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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02/06/2024
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Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments:
REPAIR/REPLACE LEAKY WATER FAUCET AT HAND WASHING SINK INSIDE EMPLOYEE RESTROOM.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: PROVIDE A VALID PUBLIC HEALTH PERMIT AT PREMISES.
EXPIRED PUBLIC HEALTH PERMIT WAS POSTED DURING THIS VISIT.
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ROUTINE INSPECTION
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03/06/2023
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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:
RE CONNECT THE MISSING HAND WASHING SINK FROM THE FRONT FOOD PREPARATION AREA.
OBSERVED OPERATOR REMOVED THE HAND WASHING SINK FROM FRONT FOOD PREPARATION AREA. A FOLLOW UP VISIT WILL BE CONDUCTED ON OR AFTER 3/13/23 TO ENSURE FULL COMPLIANCE.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments:
POST CURRENT PUBLIC HEALTH PERMIT AT PREMISES.
EXPIRED PUBLIC HEALTH PERMIT WAS POSTED DURING THIS VISIT.
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ROUTINE INSPECTION
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05/23/2022
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments:
ELIMINATE ALL EVIDENCE OF FLIES FROM FACILITY BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED 3-4 HOUSE FLIES INSIDE FRONT CUSTOMER AREA.
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 A FOOD HANDLER' S CARD AT PREMISES BY 6/23/2022.
OPERATOR WAS UNABLE TO PROVIDE FOOD MANAGER'S CERTIFICATE DURING THIS VISIT.
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:
PROVIDE SELF ENCLOSING DEVICE AT THE DOOR OF EMPLOYEE RESTROOM.
OBSERVED MISSING SELF ENCLOSING DEVICE AT THE DOOR OF EMPLOYEE RESTROOM.
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ROUTINE INSPECTION
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09/09/2021
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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:
DISCONTINUE STORING ICE CREAM SCOOP INSIDE STAGNANT WATER.
OBSERVED ICE CREAM SCOOP STORED INSIDE SOILED STAGNANT WATER. OPERATOR TURNED ON THE WATER FAUCET AT ONCE.
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:
REPAIR OR REPLACE BROKEN TOILET PAPER DISPENSER INSIDE RESTROOM. TOILET PAPER WAS PROVIDED.
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ROUTINE INSPECTION
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07/07/2020
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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 personal items stored inside handwashing sink.
Immediately discontinue this practice.
Maintain sink unobstructed and available for use at all times.
Items were removed from sink.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed employee foods stored on top of retail foods in drink cooler adjacent to the check-out station.
Immediately discontinue this practice. Store employee foods in bottom of cooler away from retail foods.
This violation was noted on the last inspection report.
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 10 ppm of chlorine in the sanitizing solution.
Maintain sanitizer solution at 100 ppm chlorine.
Observed wiping cloth stored on counter. Discontinue this practice.
Store the cloths inside the sanitizer solution when not in immediate use.
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ROUTINE INSPECTION
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01/16/2020
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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 several flies in the facility.
Eliminate flies from the facility using approved methods only.
Maintain doors in closed position to prevent the entrance of flies.
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 the ice cream dipper well to be turned off and the scoops inside had been used.
Store in-use utensils that are used with potentially hazardous food in a sanitary container and clean the utensils at least every four hours, or in a container of water if the water is maintained at a temperature of at least 135F, or in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes.
Clean scoopers were placed in dipper well and water was turned on.
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 one can of pesticide in the chemical storage area. This pesticide is not approved for commercial use.
Remove can from facility and use approved methods only (i.e. a licensed pest-control operator) to eliminate pests.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed employee foods stored with retail foods at the reach-in cooler adjacent to the point-of-sale station.
Ensure employee foods are stored separately from retail foods.
Employee foods were moved to the bottom of the cooler.
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 in all chest/cabinet freezers in the facility.
De-ice freezers and maintain in clean condition.
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ROUTINE INSPECTION
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02/23/2018
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: A. Observed the bathroom handwash sink to be lacking paper towels. Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
B. Observed a case of sodas stored at the front handwash sink blocking access to the sink. Observed access to the handwash sink to be blocked. Maintain all handwashing sinks fully operative, in good repair and easily accessible.
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 the ice cream dipper well to be turned off and the scoops had been used. Store in-use utensils that are used with potentially hazardous food in a sanitary container and clean the utensils at least every four hours, or in a container of water if the water is maintained at a temperature of at least 135F, or in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream or mashed potatoes.
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 the counters. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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 the front doors to be propped open. Discontinue propping the doors open.
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ROUTINE INSPECTION
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12/27/2016
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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 THE RESTROOM DOOR OPEN DURING THE INSPECTION. KEEP THE DOOR CLOSED AT ALL TIMES. INSTALL A SELF-CLOSING MECHANISM.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED GRIME IN FLOOR SINK AT FRONT COUNTER AREA. CLEAN FLOOR SINK TO REMOVE BUILD UP AND MAINTAIN CLEAN AT ALL TIMES. CORRECT WITHIN TWO DAYS.
