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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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09/20/2023
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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 beverage bar sink with washed containers drying next to it. Operator stated that dishes are sometimes washed there for re-use before being washed in three-compartment sink at the end of the day. No sanitization step was observed. Discontinue this practice. All manual ware- washing shall be done at the three-compartment sink and include a sanitization step. Correct today, 9/20/2023.
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 inoperable cold holding display refrigerator at customer self-serve area. All equipment shall be maintained in good working order. Operator stated that they were waiting for that equipment to be taken to the warehouse. Remove, repair or replace equipment. If replacing with new equipment of a different model, an equipment evaluation by thus department's plan review is required. Correct by 9/27/2023.
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ROUTINE INSPECTION
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11/10/2022
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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 an enter the kitchen, then proceed to don new gloves without first washing their hands. Discontinue this practice. Each time new gloves are dawned, employees are required to wash and dry hands prior to putting on gloves. Employees shall properly wash their hands for a minimum of 20 seconds, using warm water and hand soap. When gloves are discarded when damaged, soiled, or when interruptions in the food handling occur or beginning a new task new gloves shall be worn. Corrected on site, staff was educated regarding proper hand washing procedure and glove use requirements.
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 beverage bar sanitizer used for the steamer with an inadequate supply of quaternary ammonium sanitizer. Maintain quaternary ammonium sanitizer solution at 200 ppm. Ensure that wet wiping cloths are stored in a container of clean water with sanitizer when not in use (100ppm chlorine/200ppm quaternary ammonium). Properly train staff in so they are aware of proper sanitizer/wiping cloth use. Compliance with this requirement is due no later than 11/10/2022.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed fruit flies throughout the kitchen of the facility. Clean and maintain areas as needed the facility is not an attractant to insects/vermin. Ensure to eliminate flies from the facility and maintain the
facility clear of insects/vermin.
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 excessive water accumulation beneath baking equipment. Ovens may be have a possible leak. This unit is located across from the cooks line. Ensure all equipment meet applicable standards, functions and is installed properly. Compliance shall be achieved no later than 11/17/2022.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive food debris in the following locations:
- On plastic containers within the reach-in
- Bulk storage containers below the preparation tables
- Inside reach-in cold holding units provided to the bakery station
Clean and maintain affected areas. Ensure all non-food contact surfaces of equipment and utensils are maintained clean and sanitary.
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 excessive food debris spillage throughout the kitchen; bakery, food preparation line, central kitchen and warewashing area. Clean and maintain. Ensure all floors are maintained clean, sanitary and free of excessive food debris.
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ROUTINE INSPECTION
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04/19/2022
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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 beverage bar hand hand sink to be obstructed with a various cooking equipment items. Ensure all handwash facilities are easily accessible and adequately supplied. Corrected on site as staff was instructed to un obstruct access to hand sink.
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 recently washed plastic storage containers, with water nesting within the food contact surface, not allowed to adequately drain and air dry prior to re-use. Discontinue this practice. Ensure to allow all equipment and utensils to adequately drain and air-dry before reuse. Train staff to carry out this practice no later than 4/20/2022.
Observed the beverage bar steamer wand with excessive food debris accumulation. Clean and sanitize. Ensure all food contact surfaces of equipment and utensils are maintained cleaned and sanitized.
Observed the beverage bar sanitizer cloth used for the steamer with an inadequate supply of quaternary ammonium sanitizer. Maintain quaternary ammonium sanitizer solution at 200 ppm. Ensure that wet wiping cloths are stored in a container of clean water with sanitizer when not in use (100ppm chlorine or 200ppm quaternary ammonium). Properly train staff in so they are aware of proper sanitizer/wiping cloth use. Instructed staff to properly set up sanitizer dish at this time.
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 excessive food debris build-up on the floor and base cove near the bakery oven. Clean and maintain. Ensure all floors, walls and ceilings are maintained clean and sanitary.
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 condensate dispensing pipe provided below the preparation sink to be constructed to only partially drain into the floor sink causing spillage onto the floor. Repair/ maintain water disposal pipe. Ensure condensate line is properly draining into an approved floor sink, with an appropriate air gap.
