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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11/14/2023
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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: PROVIDE A PERMANENTLY MOUNTED SINGLE SOAP DISPENSER AT HAND WASHING SINK LOCATED INSIDE FOOD PREPARATION AREA. THIS IS A REPEAT VIOLATION. NON COMPLIANCE WILL RESULT IN RE INSPECTION FEES OF $168/HOUR IF NOT COMPLIED BY 11/21/23.
OBSERVED MISSING SOAP DISPENSER AT ABOVE LOCATION. PUMP SOAP BOTTLE WAS PROVIDED.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments:
REPAIR LOOSE HOOD FILTERS UNDER THE CANOPY HOOD.
ALL HOOD FILTERS SHOULD BE PROPERLY FITTED IN THEIR SLOTS.
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 THE SINGLE SERVICE SOAP DISPENSER THAT IS INSTALLED AT THE WALL ABOVE FOOD PREPARATION AREA.
RE LOCATE THIS SOAP DISPENSER TO HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments:
CLEAN AND MAINTAIN THE FLOOR AND WALLS AROUND THE COOKING AREA.
OBSERVED DUST AND OLD GREASE ACCUMULATION AT THE ABOVE MENTIONED AREAS.
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ROUTINE INSPECTION
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12/05/2022
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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 PERMANENTLY MOUNTED SINGLE SERVICE SOAP DISPENSER AT HAND WASHING SINK LOCATED INSIDE FOOD PREPARATION AREA.
OBSERVED MISSING SOAP DISPENSER AT ABOVE DESCRIBED LOCATION. PUMP SOAP BOTTLE WAS STORED ON UTENSIL WASHINGS SINK.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REMOVE HOUSEHOLD USE REACH IN FREEZER FROM FOOD PREPARATION AREA. ALL EQUIPMENT SHOULD BE NSF APPROVED AND COMMERCIAL.
OBSERVED ONE KENMORE BRAND REACH IN FREEZER LOCATED INSIDE FOOD PREPARATION AREA.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: 1. DISCONTINUE DRAINING WASTEWATER FROM TWO DOOR REACH IN COOLER TO A PAN. ALL WASTEWATER SHOULD DRAIN INDIRECTLY TO A FLOOR SINK.
OBSERVED WASTEWATER DRAINING FROM A TWO DOOR REACH IN COOLER, TO A METAL PAN LOCATED INSIDE FOOD PREPARATION AREA.
2. REPAIR LEAKY WASTEWATER PIPE LOCATED ADJACENT TO THE FOOD PREPARATION SINK.
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 CONTAINERS INSIDE REACH IN COOLERS.
OBSERVED CONTAINERS OF CHICKEN, BEEF AND PORK WITH OUT ANY LIDS OR APPROVED COVERS.
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ROUTINE INSPECTION
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06/13/2022
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments:
CLEAN AND MAINTAIN WALLS ADJACENT TO COOKING GRILLS.
OBSERVED OLD GREASE BUILD UP ON THE WALLS.
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 CONTAINERS INSIDE REACH IN COOLERS.
OBSERVED CONTAINERS OF VARIOUS FOODS WITH OUT COVERS OR LIDS INSIDE REACH IN COOLERS.
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INSPECTION FOLLOW-UP
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11/08/2021
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ROUTINE INSPECTION
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11/05/2021
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments:
PROVIDE A VALID CERTIFIED FOOD MANAGER CERTIFICATE AT PREMISES BY 1/7/22. THIS IS REPEAT VIOLATION. NON COMPLIANCE WILL RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION AFTER 1/7/22.
OPERATOR WAS UNABLE TO PROVIDE CERTIFIED FOOD MANAGER'S CERTIFICATE DURING THIS VISIT.
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 ALL EVIDENCE OF COCKROACHES FROM FACILITY BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED 3 ADULT COCKROACHES ON THE FLOOR UNDER COOKING GRILLS. NO EVIDENCE OF ACTIVE INFESTATION OBSERVED.