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ROUTINE INSPECTION
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05/12/2016
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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: Provide a soap dispenser at the hand wash sink.
Observed missing soap dispenser at the hand wash sink.
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: Provide an approved faucet extension. Observed the faucet of the 3-compartment sink only reached to 2 compartments. The
faucet of the 3-compartment ware-washing sink must extend to each sink compartment.
Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: During the inspection, unapproved laminate flooring was observed throughout the facility. Also unapproved wood paneling was observed behind the ware wash sink and the hand sink. Comply by date is 5/24/16.
Please contact Carmina Chavez ( plan checker) at (626) 744-6041 for plan submittal and the approval prior to the installation of the flooring and the wall.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all floors and the walls.
-Observed unapproved laminate flooring in the ware washing area, food storage area and employee's restroom. Laminate floors were observed to be cracking and accumulating dirt between the tiles.
-Observed holes on the walls above ware wash sink, and the mop sink.
-Observed wood paneling above ware wash sink and the hand sink. Replace with approved wall.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Provide a splash guard at the mop sink to prevent potential cross contamination. Observed missing splash guard between the mop sink and the sanitizer drain board of the ware wash sink.
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INSPECTION FOLLOW-UP
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04/04/2016
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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 the faucets except hand wash sink at 100 F.
-Hot water was measured at 116 F at the warewash sink. Provide minimum of 120 F.
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 re-inspection, observed major violations to be corrected. The facility was approved to open and operate. Payment in the amount of $155.50 for your health permit fee must be paid by no later than 4/6/16 at Health Department at 1845 N. Fair Oaks, room 1200, Pasadena.
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: Provide an approved faucet extension. Observed the faucet of the 3-compartment sink only reached to 2 compartments. The faucet of the 3-compartment ware-washing sink must extend to each sink compartment.
Properly secure the ware wash sink to the wall. Observed ware wash sink was loose and not properly secured to the wall.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all floors and the walls.
-Observed unapproved laminate flooring in the ware washing area, food storage area and employee's restroom. Laminate floors were observed to be cracking and accumulating dirt between the tiles.
-Observed holes on the walls above ware wash sink, and the mop sink.
-Observed wood paneling above ware wash sink and the hand sink. Replace with approved wall.
-Observed heavy dust and debris accumulation on the floor particularly under the equipments.
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 broken toilet paper dispenser. Tape was used to hold the dispenser to the handle bar. Repair or replace the broken toilet paper dispenser.
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: Provide a splash guard at the mop sink to prevent potential cross contamination. Observed missing splash guard between the mop sink and the sanitizer drain board of the ware wash sink.
Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: During the inspection, unapproved laminate flooring was observed throughout the facility. Also unapproved wood paneling was observed behind the ware wash sink and the hand sink. Comply by date is 5/24/16.
Please contact Carmina Chavez ( plan checker) at (626) 744-6041 for plan submittal and the approval prior to the installation of the flooring and the wall.
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 boxes and containers stored on unapproved wood blocks on the floor. Provide approved stands and remove the unapproved wood blocks.
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ROUTINE INSPECTION
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03/23/2016
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: No sanitizer or hot water was available at the 3-compartment sink at the time of inspection. Properly wash, rinse and sanitize all utensils.
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 the faucets except hand wash sink at 100 F.
-No hot water was available at the 3-Compartment sink (72 F). Provide hot water minimum of 120 F. A probe thermometer is recommended to take the temperature of hot water.
-Hot water was measured at 112 F at the mop sink. Provide hot water minimum of 120 F.
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: -Operator was unaware of proper 3-Step ware-washing. Operator stated that ware-washing was done in the one compartment mop sink without a sanitizer. No hot water was available at the ware-wash sink at the time of inspection. Operator showed no knowledge of proper warewashing and hot water requirement. Provide adequate training to all food workers.
Provide food handler certificate by 4/23/16.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed cups and a jar stored directly inside the rice. Discontinue this practice at once. Properly store all food in a clean and approved manner.
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 soap dispenser at the hand wash sink.
-Observed missing soap dispenser at the hand wash sink.
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: Provide a test kit for measuring sanitizer solution.
-Observed missing sanitizer and the test kit to measure sanitizer concentration at the time of inspection.
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: Provide an approved cabinets and shelves for storing food.
-Observed front cabinets were damaged and tape was used to hold them together. Provide an approved cabinets and shelves for storing food.
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 2 burnt out lights in ware washing area. Repair or replace the lights.
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: Elevate all the containers off the floor at least 6 inches on ht approved stands.
-Observed boxes and containers stored on unapproved wood blocks on the floor. Provide approved stands and remove the unapproved wood blocks.
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: Provide approved flooring.
-Observed unapproved laminate flooring in the ware washing area, and food storage area. Laminate floors were observed to be cracking and accumulating dirt between the tiles.
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 March 24th, 2016 at 3 pm to discuss the closure. Please bring the following documents to the office hearing:
-Proof of ownership
-Photo ID.
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:
114117: Inability to properly clean and sanitize
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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