Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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04/15/2024
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Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: Observed raw beef thawing on prep table. Operator relocated food to the walk in fridge to properly thaw.
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 walk in fridge shelving deteriorating with chipped paint. Repair or replace shelving to be smooth, durable, and easily cleanable by 4/29/24.
Observed shelving in 1 door glass fridge deteriorating with chipped paint. Repair or replace shelving to be smooth, durable, and easily cleanable by 4/29/24.
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 wall behind water heater damaged and no longer easily cleanable/non-absorbent. Repair wall to be smooth, durable, easily cleanable, and non-absorbent by 4/29/24.
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ROUTINE INSPECTION
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11/14/2023
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee handle cell phone then return to food prep. Employee instructed to wash hands. Observed employee dip hands in soapy water. Employee instructed to properly wash hands in handsink using warm water, soap, and paper towels.
Observed employee return from a break and proceed to handle utensils without handwashing. Employee states hands were washed at back handwash sink. Back handwash sink blocked and missing soap when employee returned from break. Employee instructed to properly wash hands at front handsink.
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 front handsink missing paper towels. Observed back handsink blocked and missing soap. Operator provided paper towels at front handsink, soap at back handsink, and remove items from back handsink to ensure all handsinks are fully stocked and accessible at all times.
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 walk in fridge racks with chipped paint. Repair to make smooth, durable, and non absorbent by 12/14/23.
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ROUTINE INSPECTION
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05/31/2023
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed tape on ceiling outside of hood deteriorating and at risk of falling. Repair to make smooth, durable, and easily cleanable by 6/30/23.
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 walk in fridge racks chipped and deteriorating. Repair or replace to make smooth, durable, and easily cleanable by 6/30/23.
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ROUTINE INSPECTION
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12/20/2022
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed hose nozzle in back handwash sink and inoperable handsoap dispenser. Soap dispenser full but does not dispense soap. Operator cleared handsink and will repair or provide additional dispenser by 12/20/22. Employees must wash hands at front handwash sink until soap is available at back handwash sink. This is a repeat violation.
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 gap under back door. Seal to exclude vermin by 1/20/23.
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ROUTINE INSPECTION
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08/30/2022
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed bags of noodles in back handwash sink and a pot lid in the back handwash sink. Operator removed items from the handwash sink. Maintain accessible handwash sinks at all times to ensure proper handwashing.
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 <100ppm chlorine in 3 comp sink. Operator states he was instructed to put 1 cap full of bleach into the right compartment. This does not provide enough chemical to reach 100ppm in a compartment filled about 3/4 full. Inspector instructed operator to use appropriate number of cap fulls of bleach to reach 100ppm chlorine for proper warewashing. This is a repeat violation.
Observed knife on clean knife magnet above food prep sink with food debris on the knife. Operator to properly warewash utensil to prevent contamination.
Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: Observed frozen noodles thawing in the back handwash sink. Operator immediately moved food to a working fridge to properly thaw food.
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ROUTINE INSPECTION
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05/02/2022
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed sanitizer in 3 comp sink at less than 100ppm chlorine. Operator added chlorine to sanitizer to reach 100ppm chlorine. Test regularly. This is a repeat violation.
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 cooked chicken in buckets at 76-83F. Operator states food was cooked and cooled 2 hrs earlier and then placed in the containers. Food will not meet rapid cooling times without intervention. Operator placed food on sheet pans on racks in the walk in fridge. Ensure food is rapidly cooled from 135F to 70F in 2 hrs and from 70F to 41F in 4 hrs. Monitor internal food temperatures to ensure food is rapidly cooled properly.
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ROUTINE INSPECTION
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06/03/2021
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Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Repair the leaks at the following locations:
- Below the back preparation/three compartment sink
- Below the back handwashing sink
Maintain plumbing in good repair.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Remove/clean the accumulation of grime/grease from throughout the interior and exterior surfaces of the deep fryer at the cook's line.
