Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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11/08/2023
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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 cooked beans at 48F. Operator states this unit was left open during a recent busy period. Monitor internal food temperatures and repair unit if necessary to maintain cold held potentially hazardous food at or below 41F.
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 bags of cheese in a large container under prep table. Operator states food is thawing. This food is thawing improperly. Operator returned food to refrigerator to properly thaw.
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ROUTINE INSPECTION
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06/15/2023
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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 cooked beans at 70F. Operator states food is taken out of the refrigerator to prepare pupusas. Operator states food was left out for 30min during busy period. Inspector instructed operator to maintain cold held potentially hazardous at or below 41F. Inspector advised operator to use smaller containers when food is left out for preparation.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed missing food handlers cards for employees present. Provide food handlers cards for all employees that handle food by 7/15/23. New employees have 30 days from hire to obtain food handler cards.
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 3 comp sink with sanitizer measured at 50ppm. Operator added chlorine to reach 100ppm for proper warewashing.
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 dishes and then proceed to food prep. Employee put gloves on without handwashing. Inspector instructed employee to wash hands prior to switching tasks to prevent contamination.
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ROUTINE INSPECTION
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01/17/2023
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Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed leak at 3 comp sink drain. Repair to keep plumbing in good working order by 1/31/23.
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ROUTINE INSPECTION
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09/21/2022
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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 <50ppm chlorine. Operator added sanitizer to sink to reach 100ppm chlorine for proper warewashing.
Observed soiled knifes on clean knife rack. Operator to clean and sanitize knifes prior to use. All utensils must be stored in a sanitary manner.
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ROUTINE INSPECTION
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06/02/2022
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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 cooked beans at 125F and cooked rice at 122F on steam table. Operator states food was fully cooked and then placed on steam table 2 hrs prior. Inspector instructed operator to reheat food to hot hold at 135F. Operator had to add water to steam table for proper reheating.
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 bags of cooked ground meat being placed in the short 2 door fridge at 80F. Operator states food was prepared less than 2 hrs earlier and just bagged. Operator placed multiple bags on top of one another in a manner that would not rapidly cool. Inspector instructed operator to place bags of food on a sheet pan in the freezer to rapidly cool foods from 135F to 70F in 2 hrs and from 70F to 41F in 4hrs.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed raw chicken stored in the 2 door fridge above ready to eat foods. Use proper storage order to prevent contamination.
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ROUTINE INSPECTION
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06/22/2021
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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/replace the gaskets of the two door upright cooler adjacent to the upright freezer. Maintain the gaskets in good repair to ensure that potentially hazardous foods is maintained at 41F or below while cold holding.
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 both wiping cloth buckets above 200 PPM chlorine. Maintain a sanitizer concentration at 100 ppm for multi use wiping cloth solutions when using chlorine.
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 a flat of raw shelled eggs stored above produce in the two door reach in cooler. Relocate the eggs away from to eat foods to prevent cross contamination.
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 flies in the front of the facility. Eliminate the flies using approved methods.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Observed waste water from the preparation sink and ice machine to spill onto the floors around the floor sink. The last section of the waste water piping leading to the floor sink was removed at this time.
The piping was refitted at this time and water was observed to properly be disposed of into the floor sink. Maintain the piping properly fitted and plumbing in good repair. Clean and sanitize the affected flooring.
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 multiple knives wedged in the gap between the two cold top/reach in coolers. Discontinue storing knives in this manner and maintain them stored in a clean location. The knives were relocated to the three compartment sink at this time.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed a food worker prepare and package salsa and subsequently place the containers in a shallow ice bath. Ensure that the level of ice is sufficient enough to encase the potentially hazardous food being held and maintain a temperature of 41F.
Additional ice was added to the bin at this time.
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ROUTINE INSPECTION
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03/11/2020
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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; Potentially hazardous food was found at unapproved holding temperatures: Chicken ,Beef, and
Pork, along with other assortments of cheeses, Milks were found at temperatures between (55-70) degrees F. The operator stated that the meat was not in the cooler for more than 2hours.
