Restaurant & Facility Details

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

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

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

Service

Score

Date

ROUTINE INSPECTION

12/07/2023

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 grime and mold-like substance along the ice guard and surrounding the ice chute of the ice machine. Remove all ice and clean and sanitize interior of the ice machine. Maintain ice machine clean and sanitized at all times. COS.

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. Observed hand washing sink in warewashing area obstructed by dish washing racks. Discontinue storing items in front of the hand washing sink. Hand washing sink shall be accessible at all times and unobstructed. Correct today. 2. Observed no paper towels at the hand washing sink at the bar. Ensure hand washing sinks are stocked with soap and paper towels at all times. COS.

Garbage and refuse properly disposed; facilities maintained All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)

Inspectors Comments: Observed garbage lids open. This is a repeat violation noted in the last inspections on 11/9/22, 12/5/22, and 1/23/23. Discontinue leaving garbage lids open. Garbage lids shall be kept closed at all times to the prevent attraction from pest and vermin. Correct immediately.

Adequate ventilation and lighting; designated area, usage Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)

Inspectors Comments: Observed missing filter in the hood system. Ensure filters are well fitting with no gaps in between. Correct by 12/14/23.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: 1. Observed mold-like substance accumulation on the fans inside the reach in cooler in the bar. Remove all food items and clean glassware from the reach in cooler. Clean and sanitize fans and surrounding area. Correct today. 2. Observed grime build up on the gaskets of the reach in coolers in the kitchen. Maintain gaskets clean and sanitized. Correct today.

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: 1. Observed soiled wiping cloths on active food prep tables. This is a repeat violation noted in the last inspection on 1/23/23 and 11/9/22. Wiping cloths shall be stored in a sanitizer bucket in between use with an approved sanitizer solution (100 ppm chlorine, 200 ppm quaternary ammonium, or 25 ppm iodine). Correct immediately. 2. Observed employee using wiping cloth to handle hot cooking equipment, wipe counters, and then hang on apron. Discontinue hanging wiping cloths on aprons. Wiping cloths shall be stored in a sanitizer bucket in between use with an approved sanitizer solution. Use oven mit or pot holders for handling hot cooking equipment in place of wiping cloths. Correct today.

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 back kitchen door propped open with a towel and air curtain not turned on. Discontinue propping door open without air curtain on. Maintain air curtain on when back door is propped open to prevent the entry of pest and vermin. Correct today.

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 a bowl and cup containers stored inside of the dry food containers. Discontinue storing bowls and cups inside dry food containers. Scoops may be stored in dry food containers, scoop handles must kept clean with the handle kept above or away from food. Correct today.

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 cover of the ice machine coming apart. Ensure all equipment is in good repair. Repair or replace cover to the ice machine. Correct by 12/14/23. 2. Observed CO2 tank near kitchen door entrance and unsecured. Pressurized cylinders must be securely fastened to a rigid structure. Properly secure the CO2 tank to the wall with a chain. Correct by 12/10/23.

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 2 boxes of chicken stored on the floor of the walk in refrigerator. Discontinue storing food on the floor. Food shall be stored at least 6 inches off the floor. Correct immediately.

BILLABLE FOLLOW-UP

01/23/2023

INSPECTION FOLLOW-UP

01/05/2023

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 mold/mildew like substance on the ice guard of the ice machine next to the cookline. Empty ice from the machine, remove ice shield, and clean and sanitize the ice shield and ice machine. Establish a cleaning schedule for the ice machine and maintain clean at all times.

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 scoops inside dry food containers with handles in direct contact with food. Discontinue storing cups with a side handle inside dry food containers. Scoops must be kept clean with the handle kept above or away from food. Keep cup scoops cleaned and stored separately from inside the containers of dry food.

Inspectors Comments: Observed reach in cooler door fall off the hinges. Equipment must be in proper working order and in good repair. Repair the reach in cooler door at the bar. Observed walk in refrigerator door with a missing inside safely release. Equipment must be in proper working order and in good repair. Repair and provide a working inside safety release for the walk in refrigerator.

Conditional Pass - Follow-up Food facility did not score 95 or above or had a major violation that was observed (114411). Additional follow-up inspection(s) will be conducted and billed at the hourly rate.

Inspectors Comments:

Inspectors Comments: Observed wiping cloths on food contact surfaces in the kitchen, and service counter in the bar. Wiping cloths must be placed in a sanitizer bucket when not in use. Sanitizer bucket must contain 200-400ppm of quaternary ammonium or 100-200ppm of chlorine.

Inspectors Comments: Observed CO2 tank under the espresso machine at the bar not properly secured. Pressurized cylinders must be securely fastened to a rigid structure. Properly secure the CO2 tank to the wall with a chain.

Inspectors Comments: Observed outdoor refuse containers open/uncovered. Keep covered at all times. Correct today.

BILLABLE FOLLOW-UP

12/05/2022

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 multiple food items held between 45-48 degrees F in the prep line table and reach in cooler across from the cook line: -diced tomatoes at 47 degrees F at the prep line table -cooked chicken at 45 degrees F in the reach in cooler -roast beef at 47 degrees F in the reach in cooler -cooked carrots 46 degrees F in prep line table - Cooked pork 48 degrees F in prep line cooler Monitor food items in the prep line table and reach in cooler temperatures and maintain foods 41 degrees F or below. Use a calibrated thermometer to monitor temperatures throughout the day. Adjust/repair the unit if necessary.