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: Measured the sanitizer concentration below 100 PPM chlorine at the three compartment sink during active warewashing. The sanitizer concentration was corrected to 100 PPM chlorine at this time. Ensure that the sanitizer is in required concentration during ware washing by verifying with test strips.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed a spray bottle of unknown contents stored at the shelf below the back preparation table. Working containers must be clearly and individually identified with the common name of the material.
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: Hot water was unavailable at the back handwashing sink near the back door. The owner opened the hot water line to allow for a minimum of 100°F at the handwashing station prior to the conclusion of this inspection.
Ensure that water is available between 100°F-108°F at the handwashing sink at all times.
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: 1. Observed two pressurized CO2 cylinders near the ware washing sink to be unsecured. All pressurized cylinders shall be securely fastened to a rigid structure
2. Observed a large gap greater than 1/4 an inch below the back screen door. Install a door skirt or similar device to prevent the entrance of vermin below the door.
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: Sanitizer test strips were not available for use at this time. 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.
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ROUTINE INSPECTION
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12/31/2019
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Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Observed (TPHC) records not being maintained for Potentially Hazardous Foods listed. (Rice Noodles, Bean Sprouts, Cooked Broccoli)
Discontinue this practice.
(1) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(2) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
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; Potentially hazardous food was found at unapproved holding temperatures: Bean Sprouts at ( 57 degrees F), Broccoli at (57 degrees F), and
Rice Noodles at (96 degrees F)
Operator stated the the food items were under (TPHC) but were not properly labeled.
The operator stated that the PH items had been out less than 4 hours and voluntary place the items in walk- in cooler to bring the temp down to 41 degrees F or below.
POTENTIALLY HAZARDOUS FOODS shall be maintained at or above 135 F or at or below 41 F. Monitor holding temperatures
throughout the day to ensure proper holding temperatures are maintained.
Replace and or Repair unit if needed.
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 Food manager operating on an expired Managers Certification.
Food establishment shall have a valid food safety certificate available, at all times.
Obtain a valid food manager certificate by 1/30/20. Provide proof by email to cwashington@cityofpasadena.net.
Failure to provide proof of certificate by1/30/20 may result in a fine of $100 per day in violation.
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; Food handler with expired food handler card preparing food.
Food employees that prepare, handle, or serve non-prepackaged food are required to have a food handler card. Food handler cards
must be obtained within 30 days of hire.
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 that the measured sanitizer concentration in the wiping cloth containers to be too low.
Discontinue this practice.
Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed an unlabeled bottle of de- greaser stored over clean dish ware.
Discontinue this practice
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: A) Observed Cutting board in poor repair with stains and scoring.
Eliminate the stains and scoring from the cutting boards or replace with approved cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
B) Observed floor prep cooler in poor repair, properly keeping Potentially Hazardous Foods at 41 degrees F or below.
Repair and or replace unit.
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ROUTINE INSPECTION
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08/20/2019
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed (a) front hand washing sink obstructed by buckets. (b) No paper towels observed at front hand sink
Hand washing facilities shall be clean, unobstructed, and accessible.
Hand washing soap and paper towels or drying device shall be provided in dispenser; dispensers shall be maintained and in good repair.
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; Potentially hazardous food was found at unapproved holding temperatures: Chicken (approx. 3 lbs), Beef (approx. 5lbs), and
Pork (approx. 2 lbs) were found at temperatures between (43-45) degrees F.
Operator stated the the meat was placed in cooler less than 2 hours and voluntary place meat in walk- in cooler
to bring meat down to 41 degrees F or below.
POTENTIALLY HAZARDOUS FOODS shall be maintained at or above 135 F or at or below 41 F. Monitor holding temperatures throughout the day to ensure proper holding temperatures are maintained.
Replace and or Repair unit if needed.
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:
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 no hand washing sign/reminder at hand sink in rear of kitchen.
Hand washing signs shall be posted at all hand washing sinks.
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: Measured the sanitizer concentration in the wiping cloth container to be too high.
Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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INSPECTION FOLLOW-UP
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04/02/2018
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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:
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ROUTINE INSPECTION
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03/12/2018
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: DISCONTINUE BLOCKING ACCESS TO HAND WASHING SINK.
OBSERVED CARDBOARD AND ROPES STORED INSIDE HAND WASHING SINK, INSIDE FOOD PREPARATION AREA.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: PROVIDE MINIMUM OF ONE INCH AIR GAP BETWEEN TIP OF WASTEWATER PIPE AND RIM OF FLOOR SINK, UNDER THREE COMPARTMENT SINK.
OBSERVED WASTEWATER PIPE SUBMERGED INSIDE FLOOR SINK.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZER AND ICE MACHINE.
OBSERVED ORGANIC BUILD UP INSIDE ABOVE MENTIONED EQUIPMENT.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REMOVE UNAPPROVED GAS RICE COOKER ATTACHMENT UNDER THE HOOD, AT ONCE. PROVIDE MINIMUM OF SIX INCHES OVER HAND SPACE FROM BOTH SIDES UNDER THE CANOPY HOOD.
NO SIX INCHES SPACE PROVIDED AT MENTIONED ABOVE. OBSERVED ONE GAS RICE COOKER ATTACHED TO GAS LINE AND LOCATED UNDER THE OVEN.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. REPAIR/REPLACE ONE DAMAGED CEILING PANEL ABOVE FOOD PREPARATION AREA.
2. CLEAN AND MAINTAIN THE FLOOR UNDER REACH IN COOLERS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION AT ABOVE MENTIONED AREA.
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ROUTINE INSPECTION
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12/22/2016
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: OBSERVED UNCLEAN CUTTING BOARD AT COOK LINE/PREP AREA, UNKNOWN WHEN CUTTING BOARD WAS CHANGED/SANITIZED LAST. WASH AND SANITIZE FOOD PREP SURFACES AT LEAST EVERY FOUR HOURS.
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 HAND WASH SINK IN FOOD PREPARATION AREA. INSTALL A HAND WASH SINK WITHIN 30 DAYS. CONTACT PLAN REVIEW SPECIALIST, CARMINA CHAVEZ AT CACHAVEZ@CITYOFPASADENA.NET FOR APPROVAL PRIOR TO INSTALLATION.
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BILLABLE FOLLOW-UP
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05/16/2016
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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 gap between filters of mechanical exhaust hood. Ensure to eliminate gap between filters.
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 container stored inside of container of lettuce located inside of food preparation refrigerator. Ensue lettuce does not come in contact with container.
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 0ppm sanitizer inside of sanitizer bucket. Ensure concentration of sanitizer is maintained at 100ppm minimum (facility using chlorine sanitizer).
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 no handwashing station in food preparation area. Ensure to consult with plan check on installing a handwashing station.
Failure to comply will result in an office hearing and possible permit suspension.
This is a continuous violation.
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 delivery door air curtain turned off. Ensure air curtain is turned on at all times.
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INSPECTION FOLLOW-UP
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05/05/2016
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Employee handling personal cell phone then handling cut carrots without washing hands. Discontinue this practice.
Ensure to always wash hands before handling foods.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Approved methods to dry hands include, using a sanitary single-use towels, or a mechanical air-hand drying device. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Observed glass noodles at 70F. Employee stated that they were using time as a public health control but got busy and forgot to mark product. Ensure time control is adequately used.
Ensure to mark or otherwise identify or label all food under time-as-a-public-health control.
Approx. 2lbs of glass noodles VC&D.
Ensure that written procedures are maintained in the food facility, and are available to the enforcement agency upon request; written procedures must demonstrate compliance with Cal Code Sections 114000 and 114002.
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 cold holding violations:
cole slaw at 49F
noodles at 51F
Maintain food in cold holding at 41F or below.
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 no handwashing station in food preparation area. Ensure to consult with plan check on installing a handwashing station.
30 days to comply. Failure to comply will result in an office hearing and possible permit suspension.