Employee voluntarily placed all meat and potentially Hazardous foods in the 2-door reach in cooler to bring the temperature down to 41 degrees F or below with in 2 hours.
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.
Repair and or replace unit.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed approximately 2-3 flies in the food preparation area.
Eliminate flies from the facility using approved methods. Maintain front door closed at all time to prevent flies and other vermin from
entering facility.
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 No Food handler Cards available to view for employees 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 the sanitizer in the 3-comp sink concentration was non-compliant. Ensure 50-100 ppm chlorine, is used wihen ware washing.
Hand wash multi-service utensils in the following manner:
a) clean in hot water and cleanser
b) rinse in clear water
c) immerse in a warm final sanitizing solution of 100 ppm chlorine for 30 seconds, 200 ppm quaternary ammonium for 1 minute, 25 ppm iodine for 1 minute or by immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenheit or above,
d) allow utensils to air dry before use
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 knives being stored in between equipment improperly.
Discontinue this practice.
B) Observed the ice scoop stored in the ice with the handle engulfed in the ice.
Discontinue this practice
Store the ice scoop in a sanitary, cleanable container or inside the ice machine/bin in a manner that does not allow the handle to come into contact with the ice. Clean the scoop regularly.
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 floor prep cooler in poor repair, not able to keep potentially hazardous foods at 41 degrees F or below.
Repair/Adjust the refrigeration unit (s) so that the potentially hazardous foods are maintained at or below 41F.
B) Observed plastic being used as a drain stop in the 3-comp sink.
Discontinue this practice
Provide functional drain stops to achieve proper ware washing.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: "Observed wiping cloths used repeatedly during food preparation, with no sanitizing solution set up. Discontinue this practice. Wiping cloths that are reused must be held in an approved sanitizer (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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ROUTINE INSPECTION
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12/12/2019
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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: Measured zero ppm of sanitizer in the sanitizing solution department of the 3-compartment sink in the preparation area during active food preparation. Maintain an approved amount of sanitizer in 3-comp sink with 100 ppm chlorine, or 200 ppm quaternary ammonium or 25 ppm iodine when active ware washing.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed approximately 3-5 flies in the food preparation area.
Eliminate flies from the facility using approved methods.
Maintain front door closed at all time to prevent flies and other vermin from
entering facility.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed personal drinks (2 coffee Cups) stored improperly on the food prep cutting board of the prep cooler.
Discontinue this practice. Personal drink shall be stored away from food and food contact surfaces with a lid and straw.
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 know current Health Permit posted at the establishment.
A permit shall be posted in a conspicuous place.
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 Gaskets on Reach In cooler towards rear of kitchen in poor repair with rips and tears.
Repair or Replace Gaskets on cooler
All utensils and equipment shall be fully operative and in good repair.
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: A) Observed Food being stored in uncover in coolers and on stove area.
B) Observed a box of cheese stored on the floor next to the floor cooler in front of kitchen area.
Food shall be stored in approved in approved containers and labeled as to contents.
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 chicken in prep sink being stored improperly. next to 3-comp sink.
Discontinue improperly thawing potentially hazardous foods. Thaw all frozen potentially hazardous foods by one or more of the following methods:
a)In refrigeration units
b) In a microwave oven if immediately followed by immediate preparation
c) As part of the cooking process
d) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
Plan ahead as different methods of thawing could take additional time and effort.
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ROUTINE INSPECTION
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08/08/2019
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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 an expired Managers Certification posted at the establishment.
Food establishment shall have a valid food safety certificate available, at all times.
Obtain a valid food manager certificate by 8/19/19. Provide proof by email to cwashington@cityofpasadena.net.
Failure to provide proof of certificate by 8/22/19 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 No Food handler Cards available to view for employees 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.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed approximately 2-3 flies in the food preparation area.
