Food Facility Details

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 personal items stored in 2 door fridge next to and above customer food. Operator relocated personal items below/away from food for sale to customers. Observed personal bag stored on shelf above bagged coffee. Operator relocated bag away from food.

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 faucet base when water is turned on. Repair faucet to keep plumbing in good working order by 4/9/24.

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 utensils then proceed to handling food. Inspector intervened prior to contamination and instructed employee to properly wash hands. Employee properly washed hands to prevent contamination.

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 ceiling above coffee urn with mold like substance and condensation. Operator states coffee urns are not functioning properly and causing excess moisture. Repair equipment to prevent excess moisture build up then clean and repair ceiling to remove mold and to prevent contamination by 12/26/22.

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 0ppm chlorine in automatic dishwasher final rinse. Operator states dishes are currently being properly warewashed in the 3 comp sink. Repair unit to provide minimum 50ppm chlorine at final rinse by 7/10/22. This is a repeat violation.

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: 1. Observed measured concentration of chlorine sanitizer in the dish wash machine of less than 10 ppm. -Operator to have the dish wash machine professionally serviced to provide a concentration of at least 50 ppm chlorine sanitizer by 1/7/2022. -Operator to perform manual ware washing until the dish wash machine has been professionally serviced. 2. Observed a mildew-like substance on the sides of the ice maker bin. Operator to clean and sanitize the inside of the ice maker by 1/7/2022.

Floors, walls and ceilings: built and maintained The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)

Inspectors Comments: Observed food and paper debris, coffee grinds, and coffee beans on the floor of the prep area, under and behind equipment. Operator to clean and sanitize the floors by 1/7/2022.

Premises; personal/cleaning items; vermin-proofing The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)

Inspectors Comments: Observed a hole in the ceiling adjacent to the water heater. Operator to repair by 1/7/2022.

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

Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN THE INTERIOR OF DAIRY REACH IN COOLER AND STORAGE DRAWER ADJACENT TO IT. OBSERVED OLD FOOD STAINS AND DEBRIS ACCUMULATION AT ABOVE MENTIONED AREA.

Food contact surfaces: clean and sanitized All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)

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

Adequate handwashing facilities supplied & accessible Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))

Inspectors Comments: Observed no paper towels in the dispenser located at the hand sink. Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.

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: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. 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.

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 an employee preparing, serving, and handling food and utensils with out wearing the proper hair restraint. Discontinue this practice. All employees shall wear hairnets, caps or utilize other approved methods to confine all hair when required to, in order to prevent the contamination of food, equipment or utensils.

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

Inspectors Comments: Observed counter tops and surface areas surrounding equipment unclean with an accumulation of spilled milk, food, grime, and debris. Thoroughly clean and maintain surface areas to prevent contamination. All food and nonfood contact surface areas, and areas of utensils and equipment shall be clean.

Wiping cloths: properly used and stored Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)

Inspectors Comments: Observed Wiping Cloths stored improperly. Throughout front serving area. Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. 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. "

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 Health Permit posted with in the facility. A permit shall be posted in a conspicuous place.

Food properly labeled & honestly presented Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.

Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)

Inspectors Comments: Observed squirt bottle unlabeled at coffee 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: At the time of the follow up all water faucets were turned on for about 10 minutes inside the facility and observed that there was no waste water back up at the clean out located in the planter near the side walk/street. Plumbing system was restored/repaired. Facility was approved to re-open and the health permit was re-instated.

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

Inspectors Comments: Repair or replace the malfunctioning sewage system at once. Properly wash and disinfect all contaminated areas. At the time of the inspection no faucets were allowed to operate as stated per plumbing technician V. Sanchez. Currently the facility is working on repairing the plumbing due to the sewage overflow observed on 11/26/15.

Imminent Health Hazard - Closure An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)

Inspectors Comments: Due to the facility not meeting the requirements for reopening, the facility will remain closed. Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard.

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

Inspectors Comments: Observed sewage in the planters, side walk, street and flowing into the storm water drain. Sewage and wastewater is not being properly contained due to an issue with the plumbing of the building.

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: Facility has been closed due to a sewage spill outside of the building. The operation of the facility is compromised as the use of the plumbing fixtures inside the facility further contribute to the overflow of sewage on the outside of the 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 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 cards are present at time of inspection. 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.

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.

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 sanitizer below 200ppm. Ensure sanitizer is maintained at 200ppm when using quat ammonia.

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 current food worker cards for all employees within 30 days. Mail or fax copies to the Environmental Health office by no later than 3/18/15.

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: Replace non-working thermometer in the small reach in unit at the coffee bar in the front customer area. Thermometer was replaced during the inspection.