This is a continuous violation.
______________________________________________________________________________
Plan Check Process:
BEFORE YOU BEGIN CONSTRUCTING, ENLARGING, ALTERING OR CONVERTING ANY BUILDING FOR USE AS A
FOOD FACILITY, ADHERE TO THE FOLLOWING PROCEDURE:
1. CONSULT WITH THE HEALTH DEPARTMENT PLAN CHECK.
2. SUBMIT THREE (3) SETS OF COMPLETE, DETAILED CONSTRUCTION AND EQUIPMENT PLANS TO ENVIRONMENTAL HEALTH PLAN CHECK FOR REVIEW AND APPROVAL. PLANS MAY BEPREPARED BY AN ARCHITECT, DRAFTSMAN, DESIGNER, CONTRACTOR OR OWNER. PLANSMUST BE CONCISE, DETAILED, CLEAR AND DRAWN TO SCALE.
3. PLANS THAT ARE INCOMPLETE OR THAT REQUIRE CORRECTIONS WILL BE RETURNED FOR REVISION PRIOR TO APPROVAL.
4. UPON HEALTH DEPARTMENT APPROVAL, SUBMIT PLANS AND OBTAIN THE APPROPRIATE PERMITS FROM THE LOCAL BUILDING DEPARTMENT. ANY NEW CONSTRUCTION, ALTERATION, OR REMODELING SHALL BE IN ACCORDANCE WITH ALL APPLICABLE LOCAL BUILDING CODES.
5. MAINTAIN A COPY OF THE APPROVED PLANS ON THE JOB SITE UNTIL THE FINAL
INSPECTION IS COMPLETED AND/OR A PUBLIC HEALTH OPERATING PERMIT IS ISSUED.
6. INSTALL EQUIPMENT AND FIXTURES ACCORDING TO THE HEALTH DEPARTMENT APPROVED PLANS AND REQUIREMENTS. PURCHASE ONLY ANSI CERTIFIED FOOD AND UTENSILRELATED EQUIPMENT.
7. ANY REVISIONS TO THE ORIGINAL APPROVED PLANS SHALL BE SUBMITTED BY
APPOINTMENT TO THE HEALTH DEPARTMENT FOR ADDITIONAL REVIEW AND APPROVAL.
8. OBTAIN FINAL FIELD APPROVALS FROM BUILDING & SAFETY AND ALL OTHER APPLICABLE ENFORCEMENT AGENCIES.
9. SCHEDULE A FINAL INSPECTION WITH THE APPROPRIATE HEALTH DEPARTMENT PLAN CHECK OFFICE TO OBTAIN A PUBLIC HEALTH PERMIT. ALL CONSTRUCTION AND
EQUIPMENT INSTALLATION SHALL BE SUBJECT TO FIELD INSPECTION FOR APPROVAL.
10. OBTAIN ALL APPLICABLE LICENSES OR PERMITS AS NECESSARY, E.G. BUSINESS LICENSE, SELLER’S PERMIT, ABC LICENSE, ETC.
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: A score of 95 or above must be obtained during the follow-up inspection to be issued a “PASS” placard.
During todays inspection the facility was unsuccessful at obtaining a score of 95 or above.
If a food facility with a “CONDITIONAL PASS” does not score a 95 or higher and/or has major violations identified at the follow up inspection, a Permit Suspension or Revocation Hearing shall be scheduled pursuant to California Retail Food Code Section 114405.
Follow up inspection will be a billable inspection at the billable rate of $166/hour.
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ROUTINE INSPECTION
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04/28/2016
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following cold holding violations:
stir-fried noodles at 59F
garlic noodles at 54F
Maintain food in cold holding at 41F or below.
Observed the following hot holding violations:
shredded chicken at 89F
Maintain food in hot holding at 135F or above.
Approx. 2lbs of noodles VC&D.
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 employees improperly cooking, soup, beef, and chicken. Employees were cooling foods by means of using ambient room temperature. Discontinue this practice.
