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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Date
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ROUTINE INSPECTION
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12/12/2023
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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: PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE THEIR DISPENSERS AT ALL TIMES.
OBSERVED EMPTY PAPER TOWEL DISPENSERS AT HAND WASHING SINK INSIDE FOOD PREPARATION SINK.
THIS IS A REPEAT VIOLATION. NON COMPLIANCE WILL RESULT IN RE INSPECTION FEES OF $168/HOUR.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: CLEAN AND MAINTAIN THE FLOOR OF BACK FOOD STORAGE ROOM.
OBSERVED OLD FOOD DEBRIS AND DUST ACCUMULATION AT ABOVE MENTIONED AREA.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED TWO SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLES.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE INTERIOR OF ALL REACH IN COOLERS.
OBSERVED OLD FOOD DEBRIS ACCUMULATION INSIDE ALL REACH IN COOLERS.
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ROUTINE INSPECTION
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05/15/2023
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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: PROVIDE SINGLE SERVICE PAPER TOWELS INSIDE THEIR DISPENSERS AT HAND WASHING SINK INSIDE FOOD PREPARATION AREA.
OBSERVED EMPTY DISPENSER.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments:
CLEAN AND MAINTAIN THE INTERIOR OF ICE MACHINE.
OBSERVED ORGANIC BUILD UP INSIDE ICE MACHINE. INSTRUCTED OPERATOR TO BURN ALL ICE AND THOROUGHLY CLEAN THE MACHINE FROM INSIDE.
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: DISCONTINUE STORING BOXES AND MERCHANDISE INSIDE MOP SINK. MOP SINK SHOULD ALWAYS BE CLEAN ACCESSIBLE FOR USE.
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ROUTINE INSPECTION
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07/28/2022
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN THE INTERIOR OF REACH IN COOLER LOCATED INSIDE BACK FOOD STORAGE ROOM.
OBSERVED OLD FOOD DEBRIS/STAINS INSIDE ABOVE MENTIONED REACH IN COOLER.
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:
DISCONTINUE STORING BOXES/CARDBOARDS AND UTENSILS INSIDE MOP SINK. KEEP THE MOP SINK EMPTY AND 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:
PROPERLY STORE ALL SOILED MULTI USE WIPING CLOTHS INSIDE SANITIZER SOLUTION.
OBSERVED SOILED MULTI USE WIPING CLOTHS STORED ON FOOD PREPARATION TABLE.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments:
DISCONTINUE STORING FOOD CONTAINERS DIRECTLY ON THE FLOOR. ALL FOODS SHOULD BE ELEVATED SIX INCHES OF THE FLOOR.
OBSERVED SAC OF ONIONS STORED DIRECTLY ON THE FLOOR OF FOOD STORAGE AREA.
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INSPECTION FOLLOW-UP
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03/10/2022
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ROUTINE INSPECTION
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01/24/2022
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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:
PROVIDE A CERTIFIED FOOD MANAGER'S CERTIFICATE AT PREMISED BY 3/24/2022. NON COMPLIANCE MAY RESULT IN PENALTY OF $100/DAY FOR EACH DAY THIS FACILITY IS IN VIOLATION AFTER THE COMPLIANCE DATE.
EXPIRED CERTIFIED FOOD MANAGER'S CERTIFICATE WAS PROVIDED DURING THIS VISIT.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments:
PROVIDE SINGLE SERVICE PAPER TOWELS AT HAND WASHING SINKS, INSIDE THEIR DISPENSERS AT ALL TIMES.
OBSERVED ROLL OF PAPER TOWELS STORED NEXT TO THE HAND WASHING SINK. TRAINING PROVIDED.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: DISCONTINUE STORING FOOD CONTAINERS DIRECTLY ON THE FLOOR. ALL FOODS SHOULD BE ELEVATED SIX INCHES OF THE FLOOR.
OBSERVED VARIOUS CONTAINERS OF FOODS STORED DIRECTLY ON THE FLOOR OF FOOD STORAGE AREA.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: POST CURRENT PUBLIC HEALTH PERMIT AT PREMISES.
