Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/27/2023
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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: DISCONTINUE USING FLEXIBLE RUBBER PIPE AS WASTEWATER PIPE TO DRAIN WASTEWATER FROM ICE MACHINE. PROVIDE A NON FLEXIBLE PVC OR COPPER PIPE WITH MINIMUM OF ONE INCH AIR GAP BETWEEN THE TIP OF WASTEWATER PIPE AND THE RIM OF FLOOR SINK.
OBSERVED FLEXIBLE RUBBER WASTEWATER PIPE DRAINING FROM THE ICE MACHINE SUBMERGED INSIDE FLOOR 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: REPAIR/RENOVATE DETERIORATED WALL ADJACENT TO THE UTENSIL STORAGE AREA INSIDE DISH WASHING ROOM. ALL FLOORS AND WALLS SHOULD BE SMOOTH AND EASILY CLEANABLE.
OBSERVED MISSING/DAMAGED BASE COVING TILE AT THE ABOVE MENTIONED AREA.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: PROVIDE A VALID PUBLIC HEALTH PERMIT AT PREMISES.
OPERATOR WAS UNABLE TO PROVIDE CURRENT PUBLIC HEALTH PERMIT.
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INSPECTION FOLLOW-UP
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12/27/2022
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ROUTINE INSPECTION
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12/19/2022
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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 A SINGLE SERVICE SOAP DISPENSER PERMANENTLY MOUNTED ON WALL AT THE HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
OBSERVED MISSING SOAP DISPENSER. OPERATOR PROVIDED A PUMP SOAP BOTTLE.
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 VALID CERTIFIED FOOD HANDLERS CARD FOR THE EMPLOYEES WHO PREPARE FOODS.
OBSERVED ONE EMPLOYEE PREPARING FOODS WITH OUT VALID FOOD HANDLERS CARD AND THE OTHER EMPLOYEE HAD EXPIRED FOOD HANDLERS CARD.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: DISCONTINUE STORING KITCHEN UTENSILS INSIDE HAND WASHINGS SINK.
OBSERVED SCOPS AND POT STORED INSIDE HAND WASHING SINK LOCATED INSIDE FOOD PREPARATION AREA. THIS IS REPEAT VIOLATION. NON COMPLIANCE WILL RESULT IN A RE INSPECTION FEE OF $166/HOUR AND FURTHER LEGAL ACTION IN THE DUE PROCESS OF LAW.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REPAIR OR REPLACE NON FUNCTIONAL TWO DOOR REACH IN COOLER LOCATED ADJACENT TO THE COOKING GRILLS.
OBSERVED ABOVE MENTIONED EQUIPMENT NOT POWERED ON. OPERATOR STATED UNIT IS NOT WORKING. NO FOODS WERE OBSERVED INSIDE THIS COOLER.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: PROVIDE A VALID PUBLIC HEALTH PERMIT AT PREMISES.
EXPIRED PUBLIC HEALTH PERMIT WAS POSTED DURING THIS VISIT.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: PROVIDE A MINIMUM OF ONE INCH AIR GAP BETWEEN THE TIP OF WASTEWATER PIPE AND THE RIM OF FLOOR SINK UNDER FOOD PREPARATION SINK.
OBSERVED WASTEWATER PIPE SUBMERGED INSIDE FLOOR SINK AT ABOVE MENTIONED LOCATION.
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:
DISCONTINUE STORING EMPLOYEE FOODS AND PERSONAL ITEMS INSIDE FOOD PREPARATION AREA. ALL EMPLOYEE FOODS AND PERSONAL ITEMS SHOULD BE STORED AWAY FROM CUSTOMER FOOD STORAGE AND FOOD PREPARATION AREAS.
OBSERVED ONE EMPLOYEE CANDY BOTTLE STORED ALONG WITH BOTTLES OF SAUCES ON A SHELF LOCATED UNDER THE VENTILATION HOOD.
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: DISCONTINUE STORING SOILED MULTI USE WIPING CLOTHS IN SIDE HAND WASHING SINK.
OBSERVED SOILED MULTI USE WIPING CLOTH STORED INSIDE HAND WASHING SINK.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE FAN GUARDS OF WALK IN COOLER.
