|
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.
|
Service
|
Score
|
Date
|
|
INSPECTION FOLLOW-UP
|
|
10/18/2023
|
|
|
|
|
ROUTINE INSPECTION
|
|
10/03/2023
|
|
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 hot water at the 3 compartment sink holding at 106F degrees. Adjust/repair water heater and ensure hot water at the 3 compartment sink is at a minimum of 120F degrees. Correct today.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed missing food handler cards. Ensure all employees obtain a current and valid food handler card. Maintain copy of employee's food handler card at the facility to be reviewed upon request. All new employees must obtain a food handler card within 30 days from the start date of employment. Correct by 11/3/23.
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 employee wipe knife with wiping cloth, then wipe counters, and place wiping cloth inside apron pocket. Observed no sanitizer bucket. Food contact surfaces and utensils shall be properly sanitized. Ensure sanitizer buckets are set up with an approved sanitizer concentration (50 ppm chlorine, 200 ppm quaternary ammonium, or 25 ppm iodine). Correct today.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee put on gloves without washing hands, and employee wipe hands on contaminated towel. Ensure employees wash their hands after all of the following instances:
- Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
- After touching bare human body parts other than clean hands and clean, exposed portions of arms.
- After using the toilet room.
- After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
- After handling soiled equipment or utensils.
- During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
- When switching between working with raw food and working with ready-to-eat food.
- Before donning gloves for working with food.
- Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
- After handling money.
- After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. Correct today.
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 on active food prep tables and counters. Discontinue storing wiping cloths on counters. Ensure wiping cloths are placed in a sanitizer bucket in between use with an approved sanitizer concentration (50 ppm chlorine, 200 ppm quaternary ammonium, or 25 ppm iodine). Correct today.
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 front doors propped open. Maintain doors closed at all times to prevent the entry of pest and vermin. Doors propped open shall have an air curtain on. Correct today.
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:
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 cups stored in dry food containers. Discontinue storing cups inside of dry food containers. Scoops with a handle may be stored in dry food containers, maintain handle above or away from direct contact with dry food. Correct today.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed mold-like substance build up in the floor sink under the soda dispenser. Maintain floor sink clean. Correct by 10/4/23.
2. Observed mold-like substance in the soda dispenser drain area. Clean and sanitize by 10/4/23.
|
|
|
ROUTINE INSPECTION
|
|
08/15/2022
|
|
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.
|
|
|
ROUTINE INSPECTION
|
|
04/25/2022
|
|
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: REPAIR NON FUNCTIONAL FOUR DRAWER REACH IN COOLER LOCATED UNDER COOKING GRILLS. AMBIENT TEMPERATURE OF ALL REACH IN COOLERS MUST BE AT OR BELOW 41F AT ALL TIMES.
NO FOODS WERE STORED INSIDE THE ABOVE MENTIONED EQUIPMENT DURING THIS VISIT.
|
|
|
BILLABLE FOLLOW-UP
|
|
04/23/2022
|
|
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed absorbent patched areas of wall surfaces. Operator to paint patched areas of walls by 5/9/2022.
2. Observed grease on the bottom of equipment at the cook-line. Operator to clean and sanitize the area to deny food source to vermin by 5/9/2022.
3. Observed minor food debris under equipment and near walls behind metal legs of tables in the customer seating area. Operator to clean and sanitize the area by 5/9/2022.
4. Spray foam is NOT an ideal solution to seal holes in facility walls and ceilings . It creates a surface that is not smooth, nonabsorbent and easily cleanable. Operator to correct by 5/9/2022.
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:
|
|
|
ROUTINE INSPECTION
|
|
04/21/2022
|
|
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: ELIMINATE ALL EVIDENCE OF RODENTS, COCKROACHES AND FRUIT FLIES BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED 50-60 FRESH RAT DROPPINGS ON THE FLOOR OF FRONT FOOD PREPARATION AREA ADJACENT TO THE SOFT SERV MACHINE.
OBSERVED 10-12 DEAD COCKROACHES ON THE GLUE TRAP LOCATED UNDER REACH IN COOLER INSIDE BACK FOOD PREPARATION AREA.
OBSERVED TOTAL OF 50-70 FRUIT FLIES INSIDE FRONT AND BACK FOOD PREPARATION AREA.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments:
REPAIR/RE CONNECT OPEN WASTE WATER PIPE DRAINING FROM UTENSILS WASHING SINK, HAND WASHING SINK AND FOOD PREPARATION SINK LOCATED INSIDE BACK FOOD PREPARATION AREA.
OBSERVED HEAVY ACCUMULATION OF WASTEWATER ON THE FLOOR THROUGHOUT BACK FOOD PREPARATION AREA DUE TO BROKEN WASTEWATER PIPE. ALL WASTE WATER IS BEING DISCHARGED ON THE FLOOR.