EXPIRED PUBLIC HEALTH PERMIT WAS POSTED DURING THIS VISIT.
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 ORGANIC BUILD UP INSIDE THE GASKETS OF REACH IN COOLERS.
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ROUTINE INSPECTION
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01/15/2020
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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 gallon of milk at 69F. Per employee, had been out on counter for less than 1 hour.
Milk placed in salsa cooler to rapidly cool to 41F or below.
Maintain potentially hazardous foods at 41F or below or at 135F or above.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed large vat of chicken cooling on counter at 121F to 129F. Per employee, had been there approximately 2 hours.
Chicken was rapidly reheated to 165F+ (176F). It was then placed in smaller containers and placed in a cooler to cool rapidly to 41F or below.
After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours. Utilize one or more of the following methods.
Rapid cooling methods:
a) placing the food in shallow, heat-conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed employee food on the cook-line and medicines stored in the prep area.
Discontinue these practices.
Employees may not eat in food prep areas and personal items must be stored away from food.
Food and medicines were moved out of food prep areas.
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 handwashing sink to be filled with utensils.
Discontinue this practice.
Handwashing sink may only be used for handwashing. Store utensils elsewhere.
This is a repeated violation at this facility.
Item was corrected by employee relocating utensils.
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 icing accumulation in the ice cream chest freezer.
De-ice and maintain equipment in good working order.
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 beef thawing in standing water in the prep 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.
Corrected by employee thawing meat under running water.
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 plumbing line beneath handwashing station. Wastewater was being collected in a metal pan.
Repair this leak within two weeks.
Plumbing shall be maintained in good working order.
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ROUTINE INSPECTION
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02/13/2018
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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: Measured the following foods at the following temperatures:
hot holding unit: mole 120F, bistec 113-120F, refried beans 120F, pork ribs 115
According to the person in charge the food had been there for less than 4 hours and the heating unit had been turned off. Ensure the unit remains on when food is in the unit. The violation was corrected by turning on the unit and reheating the foods to 165F on the stove.
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 numerous food items including cooked chicken, rice, beans, and salsa left cooling ar room temperature measuring between 78-110F. Ensure food cools properly within 6 hours from 135F to 41F, reaching 70F in the first two hours. Use approved methods such as: ice baths, ice wands, and shallow containers. Temperatures should be checked throughout the cooling process. The violation was corrected by relocating the foods to the cooler.
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 the following:
-1 dead cockroach under the hadnwash sink
-1 cockroach egg case under the 3-compartment sink.
-1 dead cockroach at the water heater
A thorough search was conducted and no further evidence was observed. Clean and sanitize all affected areas.
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 equipment stored in the handwash sink. Discontinue this practice
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: A. Observed two holes in the ceiling above the hand wash sink. Seal the holes.
B. Observed an accumulation of filth, grime and debris on the floor under the cooking equipment.
Correct the violation within 1 week.
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: A. Observed soiled wiping cloths stored on the counters. Once a wiping cloth has been used, place it in the sanitizer bucket.
B. Measured the sanitizer solution in sanitizer bucket to read 0ppm chlorine. Provide sanitizer of 100 ppm chlorine.
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 the cutting boards to be heavily stained/scoured. Replace or repair the cutting boards or use the other side if in better condition.
B. Observed utensils stored with their handles down.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by the employees or consumer, and by consumers if consumer self-service is provided. Unwrapped straws obtained by the consumer must be dispensed in a sanitary manner.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grime and debris on the racks in the reach in cooler. Correct within 1 week.
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 meat and raw eggs stored over ready to eat foods. Store meats under ready to eat foods according to cooking temperatures.
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ROUTINE INSPECTION
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11/09/2016
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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 A CONTAINER OF APPROXIMATELY 18 TAMALES IN REFRIGERATOR AT 68-78 DEGREES F, OPERATOR STATES THAT TAMALES WERE COOKED YESTERDAY.