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ROUTINE INSPECTION
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09/30/2021
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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: At the time of the inspection improper use of time as a public health control (TPHC) was observed at the white board where staff are instructed to time-stamp potentially hazardous foods provided on the sales floor. As per person in charge, potentially hazardous pastries were recently stocked. The facility has trained staff on safe food handling procedures related to this operation. The facility is supposed to maintain a white board with time-stamps corresponding to the potentially hazardous food (PHF) item locations/ expiration time. Per shift one staff member is responsible for verifying this process in accordance with food safety requirements. Written procedures were verified at this time. Time stamps were also adjust to reflect accurate time as a public health control.
When using time as control only, the following conditions must be met:
(1)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.
(2) 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.
(3) The food in unmarked containers or packages or marked to exceed a 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.
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 beverage bar sanitizer cloth used for the steamer with an inadequate supply of quaternary ammonium sanitizer. Maintain quaternary ammonium sanitizer solution at 200 ppm. Ensure that wet wiping cloths are stored in a container of clean water with sanitizer when not in use (100ppm chlorine/200ppm quaternary ammonium). Properly train staff in so they are aware of proper sanitizer/wiping cloth use. Compliance with this requirement is due no later than 10/3/2021.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed excessive water accumulation beneath baking equipment. Ovens may be have a possible leak. This unit is located across from the cooks line. Ensure all equipment meet applicable standards, functions and is installed properly. Compliance shall be achieved no later than 10/14/2021.
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INSPECTION FOLLOW-UP
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04/02/2021
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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 fruit flies near refuse area located in the back of the facility. Ensure to eliminate fruit flies from the facility and maintain the facility clear of vermin. Compliance with this requirement shall be achieved no later than 4/7/21.
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: At the time of the previous inspection, improper use of time as a public health control (TPHC) was observed. As per manager, the facility has since trained staff on safe food handling procedures related to this operation. The facility is awaiting an update from the establishments cooperate office regarding written operating procedures. The manager states the facility is properly maintaining the white board with potentially hazardous food (PHF) item locations/ expiration time. Food items are also time stamped on the sales floor and per shift one staff member is responsible for verifying this process in accordance with food safety requirements. When using time as control only, the following conditions must be met: (1)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. (2) 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. (3) The food in unmarked containers or packages or marked to exceed a 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. Provide written procedures to this department no later than 4/5/21.
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 deteriorating external surfaces of the walk-in refrigerator. Ensure all equipment meets applicable standards, is installed properly and functions for its intended use. Compliance with this requirement is due by 5/2/2021.
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ROUTINE INSPECTION
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04/02/2021
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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: At the time of the previous inspection, improper use of time as a public health control (TPHC) was observed. As per manager, the facility has since trained staff on safe food handling procedures related to this operation. The facility is awaiting an update from the establishments cooperate office regarding written operating procedures. The manager states the facility is properly maintaining the white board with potentially hazardous food (PHF) item locations/ expiration time. Food items are also time stamped on the sales floor and per shift one staff member is responsible for verifying this process in accordance with food safety requirements. When using time as control only, the following conditions must be met: (1)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. (2) 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. (3) The food in unmarked containers or packages or marked to exceed a 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. Provide written procedures to this department no later than 4/5/21.
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 fruit flies near refuse area located in the back of the facility. Ensure to eliminate fruit flies from the facility and maintain the facility clear of vermin. Compliance with this requirement shall be achieved no later than 4/7/21.
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 deteriorating external surfaces of the walk-in refrigerator. Ensure all equipment meets applicable standards, is installed properly and functions for its intended use. Compliance with this requirement is due by 5/2/2021.
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ROUTINE INSPECTION
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03/18/2021
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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 unapproved time as a public health control (TPHC) practices at the time of inspection. As per manager, the facility's common practice is to utilize a white board and maintain a time log for potentially hazardous food (PHF) items. PHF is then discarded within 4 hours of being taken out of proper temperature control. Written procedures for this process were not available upon request. Ensure food is marked or otherwise identified that it has been out of temperature control for less than four hours. When using time as control only, the following conditions must be met: (1)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. (2) 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. (3) The food in unmarked containers or packages or marked to exceed a 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. Develop written procedures and provide to this department no later than 3/22/21.
