLLOW-UP
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07/02/2018
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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 cockroach activity in the following areas:
-observed 1 live cockroach behind the black stove/range
-multiple live cockroaches under the long metal table in the room where the walk in freezer is located
-multiple dead cockroaches on the floors throughout the facility
Eliminate the infestation/activity of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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(s) dated: 7/2/18
As a result, a permit suspension hearing has been scheduled for the owner/operator on 7/5/2018 at 8 AM to provide an opportunity to present evidence as to why the facility’s permit should not be suspended.
A fee of $157 must be paid by at the time of the hearing.
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 the main 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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06/18/2018
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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 the following:
-1 live cockroach under the front 2-comp sink
-numerous dead cockroaches throughout the facility including but no limited to: the cook's line, under the 3-comp sink, around the the entire front counter area, under the hand sink, behind the upright cooler, under the long metal table in the back
A thorough inspection for vermin activity was conducted. No further evidence was observed.
Eliminate the activity of cockroaches from the facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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: The following foods were measured at the following temperatures:
upright cooler: potato salad 50F, macaroni salad 53F, yams 53F, greens 50F, mac n cheese 53F
All food had been held for less than 4 hours.
Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
The violation was corrected by relocating the foods to the walk in cooler.
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 an employee "wash" their hands in a wiping cloth bucket. Employees are to wash their hand when required at an approved handwash sink using warm water, soap, and single use paper towels. The violation was corrected by the employee properly washing their hands at the hand sink after being instructed to do so.
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 chicken thawing in the prep sink at room temperature. 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!
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed a lack of an air gap between the floor sink and the drain lines under the 3-compartment sink. Provide an air gap of at least 1 inch.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grease and grime on the outside of the fryer units. Clean to remove the build up.
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 an accumulation of grime and debris on the floors throughout the facility. Clean to remove the build up.
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BILLABLE FOLLOW-UP
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04/26/2018
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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:
-1 dead cockroach in front of the walk in freezer door
-1 dead cockroach in front of the display cooler
-1 live cockroach on a customer table (killed on site)
A thorough inspection for vermin activity was conducted. No further evidence was observed.
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:
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Seal the space between the wall and FRP in the corner under the long metal table across from the walk in freezer.
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BILLABLE FOLLOW-UP
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04/24/2018
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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 the following cockroach activity:
-at least four live cockroaches under the long metal table near the walk in freezer
-1 dead cockroach on the floor under the large wood table near the walk in freezer
Eliminate the infestation/activity of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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: Permit remains suspended due to cockroach activity.
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: Repair the wall behind the large metal table across from the walk in freezer so that the FRP is completely sealed at the bottom.
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BILLABLE FOLLOW-UP
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04/23/2018
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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: A. Observed a dead cockroach on a large mixing bowl.
B. Observed old rodent droppings on a hotel pan.
Clean and sanitize the equipment and maintain all equipment clean and free from contamination.
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 at least 3 live cockroaches at the cook's line on the floor and on the backside of the stove. Eliminate the infestation/activity of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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:
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INSPECTION FOLLOW-UP
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04/20/2018
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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 cockroach activity in the following locations:
-1 live cockroach under the 3-compartment sink
-1 live under the large metal table in the back where the walk in freezer is located
-1 live cockroach on the floor near the cash register
-1 live cockroach under the front 2-compartment sink (next to hand sink)
-numerous dead cockroaches throughout the facility
Eliminate the infestation/activity of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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 food handler cards to be expired. Ensure all food handlers have current food handler cards by 5/17/18.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed a lack of an air gap of at least 1 inch between the drain lines and floor sink under the 3-comaprtment sink. Provide an adequate air gap.
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:
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 an accumulation of grease, grime, and debris on the back hood filter vents. Clean to remove the build up.
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ROUTINE INSPECTION
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04/17/2018
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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: A. Observed the following cockroach activity:
-numerous live cockroaches under the 3-compartment sink
-numerous live cockroaches under the sink next to the 3-compartment sink
-numerous cockroaches under the kitchen hand sink
-numerous live cockroaches under the front 2-compartment sink
-Numerous dead cockroaches throughout the facility, including:
-cook's line (inside and around cooking equipment
-along base tiles throughout
-at the front fish coolers (on floor)
B. Observed numerous rodent droppings at the front counter floor.
Eliminate the infestation/activity of vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects.
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 employee food handler cards to be expired. Ensure all employees have current food handler cards within 30 days.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed unlabeled bulk food containers. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the food, except containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified. Correct within 2 days.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of filth, grime, and debris on the following pieces of equipment:
-all storage racks
-all cooking equipment
-on the doors of coolers
-on the metal splash guard on the ice machine
Correct within 2 days.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: A. 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.
