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
|
|
02/01/2024
|
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:
CLEAN AND MAINTAIN THE INTERIOR OF ICE MACHINE.
OBSERVED ORGANIC BUILD UP INSIDE ICE MACHINE. INSTRUCTED OPERATOR TO DISCARD ALL ICE AND THOROUGHLY CLEAN THE MACHINE.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE THEIR DISPENSERS AT HAND WASHING SINK LOCATED INSIDE FOOD PREPARATION AREA.
OBSERVED EMPTY PAPER TOWEL DISPENSER AT ABOVE DESCRIBED LOCATION.
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 OF FOOD PREPARATION AREA.
OBSERVED DUST AND DEBRIS ACCUMULATION ON THE FLOOR UNDER REACH IN COOLERS AND GREASE BUILD UP ON THE WALLS AROUND COOKING GRILLS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments:
REPAIR LEAKY WATER PIPE ON TOP OF MECHANICAL DISHWASHER.
OBSERVED LEAKAGE AT THE MECHANICAL DISHWASHER.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
1. CLEAN AND MAINTAIN THE INTERIOR AND DOOR HANDLES OF ALL REACH IN COOLERS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE THE SHELVES OF ALL REACH IN COOLERS AND ON THE DOOR HANDLES OF ALL REACH IN COOLERS AND REACH IN FREEZERS.
2. CLEAN AND MAINTAIN THE INTERIOR OF CANOPY HOOD AND CLEAN AND FILTERS.
OBSERVED HEAVY GREASE BUILD UP ON THE FILTERS AND SURROUNDING AREAS.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments:
PROPERLY COVER ALL FOOD ITEMS INSIDE REACH IN COOLERS.
OBSERVED CONTAINERS OF MEATS, COOKED VEGETABLES AND LENTILS WITH OUT LIDS OR COVERS INSIDE REACH IN COOLERS.
|
|
ROUTINE INSPECTION
|
|
09/20/2023
|
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:
CLEAN AND MAINTAIN THE INTERIOR OF ICE MACHINE.
OBSERVED ORGANIC BUILD UP INSIDE ICE MACHINE. INSTRUCTED OPERATOR TO DISCARD THE ICE AND THOROUGHLY CLEAN AND MAINTAIN THE INTERIOR.
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: PROPERLY HOLD ALL POTENTIALLY HAZARDOUS FOODS(PHF) AT 41F OR BELOW OR AT 135F OR ABOVE.
OBSERVED COOKED CHICKEN HOLDING AT 50F, COOKED VEGETABLES HOLDING AT 50F INSIDE REACH IN COOLER LOCATED ADJACENT TO THE COOKING GRILLS.
OPERATOR RE LOCATED THE FOODS TO FUNCTIONAL REACH IN COOLER. TRAINING PROVIDED.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZERS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE ALL REACH IN COOLERS AND FREEZERS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REPAIR THE REACH IN COOLER ADJACENT TO COOKING GRILLS SO THAT THE AMBIENT TEMPERATURE OF THIS REACH IN COOLER IS AT 41F OR BELOW.
OBSERVED AMBIENT TEMPERATURE AT 50F.
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 WALLS AND FLOORS OF FOOD PREPARATION AREA.
OBSERVED OLD FOOD STAINS AT ABOVE CITED AREAS.
|
|
INSPECTION FOLLOW-UP
|
|
02/14/2023
|
|
|
ROUTINE INSPECTION
|
|
01/31/2023
|
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:
DISCONTINUE STORING KITCHEN UTENSILS INSIDE STAGNANT WATER. ALL KITCHEN SERVING UTENSILS SHOULD BE STORED BY USING ONE OF THE APPROVED METHODS;
1. UNDER RUNNING WATER
2. INSIDE HOT WATER AT MINIMUM OF 135F.
3. INSIDE A DRY CONTAINER
OBSERVED KNIFES, SPATULAS AND TONGS STORED INSIDE STAGNANT WATER AT 90F.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments:
PROVIDE A SINGLE SERVICE SOAP DISPENSER PERMANENTLY MOUNTED TO THE WALL AT HAND WASHING SINK LOCATED INSIDE BACK FOOD PREPARATION AREA AND PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE IT'S DISPENSER AT SAME LOCATION.
OBSERVED PUMP SOAP BOTTLE PROVIDED AND EMPTY PAPER TOWEL DISPENSER AT ABOVE MENTIONED LOCATION.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE INTERIOR OF ALL REACH IN COOLER AND FREEZERS AND THOROUGHLY CLEAN THE HANDLES OF ALL REACH IN COOLERS.