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 ice guard in the ice machine(next to the cook line) with hard water stains, and black mold/mildew-like substance. Discard the ice at once, and clean and sanitize the ice guard and interior surfaces.

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 bartender rinsing hands at the bar prep sink without using hand washing soap, and wiping hands on cloth attached at the waist. Discontinue this practice. Use the handwashing facilities to wash hands and not the prep sink, and ensure that all handwashing facilities are stocked with soap and paper towels.

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 no thermometers in the reach in refrigerators across from the cook line. Provide a thermometer in the warmest part of each refrigeration unit. Correct by 12/12/2022.. Monitor ambient temperature readings daily.

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 certified food manager. At least one employee must have a valid food manager certificate. Correct by 1/5/2023. Send proof of certificate to inspector by 1/5/2023. Failure to comply will result in a fine of $100 per day out of compliance beginning on 1/6/2023.

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 the ware washing machine without detergent and without sanitizer (empty containers). Final rinse had no sanitizer. Repair the ware wash machine to properly wash, rinse and sanitize food contact surfaces. Discontinue use of the ware wash machine until repaired. Wash and sanitize all food contact surfaces manually at the three compartment sink. Observed almost no sanitizer in the dispensed solution at the ware wash sink. Prepare the sanitizer solution manually until dispenser has been repaired. Purchase sanitizer test strips to verify concentration (Chlorine at warewash machine at least 50 ppm, quaternary ammonia at ware wash sink at least 200 ppm). Inspector provided quaternary ammonia test strips during inspection for use until test strips are purchased. Check sanitizer regularly to ensure adequate concentration to properly sanitize food contact surfaces. Train employees on use of test strips, required sanitizer concentrations and use of the equipment.

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 approximately 3 flies around the prep line table. Employee states the come in when customers are entering and exiting the facility. Maintain doors closed to prevent flies from entering, and use approved methods to eliminate flies. Clean and sanitize surfaces where flies are seen.

Inspectors Comments:

Inspectors Comments: Observed garbage bins open, food debris on the floors, and grease accumulation. Properly dispose of all food in the garbage bins, and maintain closed lids.

Inspectors Comments: Observed cooking utensils stored in sanitizing bucket with soiled wiping cloths, and observed 0 ppm of quaternary ammonium in the sanitizing buckets. Discontinue storing storing cooking utensils in the sanitizing bucket, and ensure that cooking utensils are washed and sanitized every 4 hours or as often as needed.

Inspectors Comments: Observed no paper towels at the hand washing station by the cook line. Ensure handwashing sinks are kept stored with handwashing soap and paper towels at all times. Observed no paper towels and hand washing soap at the bar. Ensure the handwashing sink at the bar is kept stored with handwashing soap and paper towels at all times.

BILLABLE FOLLOW-UP

11/11/2022

BILLABLE FOLLOW-UP

11/10/2022

ROUTINE INSPECTION

11/09/2022

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 rodent droppings throughout the facility. The majority of the droppings appear to be old (dry/hard), approximately 5 on dry storage rack black fabric knife holder appear to be recent (moist, smashed when pressed). - approximately 20 under storage racks near back door - approximately 15 on dry storage rack on on floor underneath - approximately 3-5 on coffee brewing station table - approximately 3 on the speed rack next to ice machine - approximately 3 on wall shelf where spices were stored - approximately 5 at the bar area Eliminate rodent infestation/activity using approved methods. Eliminate all entry points. Clean facility to remove spilled food and food accumulation. Thoroughly clean all surfaces in the facility. Clean and sanitize areas where rodent activity/droppings are found. The facility shall remain closed until all rodent activity is eliminated and all surfaces are cleaned and sanitize. Approval to reopen from Environmental Health is required.

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 black mildew-like film on interior of ice machine. Empty machine, remove ice shield and clean and sanitize ice machine. Establish a cleaning schedule to maintain clean at all times. Observed 0 ppm in sanitizer water at ware wash sink. Use test strips to verify concentration (200 ppm quaternary ammonia or 100 ppm chlorine). Train employees on proper set up of sanitizer and how to test the concentration using test strips.

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 multiple food items held between 41-45F at the preparation refrigeration units across from cooking equipment. - cooked chicken, 46F stored in unit over night >4 hours. The two chicken breasts were discarded by operator. - cooked artichokes, 46F for less than 2 hours (from walk in where remaining cooked artichokes were <41F). - boiled eggs 48F. Monitor holding temperatures of potentially hazardous foods in these units. Maintain at or below 41F at all times. Provide lids for containers or cover the food to limit the heat from the cooking equipment. Use a calibrated thermometer to monitor temperatures throughout the day. Adjust/repair unit if necessary.

Inspectors Comments: Observed employee wiping nose without washing hands and wiping hands on dirty wiping rag hanging from apron. Review hand washing procedures with all food handlers to ensure hands are maintain clean at all times. Discontinue hanging wiping cloths on aprons, do not use wiping cloths to clean hands. Wash hands properly at hand sink with warm water, hand soap and dry with single use paper towels.

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

Inspectors Comments: Observed cook and warewash employees drinking from open cups. Provide employee beverage containers with lids and handle or straw to prevent contaminating hands when handling beverage container. Correct immediately.