OBSERVED DUST ACCUMULATION ON THE FAN GUARDS OF WALK IN COOLER.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: ALL EMPLOYEES WHO PREPARE FOODS SHOULD WEAR HAIR RESTRAINTS.
OBSERVED TWO EMPLOYEES PREPARING FOOD WITH OUT WEARING ANY HAIR RESTRAINTS.
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ROUTINE INSPECTION
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02/22/2022
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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 INSIDE THEIR DISPENSER AT HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
OBSERVED EMPTY DISPENSER AT ABOVE CITED LOCATION.
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.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE EXTERIOR OF MECHANICAL DISHWASHER.
OBSERVED ORGANIC BUILD UP ON TOP OF MECHANICAL DISHWASHER.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments:
DISCONTINUE STORING KITCHEN UTENSILS INSIDE HAND WASHING SINK.
OBSERVED SCOOPS AND TONGS STORED INSIDE HAND WASHING SINK. INSTRUCTED OPERATOR TO WASH AND SANITIZE THEM AT ONCE.
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ROUTINE INSPECTION
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08/06/2021
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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:
REPAIR MECHANICAL DISHWASHER SO THAT IT UTILIZES THE ADEQUATE AMOUNT OF SANITIZER IN FINAL STEP OF DISH WASHING.
OBSERVED MECHANICAL DISH WASHER NOT USING SANITIZER AT ALL. INSTRUCTED OPERATOR TO USE THREE COMPARTMENT SINK UNTIL THE MACHINE IS REPAIRED. TRAINING PROVIDED.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. PROVIDE SINGLE SERVICE SOAP DISPENSER PERMANENTLY MOUNTED AT WALL AT HAND WASHING SINK LOCATED INSIDE FOOD PREPARATION AREA.
OBSERVED MISSING DISPENSER AT ABOVE LOCATION.
2. PROVIDE SINGE SERVICE PAPER TOWELS INSIDE THEIR DISPENSER AT HAND WASHING MENTIONED ABOVE.
OBSERVED EMPTY PAPER TOWEL DISPENSER. OPERATOR COMPLIED AT ONCE.
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 CERTIFICATE AT PREMISES. COMPLY BY 8/20/2021.
OPERATOR WAS UNABLE TO PROVIDE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE DURING THIS VISIT. THIS IS A REPEAT VIOLATION.
NON COMPLIANCE WILL RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION AFTER 8/20/2021.
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:
REMOVE MASKING TAPE FROM WATER SPRAYER HANDLE LOCATED AT THREE COMPARTMENT SINK. PROPERLY REPAIR OR REPLACE ANY FAULTY PLUMBING FIXTURES.
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/RENOVATE DETERIORATED WALL PLASTER/PAINT AT WALL BEHIND MECHANICAL DISH WASHER. ALL WALLS SHOULD BE SMOOTH AND EASILY CLEANABLE.
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ROUTINE INSPECTION
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09/22/2020
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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 certifications at this facility.
Ensure that all food handlers have a valid California Food Handler certificate within 30 days, by 10/22/2020. Maintain copies on-site for review by inspector.
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: Food Safety Manager certificate was unavailable for review at the time of the inspection.
To avoid penalties of up to $100/day, provide a valid Food Safety Manager certificate for one employee to your inspector (contact information has been provided) within 60 days, by 11/22/2020.
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 handwashing faucet to be encrusted with calcium/lime and station was observed to be tilted.
Clean handwashing station to remove debris and repair so that sink is level/installed properly.
Repair to be conducted within 1 week (by 9/29/2020); cleaning to be conducted immediately.
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 several dead German cockroaches of varying sizes/ages on the floor of the kitchen and ware washing areas. A thorough search did not reveal live cockroaches at the time of the inspection.
Per employee, facility does not have routine pest management.
Immediately contact a professional pest management company for a thorough inspection of the facility and email the report to your inspector when complete. Report shall indicate the findings and treatment plan if applicable. This shall be completed prior to 5:00 PM on 9/23/2020.
Clean thoroughly at once to remove all evidence of cockroach activity and maintain facility in clean condition.
