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Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Date
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ROUTINE INSPECTION
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04/09/2024
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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: Observed grime accumulation on the gaskets of the 6 door reach in coolers. Gaskets shall be in proper condition, maintain clean and sanitized. Correct by 4/16/24.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed test strips not available for chlorine. Maintain chlorine test strips for verifying sanitizer concentration (100ppm chlorine). Correct immediately.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on active prep tables, and soiled wiping cloths attached to employees apron. Observed no sanitizer bucket available. Discontinue attaching soiled wiping cloths to aprons. Wiping cloths shall be stored in a sanitizer bucket in between use with approved sanitizer concentration (100ppm chlorine, 200 quaternary ammonium, or 25 ppm iodine). COS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed grime accumulation on the ice trays of the ice machine. Maintain ice machine clean and sanitized. Correct by 4/11/24.
2. Observed mold-like substance along the 3 compartment sink. Remove caulk sealant and mold, clean and sanitized, and re-caulk the 3 compartment sink. Correct by 4/16/24.
3. Observed grime accumulation on the handles and faucet at the 3 compartment sink. Remove grime, maintain faucet and handles clean and sanitized. Correct by 4/16/24.
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 for single service use reused to store sauces. Discontinue reusing single service containers. Food shall be stored in food grade containers only. Correct today.
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 reach in coolers and refrigerators missing thermometers. Ensure a thermometer is provided at all refrigerations units, place thermometer at the front of the unit to verify the temperature at the warmest part of the unit. Correct by 4/11/24.
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 water leak coming from a pipe under the hand washing sink at the front counter. Maintain plumbing in proper working order. Repair leaking pipe and ensure plumbing is in proper working order. Correct immediately.
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ROUTINE INSPECTION
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05/09/2023
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no soap in the hand washing sink in the kitchen. Ensure hand washing sinks are stocked with paper towels and soap at all times. Correct by 5/10/23.
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 hole in the ceiling of the dining area. Repair opening to the ceiling and ensure that ceiling is smooth, nonabsorbent, and cleanable. Correct by 6/9/2023.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime accumulation on the faucet of the 3 compartment sink. Clean and sanitize by 5/30/2023.
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 gaskets on the reach in coolers with grime accumulation and some signs of deterioration. Maintain clean and functional gaskets. Clean and sanitize by 5/16/2023.
Observed ice scoop inside of the ice machine. Maintain ice scoops outside of the ice machine, and in a clean area. Correct today.
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ROUTINE INSPECTION
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11/18/2021
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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: Observed a mildew like substance on the sides of the bin of the ice maker. Clean and sanitize by 12/2/2021.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed a accumulation of dust on the ceiling in the prep area. Clean and sanitize by 12/2/2021.
2. Observed food debris on the floor under equipment. Clean and sanitize by 12/2/2021.
3. Observed residue from food on the wall adjacent to the beverage refrigerator in the prep area. Clean and sanitize by 12/2/2021.
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ROUTINE INSPECTION
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08/02/2021
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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: Observed mildew-like substance on the condenser guard of the ice maker. Clean and sanitize by 8/16/2021.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed a build-up of a mold-like substance at the top of the 3-compartment sink. Clean and sanitize by 8/16/2021.
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ROUTINE INSPECTION
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02/08/2021
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN THE DOOR LOCATED AT THE BACK ENTRANCE OF THE FACILITY.
OBSERVED DUST ACCUMULATION ON THE DOOR MENTIONED ABOVE.
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ROUTINE INSPECTION
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02/04/2020
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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 numerous uncovered food containers placed inside refrigerator units.
Maintain food containers always covered and protected from contamination unless in use.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed rusty food storage shelves inside the two door upright cooler across the cooks line. *Repeated violation
Replace all rusty food storage shelves. Do NOT paint.
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 in-use utensils ( scoops/ spoons) placed inside stagnant water at room temperature.