Inspectors Comments: Observed no certified food manager. Ensure at least one employee has a valid food manager certificate. Correct by 11/22/22. Send proof of certificate to inspector by 11/22/22. Failure to comply will result in a fine of $100 per day out of compliance.

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 states that several employees have expired food handler cards. Ensure all food handlers have a valid food handler card within 30 days of date of hire. Ensure employees renew upon expiration. Correct by 11/22/22.

Compliance with shellstock certification tags, condition, display Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039, 114039.5)

Inspectors Comments: Observed no shellstock tags for oysters in walk-in refrigerator. Maintain oyster tags for at least 90 days. Keep in chronological order. Begin storing the tags with the next shipment.

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: Provide a disclosure statement on menu for raw or undercooked food items, such as seared tuna and oysters (e.g., denote with an asterisk *item served raw or undercooked or in the description as "raw oysters"). Only a reminders statement is provided on menu. Correct by 11/15/22

Inspectors Comments: Observed outdoor refuse containers open/uncovered. Keep covered at all times. Correct today.

Inspectors Comments: Observed soiled wiping cloths stored in sanitizer and food debris in sanitizer solution. Maintain sanitizer solution and wiping cloths clean when in use. Replace solution and wiping cloths when soiled.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed grease accumulation on cooking equipment, on hood, behind hood filters and grease dripping from hood canopy. Thoroughly clean the hood and cooking equipment to remove all grease accumulation. Maintain the hood clean and establish a cleaning schedule to prevent grease accumulation. Observed gap in between baffle filters of exhaust hood. Provide functional filters that cover the entire area to capture grease effectively. Correct by 11/15/22.

Inspectors Comments: Observed no thermometer in refrigeration units throughout. Provide a thermometer in the warmest part of each refrigeration unit. Correct by 11/15/22. Monitor ambient temperature readings daily.

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

Inspectors Comments:

ROUTINE INSPECTION

08/26/2021

Inspectors Comments: A current food manager's certificate was not available at the time of the inspection. Provide/Email evidence of a current food manger's certification to the Pasadena Public Health Department by 9/26/2021.

Food in good condition, safe and unadulterated Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)

Inspectors Comments: Observed what appeared to be beetles in a bin of flour. COS - The operator discarded the flour.

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 side of the ice maker bin. Clean and sanitize by 9/9/2021.

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 food debris on the floor of the prep area. Clean and sanitze by 9/9/2021.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed an accumulation of dust on the make-up air vents and on the vents of the ice maker. Clean and sanitize by 9/9/2021.

ROUTINE INSPECTION

05/27/2021

Inspectors Comments: No current food manager certification was available at the time of the inspection. Provide/Email evidence of completion of a food manager certificate for a current employee to the department by 6/27/2021.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed an accumulation of grease on the hood filters. Clean and sanitize by 6/11/2021.

Sewage and wastewater properly disposed All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)

Inspectors Comments: Observed non-functioning floor drains at the prep sink dish washing machine overflowing onto the floor. COS - Plumber arrived during the inspection and opened the drains.

Inspectors Comments: 1. Observed water from floor drains ponding on floor. COS - Floors were mopped twice with cleaning solution with sanitizer, followed by mopping with sanitizer solution. 2. Observed missing tiles in the coved area of the floor near dish washing machine. Repair by 6/11/2021.

Inspectors Comments: Observed scoops stored in containers with food. Store scoops in separate clean containers without food by 6/11/2021.

Inspectors Comments: Observed trash on the ground in the in the garbage enclosure. Clean by 6/11/2021.

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 cooked pork with a measured internal temperature of 54�F. The operator voluntarily discarded approximately 8 ounces of cooked pork. Service or adjust the temperature of the cool-top and under-counter refrigeration unit to maintain PHF at or below 41�F by 6/11/2021.

Inspectors Comments: 1. Observed gaps around the rear door of the facility. Repair or seal by 6/11/2021. 2. Observed hole in wall above electrical panel. Repair by 6/11/2021.

Inspectors Comments: Food handler cards were not available for staff working during the inspection. Provide/Email evidence of food handler cards for current staff t the department by 6/11/2021.

ROUTINE INSPECTION

01/30/2020

Inspectors Comments: 1. Observed a water bottle and and ice scoop completely submerged with the handle touching the edible ice inside the ice machine contaminating the ice. Discontinue this practice. Do NOT store any items inside the edible ice. Ice scoop must have the handle up and away from the ice or in a separate clean container. 2. Observed a hamburger bun placed directly on the rim of the unclean grill. Discontinue this practice. Food items shall be stored in clean plates or containers to prevent any source of contamination. Corrective action: Contaminated ice and hamburger buns were discarded at the time of inspection. Education was given to chef.

Inspectors Comments: A valid Food Manager Certificate was not available for review at the time of the inspection. *Repeated violation Provide a copy of a valid food manager certificate to inspector via email ( card provided) within 30 days to avoid a penalty of $100/day per each day after 3/5/19. A copy of the food manager certificate must be maintained at the facility.

Inspectors Comments: Observed uncovered procusito stored inside the two door cooler. Maintain all food items covered or in closed containers unless in use to prevent any contamination.

Inspectors Comments: Observed grease accumulation on the floor under the deep fryers in the cooks line. Thoroughly clean and sanitize floor to remove all accumulation.