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.
A follow-up inspection will be conducted.
b.) Observed unapproved pest control materials (a can of Raid Ant and Roach) in the facility.
Immediately discontinue using this product and remove it from the facility.
Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. The use shall be in accordance with the manufacturer's instructions.
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 sanitizer at 0 ppm chlorine in the final rinse at the mechanical dishwasher.
Active ware washing was not occurring at the time of the inspection.
Repairs/adjust dish machine within 1 week, by 9/29/2020, in order to dispense an approved sanitizer (i.e. 50 ppm of chlorine) in the final rinse cycle.
In the meantime, dishes/utensils will be washed, rinsed, and sanitized in the 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: Observed dust and debris on the floors and cabinet interiors of the front-of-house area, including the storage room.
Clean floors and cabinet interiors to remove dust and debris within 2 days, by 9/24/2020.
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ROUTINE INSPECTION
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12/02/2019
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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 2 cream cheese containers at 64 F near the prep cooler. Per employee, had been there for approximately 3 hours.
Discontinue holding potentially hazardous foods without temperature control.
Cream cheese was placed in the cooler for rapid cooling to achieve 41 F or below.
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: Less than 50 ppm chlorine was detected in the final rinse of the low temperature dish machine.
Make the necessary repairs/adjustments to the dish machine in order to dispense an approved sanitizer (50 ppm of chlorine) in the final rinse cycle.
Until the machine is repaired, wash/rinse/sanitize in the 3-compartment sink.
Hand wash dishes/utensils equipment in the following manner:
a) clean in hot water and cleanser
b) rinse in clear water
c) immerse in a warm final sanitizing solution of 100 ppm chlorine for 30 seconds, 200 ppm quaternary ammonium for 1 minute, 25 ppm iodine for 1 minute or by immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenheit or above,
d) allow utensils to air dry before use
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: Food Safety Manager certificate was unavailable for review at the time of inspection.
Provide proof of Food Safety Manager certification within 60 days (by 2/2/2020) to the inspector to avoid paying fees up to $100 per day.
Email: cwilliams@cityofpasadena.net
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 two dead adult cockroaches inside a corner of the food prep area, near the door that leads to the shared restrooms.
A thorough search did not reveal any other signs of cockroach activity.
Clean to remove and maintain the facility free of pests.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed accumulated grime/dust/debris on multiple surfaces inside the food prep area.
Clean thoroughly to remove and maintain the facility in clean condition.
Pay special attention to food storage racks, the hood, and hood filters.
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 drip/leak at the faucet of the handwashing sink.
Repair and maintain equipment in good working order.
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 very dim lighting in food prep areas and inside the walk-in cooler.
Provide adequate lighting of shatterproof construction in all areas where food is prepared or stored within two weeks, by 12/16/2019.
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ROUTINE INSPECTION
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02/27/2018
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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 grab items off the floor and touch the their face. The employee donned a new pair of gloves without washing their hands. The violation was corrected by the employee washing their hands after being instructed to do so.
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 an accumulation of food debris on the deli slicer. Ensure the deli slicer is completely disassembled and thoroughly cleaned.
B. Measured the sanitizer solution to be below 100 ppm chlorine in the 3-compartment sink.
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 food containers stored directly on the floor in the walk in cooler.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grime and mildew on the ice machine plastic shield.
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 hole in the wall adjacent to the dish machine. Repair the wall.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed the drain line of the handwash sink to not be fully directed to the floor sink. Ensure the drain line empties into the floor sink completely.