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 fruit flies throughout the pastry preperation area near floor sink. Clean and maintain floor sink in so it is not an attractant to vermin. Ensure to eliminate fruit flies from the facility and maintain the facility clear of vermin. Compliance with this requirement shall be achieved no later than 3/20/21.
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 both restrooms to have an inadequate supply of paper towels. Ensure all handwash facilities are maintained and adequately supplied with hand soap and paper towels (or a drying device) in each appropriate dispenser. Compliance with this requirement shall be achieved no later than 3/19/21.
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 cheese cake stored in the cold-holding display case to be measuring at 44 degrees F. As per operator, the cheese cake was transfered from the walk-in into the cold-holding display case approximately 1 hour prior to inspection. This item was the only item in the unit measuring above adequate cold holding threshold. Ensure to maintain all potentially hazardous cold food at or below 40 degrees F. Corrected on site as the manager placed food item in the walk-in for further cooling.
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: Observed lack of hot water provided to the Men's restroom. Warm water of 100 degrees F is required at all hand wash sinks. Ensure to maintain an adequate supply of hot potable water throughout the facility, readily available for hand washing. Compliance with this requirement shall be achieved no later than 3/19/21.
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 the beverage bar sanitizer cloth used for the steamer with an inadequate supply of quaternary ammonium sanitizer. Maintain quaternary ammonium sanitizer solution at 200 ppm. Ensure that wet wiping cloths are stored in a container of clean water with sanitizer when not in use (100ppm chlorine/200ppm quaternary ammonium). Properly train staff in so they are aware of proper sanitizer/wiping cloth use. Compliance with this requirement is due no later than 3/19/21.
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 excessive condensation accumulation below baking ovens in the cake area. Ensure to repair or replace equipment items in so they function as intended. Compliance shall be achieved no later than 3/22/21.
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 pastry tongs stored on the handle of a push cart in a common area susceptible to possible contamination. Ensure to store all food-contact surfaces of equipment and utensils in a manner that is free from possible contamination. Corrected on site, manager relocated tongs and placed them in a container on the equipment rack.
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: An insufficient air gap was observed between drain pipe below the preparation sink and the floor sink in the kitchen. Provide an approved air gap that is twice the diameter of the pipe and a minimum of one (1) inch. Compliance is due no later than 3/26/21.
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 inadequate lighting provided to the walk-in freezer. Ensure adequate lighting is provided to all areas to facilitate proper cooking, cleaning and inspection. Compliance with this requirement is due no later than 3/22/21.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed toilet paper provided outside an approved dispenser in the restrooms. Ensure toilet paper is provided to staff customers and patrons in permanently installed dispensers. Compliance due by 3/20/2020.
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ROUTINE INSPECTION
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08/01/2019
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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 hand wash sink was being used as a dump sink at the front counter.
Maintain hand wash sink is for hand wash only.
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 sanitizing solution (quat) for wiping cloths was measured at 0 ppm by the espresso machine.
Maintain approved sanitizing solution at the require concentration at all times (Quat = 200 ppm).
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ROUTINE INSPECTION
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08/27/2018
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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: PROPERLY HOLD ALL POTENTIALLY HAZARDOUS FOODS (PHF) AT 41F OR BELOW OR AT 135F OR ABOVE AT ALL TIMES, UNLESS PREPARING.
OBSERVED CREAM PASTRIES HOLDING AT 47F INSIDE FRONT CUSTOMER SELF SERVICE OPEN AIR CASE. INSTRUCTED OPERATOR TO COOL THE PHF'S TO 41F IN ONE HOUR.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: REPAIR THE OPEN AIR REFRIGERATOR CASE LOCATED INSIDE CUSTOMER SELF SERVICE AREA.
OBSERVED AMBIENT TEMPERATURE AT 47F FOR THIS PARTICULAR CASE.
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: CLEAN AND MAINTAIN THE FLOOR OF WALK IN COOLER.
OBSERVED OLD FOOD DEBRIS ACCUMULATION ON THE FLOOR OF WALK IN COOLER.
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ROUTINE INSPECTION
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02/13/2018
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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: a) Observed a leak under the left side of the espresso machine.