Inspectors Comments: Observed in-use spatulas, spoons and utensils placed in stagnant water. Maintain in use utensils in hot water at 135F or above or in ice water.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed grime accumulation inside the soda gun nozzle in the bar section of the facility. *Repeated violation Thoroughly clean the soda gun nozzles and remove all grime accumulation.

INSPECTION FOLLOW-UP

09/12/2019

Inspectors Comments: No valid food safety manager certificate is available for review at the facility. Provide a valid food safety manager certificate to inspector via email within 30 days to avoid a penalty of $100/ day for each day in violation after 10/5/19. Inspector card given.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed grime accumulation inside the soda gun nozzle in the bar section of the facility. Thoroughly clean the soda gun nozzles and remove all grime accumulation.

Inspectors Comments: Observed grease accumulation on the floor under the deep fryer. Thoroughly clean and sanitize flooring.

ROUTINE INSPECTION

09/05/2019

Proper hot and cold holding temperatures Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)

Inspectors Comments: The following potentially hazardous food items were measured between 51-53F inside the cold top across from the grill for 2 hours per chef: - Cheese - boiled eggs - diced tomatoes - sliced tomatoes Maintain all potentially hazardous foods at or below 41F or at or above 135F. Corrective action: All food items inside the cold top were placed over an ice bath at the time of the inspection. NOTE: Food items inside the prep cooler were measured at 41F. Food items placed ONLY in the cold top of the prep cooler were out of temperature.

Inspectors Comments: No valid food safety manager certificate was provided for review at the time of inspection. **REPEATED VIOLATION Provide a valid food safety manager certificate to inspector via email within 30 days to avoid a penalty of $100/ day for each day in violation after 10/5/19. Inspector card given.

Inspectors Comments: Observed the walk in cooler fans leaking water over the closed food containers inside the walk in cooler. Immediately repair the walk in cooler fans to stop the water leakage. All food items placed inside the walk in cooler shall stay in closed containers to prevent contamination.

Inspectors Comments: 1. Observed a rack of trays placed directly in front of the hand washing sink adjacent to the three compartment sink. 2. Observed trays placed directly on top of the hand washing sink adjacent to the three compartment sink. Maintain all hand washing sinks accessible at all times. Do NOT place any items in front of on top of the hand washing sinks.

Inspectors Comments: Observed grease accumulation on the floor under the deep fryer. Thoroughly clean and sanitize flooring.

Inspectors Comments: Observed food boxes stored on the floor in the walk in cooler. Maintain all food items on shelves and 6 inches above the ground.

Inspectors Comments: Observed slow draining floor drain by the walk in cooler. Floor drain was observed to have standing clean water. Repair floor drain to efficiently drain water.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed grime accumulation inside the soda gun nozzle in the bar section of the facility. Thoroughly clean the soda gun nozzles and remove all grime accumulation.

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 uncovered food containers in refrigeration units. Maintain all food containers covered unless in use.

Inspectors Comments: Observed soiled wiping cloths stored on a food contact surface during food preparation. Discontinue this practice. Maintain the soiled wiping cloths in the sanitizing solution bucket (s) when not in immediate use. 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.

ROUTINE INSPECTION

04/09/2019

Proper hot and cold holding temperatures Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)

Inspectors Comments: The following potentially hazardous foods were measured between 48-50F inside prep cooler cold top across the grill for 2 hours per chef: - blue cheese - sliced tomatoes - diced tomatoes - aioli sauce - boiled eggs Maintain all potentially hazardous foods at or below 41F or at or above 135F. Corrective action: Food items were immediately placed over an ice bath at the time of inspection. **Repeated violation. Due to the high heat at the cooks line from the charbroiler and the grill, either maintain cooler lid closed at all times to maintain cold temperatures or place food items everyday inside ice baths in the cold top to ensure items are keeping at 41F or below.

Inspectors Comments: Observed current food manager certificate expired. Provide a valid food safety manager certificate to inspector email address within 30 days to avoid a penalty of $100/ day for each day in violation after 5/9/19. Inspector card given.

Inspectors Comments: Observed inoperable soap dispenser at hand washing sink by cooks line. Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.

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: No sanitizer 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. Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Discontinue use of dish washer until sanitizer is provided. Wash dishes manually using wash, rinse and sanitize method at the three compartment sink.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Remove the accumulation of dust/ debris/ grime/ food/ grease from the following locations: - ventilation hood above the dishwasher - air vent above the three compartment sink - ice machine air filters - fountain soda gun at the bar

Inspectors Comments: Observed broken/ deteriorated base cove tiles behind the grease container under the prep sink. Replace deteriorated base coves.

Inspectors Comments: Observed missing light cover by the walk in cooler. Provide lighting in good repair, which is adequate, and of shatterproof construction or protected with shatterproof shields in all areas where unpackaged foods are handled, stored or in which utensils are cleaned or stored.