B. Measured zero ppm of sanitizer in the sanitizing solution bucket in the preparation area during active food preparation. Maintain an approved amount of sanitizer bucket with 100 ppm chlorine, or 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.
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 an accumulation of filth, grime, and or debris on the floors, walls, and/or ceilings throughout the facility. Clean to remove all build up within 1 week.
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 Gabriel Barrios 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.
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: A. Observed the water from the 3-compartment sink not to come out with sufficient velocity. Adjust the sink so that the water comes out with adequate velocity.
B. Observed the drain pipes under the 3-compartment sink to be sitting in the floor drain. Lift the pipes to provide an air gap of at least 1 inch.
Correct within 1 week.
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(s) dated: 04/17/2018
As a result, a permit suspension hearing has been scheduled for the owner/operator on 04/18/2018 at 10:30 P.M. to provide an opportunity to present evidence as to why the facility’s permit should not be suspended.
A fee of $157 must be paid by at the time of the hearing.
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 numerous holes and gapes in the walls and tiles throughout the kitchen. Repair or seal holes to prevent entry points for vermin within 2 days.
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 grease receptacle to be uncovered. Maintain the trash and grease receptacles closed/covered at all times.
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ROUTINE INSPECTION
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02/02/2017
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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: No food manager certificate on site. Operator stated that a registration has been made to take the class this month.
From this date, $100 penalty will be charged for every day in violation without a food manager certificate. Provide proof of registration immediately.
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: Tartar sauce at room temperature at 49F.
Maintain potentially hazardous foods at or below 41F at all times, immediately.
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: Warm water at hand sink in front area by customer door at 67F. Maintain warm water at minimum 100F at all times, immediately. Another hand wash sink is available by the food preparation sink.
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 raw shrimp stored in red single use container.
Discontinue storing food in unapproved containers. Provide approved multi-use container for food storage.
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 recyclable bottles stored in back mop sink.
Store these bottles in a waterproof container and discontinue blocking access to mop sink immediately.
Observed boxes stored by back area barbecue equipment.
Store boxes in approved trash 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 no back flow prevention device for hose attached to faucet at food sink.
Ensure this hose is food grade and approved for use for food preparation.
Provide a back flow prevention device at all sinks where a hose will be attached.
Observed drain lines going into floor sink in front and back preparation areas.
Provide 1 inch air gap between drain line and floor sink in 2 weeks.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed residue on faucet handles to hand sink in front area. Clean and sanitize in 1 day.
Observed oil on exterior bottom of stoves and deep fryers. Clean and sanitize in 2 days.
Observed debris on floor under display cases and dry storage. Clean and sanitize in 2 days.
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ROUTINE INSPECTION
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10/19/2016
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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 EXPIRED FOOD MANAGER CERTIFICATE. AT LEAST ONE PERSON ON STAFF SHALL HAVE A VALID FOOD MANAGER CERTIFICATE. CORRECT WITHIN TWO WEEKS.
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 KITCHEN HAND SINK. OPERATOR PROVIDED A ROLL OF PAPER TOWELS FOR DISPENSER. MAINTAIN FILLED AT ALL TIMES.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: OBSERVED SEAFOOD IN DISPLAY REFRIGERATOR (ADJACENT TO CASH REGISTER) AT TEMPERATURES BETWEEN 41-48 DEGREES F. SEAFOOD IS STORED ON ICE. AMBIENT AIR TEMPERATURE INSIDE THE DISPLAY CASE IS BETWEEN 69-83 DEGREES F. REPAIR REFRIGERATION UNIT TO HOLD ALL PORTIONS OF THE SEAFOOD AT OR BELOW 41 DEGREES F. ADD MORE ICE TO SEAFOOD PRODUCT AND MAINTAIN PROPER HOLDING TEMPERATURE USING ICE UNTIL UNIT IS REPAIRED.
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 DISPLAY REFRIGERATOR AT FRONT AREA TO MAINTAIN PROPER HOLDING TEMPERATURES. CORRECT WITHIN TWO DAYS.
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ROUTINE INSPECTION
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05/13/2015
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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: Cooked greens measured 46 F and held in the walk in unit for 6+ hours. Operator voluntarily disposed of 20 lbs of cooked greens. Training was provided.
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 open trash bin lids. Maintain trash bin lids closed, except when in use.
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: Detail clean the floors throughout the food facility especially under and behind equipment and sinks. Observed black residues on the edges of the walls.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed missing light shields for the overhead lights inside the walk in unit. Provide shatterproof light shields for the overhead lighting in the walk in unit.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Discontinue re-using single use containers to store other food products. Observed oil containers being re used to store bbq sauce. Also, observed bulk pickle containers being re used to store tartar sauce. Use approved food storage containers.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed a hose attached to the mop sink. Provide a back flow device.