Maintain in use utensils inside hot water at 135F or above or inside ice water.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Remove the accumulation of grease/ debris/ grime/ food from the following equipment:
- faucet handles three compartment sink
- 4 door refrigerator handles
- prep cooler handles
- wall behind three compartment sink
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ROUTINE INSPECTION
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09/11/2019
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Remove the accumulation of grease/ debris/ grime/ food from the following equipment:
- faucet handles three compartment sink
- 4 door refrigerator handles
- wall behind three compartment sink
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and sanitize flooring throughout the kitchen and under the equipment.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed rusty food storage shelves inside the two door upright cooler across the cooks line.
Replace all rusty food storage shelves. Do NOT paint.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on a food contact surface during food preparation or used repeatedly during food preparation. No sanitizing solution buckets were observed within reasonable proximity. Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, use it, and then immediately return it to the solution between uses.
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ROUTINE INSPECTION
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03/25/2019
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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 sanitize flooring under the refrigeration units and equipment.
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 carbon dioxide tanks hooked to the fountain soda machine unchained.
Maintain all pressurized cylinders secured to a rigid structure.
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: No toilet paper was observed inside the women's restroom.
Provide and maintain toilets with toilet paper in the approved dispenser.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Remove the accumulation of grease/ debris/ grime/ food/ dust from the following equipment:
- 3 compartment sink faucet handles
- 3 compartment sink sprayer
- sides of the deep fryer
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 front door to the facility propped open.
Maintain all doors to the facility closed unless in use to prevent entrance of vermin/ flies.
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ROUTINE INSPECTION
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09/18/2018
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed a gallon of milk at 52F inside mini refrigerator by cashier over night per manager.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: Milk was voluntarily condemned and destroyed at the time of inspection. Do not place any PHF inside mini refrigerator until it is repaired/ adjusted to maintain a temperature below 41F.
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 a chemical spray bottle without labeling.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed grease accumulation inside exhaust hood above deep fryer and cooking equipment.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
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 multiple display thermometers inside coolers that are displaying inaccurate temperatures.
Provide an accurate display thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
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 both front doors to the facility propped open.
Maintain all doors to the facility closed unless in use to prevent entrance of vermin/ flies.
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/ adjust mini refrigerator to maintain a temperature of 41F or below.
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ROUTINE INSPECTION
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05/16/2018
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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: Measured hot water at 114F at the ware washing sink.
Provide hot potable water under pressure of at least 120F available at all times at the 3-compartment sink.
Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Observed ceviche on menu and steak can be cooked to order with no customer advisory/ reminder on menu.
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Provide customer advisory for the significantly increased risk of foodborne illness of consuming food that is served raw, undercooked, or without otherwise being processed to eliminate pathogens by these two steps:
1) Disclosure- a description of the animal-derived foods such as "" Oysters on a half shell ( raw oysters),"" "" hamburgers ( can be cooked to order)""
OR identification of the animal-derived foods marked by an asterisk denoting a footnote that states "" that these items are served raw or undercooked, or contain or may contain raw or undercooked ingredients""
and 2) Reminder ( Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have medical conditions.)"
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 carbon dioxide tanks unchained.
All pressurized cylinders shall be securely fastened to a rigid structure.
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 front door to the facility propped open.
Maintain all doors to the facility closed unless in use to prevent entrance of vermin.
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ROUTINE INSPECTION
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10/23/2017
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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 deep container of ranchero sauce in reach in cooler at 50F.
Rapidly cool potentially hazardous foods from 135-70F in 2 hours and 70-41F in 4 more hours at all times. Monitor temperatures with a probe thermometer at all times. 10 pounds of ranchero sauce was removed from use for customer orders.
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 cheese in reach in cooler at 49F for more than 4 hours.
Cheese was removed from use for customer orders.
Maintain potentially hazardous foods at or below 41F or at or above 135F at all times, immediately. Monitor temperatures in all reach in coolers with a probe thermometer daily.
Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Ceviche on menu and steak can be cooked to order with no customer advisory/reminder on menu.