INSPECTION FOLLOW-UP

07/26/2018

ROUTINE INSPECTION

07/19/2018

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: 1. The following potentially hazardous foods were measured at the following temperatures in the prep cooler across the grill in cooks line: - Smoked salmon 54F- 2 hrs - Prime rib- 61F- 5 hours - Sliced/ diced tomatoes- 61F- 5 hours - corn beef- 45F for 30 min - salmon 56F- 2 hours - chicken- 55F- 30 min - Raw beef patties 54F- 5 hours Maintain all potentially hazardous foods at or below 41F or at or above 135F. Corrective action: Raw beef, prime rib, diced tomatoes, sliced tomatoes were voluntarily condemned and destroyed at the time of inspection. All other food items were relocated to the walk in cooler at the time of inspection. Ambient temperature of prep cooler was measured at 62F. Do NOT store any potentially hazardous foods inside unit until it is repaired to maintain a temperature of 41F or below. 2. Observed duck at 56F, pork at 54F and sliced tomatoes at 51F located inside second prep cooler in cooks line for 2 hours per chef. Food items were immediately placed over an ice bath to cool them to 41F.

Inspectors Comments: Observed current food manager certificate expired. Provide a valid food safety manager certificate within 30 days.

Inspectors Comments: No paper towels or hand washing soap was observed at the hand washing sink in the bar area. Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.

Inspectors Comments: Observed turbid sanitizer towel bucket at the cooks line. Replace wiping cloth sanitizing solution when it becomes turbid or heavily permeated with food particles and juices.

Inspectors Comments: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.

Inspectors Comments: 1. Observed multi-use utensils placed in stagnant water at the grill. Maintain in use utensils either in hot water at 135F or above or in ice water. 2. Observed carbon dioxide tank unchained in the bar section of the facility. All pressurized cylinders shall be securely fastened to a rigid structure.

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/ dust/ food from the following equipment: - grime accumulation inside soda gun in bar - accumulation on food storage shelves inside the walk in cooler - grease accumulation on sides of grill and cooking equipment. - dust accumulation on ice machine air vent

Inspectors Comments: Observed grease accumulation on the floor underneath the grill, stove and cooking equipment in cooks line. Deep clean and remove all grease accumulation.

Inspectors Comments: A probe thermometer was not available for use during the time of inspection. Provide an approved readily available, easily readable metal probe thermometer accurate to plus or minus 2 degrees Fahrenheit.

Inspectors Comments: Observed multiple food containers placed inside refrigeration units without covers or lids. Provide sanitary, non-absorbent and approved coverings on all open food containers except when in use.

Inspectors Comments: Repair prep coolers in cooks line to maintain a temperature of 41F or below.

ROUTINE INSPECTION

03/09/2018

Proper hot and cold holding temperatures Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)

Inspectors Comments: The following potentially hazardous foods were measured at the following temperatures at the prep cooler located across the stove in the cooks line: - diced tomatoes 46F - diced chicken 69F - cheese 49F - cooked pork 48F All food items were inside the prep cooler for 3 hours per PIC. Maintain all potentially hazardous foods at or below 41F or at or above 135F. Corrective action: Food items were placed over ice baths inside the prep cooler to maintain cooler temperatures at the time of inspection. Ambient temperature of prep cooler was 40F.

Inspectors Comments: Observed several food handler cards expired for current employees. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid for three years from the date of issuance, regardless of whether the food handler changes employers during that period. (Certified Food Managers are exempted from this requirement.)

Inspectors Comments: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately Measuring the types of sanitization methods used in this facility.

Inspectors Comments: Observed no cold water at the hand washing sink in the cooks line. Repair cold water faucet at the hand washing sink to maintain a water temperature of 100F and not exceeding 108F for proper hand washing.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: Observed debris/ food accumulation on food storage shelves inside the walk in cooler. Deep clean shelving to remove all accumulation.

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 throughout the facility. 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.

Inspectors Comments: 1. Observed constant use puree blender stored in stagnant water at room temperature. Maintain all utensils/ equipment that are in constant use in ice water at a temperature of 41F or below or in hot water at a temperature of 135F or above. 2. Observed carbon dioxide tank unchained by the kitchen entrance door. All pressurized cylinders shall be securely fastened to a rigid structure.

Inspectors Comments: Observed excessive grease accumulation on the floor underneath the grill, stove and cooking equipment in the cooks line. Deep clean and remove all grease accumulation.

Inspectors Comments: Observed unlabeled bulk dry storage food containers. Label all food containers with food name to identify them.

Inspectors Comments: Measured zero ppm of sanitizer in the sanitizing solution bucket in the preparation area during active food preparation. Maintain an approved amount of sanitizer bucket with 100 ppm chlorine, or 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, use it, and then immediately return it to the solution between uses. Corrective Action Taken: sanitizer buckets were immediately changed and tested at the time of inspection.

ROUTINE INSPECTION

06/20/2017

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 10 gallons vegetable stock at 51F in walk in cooler, 10 gallons of shrimp stock at 48F in walk in cooler, 5 gallons of tomato bisque at 45F in walk in cooler all in deep containers, cooling from previous day. Operator voluntarily discarded these items. Rapidly cool potentially hazardous foods from 135-70F in 2 hours and 70-41F in 4 more hours by approved methods, immediately.

Inspectors Comments: Observed egg whites used in a beverage and nicoise salad on menu with no consumer advisory. 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 of undercooked ingredients. and 2) Reminder (Consuming raw of undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have medical conditions).

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: Salmon in reach in cooler at 48F. Cheese at cold top at 49F. Operator stated these items were placed in unit less than 2 hours ago. Maintain potentially hazardous foods at or below 41F at all times, immediately. Items were relocated to another reach in cooler. Ensure that reach in cooler is maintaining temperature below 41F before placing potentially hazardous foods in unit. Monitor temperatures in all coolers daily with a probe thermometer.