Please repair immediately.
b) Observed the handle on the 3-compartment sink to switch between the high pressure sprayer and the faucet is in disrepair.
Access to water from the faucet was unavailable during the inspection. Hot water of above 120F was provided by measuring from the high pressure sprayer.
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 chemical spray bottle stored directly on top of food-contact surfaces.
Please store all toxic chemicals in a designated area to prevent contamination of food and food-containers. Re-train staff to immediately return the toxic chemicals to their designated areas after use.
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 0ppm quaternary ammonium sanitizer solution in the sanitizer bucket below the espresso machine.
Please ensure that 200ppm quaternary ammonium sanitizer is in this bucket at all times to provide effective sanitizing of the food-contact surfaces, including the steam rod.
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ROUTINE INSPECTION
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07/18/2017
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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: The time of the signage/sticker had expired. The food shall be cooked, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
Approx. 2lbs of boba VC&D.
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 utensils inside the 3-comp sink actively sanitizing in 0ppm sanitizer. 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: 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, proper sanitizing procedures, hot and cold holding temperatures, and other basic food handling knowledge.
Refresh basic food handling knowledge with all employees.
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 missing ceiling tiles in in kitchen. Ensure to install missing ceiling tiles.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed excessive dust build up on fan guards and roof located inside walk in refrigerator.
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ROUTINE INSPECTION
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10/03/2016
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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 pastries exceeding the time marked. Ensure to discard items at the appropriate time. Ensure time stamped does not exceed 4 hours.
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 excessive debris inside of utensil storage containers used to store tongs. Ensure storage containers are cleaned on a routine basis.
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: Employee observed washing utensil inside of prep sink. Ensure utensils are only cleaned at the 3-comp sink. Prep sink shall only be used for food preparation.
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 approx. 1 inch gap under rear exit door. Ensure to install a floor sweep and/or threshold to eliminate gap.
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 excessive dust on fan guards in walk in refrigerator. Ensure to clean and maintain.
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. When using quat. ammonia ensure sanitizer is maintained at 200ppm.
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COMPLAINT INVESTIGATION
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08/01/2016
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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:
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: PLUMBER IS ON-SITE AND WORKING TO CLEAR THE CLOGGED DRAIN(S). FACILITY MUST CLOSE AND CEASE ALL FOOD PREPARATION UNTIL DRAIN IS CLEARED AND WASTEWATER CAN BE DRAIN PROPERLY.
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: AN ADMINISTRATIVE HEARING IS SCHEDULED FOR 8/2/16 AT 11:00 AM AT THE CITY OF PASADENA ENVIRONMENTAL HEALTH DIVISION OFFICE LOCATED AT 1845 N FAIR OAKS, PASADENA. THE FEE IS $150. BRING ALL APPLICABLE DOCUMENTS INCLUDING FOOD MANAGER AND HANDLER CERTIFICATES, ARTICLES OF INCORPORATION AND REPAIR RECEIPTS.
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COMPLAINT FOLLOW-UP
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08/01/2016
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ROUTINE INSPECTION
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05/10/2016
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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 no paper towels in the dispenser at the handwashing sink located in food prep area.
Provide paper towels in the dispenser at all times.
113953.2. A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility:
(a) Handwashing cleanser.
(b) Sanitary single-use towels or a heated-air hand drying device.
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:
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 wiping cloth stored on food prep table. Ensure wiping cloths are stored inside of sanitizer buckets after each use.
Observed wiping cloths not fully submerged in sanitizer solution. Ensure wiping cloths are fully submerged in sanitizer.
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ROUTINE INSPECTION
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10/07/2015
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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 counters. Ensure to store wiping cloths in sanitizer bucket when not in use.
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 debris on floors around equipment. Ensure to clean behind and under all equipment in facility.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed unlabeled spray bottle. Ensure all items are properly labeled with the common name.
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 with food debris stored inside of knife holder. Ensure knives are cleaned before storing in knife holder.
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ROUTINE INSPECTION
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10/20/2014
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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 issued by an approved provider within 30 days.
Mail or fax copies to the Environmental Health office by no later than 11/19/14 to avoid a penalty fee of $100 for each day in operation in violation.
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