Provide the following:
Inform consumers of the significantly increased risk of consuming food that is served raw, undercooked, or without otherwise being processed to eliminate pathogens with a disclosure and a reminder by these two steps:
1) Disclosure- a description of the animal-derived foods such as "Oysters on a half shell (raw oysters)," "hamburgers (can be cooked to order)"
OR identification of the animal-derived foods marked by an asterisk denoting a footnote that states “that these items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.”
and
2) Reminder- (1. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have medical conditions; or 2. Written information regarding the safety of these food items is available upon request).
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ROUTINE INSPECTION
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03/06/2017
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Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed two expired food handler cards.
Provide current food handler cards for all utensil/food handlers within 2 weeks.
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 and raw fish containers stored over containers of covered salsa in reach in cooler.
Store all raw food items below ready to eat foods, immediately.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wiping cloth on counter with no chlorine sanitizer.
All cloths used for wiping surfaces must have 100ppm chlorine and allow time for surface to air dry before placing food on wiped area.
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 pork on food sink drainboard.
Thaw potentially hazardous foods by one of the approved methods, immediately. Operator placed pork in reach in cooler.
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ROUTINE INSPECTION
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11/03/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperatures.
-Observed eggs at 72 F on the storage shelf. According to the operator eggs were storing in room temperature for more than 5 hours. Eggs were voluntarily disposed by the operator.
-Observed mash potato at 70 F on the food prep table. According to the operator it was made at 9 am and holding in room temperature for approximately 5 hours. Potato were voluntarily discarded by the operator.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by
drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
-Employee observed handling soiled towels and continued preparing food without washing hands. Employee was instructed to properly wash his hands. Adulterated food (tortilla) was discarded.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Provide a separate area for employees personal items from food and utensil. Observed employees drinks stored inside the reach-in-cooler with food for sales.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces.
-Observed dust accumulation on the fan guards inside the Reach-in-cooler.
-Observed old food debris accumulation inside the refrigeration units.
-Observed dust and food debris on the shelves above the food prep table.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Properly cover all food items inside the refrigeration units to prevent overhead contamination. Observed open food containers inside the reach-in-cooler.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all floors. Observed old food debris and dirt accumulation on the floor in food prep areas, particularly under sinks, refrigeration units, under food storage shelf, and under microwave table.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on the food prep table during active food preparation. No sanitizing solution buckets were observed within reasonable proximity. Discontinue this practice.
Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, and then immediately return it to the solution between uses.
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INSPECTION FOLLOW-UP
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08/27/2015
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Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: Please contact Health Department at (626)744-6041 for plan submittal (site evaluation) for the following:
-Installation of base cove tiles.
-Replacing the insulation material for hood vent.
-Addition of a new restroom.
-Installation of a new equipment.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue storing food at unapproved area. Observed a container of chips stored directly under the air vent.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces.
-Observed old food debris accumulation on the metal racks in the 6 door reach-in-cooler.
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 unapproved insulation material on the vent located near the hood system. Replace with approved material that is smooth and easy to clean. Please consult with Health department for approved material.
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:
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 wall, floors and the ceiling.
-Observed deteriorated grout between floor tiles near the 3-Comp sink.
-Observed small holes on the wall near 3-Comp sink and the wall behind cappuccinos machine.
-Observed unapproved laminate flooring in the employee's restroom. Replace with approved flooring that is smooth, and easy to clean.
-Observed damaged baseboards in customers' restroom. Repair or replace with approved material.
-Observed loose metal frame and loose FRP wall near the restroom door.
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ROUTINE INSPECTION
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08/26/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperatures. Observed several food items at unapproved temperatures inside 2 door reach-in-cooler.
Following food items were stored in this unit overnight and voluntarily disposed by operator.
-One container of green salsa 55F
-One container of meat 46 F
-One container of sauce 47 F
Following food items were prepared less than 3 hours ago and operator was instructed to cool these food items to 41 F immediately.
-One container of raw beef 47 F
-One container of raw chicken 46 F
-One container of salsa 46 F
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
-Employee observed setting up chlorine sanitizer bucket and continued preparing food without washing hands. Employees were instructed to properly wash his hands. Adulterated food (tortilla) was discarded.