Ensure that potentially hazardous food is cooled rapidly from 135F to 70F within two (2) hours, and then cooled rapidly from 70F to 41F or below within four (4) hours [a total of six (6) hours].
Ensure to use an approved method when cooling food.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans. [Metal pans are heat-conductive; plastic containers are not heat-conductive.]
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance with an approved HACCP plan.
When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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 employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. 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 of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Observed employees unable to demonstrate knowledge regarding how to calibrate a thermometer, food cooking temperatures, food cooling procedures, hot and cold holding temperatures, and other basic food handling knowledge.
Refresh basic food handling knowledge with all employees.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drink items and eating items stored on active food prep table.
Observed employee grab a piece of meat off of the food prep table and put inside her mouth. Discontinue this practice.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line.
Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee wash hands for approx. 4-7 seconds inside of 3-comp sink. Employee then dryed hands cloths and applied gloves. Discontinue this practice.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
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 delivery door air curtain turned off. Ensure air curtain us turned on at all times.
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 that a copy of the last graded inspection report was not available on site.
Ensure that a copy of the last graded inspection report is maintained on site and available upon request.
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INSPECTION FOLLOW-UP
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09/17/2014
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed live German cockroaches in the following areas of the kitchen:
- a fast moving adult cockroach on the floor below the freezer unit by the cooks line
- an adult cockroach behind the three-compartment sink fixture
- An adult cockroach and nymph on the floor below the equipment storage rack
Eliminate the cockroach activity using only approved methods. Clean and sanitize all equipment and food contact surfaces. Construct, equip and maintain the facility so as to prevent the entrance and harborage of vermin. The following recommendations were discussed with Mr. Choi.
1. Seal all existing holes and crevices on the wall by the cook line
2. Paint the raw wooden plank behind the mop sink unit with a gloss or semi-gloss paint
3. Apply a weather strip below the side door and back exit door
4. Re-caulk around the edges of the three-compartment sink
5. Re-grout the floor tiles below the three-compartment sink
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: The purpose of this visit was at the request of Mr. Ryan Choi following the closure of this facility due to cockroach activity. At the time of this visit, the health permit was unable to be reinstated.
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BILLABLE FOLLOW-UP
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09/17/2014
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed missing food manager certificate. Please email a copy of certificate to Environmental Health by no later than 10/10/14, to avoid a penalty fee of $100 for each day of operation in violation.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non food contact surfaces. Observed old food debris accumulation along the gaskets of all refrigeration units.
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COMPLAINT INVESTIGATION
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09/15/2014
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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 & Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violation you are charged with include:
- 1142591: Cockroach infestation in critical areas
You must remain closed until given written approval by the Environmental Health Division to reopen. Please call this inspector at (626) 744-6041 when you are ready for a reinspection. 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. Mr. Choi agreed to attend an office hearing scheduled on 9/16/14 at 11am to discuss this matter.
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: Potentially hazardous foods were measured at the following temperatures in the cold-top reach-in cooler:
- raw meat at 56F
- cooked chicken at 54F
Upon instruction the cold-top lid was closed to maintain the food at 41F. Maintain the temperature of potentially hazardous foods at or below 41F or at or above 135F.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on a food contact surface during food preparation. Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium 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.
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: A display thermometer was observed to be missing inside all cooling units. Provide an accurate thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
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 and maintain an original food manager certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance. Please comply by 10/10/14
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: Hand-washing signs were observed to be missing throughout the kitchen and restroom area. Provide hand-wash signs at each hand-washing station. Provide a legible sign in a conspicuous location at each hand-wash sink directing attention to thoroughly wash hands.
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: The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. 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 of three years from the date of issuance, regardless of whether the food handler changes employers during that period. Comply by 10/10/14.
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 German cockroaches of various life stages (adults, nymphs and female with egg casing) in the following areas of the main kitchen(pictures were taken):
- Two adult cockroaches were observed on the floor base coving in the front counter by the cash register.