Eliminate flies from the facility using approved methods. Maintain front door closed at all time to prevent flies and other vermin from
entering facility.
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 Gaskets on Reach In cooler towards rear of kitchen in poor repair with rips and tears.
Repair or Replace Gaskets on cooler
All utensils and equipment shall be fully operative and in good repair.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed Food being stored in coolers uncovered
Food shall be stored in approved in approved containers and labeled as to contents.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed (a) Ice Scoope Stored in Ice Machine in Ice with Handle in Ice.
Store the ice scoop in a sanitary, cleanable container or inside the ice machine in a manner that does not allow the handle to come into contact with the ice. Clean the scoop regularly.(b) Observed small bowls being used as serving utensils stored in food.
Utensils and equipment shall be handled and stored as as to be protected from contamination.
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ROUTINE INSPECTION
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10/02/2018
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed improper cooling techniques. Two different types of chicken was place directly into stand up refrigerator and freezer.
Educated employees on proper cooling techniques. Employee placed chicken in ice bath.
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 4 flies in kitchen area of facility.
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 permanently mount soap dispenser at hand washing station.
Provide in 2 weeks.
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ROUTINE INSPECTION
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08/15/2017
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Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: DISCONTINUE STORING FOODS ON THE DRAIN BOARDS OF THREE COMPARTMENT SINK, TO PREVENT CROSS CONTAMINATION OF FOOD.
OBSERVED UNCOVERED MASA AND BEANS STORED ON THE DRAIN BOARDS OF THREE COMPARTMENT SINK ALONG WITH SOILED UTENSILS INSIDE THE SINK. NO ADULTERATION OF FOOD OBSERVED. OPERATOR COMPLIED AT ONCE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN GASKETS OF ALL REACH IN COOLERS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE GASKETS.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1. REPAIR TORN GASKETS OF COLD TOP/REACH IN COOLER LOCATED ADJACENT FROM COOKING GRILL.
2. DISCONTINUE LINING SHELVES OF FOOD PREPARATION AREA WITH FOIL.
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INSPECTION FOLLOW-UP
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04/15/2015
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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 damaged/torn gaskets for the 2 door reach in unit. Owner stated that the 2 door unit is old and it is difficult to find gaskets for it so, she plans to replace the 2 door reach in unit with a new one.
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ROUTINE INSPECTION
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03/30/2015
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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 an employee washing and rinsing but not sanitizing multi use kitchen utensils. The third compartment was not set up for the sanitizing step. Training provided.
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 food worker cards for all food workers within 30 days.
Mail or fax the copy to the Environmental Health office by no later than 4/30/15.
Retain original copy of the certificate at the food facility.
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: Beans and Yucca measured 50 degrees in the two door reach in unit. Food items had been stored in the 2 door unit for 2 hours. Advised operator to rapid cool food to 41 degrees.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: 1) Ambient temperature of the two door reach in unit measured 50 degrees. Ensure that 2 door refrigeration unit measures 41 degrees or below.
2) Replace the torn/damaged refrigerator door gasket for the 2 door reach in unit.
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: Ensure that the air curtain at the rear delivery door is turned on to prevent the entrance of insects (ie, flies) into the kitchen. At time of inspection, the air curtain was turned off at the rear delivery door.
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BILLABLE FOLLOW-UP
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03/10/2015
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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: Replace damaged refrigerator door gaskets for all units.
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INSPECTION FOLLOW-UP
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02/10/2015
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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: Provide light shields for the over head light fixtures in the kitchen.
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 and maintain copies of all food worker cards for all employees.
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: Provide a splash guard between the hand wash sink and the food prep table where the meat/cheese grinder is located.
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 hand washing sign at the hand wash sink in the food prep area.
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: A re-inspection was conducted on 2/10/15 and verified that the refrigeration units were working properly (ambient temperature measured 35 degrees at the deli case unit and 2 door reach in unit) The inspection resulted in permit re-instatement.