A FOLLOW UP ON OR AFTER 11/8/21 WILL BE CONDUCTED TO ENSURE FULL COMPLIANCE.
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:
THOROUGHLY CLEAN AND MAINTAIN ALL FLOORS AND WALLS OF FACILITY INSIDE COOKING AREA.
OBSERVED HEAVY GREASE AND OLD FOOD STAINS ACCUMULATION ON THE WALLS AND FLOORS OF FOOD PREPARATION AREA.
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ROUTINE INSPECTION
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01/14/2020
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: No Food Safety Manager Certificate available for review at the time of the inspection.
Obtain one Food Safety Manager Certificate for an employee of this restaurant within 60 days to avoid penalties up to $100/day.
Email proof of certification to your inspector at cwilliams@cityofpasadena.net prior to 3/14/2020.
This is a repeated violation.
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ROUTINE INSPECTION
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02/28/2018
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: A food manager's certificate was not available at the time of the inspection. Provide a copy of the report by email to gbarrios@cityofpasadena.net within 60 days. A fee of $100 a day will be incurred every day after the 60 days that the certificate is not received.
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 the paper towel dispenser to be empty at the handwash sink. Maintain the handwash sink fully stocked.
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 chicken stored over ready to eat foods. Stored ready to eat foods above raw meats.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Observed the handwash sink to be missing a handwash sign. Post a legible sign in a conspicuous location at each handwashing sink directing attention to the need to thoroughly wash hands.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed an accumulation of grease, grime, and debris on the exhaust hood filters. Maintain the filters free of grease and debris.
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 tripe thawing at room temperature. Thaw using approved methods only.
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 unlabeled chemical spray bottles. 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.
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ROUTINE INSPECTION
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11/28/2016
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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 A POT OF MENUDO AT 46 DEGREES F IN REACH IN REFRIGERATOR. EMPLOYEE STATES THAT MENUDO WAS COOKED YESTERDAY. USE APPROVED METHODS TO COOL FOOD RAPIDLY AND COMPLETELY. TRAIN STAFF ON PROPER COOLING PROCEDURES: COOL TO 70 DEGREES F WITHIN TWO HOURS (E.G., ICE BATH, ICE WAND, SHALLOW CONTAINERS, STIR FREQUENTLY) AND THEN PLACE IN REFRIGERATOR TO CONTINUE COOLING TO 41 DEGREES OR BELOW WITHIN FOUR HOURS. DO NOT COVER UNTIL COMPLETELY COOLED.
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 OR PAPER TOWELS AT HAND SINK. OBSERVED AN IN-USE EXTENSION CORD STORED ON TOP OF FAUCET. PROVIDE SOAP AND PAPER TOWELS IN DISPENSERS AT HAND SINK AND MAINTAIN STOCKED AT ALL TIMES. CORRECT TODAY. DO NOT STORE ANYTHING ON OR IN SINK, MAINTAIN UNOBSTRUCTED AT ALL TIMES.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: OBSERVED NO FOOD MANAGER CERTIFICATE AT THE TIME OF INSPECTION. OBTAIN A FOOD MANAGER CERTIFICATE AND MAINTAIN CURRENT. PROVIDE PROOF OF CERTIFICATION TO ETAYLOR@CITYOFPASADENA.NET WITHIN 60 DAYS.
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: EMPLOYEE DID NOT KNOW PROPER COLD HOLDING TEMPERATURE. TRAIN STAFF TO IDENTIFY PROPER HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS AND INSTRUCT STAFF TO MONITOR TEMPERATURES THROUGHOUT THE DAY USING AN ACCURATE THERMOMETER.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED GREASE ACCUMULATION ON PIPES ALONG WALLS. CLEAN WALLS THROUGHOUT WITHIN ONE WEEK AND MAINTAIN CLEAN AT ALL TIMES.