-Employee observed touching their face and continued preparing food without washing hands. Employee was instructed to properly wash his hands. No food was adulterated. Employee was instructed to wash the knife before using.
-Employee observed washing her hands in 3-Comp sink without soap and returned to handling food. Employee was instructed to properly wash her hands. Adulterated food (tortilla) was discarded.
-Employee observed coming out of the restroom and grabbed a clean plate without washing hands. Operator was instructed to properly wash his hands and to clean and sanitize the plate before serving.
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.
Importance of proper handwashing was discussed with the owner.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Eliminate cockroaches from the facility by a safe and legal method.
Observed live 5 to 6 nymphs and adult cockroaches on the loose wall behind the food prep tables. Also observed heavy fecal marking along the same wall and the wall under the 3-Comp sink. Thoroughly clean and sanitize all affected areas.
Provide the past 3 months of pest control service invoices at the time of office hearing.
Eliminate the flies from the facility. Observed 2-3 flies near the food preparation area.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Properly wash, rinse and sanitize all food contact surfaces.
-Observed employee wiped the probe thermometer with soiled towel before taking food temperature. Employee was stopped immediately and instructed to properly wash the probe thermometer before (and between) measuring food temperatures.
-Observed flies landing on the active food preparation table. Thoroughly clean and sanitize the cutting board contaminated by flies.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Discontinue allowing employees to eat and drink in food prep areas. Observed plates of employees' burritos and drinking cups stored on the active food prep table. Discontinue this practice at once.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces.
Observed old food debris accumulation at the following areas:
-Refrigeration units especially the bottoms, gasket and rails of the unit.
-Electrical plates on the walls.
-Large pipe against the wall behind the food prep tables.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue storing food at unapproved areas. Observed open container of tortilla chips stored on the table adjacent and below the air vent.
Elevate all food containers 6 inches minimum off the floor on approved stands. Observed a box of tortillas stored directly on the floor by back door.
Discontinue stacking food containers on top other food containers without adequate protection to prevent cross contamination. Observed open containers of food stored on top of each other inside cold table.
Permit Suspension Hearing
A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)
Inspectors Comments: An office hearing is scheduled for Thursday August 27th, 2015 at 8:00 am due to an imminent health hazard related to cockroach infestation, and food temperatures. Please bring the following to the office hearing:
-Invoices of pest treatment for the past 3 months.
-Photo ID.
-Office hearing fees $150
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 2 door refrigeration unit so that it is able to hold food at 41 F or below. Ambient temperature of the 2 door refrigeration unit was measured at 46 F to 55 F. Discontinue storing food in this refrigeration unit until it is able to hold food at 41 F or below.
Observed unapproved insulation material on the vent located near the hood system. Replace with approved material that is smooth and easy to clean.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
• 114259.1: Vermin infestation
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call Environmental health office at (626)744-6004 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all walls, floors and the ceiling. Observed the following:
-Live cockroaches and fecal marking on the wall behind the food prep tables and under the 3 Comp sink.
-Loose wall panel (harboring live cockroaches) behind food prep sink. Properly seal all gaps to prevent vermin harborage.
-Damaged base cove tiles under the 3-Comp sink.
-Deteriorated caulking along the base cove tiles. Properly seal all the gaps and cervices to prevent vermin haborage.
-Old food debris on the floor near the back wall. This area was hard to reach and to clean due to having a food prep table blocking the way.
-Grease accumulation on the floor under the cooking equipments.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide hand washing sign at all hand wash sinks. Observed missing hand washing signs at both hand wash sinks.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Provide a separate area for storing employees personal belongings. Observed glasses, keys, remote control stored on the same shelf storing clean utensils and food.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Clean and maintain hood grease filters and hood surfaces. Observed grease dripping from the hood filters. (No adulteration was observed)
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Properly store all utensil in clean and approved manner. Observed knives being stored between food prep tables.
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INSPECTION FOLLOW-UP
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04/15/2015
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ROUTINE INSPECTION
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04/02/2015
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: 1) Observed an employee washing and rinsing multi use kitchen utensils but not sanitizing. The 3 compartment sink was not set up for the sanitizing step. Training provided.