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 domestic freezer in the kitchen. All kitchen equipment must be NSF and commercial grade.
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ROUTINE INSPECTION
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02/09/2015
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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 workers preparing food without first washing their hands at the hand wash sink.
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 the toilet or any time when contamination may occur.
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 ambient temperature of the deli case unit measured 55-58 degrees.
Measured Observations in the deli case unit:
Raw chicken (2lbs) measured 58 degrees
Raw meat (2lbs) measured 58 degrees
Cooked Rice (2lbs) measured 58 degrees
Sliced Radishes (1/2) lbs measured 58 degrees.
The operator voluntarily disposed of the food items mentioned above.
The ambient temperature of the 2 door reach in unit measured 48-50 degrees.
Measured observations of food items in the 2 door reach in unit.
Cooked potatoes (2lbs) measured 51 degrees.
Cooked Chicken (4lbs) measured 51 degrees.
Tamales (2lbs) measured 48 degrees
Masa (2lbs) measured 50 degrees.
Cooked Plantains (3lbs) measured 50 degrees.
The operator voluntarily disposed of all the potentially hazardous food mentioned above.
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: The wiping rag bucket had 0 ppm of chlorine. Food worker stated that they use vinegar in the wiping rag bucket to clean food contact surfaces. Training provided on how to properly set up the wiping rag bucket to clean and sanitize food contact surfaces in the kitchen.
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 and maintain a copy of all food worker cards issued by an approved provider within 30 days.
Food workers were not able to furnish a copy of their certificates at the time of the inspection.
Retain a copy of all food worker cards at the food facility.
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 a current certified food manager certificate issued by an approved provider within 60 days.
Mail or fax a copy to the Environmental Health office by no later than 4/10/15 to avoid a penalty fee of $100 for each day in violation in operation.
Retain a copy of the certified food manager certificate at the food facility.
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 missing paper towels at the hand wash sink at the time of the inspection.
Supplies were available and paper towels were provided during the inspection.
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 hand washing sign at the hand washing sink in the kitchen.
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 label all bulk food containers with the common name of the food item. Observed several unlabeled bulk food containers in the dry 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: 1) Maintain all kitchen equipment in good working condition. The ambient temperature of the deli case measured 55-58 degrees. The ambient temperature of the 2 door reach in unit measured 48-50 degrees. All refrigeration temperatures must measure 41 degrees or below, at all times.
2) Discontinue re-using single use containers to store other food items. Observed bulk plastic containers that previously contained sour cream used to store dy food items like sugar and tamarindo. Provide food grade storage containers.
3) Observed a domestic style freezer in the food prep area. All kitchen equipment must be NSF and commercial grade.
4) Observed duct tape being used on torn/damaged refrigerator door gaskets for the 2 door reach in unit and reach in freezer. Replace the torn refrigerator/freezer door gaskets.
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: Provide a splash guard between the hand wash sink and the food prep table where food grinder/food mill is located to prevent cross contamination.
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 has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility should not be suspended. (114411)
You must attend a hearing on Tuesday, February 10, 2015 at 9:00am at the office listed on the report. Please bring photo ID.
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: Provide back up thermometers for all refrigeration units in the kitchen to be able to monitor the ambient temperature of the units.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed missing light shields for the overhead light fixtures in the food prep area (kitchen).
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.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include (list violations and corresponding code section):
113996: Unsafe food temperatures
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call Gloria Valdivia at (626) 744-6139 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.
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ROUTINE INSPECTION
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06/06/2014
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. Provide adequate access to the hand washing sink. Observed top load refrigerator and table blocking easy access to the hand washing sink in the kitchen.
2. Provide an approved paper towel and paper towel dispenser by the hand washing sink.
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: Discontinue using a makeshift cheese cutter. Provide an approved cheese cutter.
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: 1. Discontinue re-using single use plastic container for storing food. Observed salsa stored in plastic container labeled sour cream.
2. Properly cover food in the refrigeration unit. Observed several container of food without lids.
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