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 CEMENT FLOORS IN THE FOOD PREPARATION AREAS OF FACILITY. APPLY SEALANT OR INSTALL APPROVED FLOORING WITHIN THREE MONTHS. CONTACT PLAN REVIEW SPECIALIST, CARMINA CHAVEZ AT CACHAVEZ@CITYOFPASADENA.NET PRIOR TO APPLICATION OR INSTALLATION FOR APPROVAL OF MATERIALS TO BE USED.
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ROUTINE INSPECTION
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12/01/2015
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: No Manager Certification was available for review during this inspection. Repeat violation.
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: No soap or towels were observed at the hand wash sink. Ensure the hand wash sink is properly stocked for proper hand washing.
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 employee wash hands at the 3 compartment sink. Properly wash hands at the correct sink.
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: Wet wiping towels were observed at food contact surfaces. Return all wet wiping cloths to the sanitizer bucket after each use.
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ROUTINE INSPECTION
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01/14/2015
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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 by approved method only. Observed large pot of meat broth stored on the food prep counter and the temperature was measured at 100 F. Operator stated that it was made 2.5 hr ago. Operator was instructed to reheat the broth to 165 F. Observed operator reheating the broth over the stove.
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: Discontinue blocking the access to the handwash sink. Observed electrical cord placed inside the handwash sink.
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 food manager certificate. Observed missing food manager certificate at the time of inspection. This is an outstanding violation from FOIR, originally issued on 7/2/14. Please provide by email of a copy of food manager by 1/16/15 to avoid a penalty fee of $100 for each day of operation in violation.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Discontinue eating/drinking in food prep area. Observed open cup of coffee stored on food prep counter. Operator removed the cup and put it on back table.
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 dust accumulation on the walls in dry storage 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 test kit to measure sanitizer solution.
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 on the refrigeration gaskets.
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BILLABLE FOLLOW-UP
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07/09/2014
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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: Observed hot water temperature at 115 degrees F. Provide minimum of 120 Degrees F at all sinks except hand wash sink.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wiping cloths stored on food counter. Sanitizer bucket shall be set-up for all hours of operation to wipe the food contact surfaces. Violation was corrected on site.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed old food debris/grease accumulation on the gasket of lower reach in cooler.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed unapproved mortar and pestle stored in lower reach in cooler. Provide NSF approved food equipments. Violation was corrected. Operator immediately removed it from the restaurant.
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INSPECTION FOLLOW-UP
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07/04/2014
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed cockroaches underside of the food preparation table and on the gasket around the reach in cooler door. Eliminate cockroach infestation by safe and legal method. Clean and sanitize all areas contaminated by cockroaches.
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: Thoroughly clean and sanitize all areas contaminated by cockroaches.
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 cracks on the wall behind the food preparation table. Properly seal all cracks and crevices to eliminate cockroach harborage.
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ROUTINE INSPECTION
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07/02/2014
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed multiple live nymph and adult cockroaches on the wall, floor, inside food preparation sink, on clean pots and pans hanging above food prep sink, and on food preparation counter. Eliminate cockroaches by safe and legal method. Clean and sanitize/disinfect all affected 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: Thoroughly clean and sanitize all surfaces that have been contaminated by the cockroaches.
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 lamb soup was cooling in a large pot on the stove at 129 F for 1 hour. Operator was instructed to cool the soup by placing it in the shallow pan and transfer to the refrigerator immediately.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed expired food manager certificate. Provide by 9/2/14.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employee unable to demonstrate how to measure sanitizer using test kit. Observed expired food handler certificate. Provide by 8/2/14.
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: You must attend a hearing on Thursday, July 3, 2014 @ 9:00 a.m. at the office listed on the report. Please bring photo ID.
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 (list violations and corresponding code section):
114259.1: Vermin infestation
Observed multiple live nymph and adult cockroaches on the wall, floor, inside food preparation sink, on clean pots and cooking utensils hanging above food prep sink and food preparation counters.
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call Naing Myint at 626.744.6026 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: Observed live cockroaches on the wall and the floor in the kitchen. Clean and disinfect all affected areas.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wiping cloths stored on food preparation counter. A bucket of sanitizer shall be setup for all hours of operation to wipe the food contact surfaces.
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