OBSERVED A CONTAINER OF BEANS (APPROXIMATELY 4 GALLONS) AT 68 DEGREES F COOKED THIS MORNING APPROXIMATELY SIX HOURS AGO.
USE APPROVED METHODS TO COOL FOOD RAPIDLY (E.G., ICE BATH, ICE WAND, STIR FREQUENTLY, ETC). MONITOR INTERNAL TEMPERATURES OF FOOD WHEN COOLING TO ENSURE FOOD IS COOLED COMPLETELY AND WITHIN THE REQUIRED TIMES.
COOL FOOD FROM 135 DEGREES F TO 70 DEGREES F WITHIN TWO HOURS AND THEN PLACE IN REFRIGERATOR TO FURTHER TO COOL FOOD TO 41 DEGREES WITHIN FOUR HOURS. DO NOT COVER FOOD UNTIL COMPLETELY COOLED.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: OBSERVED SEVERAL ITEMS HELD WITHOUT TEMPERATURE CONTROL ON THE STOVE AND COUNTER TOP. CHICKEN SOUP WAS OBSERVED AT 128 DEGREES F. MAINTAIN HOT FOODS AT OR ABOVE 135 DEGREES F AT ALL TIMES.
MONITOR INTERNAL TEMPERATURES OF FOODS THROUGHOUT THE DAY.
Consumer self service
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Inspectors Comments: OBSERVED UNCOVERED SALSA CONTAINERS AT THE SELF-SERVE REFRIGERATOR IN DINING AREA. PROVIDED A SNEEZE GUARD OR LIDS FOR ALL CONTAINERS TO PROTECT FROM CUSTOMER CONTAMINATION.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: LABEL ALL FOOD IN CONTAINERS WITH CONTENTS AND DATE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED FOOD SPLATTERS AND DEBRIS ON WALLS AND FLOORS IN KITCHEN AREA. THOROUGHLY CLEAN FLOORS, WALLS, EQUIPMENT AND SHELVES WITHIN ONE WEEK AND MAINTAIN CLEAN.
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ROUTINE INSPECTION
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09/10/2015
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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: Measured the following food temperatures:
- Tamales measured 104 F.
The operator stated that the tamales had been prepared the previous day. The food was voluntarily disposed (approximately 5 lbs).
- Carnitas measured 46 F
- Carne Asada measured 47 F
Both of these food items were found in the deli case unit and held for 4 hours. Directed the operator to rapidly cool the food products to 41 F or below.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the food operator put on a pair of gloves without first washing hands with soap and warm water. The action of putting on gloves does not replace hand washing. Properly wash hands before handling food and utensils.
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 the following cooling temperature:
Chicken measured 123 F. The operator stated that the food had been cooked 1 hour prior. The food was found cooling at room temperature on top of the stove. Directed the operator to rapid cool the food immediately.
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 certified food manager certificate issued by an approved provider. Operator took the certified food manager class on 7/28/15 and results are pending. Requested that the operator call the test provider to find out if he passed the exam.
Mail or fax a copy of the certificate to the Environmental Health office by no later than 09/28/15 to avoid a penalty fee of $100 for each day in violation in operation.
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: 1. Observed bulk bags of food (ie, onions, salt and flour) stored on the floor in the dry storage room. The operator properly stored the food items during the inspection.
2. Observed a container of tools stored next to bulk food containers in the dry storage room. Operator removed the tool container that was next to the bulk food items during the inspection.
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: 1. Observed missing light shields for the overhead light fixtures in the dry storage room. Areas where food and equipment is stored shall be of shatterproof construction or protected with light shields.
2. Observed a missing light bulb at the hood. Provide a light bulb inside the hood.
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. Observed a missing fan guard cover inside the reach in unit across the stove. Maintain kitchen equipment in good repair.
2. Replace the torn/damaged refrigerator door gaskets for the deli case unit across from the stove. Maintain equipment in good condition.
3. Provide a container or caddy for the storage of the ice scoop. Observed the ice scoop stored on top of the ice machine.