OBSERVED OLD FOOD STAINS AND OLD FOOD DEBRIS ACCUMULATION AT ABOVE MENTIONED EQUIPMENT.
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:
REPLACE TWO CRACKED LIGHT SHIELDS ABOVE BACK 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 CEILING PANELS OF BACK FOOD PREPARATION AREA.
OBSERVED DUST AND GREASE STAINS ON THE CEILING MENTIONED ABOVE.
|
|
ROUTINE INSPECTION
|
|
09/19/2022
|
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments:
PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLES.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments:
PROPERLY COVER ALL FOOD ITEMS INSIDE ALL REACH IN COOLERS.
OBSERVED CONTAINERS OF CHICKEN, VEGETABLES AND LENTILS WITH OUT ANY COVERS OR LIDS.
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: THROUGHLY CLEAN AND MAINTAIN ALL FLOORS UNDER REACH IN COOLERS AND COOKING GRILLS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION AT ABOVE MENTIONED AREAS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE INTERIOR OF ALL REACH IN COOLERS.
OBSERVED OLD FOOD DEBRIS AND OLD FOOD STAINS ACCUMULATION INSIDE ALL REACH IN COOLERS.
|
|
INSPECTION FOLLOW-UP
|
|
02/24/2022
|
|
|
ROUTINE INSPECTION
|
|
02/14/2022
|
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 SINGE SERVICE PAPER TOWELS INSIDE THEIR DISPENSER AT ALL TIMES.
OBSERVED EMPTY PAPER TOWEL DISPENSERS AT HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments:
PROVIDE A VALID CERTIFIED FOOD MANAGER'S CERTIFICATE BY 4/14/22. NON COMPLIANCE WILL RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION.
EXPIRED CERTIFIED FOOD MANAGER'S CERTIFICATE WAS POSTED DURING THIS VISIT. INSTRUCTED OPERATOR TO EMAIL THE REGISTRATION PAPERS FOR THE CLASS, BY 2/27/22. INFORMATION PROVIDED.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments:
DISCONTINUE STORING ICE SCOOP INSIDE ICE MACHINE. PROVIDE A SEPARATE CONTAINER OR CADDY FOR THE STORAGE OF ICE SCOOP.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL KITCHEN EQUIPMENTS.
OBSERVED HEAVY ACCUMULATION OF OLD FOOD STAINS AND OLD FOOD DEBRIS INSIDE/OUTSIDE COOKING EQUIPMENT, MECHANICAL DISHWASHER AND REACH IN COOLERS.
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 THE FLOORS OF FOOD PREPARATION AREA AND FOOD STORAGE AREA.
OBSERVED HEAVY ACCUMULATION OF DIRT AND OLD FOOD DEBRIS ON THE FLOORS THROUGH OUT FOOD PREPARATION AREA AND FOOD STORAGE AREA.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments:
DISCONTINUE COVERING ALL COOKING EQUIPMENT WITH FOIL.
OBSERVED ALL COOKING EQUIPMENT COVERED WITH FOIL.
|
|
ROUTINE INSPECTION
|
|
05/06/2021
|
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REPAIR THE REACH IN COOLER LOCATED INSIDE FOOD PREPARATION AREA ADJACENT TO THE HAND WASHING SINK.
OBSERVED AMBIENT TEMPERATURE OF ABOVE MENTIONED REACH IN COOLER AT 49F. NO POTENTIALLY HAZARDOUS FOODS WERE STORED INSIDE THIS COOLER.
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: PROPERLY ELEVATE ALL FOOD CONTAINERS SIX INCHES OF THE FLOOR.
OBSERVED CONTAINER OF COOKED CURRY STORED ON THE FLOOR OF FRONT FOOD STORAGE AREA. OPERATOR COMPLIED AT ONCE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN THE INTERIOR AND EXTERIOR OF ALL REACH IN COOLERS AND COOKING EQUIPMENT.
OBSERVED HEAVY ACCUMULATION OF OLD FOOD STAINS ON REACH IN COOLERS AND COOKING GRILLS.
|
|
ROUTINE INSPECTION
|
|
02/19/2020
|
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: a.) Observed broken wall-mounted soap dispenser at handwashing station.
Repair soap dispenser and maintain in working condition.
Bottle of soap used in the meantime.
b.) Observed ice in handwashing basin.