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INSPECTION FOLLOW-UP
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06/23/2014
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ROUTINE INSPECTION
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06/11/2014
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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 with the lids open containing unbagged food waste. Dispose of all food waste and rubbish containing food waste in leak proof and rodent proof containers with close fitting lids or place it in a disposable sealed bag so as to minimize odor and insect development.
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: 1. Observed the handles and edges of the cooking utensils to be burned and/or in disrepair. Replace the deteriorated cooking utensils. Maintain all multi-use equipment in good condition.
2. Replace the rusted shelving racks observed in the walk-in cooler. Maintain the shelving units in adequate condition.
3. Observed a BBQ smoker in operation, located outside the facility. No food was observed in the smoker at the time of this visit. In addition the barbecue units were observed to be constructed of unapproved, non- NSF material. The operator was instructed to immediately discontinue the operation of the unapproved open-air barbecues. Prior to engaging in this operation, please obtain approval from this agency for the barbecue equipment and out-door cooking operation. An informational bulletin regarding Guidelines for the Operation of Open-Air Barbecue Facilities was mailed to the operator. Equipment and utensils must be commercial grade and approved by NSF, or another testing company certified by American National Standards Institute or this Agency.
4. Observed wooden pallets stored in the walk-in freezer. Remove this unapproved storage unit from the walk-in freezer. All food shall be stored onto approved storage units.
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 an accumulation of grease encrusted on the following ares:
- on the pluming fixtures below the ware-washing sink
- on the grease trap unit located below the ware-washing sink
Please keep records of when maintenance procedures are performed. All plumbing and plumbing fixtures must be kept clean, fully operative, in good repair and maintained so as to prevent contamination. Installation of plumbing and plumbing fixtures must be in compliance with local ordinances.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: 1.Provide clearly posted signage for each fish product displayed in the case coolers. The sign must include the species name, primal cut and retail cut.
2. Provide clearly posted signage indicating if the fish product in the display coolers, has been previously frozen or thawed.
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: A probe thermometer was not available for use during the time of inspection. Provide a readily available, easily readable metal probe thermometer accurate to plus or minus 2 degrees.
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: The following was observed in the back outdoor area (picture was taken):
- an accumulation of trash and debris on the floor
- the presence of several BBQ smokers (see violation#35)
- inoperative display coolers
- uncovered grease drums
- overgrown bushes and weeds
The operator was instructed to remove all items unnecessary to the maintenance and operation of this facility. Dispose the grease drums in an approved manner. Maintain the premises clean, free of liter and rubbish. Please ensure to address this issue by comply date (6/19/14).
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 two metal drums containing fish waste stored inside the walk-in cooler. Discontinue this practice. Store all non-food items separate from food storage areas.
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INSPECTION FOLLOW-UP
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04/24/2014
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ROUTINE INSPECTION
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04/21/2014
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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: Live German cockroaches of various life stages (adults and nymphs) were observed in the following critical areas of the kitchen:
- 5 live fast moving cockroaches were observed along the plumbing fixtures below the 3-compartment sink
- 2 live nymphs were observed on the floor tiles below the 3-compartment sink
- numerous dead cockroaches were observed on the floor below the prep and ware-washing sink
- heavy spotting was observed along the edges of the wall by the mop sink
Areas where cockroach activity were observed were pointed out to the person-in charge (Diane), who acknowledged the presence of cockroaches. A thorough cockroach inspection and treatment is required thorough out the entire facility and is not limited to the areas pointed out during this visit. Eliminate the infestation/ activity of cockroaches from the food facility by using only approved methods. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of vermin.
Ensure the following steps are completed prior to calling for a reinspection:
a) remove all evidence of live, dead and dying cockroaches (including spotting) from the facility.
b) wash and sanitize all affected surfaces including equipment and food-contact surfaces
c) provide a professional pest control receipt with a safe re-entry time/date
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 soiled wiping cloths stored on the food prep table in the front counter during active food preparation. No sanitizing solution buckets were observed in the entire facility. Discontinue this practice.
Corrective Action: the employee immediately set-up a sanitizer bucket with 100 ppm of chlorine at the front service counter and main kitchen area.
Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine or 200 ppm quaternary ammonium 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.
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: Re-fill the empty soap dispensers at each hand-wash station. Provide and maintain handwashing soap at or adjacent to all hand-washing 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 several spoiled vegetables with what appeared to be mold stored in the walk-in cooler. The affected vegetables were disposed in the trash by the food handler. Prepare, store, sell and serve food so as to be protected from dirt, vermin, unnecessary handling, droplet contamination or other contamination.
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: At the time of this visit the following potentially hazardous food items were measured at the following temperatures thorough out the kitchen area:
- cooked sweet potatoes at 49F on the prep table by the frying units
- closed, prepackaged oysters at 50F on the front service counter
- raw pieces of chicken at 48F in a bowl on the stainless steel table in the kitchen
No active food preparation was observed. As stated by the employees the above mentioned food products had been held out of temperature control for less than 20 minutes. Maintain all potentially hazardous food at or above 135F or at or below 41F. The food items were stored in the cooling units to be held at 41F or below.