- A dead cockroach was observed on the floor proximal to the de-attached mop sink unit.
- Two nymphs were observed on the floor adjacent to the floor sink below the three-compartment sink.
- An adult female carrying an egg capsule was observed on the floor by the back kitchen door.
- A fast-moving cockroach was observed on the floor by the hallway near the customer side door entrance (dinning area).
Areas where cockroach activity were observed were pointed out to Mr. Delgadillo. A thorough inspection is required and is not limited the areas pointed out during this inspection. 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.
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 serving utensils stored in a container of turbid water with food debris. Clean and sanitize utensils as necessary between uses throughout the day and at least every 4 hours.
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 several containers of food stored directly on the floor in the following areas:
- by the cooks line
- inside the walk-in cooler
Maintain all foods stored at least 6 inches off the floor on approved storage units.
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: The soap and paper towel dispensers were observed to be missing at the hand-washing sink located in the front. Discontinue this practice. Provide and maintain handwashing soap and single-use sanitary towels in dispensers at, or adjacent to, all handwashing facilites.
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: At the time of this visit the janitorial sink was observed to be disconnected. Immediately connect the mop sink and ensure it is accessible for use.
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: A bowl of noodles was measured at 100F at room temperature. The manager stated the noodles had been cooling for over 2 hours. Discontinue this practice. Violation Corrected: this product was voluntarily condemned and destroyed (VC&D). Rapidly cool potentially hazardous foods by decreasing the temperature from 135F to 70F within 2 hours, and further decreasing the temperature from 70F to 41F or below within an additional 4 hours. Education on proper cooling methods was provided on this date.
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: Potentially hazardous foods were measured between 54-56F in the cold-top reach-in cooler. Make the necessary adjustments to the cooler so that it holds potentially hazardous foods at or below 41F.
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INSPECTION FOLLOW-UP
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09/11/2014
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ROUTINE INSPECTION
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09/10/2014
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Eliminate all insects by safe, effective, legal and approved method(s). Observed 2 to 3 nymphs crawling on the wall underneath the shelves above the three compartment sink.
Provide a copy of treatment by a license pest control company.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide California Food Handler certificate for all food workers within 30 days. Failure to comply is an infraction and may result in a fine of $100 for each day of operation in violation.
Mail or fax copies of certificates to Environmental Health by no later than 10/10/14 to avoid a penalty fee of $100 for each day of operation in violation.
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: Maintain a copy of Food Manager Certification on file. Observed no copy on site.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all floors, walls, ceiling.
1. Observed accumulation of food debris underneath the cooking equipment.
2. Observed dirty wall by the cooking area.
3. Observed fecal spotting along the crack and crevices of the wall mounted shelves.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Eliminate the accumulation of food debris underneath the flat grill.
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: Discontinue re- using single use food container for storing food. Observed soy sauce plastic food containers use to store cooked chicken.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide a copy of current health permit.
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ROUTINE INSPECTION
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01/28/2014
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed food worker failed to wash their hands prior to putting on gloves and preparing food.
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: Properly install an approved handwashing sink in the food preparation area and/or ware washing area. Observed no hand washing sink in the food preparation and ware washing area. Obtain proper building and safety permit if applicable. The three compartment sink is being utilize for handwashing (soap and paper towel are available).
Food safety 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 Food Safety Manager Certificate expired. Mail/Fax a copy by 3/29/14 to the Environmental Health Department. Failure to comply may result in a fee of $100 for each day of operation on violation.
Observed no Food Handler Card for all food workers. Failure to comply may result in a fee of $100 for each day of operation on violation. Mail/Fax a copy by 2/27/14 to the Environmental Health Department.
Equipment/Utensils - approved; installed; clean; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed damaged plastic food containers.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: Health permit not available.
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 cooked chicken stored in single use bulk food plastic container (soy sauce) inside the walk in refrigerator.
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 dirty floor underneath the three compartment sinks, behind the ice machine and under the cooking equipment.
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