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ROUTINE INSPECTION
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01/09/2017
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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 CHICKEN SALAD AT 46 DEGREES F AND SLICED SALMON AT 48 DEGREES F. FOOD HANDLER STATES THAT ITEMS WERE PLACED IN PREP REFRIGERATOR LESS THAN FOUR HOURS AGO. FOOD HANDLER MOVED ITEMS TO WALK IN REFRIGERATOR TO CORRECT. MAINTAIN POTENTIALLY HAZARDOUS FOOD AT OR BELOW 41 DEGREES F IN REFRIGERATION UNIT. MONITOR HOLDING TEMPERATURES THROUGHOUT THE DAY TO ENSURE PROPER HOLDING TEMPERATURES ARE MAINTAINED.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: OBSERVED WATER LEAKING OUT OF GREASE INTERCEPTOR AT WARE WASH SINK. ONE END OF THE GREASE INTERCEPTOR IS DISCONNECTED. OBSERVED WATER ON THE FLOOR OF THE WARE WASH ROOM. CONTACT THE CITY OF PASADENA BUILDING DEPARTMENT FOR INSTRUCTIONS ON REPAIRING AND/OR REPLACING THE GREASE INTERCEPTOR. ELIMINATE LEAK TO PREVENT WATER FROM COLLECTING ON FLOOR IN WARE WASH ROOM. CORRECT WITHIN ONE WEEK.
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 DEAD COCKROACH BODIES AND EXCREMENTS FALLING FROM BEHIND THE WALL PANEL (WHEN TAPPED) AT COOK LINE. CLEAN AND TREAT BEHIND THE WALL PANEL TO ELIMINATE ANY COCKROACHES. SEAL THE WALL PANEL TO PREVENT ANY COCKROACHES FROM HARBORING IN BETWEEN WALL AND PANEL. CORRECT WITHIN ONE WEEK.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: OBSERVED NO COLD WATER AT THE KITCHEN HAND SINK. FOOD HANDLER STATES THAT COLD WATER WAS TURNED OFF BECAUSE OF A LEAK. REPAIR LEAK AND REPAIR OR REPLACE WATER FAUCET SO THAT HOT AND COLD WATER IS AVAILABLE AT ALL TIMES. CORRECT WITHIN TWO DAYS.
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 HOLE IN THE WALL BEHIND GREASE TRAP/WARE WASH SINK. OBSERVED BLACK MILDEW ON WALL AT THE OPPOSITE END OF THE WARE WASH SINK. CLEAN OUT THE ACCUMULATED FOOD AND DEBRIS AND REPAIR THE WALL. CORRECT WITHIN ONE WEEK. CONTACT THE CITY OF PASADENA BUILDING DEPARTMENT FOR APPROVAL PRIOR TO REPAIR.
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INSPECTION FOLLOW-UP
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11/18/2016
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Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: OBSERVED STAINLESS STEEL PANELING NOT SEALED TO THE WALL COMPLETELY. OBSERVED A GAP AROUND THE WALK IN UNIT DRAIN PIPE. CONTINUE TO SEAL GAPS IN WALLS AND CEILINGS THROUGHOUT THE FACILITY TO PREVENT COCKROACHES FROM HARBORING INSIDE. CORRECT WITHIN TWO WEEKS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED DEBRIS ACCUMULATED BETWEEN THE WALK IN UNIT AND THE ADJACENT WALL. CLEAN THE AREA AND MAINTAIN CLEAN.
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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ROUTINE INSPECTION
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11/17/2016
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: OBSERVED THREE LIVE COCKROACHES ON THE SANDWICH PREP COUNTER AREA (THREE LIVE) NEXT TO THE TICKET PRINTER, OBSERVED TWO LIVE COCKROACHES NEXT TO THE ELECTRICAL OUTLET ADJACENT TO THE HAND SINK. OBSERVED DEAD COCKROACH ON BOTTOM SHELF OF TABLE. OBSERVED SEVERAL DEAD COCKROACHES ON THE FLOOR AND SURROUNDING AREAS OF THE SLICER.
ELIMINATE ALL COCKROACH ACTIVITY USING APPROVED PEST CONTROL METHODS. MAINTAIN THIS FACILITY FREE OF ANY COCKROACH ACTIVITY 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 SMOKED SALMON AT 49 DEGREES F, OBSERVED PULLED CHICKEN BREAST AT 48 DEGREES F. ICE IS USED FOR COLD HOLDING AS REFRIGERATION UNITS ARE IN DISREPAIR.
MAINTAIN PROPER HOLDING TEMPERATURES AT ALL TIMES. COLD FOOD SHALL BE HELD AT OR BELOW 41 DEGREES F. MONITOR HOLDING TEMPERATURES THROUGHOUT THE DAY. REPAIR REFRIGERATION UNIT.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: OBSERVED NO PAPER TOWELS AT THE HAND SINK. PROVIDE PAPER TOWELS IN THE DISPENSER AND MAINTAIN FILLED AT ALL TIMES.