2) Properly wash, rinse and sanitizer the interior cavity of the ice machine. Observed white residue on the interior walls of the ice machine.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide and maintain food worker cards for all employees. Two out of four food workers did not have a current food worker card.
Provide the missing food worker cards within 30 days.
Mail or fax copies to the Environmental Health office by no later than 5/1/15.
Retain original copies of the certificates at the food facility for future verification.
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) Detail clean all floors throughout the kitchen from food debris build up especially under and behind the cook line equipment, refrigerators and prep tables.
2) Properly seal the fiber reinforced plastic (FRP) panel on the wall near the employee lockers to eliminate harborage sites for vermin. Observed an unsealed FRP panel next to the employee lockers.
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 an unlabeled spray bottle near the tortilla chip station. Properly label chemical spray bottle as to its contents.
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 several wiping cloths on food prep counters. Properly store wiping cloths in a sanitizer solution when not in use.
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 2 burned out light bulbs at the hood. Replace burned out light bulbs at the hood.
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) Observed an unlabeled bulk sugar container. Bulk food containers shall be labeled as to its contents.
2) Observed spice containers and bulk sour cream containers being re used in the kitchen. Discontinue re using single use containers. Provide approved food storage containers.
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: 1) Observed torn/damaged refrigerator door gaskets for the units across the stove. Replace all torn/damaged refrigerator door gaskets.
2) Observed a wooden tortilla press and "molcajetes" being used in the kitchen. Discontinue using unapproved kitchen equipment. All kitchen equipment must be NSF approved.
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INSPECTION FOLLOW-UP
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09/24/2014
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Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed missing food handler certificate for one food employee. Provide by 10/16/14.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Maintain all walls, floors, ceiling.
Observed damaged door frame at back exterior back door.
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 an air gap between drain line and floor sink. Observed drain line inside the floor sink at front cold table.
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ROUTINE INSPECTION
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09/16/2014
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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: Properly cool PHF. Observed deep container of cooked rice at 112 F. Operator stated it was cooked less than 2 hours ago. Operator was instructed to portion the rice and cool it immediately inside the refrigerator. Operator portioned into 3 shallow pans and transferred to reach in cooler.
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: Operator was unable to explain holding temperatures for food and hot water temperatures for dish washing. Training provided.
Provide food handler certificate for all food employees by 10/16/14. Observed 2 employees with missing food handler certificates.
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: Maintain an adequate supply of hot potable water( minimum of 120 F) and cold potable water under pressure to all sinks ( except hand wash @ 100 F). Hot water temperature was measured at 99 F at the faucet of 3 compartment sink at the time of inspection. Operator was able to bring it up to 112 F at the end of the inspection. Provide hot water minimum of 120 F at 3 compartment sink by 9/17/14.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all walls, floors and ceilings. Observed old food debris and grease accumulation on the floor under tables and appliances in the food preparation area.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue storing food at the unapproved area. Observed tortia chips stored on food preparation table next to employee restroom.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Properly label all chemicals and store them separately from food and clean dishes. Observed unlabeled chemical spray bottles hanging off the pot rack above 3 compartment sink along with clean utensils. Corrected on site.
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: Properly organize the storage and food preparation area. Remove all inoperable/unusable items from the premises. Observed unused tables, and inoperable refrigeration units stored in storage/food preparation area blocking access to storage shelves and to the mop sink area.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Provide a test kit to measure sanitizer solution. Observed missing chlorine test kit to measure sanitizer solution.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Provide a sanitizer bucket with appropriate sanitizer level to store soiled wiping cloths. Observed soiled wiping cloths stored above food preparation tables.
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: Provide and maintain paper towel in its dispenser. Observed missing paper towel in its dispenser in customer restroom.
Washing fruits and vegetables
Raw, whole produce shall be washed prior to preparation. (113992)
Inspectors Comments: Observed tomatillo were being washed in the food preparation sink which was encrusted with old food debris and dirt.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain non food contact surfaces. Observed multiple food equipment encrusted with grease and dust accumulation.
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