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 chlorine below 50ppm at dish machine. Maintain minimum 50ppm chlorine at dish machine sanitizing step. Manually wash, rinse, and sanitize utensils with 200ppm quaternary ammonium until it is verified that dish machine is at minimum 50ppm chlorine.

ROUTINE INSPECTION

08/10/2016

Inspectors Comments:

Inspectors Comments: OBSERVED HAND SINK ADJACENT TO COOK LINE MISSING HOT WATER KNOB. OPERATOR STATES THAT THE FAUCET WILL BE REPLACED TODAY. INSTRUCT STAFF TO WASH HANDS AT WARE WASH SINK WHERE WARM WATER IS AVAILABLE. OBSERVED DISH RACKS STORED IN FRONT OF THE HAND SINK IN THE WARE WASH AREA. REMOVE RACKS, DO NOT BLOCK ACCESS TO HAND WASH SINKS. CORRECT IMMEDIATELY.

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 FINAL RINSE CHLORINE SANITIZER CONCENTRATION AT 10 PPM. ADJUST UNIT TO SANITIZE AT 50 PPM. CORRECT IMMEDIATELY. OBSERVED A WIPING CLOTH STORED ON CUTTING BOARD AT COOK LINE WHERE FOOD HANDLER WAS PREPARING FOOD. WIPING CLOTH HAD NO RESIDUAL SANITIZER. STORE WIPING CLOTHS IN SANITIZER WHEN NOT IN USE. ENSURE THAt ANY IN-USE WIPING CLOTHS HAVE RESIDUAL SANITIZER WHEN USED ON FOOD CONTACT SURFACES.

Inspectors Comments: OBSERVED DOORS OF "TRUE" PREP REFRIGERATOR AT COOK LINE NOT CLOSING AND SEALING PROPERLY. REPAIR DOORS SO THAT COLD AIR DOES NOT ESCAPE WHEN DOORS ARE CLOSED. OBSERVED WATER INSIDE THE REFRIGERATION UNITS AT THE COOK LINE. REPAIR LEAKS IN REFRIGERATION UNITS WITHIN 2 DAYS. MAINTAIN IN GOOD REPAIR AT ALL TIMES.

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: OBSERVED A STRONG ODOR IN THE MEN'S RESTROOM. CLEAN THE URINAL AND THE FLOOR IN THE RESTROOM AND INCREASE THE AIR FLOW OF THE CEILING FAN TO ELIMINATE THE ODOR. CORRECT WITHIN ONE WEEK.

Inspectors Comments: OBSERVED MISSING FILTERS ON THE EXHAUST VENTILATION SYSTEM OVER THE COOKING EQUIPMENT. OBSERVED GREASE ACCUMULATED ON HOOD BEHIND FILTERS. REPLACE FILTERS TO CAPTURE GREASE AND CLEAN THE HOOD TO REMOVE ACCUMULATED GREASE. MAINTAIN CLEAN. CORRECT WITHIN TWO DAYS.

Nonfood-contact surfaces clean All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))

Inspectors Comments: OBSERVED BUILD-UP ON FLOORS UNDERNEATH EQUIPMENT AND IN FLOOR SINKS. CLEAN FLOORS AND FLOOR SINKS THROUGHOUT FACILITY WITHIN ONE WEEK. MAINTAIN CLEAN AT ALL TIMES.

Inspectors Comments: OBSERVED NO SANITIZER IN WIPING CLOTH BUCKET AT COOK LINE. INSTRUCT STAFF TO FILL BUCKET WITH SANITIZER PRIOR TO BEGINNING FOOD PREPARATION AND USE TEST STRIPS TO CHECK CONCENTRATION.

ROUTINE INSPECTION

01/12/2016

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: No detectable sanitizer was observed in the ware washer. Inspector to return on Thursday to verify sanitizer level. Facility is to use the 3 compartment sink to sanitize in the meantime.

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 raw meats and cheeses temping 51F and above in both prep units in the cooks line. Ensure all potentially hazardous foods are maintained at 41F or below. Inspector to return on Thursday to check for proper temperatures. Refrigeration repair person arrived during this inspection. Ensure foods are returned to the walk-in at the end of the shifts to maintain proper temperature until units are working properly.

Inspectors Comments: Properly clean and maintain the hood system above the ware washer. Dust accumulation was observed. Properly clean and maintain the fan guards in the units in the bar. Dust accumulation was observed.

Inspectors Comments: Condensate accumulation was observed in the 3 door prep unit in the cooks line. Ensure the condensate is redirected to a condensate pan or into a floor drain.

Inspectors Comments: No detectable sanitizer in the automatic ware washer. Properly use strips daily to verify adequate sanitizer level from 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: Observed cut bread nearly touching the hand sink. Either provide a shield to hand wash sink to prevent splash of discontinue the placement of food items so close to the hand sink to prevent contamination.

INSPECTION FOLLOW-UP

10/13/2015

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 the flies from the facility by a safe and legal method AT ONCE. Observed flies and fruit flies flies in food storage area and the bar area. This is a repeat violation. Provide invoices for pest control at next routine inspection.

Inspectors Comments: Maintain the walls and the floors. -Observed several small areas missing grout between the floor tiles throughout the kitchen. -Observed deteriorated grout at the tiles and the wall above food prep table. -Observed deteriorated grout at the base of the wall and the counter window.