Discontinue this practice.
Use handwashing station ONLY for handwashing.
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 several dry rat droppings on floors under the 3-comp sink and behind the ice machine.
A search did not reveal other signs of vermin activity.
Clean floors thoroughly to remove droppings and sanitize affected areas.
Monitor for vermin activity. If vermin activity is suspected, immediately contact your pest control operator to address.
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 the following foods at 47-49F in the prep cooler:
1 insert pan chicken curry
1 insert pan chicken with veggies
1 insert pan cooked eggplant
1 insert pan cooked potatoes
1 insert pan cooked tofu
1 large insert pan chicken kabobs
Per employee, foods had been at this temperature for less than 2 hours.
Food was returned to cooler for rapid cooling to 41F or below.
Maintain all potentially hazardous foods at 41F or below or at 135F or above.
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 foods (cooked tomato/onion sauce) cooling in large plastic containers in reach-in coolers.
Discontinue this practice.
After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours.
Utilize one or more of the following methods:
a) placing the food in shallow, heat-conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
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 staining on in-use cutting board at chef prep cooler.
Thoroughly clean and sanitize board to remove staining. If unable, replace board with new.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: a.) Observed grime and debris on the handles of all of the cooling units.
b.) Observed accumulation of grime and debris on the 3-compartment sink.
c.) Observed mildew-like substance on interior white plate of ice machine.
Clean thoroughly to remove grime, debris, and mildew-like substance.
Maintain equipment in clean condition.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Observed sanitizer at 0 ppm chlorine at mechanical warewashing machine.
Repair to provide a minimum of 50 ppm chlorine in the final rinse.
Active warewashing was not occurring at the time of inspection.
In the meantime, 100 ppm chlorine solution is being used at the 3rd compartment of the 3-comp sink to sanitize dishes/utensils.
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: a.) Observed rice paddles in water at 88F and cooking utensils in a container of water at 111F.
Store in-use utensils that are used with potentially hazardous food in a sanitary container and clean the utensils at least every four hours, or in a container of water if the water is maintained at a temperature of at least 135F, or in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes.
b.) Observed metal steamer stored on the ground.
Discontinue this practice.
Store cooking equipment a minimum of 6 inches off the ground.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed accumulation of grime and food debris on the floors and walls in the kitchen.
Clean thoroughly to remove accumulations.
Pay special attention to the cook's line and the warewashing area.
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 raw lamb stored above onion and tomato sauce in the 2-door reach-in cooler.
Ensure food is organized in all food storage areas/cooling units so that the most potentially hazardous foods are stored beneath the least potentially hazardous foods.
|
|
ROUTINE INSPECTION
|
|
02/27/2018
|
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 foods were measured at the following temperatures:
hot holding unit: chicken chili112F, chicken tandoori 129F, vegetable pakoda 100F
Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
The violation was corrected by an employee voluntarily discarding the food as the buffet was almost over.
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 an cockroach egg casing in the cabinet under the hot holding unit. A thorough inspection for vermin activity was conducted. No further evidence was observed.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of filth, grime, and debris on the following:
-inside the ice machine
-the doors/handles of the upright coolers
-the shelf above the stove
-the shelf above the kitchen prep cooler
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed an accumulation of grime and debris on the floors and walls at the cook's line.
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 rice paddles/scoops stored in water that measured 72F. Store in-use utensils that are used with potentially hazardous food in a sanitary container and clean the utensils at least every four hours, or in a container of water if the water is maintained at a temperature of at least 135F or no greater than 41F, or in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes.
|
|
ROUTINE INSPECTION
|
|
01/09/2017
|
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 LAMB IN SAUCE AT 46 DEGREES F IN PREP REFRIGERATOR AND AT 52 DEGREES F IN REACH N REFRIGERATOR. OBSERVED GARBANZO DAHL AT 45 DEGREES F. THE TIME THAT THE FOOD WAS HELD AT IMPROPER TEMPERATURES IS UNKNOWN. OPERATOR STATES THAT REFRIGERATION UNIT WAS FOUND IN DISREPAIR THIS MORNING AND IMMEDIATELY REPAIRED. THE LAMB IN SAUCE (APPROXIMATELY 4 LBS) AND THE GARBANZO DAHL (APPROXIMATELY 6 LBS) WAS DISCARDED AND DENATURED WITH BLEACH.
MAINTAIN ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 41 DEGREES F IN REFRIGERATOR. MONITOR INTERNAL TEMPERATURES OF FOOD AND TAKE CORRECTIVE ACTIONS WHEN FOOD IS FOUND AT IMPROPER HOLDING TEMPERATURES.