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INSPECTION FOLLOW-UP
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06/19/2015
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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: Provide a food manager certificate from an approved company and post in a conspicuous location at the facility. Operator was unable to provide at the time of inspection. Please email a copy of certificate to Environmental Health by no later than 7/30/15, to avoid a Penalty fee of $100 for each day of operation in violation.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain the floor, and the walls.
-Observed old food debris accumulation on the floor by grease trap.
-A hole on the wall (approx. 3" by 3") under the warewash sink.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Maintain all equipment in good repair. Observed the following:
-Ambient temperature of the small reach-in-cooler( back room) was measured at 56 F. No Potentially Hazardous Food was stored in the unit. Repair or replace the unit.
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ROUTINE INSPECTION
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06/18/2015
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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: Properly cool all Potentially Hazardous Food within approved temperatures and methods.
-Observed beef stew was stored on top of the counter. The temperature was measured at 70 F. According to the operator the food was cooling since last night on the counter. Beef stew was discarded.
-Observed several large pots of food cooling on the counter at 140 F and 135 F. Operator stated that it was cooked 30 minutes ago. Operator was instructed to portion the food into shallow pans and cool it to 70 F within 2 hours.
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: Discontinue holding potentially hazardous food at unapproved temperatures. Observed all the food items inside all three refrigerations units were holding at unapproved temperatures between 47-58 F. According to the operator all the food items were stored in these refrigeration units since the day before. Following food items were discarded:
-A container of Chicken stew
-A container of Pork stew
-A container of red salsa
-A container of green salsa
-A container sour cream
-A container if cooked chicken
-2 bags of raw beef
-One tray of Chili relleno
-10 Tamales
This is a repeat violation.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Provide a food manager certificate from an approved company and post in a conspicuous location at the facility. Observed missing. This is a repeat violation from last inspection.
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: Provide and maintain sanitizer concentration at approved levels for warewashing. Chlorine sanitizer concentration was measured above 200 ppm during active warewashing. Operator was instructed to dilute the concentration to 100 ppm.
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: An office hearing is scheduled for June 19th, 2015 at 08:00 am due to an imminent health hazard observed during the inspection. Please bring the following at the office hearing:
-Photo ID
-Proof of ownership information
-Invoice of refrigeration units repair
Office hearing fees $150 must be paid at the time of the office hearing.
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: Maintain all refrigeration units in good repair. Ambient temperatures of refrigeration units were measured at 47 F, 49 F and 51 F. Discontinue using these refrigeration units until it is able to hold food at 41 F or below.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
113996: Unsafe food temperatures
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call Environmental Health office at (626) 744-6004 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.
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: Discontinue stacking food containers on top of other food containers without adequate protection to prevent cross-contamination. Observed uncovered food items stacked on top of each other inside the refrigeration units.
Discontinue storing raw meat above cooked and Ready-to-Eat food. Observed a bag of raw beef stored directly on top of (partially covered) chili rel leno.
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INSPECTION FOLLOW-UP
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04/23/2015
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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: During the follow-up inspection, observed hot water to be over 120 F in every sink of the facility. Water heater was working properly at the time of this follow-up inspection.
Permit has not been reinstated and facility is approved to re-open.
Ensure that hot water is kept at 120 F in at least one sink of the facility. Hot water shall always be available during the hours of operation.
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BILLABLE FOLLOW-UP
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04/22/2015
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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: Manager shall obtain manager certificate by 06/13/15.
At least one individual in the facility shall have a manager certificate on site at all times.
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: Discontinue holding potentially hazardous food at unapproved temperatures. Observed a container of cooked beans holding on flat grill and temperature was between 120 F to 140 F. Operator stated that is was cooked and holding for less than 2 hours. Operator was instructed to reheat the beans to 165 F before serving.
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: Employees that work in the kitchen (cooking, washing, preparing, etc) have until 05/13/15 to obtain food handler cards and be in compliance with certifications.
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: During the follow-up inspection, observed hot water to be over 120 F in every sink of the facility. Water heater was working properly at the time of this follow-up inspection. Permit has not been reinstated and facility is approved to re-open.