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:
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 WATER/MOISTURE DAMAGED WALLS IN THE WARE WASH AREA AND ADJACENT. MOLD/MILDEW GROWTH OBSERVED, HOLE IN WALL UNDER THE SINK OBSERVED. OBSERVED THAT THE WARE WASH SINK IS DETACHED FROM THE WALL. SECURE THE WARE WASH SINK TO THE WALL AND SEAL AROUND TO PREVENT WATER FROM LEAKING ONTO FLOOR.
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 GAPS UNDER THE COUNTER AREA AND BETWEEN WALL AND CEILING PANELS. ELIMINATE THE GAPS TO PREVENT VERMIN FROM HARBORING INSIDE.
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 THAT THE FLOOR SINK UNDER THE HAND SINK IN THE KITCHEN IS CLOGGED AND DRAINS SLOW. SERVICE THE FLOOR SINK DRAIN TO ALLOW PROPER DRAINAGE. CORRECT WITHIN TWO DAYS.
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 THREE INOPERABLE REFRIGERATION UNITS IN THE FOOD PREPARATION AREA. POTENTIALLY HAZARDOUS FOOD IS HELD COLD USING ICE. REPAIR OR REPLACE REFRIGERATION UNITS. REMOVE ANY EQUIPMENT THAT IS NOT REPAIRABLE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED DEBRIS ON FLOORS UNDERNEATH EQUIPMENT. CLEAN FLOORS THROUGHOUT THE FACILITY AND MAINTAIN 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:
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ROUTINE INSPECTION
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10/21/2015
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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: No hot water is available at the hand wash sink. Ensure water temperature at the hand wash sink is at least 100F.
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: Unable to verify 3 food handler cards. Provide a current food handler cards (FHC) for each employee within 30 days of this report either via fax at (626) 744-6116 or via email at greisinger@cityofpasadena.net.
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: Hand washing sink in cooks line was found with a pitcher and utensils inside. Hand wash sink is to be used for hand washing only.
No paper towels were found in the hand sink in the cooks line. Maintain all hand wash sinks properly stocked.
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 pills and other personal items on a rack where napkins and plates are stored. Ensure personal items are stored in a separate area away from commercial food and food related items.
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: Mold was observed in the ice machine deflector. Properly clean any build up
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ROUTINE INSPECTION
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04/03/2014
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. Refill the empty paper towel and soap dispenser at the hand-wash station located by the cooks line. Upon instruction, an employee stocked the dispensers.
2. Observed food equipment (3-tiered stands) stored directly on the floor by the hand-wash station. Discontinue this practice. Ensure the hand-wash station is accessible at all times. The cook removed the equipment.
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 a bowl without handles used to dispense the sugar. Provide an approved utensil or device for dispensing food product.
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. Replace the inoperative light bulbs below the exhaust hood system.
2. Remove the dust and grime collected on the filters of the exhaust hood.
Maintain the exhaust hood system including the filters, clean and free of accumulated grease, dust and/or substances.
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. Repair the missing ceramic tiles observed on the counter top by the cooks line. Ensure the counter -top surface is smooth, durable and easily cleanable.
2. Elevate the 3-tiered stands off the floor onto approved storage units. The equipment was taken to the ware-washing sink to be wash, rinsed and sanitized.
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: The sanitizer solution was observed to be turbid. Replace the wiping cloths sanitizing solution when it becomes turbid or heavily permeated with food particles and juices. The food employee set-up a new sanitizer bucket with 100 ppm of chlorine.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed empty cardboard lining the shelves of the storage units. Remove all cardboard from the shelves. Do not line the shelves with any materials that are not easily cleanable. Replace these unacceptable materials with durable, smooth, nonabsorbent material that is easily cleanable.
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. Repair the cracked electrical cover plates. Maintain the walls in good repair.
2. Remove the food residue collected on the floor sinks thorough out the kitchen area. Maintain the floor sinks in a clean and sanitary manner.
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