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: Major violations were corrected and health permit reinstated.

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 grease accumulation on the sides of the cooking equipment. Detail clean and remove the encrusted grease. -Observed grease accumulation inside the bottom trays of the ovens. -Observed one dead cockroach on the bottom shelf of the dish machine. Thoroughly clean and sanitize all affected areas.

Inspectors Comments: Provide adequate lighting throughout the facility. -Observed burn-out lights in food prep area and dish washing areas. Importance of having adequate lighting for inspection and cleaning was discussed with R. Hamphreys. -Observed a small section of hood filter missing. Provide hood filter at the gap.

COMPLAINT INVESTIGATION

10/12/2015

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 the infestation of cockroaches from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects. At the time of this visit several live and dead German cockroaches were observed on the wall and the floor in food prep area (including behind the refrigeration unit), and the dish washing areas. Thoroughly clean all food contact surfaces and equipment with soap and sanitizer solution, after any fogging/ fumigation activity. Eliminate the flies from the facility by a safe and legal method. Observed flies in the kitchen, bar and the dining area. According to the employee, side door to the patio is open during operation hours. Discontinue this practice.

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 drink and eat at the food preparation areas. Observed employee drinking in the food prep area and storing his open beverage on the food prep table. Maintain all employee drinks with a cover, a straw and stored below any food or food preparation surface. Instruct employees to only eat and drink in designated areas away from food, utensils, and to wash their hands thoroughly before returning to work.

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 Tuesday, October 13th, 2015 at 11:00 am due to an imminent health hazard related to cockroach infestation. Please bring the following documents to the office hearing: -Proof of ownership. -Photo ID. -Invoices of pest control. -Valid food handler cards for all employees. Office hearing fees of $150 will apply.

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 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.

Inspectors Comments: Clean and maintain the floor and the walls. -Observed live and dead cockroaches on the wall and the floor in the kitchen. Thoroughly clean and disinfect all the surfaces affected by cockroaches. -Observed heavy old food debris accumulation on the floor under the cooking equipment. -Observed water pooling with old food debris on the floors in dish machine area, food storage area, walk-in-cooler and mop sink area. -Observed deteriorated grout between the tiles under the dish machine accumulating old food debris and water.

Inspectors Comments: Properly store all chemicals in a separate area from food and utensils. Observed cans of chemical stored next to open food at the bottom shelf in food prep area.

Inspectors Comments: Properly store all utensils and equipment in an approved and clean manner. -Observed knives and utensils stored in standing water. -Observed dish racks stored on the floor in dish machine area. -Observed boxes of food stored on the floor in walk-in-cooler. -Observed knives being stored between the cold table and the wall. Discontinue this practice.

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 raw meat, poultry, fish or eggs above or adjacent to cooked and RTE foods at once. Observed eggs stored above uncovered ready-to-eat foods in the walk-in-cooler.

Inspectors Comments: Seal all gaps that are greater than a 1/4 inch. All food facilities must be constructed and equipped to prevent the entrance and harborage of animals, birds, and vermin including, but not limited to rodents and insects. -Observed back door was propped open during the inspection. Discontinue this practice at once. -Observed a hole on the wall (approximately 3 inches in diameter) in dish washing area. -Observed cracks and crevices along the base cove tiles due to deteriorated caulking throughout the dish washing area and food prep area. -Observed loose FRP at the corner wall between dish washing area and food prep area.

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 in walk-in-cooler. -Observed food containers encrusted with grease and old food debris.

ROUTINE INSPECTION

09/24/2015

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 all the food items at unapproved temperatures at both refrigeration units in food prep areas. This is a repeat violation. According to the owner, R. Hamphreys, all the food items (except marinated beef) were brought to the refrigerators around 12 pm (less than 3 hours). Operator was instructed to cool and hold all the food items inside the walk-in-cooler. Marinated beef was voluntarily disposed by the manager. The food items needed during lunch hours were observed placing on ice by the food employees. Two ice machines were available at the facility. Reach-in-cooler #1 -Cheese, boiled eggs, marinated beef, raw salmon, raw chicken, cooked chicken, shrimp, diced tomato 58-61 F Reach in cooler #2 -Cheese, dice tomato, raw fish, cut vegetables 44 F.

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 and sanitize all food contact surfaces contaminated by flies. Observed flies landing on the food prep table and on the wiping cloths. Operator was instructed to wash and sanitize the food prep counter and to discontinue using the wiping cloths contaminated by flies.

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 the flies from the facility by a safe and legal method. Observed 6-10 flies in the food prep area, warewashsing area, food storage area, mop sink area, bar and the dining room. This is a repeat violation. Eliminate the cockroaches from the facility by a safe and legal method. Observed one dead and one adult cockroach on top of the dish machine hood in dish washing area. No other cockroaches were observed in the facility. This is a repeat violation.

Inspectors Comments: Provide a food manager certificate from an approved company and post in a conspicuous location at the facility. Operator was unable to locate the food manager certificate at the time of inspection. Please email a copy of certificate to Environmental Health by no later than 9/28/15, to avoid a Penalty fee of $100 for each day of operation in violation. This is a repeat violation.