**Diligent food preparation shall occur in a manner so as not to maintain food out of temperature control for longer than two hours. Limited portions prepared at a time was suggested so as to prevent food from sitting out of temperature for long periods of time.
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: Immediate Health Permit Suspension and Closure
Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard.
The violation you are charged with include:
- 114259.1: cockroach infestation
You must remain closed until given written approval by the Environmental Health Division to reopen. Please call C. Chavez at 626) 744-6041 when you are ready for a reinspection. 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.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Observed missing hand-wash signs at each hand-wash station. Post a legible sign in a conspicuous location at each handwashing sink directing attention to the need to thoroughly wash 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 several cleaning spray bottles stored by the cooks line without proper labels as to its content. Plainly label all containers of all poisonous or injurious materials such as detergents and cleaning compounds as to their content.
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 this inspection. Maintain testing equipment in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in the facility.
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 a package of meat (pork) thawing at room temperature on the prep table. Discontinue improperly thawing potentially hazardous foods. Thaw all frozen potentially hazardous food by one or more of the following methods:
a) in refrigeration units
b) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
c) in a microwave oven if immediately followed by immediate preparation as part of the cooking process.
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: 1. Observed a heavy accumulation of filth and grime on the grease filters of the exhaust hood system. Maintain the exhaust hood system in good condition and repair.
2. The light in the walk-in freezer was observed to be very dim. Provide lighting in good repair, which is adequate and of shatterproof construction or protected with shatterproof shields in all areas where unpackaged foods are handled, stored or in which utensils are cleaned or stored.
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 an accumulation of clutter and inoperative equipment stored in the following areas of the facility:
- a large weighing scale stored inside the walk-in cooler
- inoperable display coolers stored in the front service counter
- empty soda bottles stored in the food prep sink adjacent to the 3-compartment sink
Remove items that are unnecessary to the operation or maintenance of the facility. The importance to de-clutter the facility to prevent possible vermin harboring sites was discussed with the owner.
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: 1. Clean the grime and old food debris accumulated on the plumbing fixtures below the following water fixtures:
-3-compartment sink
-prep sink
-hand-wash sink
-mop sink
All plumbing and plumbing fixtures must be kept clean, fully operative, in good repair and maintained so as to prevent contamination. Installation of plumbing fixtures must be in compliance with city ordinances.
2. Observed the discharge water lines from the display cooler extending into the floor sink. Provide a minimum one inch gap between the refrigerator discharge pipe and the floor sink.
3. A hose was connected to the kitchen food prep sink without being attached to a back-flow prevention device. Disconnect the hose from the faucet or connect a back-flow prevention device between the hose and the faucet.
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. A deep cleaning to the entire floor areas (including the floor sinks and drains) is required thorough out the entire facility.
Location:
- the floor area inside the walk in cooler and freezer
- below the ware-washing sink
- underneath all shelving units
- along the cooks line (if possible wheel out equipment to access hard to reach corners)
Maintain the floors and floor sinks in a clean and sanitary manner.
2. Seal all holes, gaps and crevices observed on the wall areas throughout the facility to prevent potential vermin breeding/ harborage sites. Repair the walls in order to provide surfaces that are durable, smooth, non-absorbent, and easily washable.
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: 1. Discontinue re-using unapproved containers to store food products, (crates, single-use containers, and soiled cardboard boxes). After the food product has been opened, transfer the product into durable, washable and cleanable working containers with lids.
2. Replace the heavily worn and deteriorated cutting boards. Equipment surfaces must be smooth, non-absorbent, durable and easily cleanable.
3. Remove the old food residue and filth collected on the dry food storage bins and lids. Maintain all multi-use equipment in a clean and sanitary manner.
4. Repair the broken sliding doors of the display coolers. Electrical tape is not an approved repair method. Maintain all equipment, utensils and facilities clean, fully operative and in good repair.
5. Clean the grease, grime and filth accumulated on the equipment by the cooks line. Maintain all equipment clean to sight and touch.
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: 1. Several open food containers were observed in the walk-in cooler. Provide sanitary, non-absorbent and approved coverings on all open food containers except when in use.
2. Observed containers of food stored directly on the floor in the walk-in cooler and freezer. Maintain all foods stored at least 6 inches off the floor on approved storage structures or other approved manner.
3. Observed dry food containers to be missing food labels. Discontinue this practice. Label all bulk food containers in English to identify the contents.
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: A food probe thermometer to adequately measure the temperature of food was observed to be missing. Provide a probe thermometer suitable for measuring the temperature of food.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: Provide clearly posted signage for each animal product displayed (in the display coolers). The sign must include the species name, primal cut and retail cut.
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