Ensure that hot water is kept at 120 F in at least one sink of the facility. Hot water shall always be available during the hours of operation.
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INSPECTION FOLLOW-UP
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04/22/2015
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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: Provide hot and cold water under pressure to all faucets. No hot water was available at all faucets at the time of inspection. Water temperature was measured at 72 F at all the faucets during the inspection. Provide minimum of 120 F to all faucets except handwash sink at 100 F.
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: Discontinue holding potentially hazardous food at unapproved temperatures. Observed a container of cooked beans holding on flat grill and temperature was measured between 120 F to 140 F. Operator stated that it was cooked and holding for less than 2 hours. Operator was instructed to reheat the beans to 165 F before serving.
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: As a result, of the permit suspension today, a hearing has been scheduled for the owner/operator on April 23, 2015 @ 8:30 a.m. to provide an opportunity to present evidence as to why the facility’s permit should not be suspended/revoked due to repeat violations. A fee of $150 must be paid by at the time of the hearing.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
114192: No hot water, water, or unsafe water supply
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call health department at (626)744-6004 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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04/13/2015
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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: Discontinue holding potentially hazardous food at unapproved temperatures. Observed food items inside the refrigeration unit ( lower-reach-in-cooler) at unapproved temperatures.
Chicken milanese 50 F
Beef milanese 50 F
Cooked chicken 60 F
Cheese 50 F
Cooked beef 68 F
All the food items storing in the refrigeration unit ( Beef and pork milanese) overnight was voluntarily disposed by the operator. The rest of the food items were prepared less than 4 hours ago, as stated per operator. These food items were instructed to store inside the working refrigeration unit. Violation was corrected on site.
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: Properly wash, rinse and sanitize multi-utensils. Observed inoperable drain stoppers at the ware wash sink. Provide operable drain stoppers for the warewash sink so that utensils can be properly washed and sanitized.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Discontinue blocking access to the handwash sink. Observed pots stored inside the handwash sink.
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: Provide hot and cold water under pressure to all faucets. Hot water temperatures was measured between 100-114 F at all the faucets. Provide minimum of 120 F to all faucets except handwash sink at 100 F.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Eliminate the flies from the facility by a safe and legal method at once. Observed flies inside 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: Provide food handler certificates for all food employees. Observed missing food handler certificates for all food employees.
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: Discontinue sale of pre-packaged food items that are not labeled. All pre-packaged foods shall bear a label that includes: the common name of the food and a list of ingredients in the order of decreasing predominance by weight. Observed pre-packaged muffins without labels for customer self- service on the counter. Operator was instructed to remove the food items from the counter.
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: Maintain all equipment in good repair. Ambient temperature of of the 2 door lower reach in cooler was measured at 46 F-50 F at different areas. Discontinue the use of this cooler until it is able to hold food at 41 F or below.
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: Maintain all exterior doors closed, except when in use. Observed front entrance was opened during the inspection.
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: Provide and maintain correct sanitizer levels inside the cloth buckets. No sanitizer was detected in cloth bucket. Operator set-up the new bucket with 100 ppm of chlorine upon instruction.
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: Properly store all utensils in approved area. Observed pots and pans stored directly on the floor in back room. Empty pots were also observed being used as a stand for holding food containers. All food and utensils must be stored minimum of 6 inches off the floor on approved stands.
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: Properly thaw potentially hazardous food by using approved methods only. Observed a bag was frozen chicken stored inside the food prep sink. Training was provided on proper thawing procedures.
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: Discontinue preparing or washing vegetables in unapproved sinks. Observed operator cleaning and peeling tamatillo in ware wash sink. Operator was directed to wash and prepare food at approved food prep sink.
Discontinue storing food in beverage cooler for the customer self-service. Observed a container of cooked beans, a cake, tamales, tortias and eggs stored in beverage cooler in dining room. Properly store all food items inside the refrigerators in the kitchen or in an approved area that is inaccessible to the customers.
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