Inspectors Comments: Provide food handler certificates for all food employees. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Operator was unable to locate food handler cards during the inspection. Provide adequate training to all the employees so that they could complete their assigned duties. Dish washer was unable to demonstrate how to use the test kit to measure sanitizer solution.

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 floor sink and the drain lines. Observed drain lines inside the floor sink without an air gap at the ice machine and the sink in the bar area.

Inspectors Comments: Maintain all equipment in good repair. -Observed Ambient temperature of the refrigeration units in the kitchen at 65 F and 44 F. Discontinue using these refrigeration units until it is able to hold food at 41 F or below. All the food items were transfered to working walk-in-cooler upon instruction. See violation #8. -Observed water accumulation on the bottom shelf of the refrigeration unit in the food prep area.

Inspectors Comments: Elevate all food containers minimum of 6 inches off the floor on approved stands to prevent cross-contamination. Observed a large pot of food stored directly on the floor by hand wash sink in the kitchen. Discontinue this practice.

Inspectors Comments: Clean and maintain all floors, and walls. -Observed heavy old food debris accumulation on the floor in dish washing area. -Observed grease and dirt accumulation on the walls and floors in dish washing area, mop sink area, and near the sinks. -Observed damaged grouts and tiles in dish washing area and in the hallway. -Observed deteriorated caulking along the dish machine drain board and the wall. -Observed missing and broken electrical plate covers.

Inspectors Comments: Observed soiled wiping cloths stored on the food prep table during active food preparation. 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, and then immediately return it to the solution between uses.

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 flies on the sinks, and equipments. -Observed dead and one live cockroach on the top of the dish machine. Thoroughly clean and sanitize all affected area.

Inspectors Comments: An office hearing is scheduled for September 25th, 2015 at 11:30 am for repeat major and minor violations. Please bring the following documents to the office hearing: -Valid food manager certificate. -Valid food handler cards for all food employees. -Invoices of pest treatment. -Photo ID -Proof of ownership Office hearing fees of 150 will apply.

Inspectors Comments: Maintain all exterior doors closed except when in sue. Both back door and the side door to the patio were open at the time of inspection. Eliminate the gap under door to prevent vermin access to the building. Observed a small opening under the back door.

Inspectors Comments: Provide an approved, and accurate thermometer for all the refrigeration units holding potentially hazardous foods (PHF). Observed missing thermometer for one of the refrigeration units holding PHF in the food prep area.

Inspectors Comments: Repair or replace missing hood grease filters. Observed gaps between the hood grease filters. This is a repeat violation.

INSPECTION FOLLOW-UP

08/18/2014

Inspectors Comments: Mail, email or fax copy of certified food manager certificate to Environmental Health by no later than 9/30/14 to avoid a penalty fee of $100 for each day of operation in violation.

Inspectors Comments: Observed part of the oven outside of the hood system. All cooking equipment must be within the hood system.

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: Two cold holding equipment at cook's line measured at 47 F and 48 F. Equipment tagged and instruct to discontinue using equipment until clearance from Health Department.

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 food inside both cold holding equipment ranging from 47 F to 50 F. Temperatures are listed on the measured observation table: skirt steak, chicken, salmon, mussels, stuff peppers, calamari, hamburger patties, potatoes, buttermilk and roast beef.

Inspectors Comments: Observed front door not rodent/vermin proof

Inspectors Comments: Facility in the process of ordering new menu with consumer advisory for consuming raw or undercooked food products.

ROUTINE INSPECTION

08/01/2014

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 cold holding unit at 57 F: 1. Cheese - 58F 2. Eggs - 57F 3. Steak - 57F 4. Chicken - 57F 5. Salmon - 57F Observed cold holding unit at 55 F: 1. Squid - 59 F 2. Beef - 62 F 3. Pasta - 56 F 4. Shrimp - 58F 5. Beef patties- 57F Operator voluntarily disposed of: 1 lb of cheese, 4 hard boiled eggs, 3 lbs of steak, 8 lbs of chicken, 6 lbs of salmon, 5 lbs of beef patties, 1 lb of squid, 3 lbs of beef, 2 lbs of pasta, 1 lb of shrimp.

Inspectors Comments: Provide consumer advisory for consuming raw oysters.

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 flies in the food prep area and 8 dead cockroaches under the shelves (cup and containers storage).

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 at hand sink next to cook's line. Have additional hand sink with hot water.

Inspectors Comments: Observed missing hot water knob at hand sink next to cook's line.

Inspectors Comments: Observed fly curtain equipment not working at the back door. Cold holding units not maintaining temperature of 41 F or below.

Inspectors Comments: Observed wiping linens not in a bucket of sanitizer at the cook's line.

Inspectors Comments: Observed small opening, not tight fitting for back and front door.

Inspectors Comments: Observed missing light shields and the cook's line and dish washing area. Observed filters under hood system not tight fitting.

Inspectors Comments: Observed: 1. Accumulation of food debris and dirt on the floors under the shelves and cooking equipment. 2. Missing/broken electrical plate covers. 3. Holes in the wall above food prep table and next to back door. 4. Accumulation of dirt and grease on the ceiling panels at the cook's line.

Permits Available A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))

Inspectors Comments: Permits not available on site: 1. Health and Business permits

Inspectors Comments: Notice to appear at 1845 N Fair Oaks Ave Pasadena CA 91103 on Aug 4, 2014 at 8:00 AM for a permit suspension hearing. Bring photo ID.

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