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 GARBAGE CAN BLOCKING ACCESS TO THE KITCHEN HAND SINK. REMOVE GARBAGE CAN. DO NOT BLOCK ACCESS TO THE HAND SINK. CORRECT TODAY.
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 URINE ODOR IN THE MEN'S RESTROOM. THOROUGHLY CLEAN THE RESTROOM AND ELIMINATE THE ODOR. CORRECT WITHIN ONE WEEK.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: OBSERVED A LEAKING PIPE ON ICE MACHINE. OPERATOR STATES THAT A CALL HAS BEEN MADE AND ICE MACHINE WILL BE SERVICED TODAY. MAINTAIN IN GOOD REPAIR. ELIMINATE LEAK WITHIN TWO DAYS.
|
|
BILLABLE FOLLOW-UP
|
|
11/23/2016
|
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 A GAP IN WALL UNDERNEATH THE WARE WASH SINK. ELIMINATE GAP TO PREVENT COCKROACHES FROM ENTERING. CORRECT WITHIN TWO DAYS. CONTINUE TO INSPECT FACILITY FOR GAPS OR HOLES IN WALLS AND ELIMINATE.
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:
|
|
BILLABLE FOLLOW-UP
|
|
11/19/2016
|
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 approx. 7 live cockroaches in the facility. Ensure to take the necessary approved steps to eliminate the cockroach infestation.
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: Due to the presents of cockroaches in the facility. The facility will remain closed.
|
|
INSPECTION FOLLOW-UP
|
|
11/17/2016
|
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: OBSERVED TWO LIVE COCKROACHES BETWEEN THE WALL AND MOUNTED SHELF ABOVE THE STEAM TABLE IN KITCHEN. OBSERVED ONE LIVE COCKROACH CRAWLING UP THE WALL ADJACENT TO THE MOP SINK. OBSERVED ONE LIVE COCKROACH AT THE CEILING CORNER IN THE SERVER STATION. CONTINUE TO TREAT THE FACILITY TO COMPLETELY ELIMINATE THE PRESENCE OF 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: CONTINUE TO SEAL THE GAPS AND HOLES IN WALLS AND CEILINGS USING AN APPROVED SILICONE CAULKING. REMOVE THE MATERIAL USED AS IT IS MESSY, POROUS AND NOT EASILY CLEANABLE.
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:
|
|
ROUTINE INSPECTION
|
|
11/14/2016
|
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: OBSERVED NO SANITIZER IN THE FINAL RINSE OF THE WARE WASH MACHINE. REPAIR WARE WASH MACHINE FOR FINAL RINSE OF 50 PPM CHLORINE. SANITIZE MANUALLY UNTIL MACHINE IS REPAIRED.
TEST MACHINE DAILY.
OBSERVED HEAVILY SCORED AND STAINED CUTTING BOARD AT THE PREPARATION REFRIGERATOR. REPLACE WITH A CLEAN AND EASILY CLEANABLE CUTTING BOARD. MAINTAIN CLEAN.
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 LIVE COCKROACHES IN VARIOUS PARTS OF THE FACILITY. OBSERVED LIVE COCKROACHES IN AT THE DESK IN THE APPROXIMATELY 100 DEAD NYMPHS AND SEVERAL LIVE COCKROACHES BEHIND TAPE OF THE LABOR LAWS POSTER IN THE WAITER STATION/DRY STORAGE AREA. OBSERVED A LIVE ADULT COCKROACH WITH EGG SAC CRAWL BEHIND THE SHELF ABOVE THE STEAM TABLE IN THE KITCHEN. OBSERVED APPROXIMATELY THREE LIVE COCKROACHES (NYMPH AND ADULTS) ON THE MOP/BROOM HOLDER MOUNTED ON THE WALL NEAR THE MOP SINK. OBSERVED SEVERAL DEAD COCKROACHES ON THE FLOOR IN THE MOP SINK AREA.
TREAT THE ENTIRE FOOD FACILITY TO ELIMINATE ALL COCKROACH ACTIVITY IN THE USING APPROVED PEST CONTROL METHODS.
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 LEAST ONE EMPLOYEE SHALL HAVE A VALID FOOD MANAGER CERTIFICATE. CORRECT WITHIN 60 DAYS.
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 CONTAINERS OF FOOD COOLING ON THE TABLE. CONTAINERS WERE COVERED AND NOT FULLY SUBMERGED IN THE ICE. SUBMERGE THE CONTAINERS IN ICE AND DO NOT COVER UNTIL COMPLETELY COOLED.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: OBSERVED CHICKEN LEGS AT 112-130 DEGREES F AT BUFFET STEAM TABLE. MAINTAIN AT OR ABOVE 135 DEGREES F AT ALL TIMES.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: OBSERVED NO PAPER TOWELS AT HAND WASH STATION IN KITCHEN. PROVIDE PAPER TOWELS IN A CLEAN DISPENSER AT ALL TIMES. REPLACE THE PAPER TOWEL DISPENSER, OBSERVED TAPE USED AT OPENING.
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 EXPIRED FOOD HANDLER CARD FOR ONE EMPLOYEE. ENSURE ALL FOOD HANDLERS HAVE A VALID FOOD HANDLER CARD WITHIN 30 DAYS OF DATE OF HIRE. CORRECT WITHIN 2 WEEKS.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: OBSERVED GAPS IN CEILING TILES AND WALLS. SEAL ALL HOLES AND GAPS IN CEILINGS AND WALLS TO PREVENT VERMIN HARBORAGE.
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: WATER TEMPERATURE IS ONLY ADJUSTABLE FROM UNDER THE WARE WASH SINK. REPLACE THE FAUCET SO THAT HOT AND COLD WATER CAN BE READILY ADJUSTED. CORRECT WITHIN TWO DAYS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED FOOD DEBRIS AND BUILD UP ON REFRIGERATOR GASKETS AND ON FLOORS. OBSERVED GREASE AND FOOD DEBRIS ACCUMULATION ON COOKING EQUIPMENT AND FLOORS. CLEAN ENTIRE KITCHEN AND EQUIPMENT. OBSERVED MILDEW IN THE ICE MACHINE, EMPTY AND SANITIZE INTERIOR OF ICE MACHINE.
INCREASE CLEANING FREQUENCY TO MAINTAIN CLEAN.
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: A PERMIT SUSPENSION HEARING IS SCHEDULED FOR TUESDAY, 11/15/16 AT 9:00 AM.
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:
|
|
ROUTINE INSPECTION
|
|
09/29/2015
|
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: Rice pudding in the buffet table was found at 61 °F. Cold holding food shall be kept at 45 °F or below. Item was removed from the buffet line.
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: Manager Certification was found expired (3/26/13). Provide proof of current manager cert. within 60 days or sooner via email or fax.
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: Food handler cards for all 5 employees were either unable to be verified or expired. Provide a current food handler cards (FHC) for each employee within 30 days of this report either via fax at (626) 744-6116 or via email at greisinger@cityofpasadena.net.
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 was observed at the mop sink. Ensure hot water is available at mop 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: The electrical cord for the ware washer was found in disrepair. Manager stated it was already reported and they would have it repaired soon.
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 peeled onions in a bucket on the floor. Also observed sauce cooling in an ice bath on the floor. All food items must be kept at least 6 inches off the floor.
In the reach in units, fans were observed with dust. Ensure all reach in refrigeration fans are maintained clean to prevent contamination of food items.
Some mold buildup was observed in the ice machine deflector. Properly clean ice machine deflector. Take care not to contaminate ice during cleaning.
|
|
ROUTINE INSPECTION
|
|
04/29/2014
|
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: 1. The toilet and urinal in the mens restroom was observed in need of a thorough cleaning. In addition the urinal was observed to not flush. Maintain the toilet facilities clean, fully operative and in good repair.
2. Toilet tissue was observed outside of the dispensers. Provide toilet tissue in a permanently installed dispensers at each toilet.
Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: Observed an un-permitted storage shed above the facility. It could not be verified if dry food products were stored in this area. It was discussed with the operator on this date that no food products or related food items shall be stored in this unapproved shed. Please submit three-sets of plans for review and approval to this department prior to commencing any remodel work. The operators stated they agreed.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1. Replace the torn insulation gaskets of the upright coolers. Maintain all equipment in good repair and condition.
2. Observed the dish racks stored directly on the floor. Discontinue this practice. Elevate all equipment off the floor onto approve storage structures to prevent contamination.
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:
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Observed missing hand-wash signs at the following areas:
- hand-wash in the cooks line
- hand-wash in the restroom (mens/womens)
Provide hand-wash signs at each hand-washing facility directing the attention of employees to thoroughly wash their hands.
|
New Search
|