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 AT 41F OR BELOW OR AT 135F OR ABOVE, UNLESS PREPARING.
OBSERVED HOT DOGS HOLDING AT 52F, RAW CHICKEN HOLDING AT 49F, BACON HOLDING AT 49F, BEEF HOLDING AT 52F INSIDE REACH IN DRAWERS COOLERS LOCATED UNDER COOKING GRILLS.
OPERATOR STATED ABOVE FOODS WERE PLACED HALF HOUR PRIOR TO THE INSPECTION. INSTRUCTED OPERATOR TO RELOCATE THE FOODS TO ANOTHER WORKING REACH IN COOLER. TRAINING PROVIDED.
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 ALL POTENTIALLY HAZARDOUS FOODS(PHF) BY USING ON OF THE FOLLOWING METHODS;
1. UNDER RUNNING WATER AT 70F FOR NO MORE THAN TWO HOURS.
2. INSIDE A MICROWAVE
3. AS A PART OF THE COOKING PROCESS.
4. INSIDE A REACH IN COOLER.
OBSERVED HOT DOGS, CHICKEN AND BACON BEING THAWED AT ROOM TEMPERATURE INSIDE FOOD PREPARATION AREA. OPERATOR RELOCATED THE FOODS INSIDE WORKING REACH IN COOLERS. TRAINING PROVIDED.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments:
CLEAN AND MAINTAIN ALL COOKING EQUIPMENT UNDER THE GRILLS AND ALL REACH IN COOLERS LOCATED INSIDE FRONT AND BACK FOOD PREPARATION AREA.
OBSERVED HEAVY ACCUMULATION OF OLD GREASE ON ALL COOKING EQUIPMENT AND OLD FOOD DEBRIS ACCUMULATION INSIDE REACH IN COOLERS.
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:
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: DISCONTINUE STORING POTS DIRECTLY ON THE FLOOR. ALL UTENSILS SHOULD BE STORED SIX INCHES OF THE FLOOR.
OBSERVED COOKING POT STORED DIRECTLY ON THE FLOOR OF BACK FOOD PREPARATION AREA.
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: VERMIN PROOF FRONT AND BACK DOOR OF FACILITY.
OBSERVED GAP GREATER THAN 1/4 INCH ON THE SIDES OF FRONT AND BACK DOORS OF FACILITY.
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:
1. THOROUGHLY CLEAN AND MAINTAIN THE FLOORS OF FACILITY THROUGHOUT, UNDER ALL EQUIPMENT.
OBSERVED HEAVY ACCUMULATION OF OLD DECOMPOSED FOOD, DIRT AND OLD GREASE ON THE FLOORS UNDER ALL EQUIPMENT THROUGH OUT FRONT AND BACK FOOD PREPARATION AREA.
2. CLEAN AND SANITIZE THE FRONT FOOD PREPARATION AREA ADJACENT TO SOFT SERV MACHINE RODENT DROPPINGS WERE OBSERVED.
3. REPAIR/RENOVATE DETERIORATED WALL PLASTER ABOVE FOOD PREPARATION SINK. ALL WALLS SHOULD BE SMOOTH AND EASILY CLEANABLE.
OBSERVED HOLE APPROXIMATELY 2 INCH IN DIAMETER AT ABOVE MENTIONED AREA.
|
|
|
ROUTINE INSPECTION
|
|
10/14/2021
|
|
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: The hot water valve at the hand was sink was stripped, and no hot water was available at the sink. Repair by 10/28/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of dust on the make-up air vents, shelves in the ware washing area, and on the walls adjacent to the grill. Clean and sanitize by 10/28/2021.
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: 1. Observed an accumulation of food debris on the floor of the ware washing area. Clean and sanitize by 10/28/2021.
2. Observed an accumulation of grease and food debris on the wall in the ware washing area. Clean and sanitize by 10/28/2021.
3. Observed absorbent areas of the walls in the ware washing area. Paint/repair absorbent areas by 10/28/2021.
|
|
|
ROUTINE INSPECTION
|
|
06/22/2021
|
|
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 a measured hot water temperature of 84°F at the restroom hand wash sink. Adjust the water heater to provide hot water at the hand wash sink of at least 100°F.
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: 1. Observed food debris on the floor under equipment. Clean and sanitize by 07/6/2021.
2. Observed food residue on the wall behind the ware wash sink.. lean and sanitize by 7/6/2021.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed food (bread) stored in unapproved area in the hallway adjacent to the restroom and rear door. Relocate food storage to approved storage area by 7/6/2021.
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 61 hot dogs, approximately 17.5 pounds (8 per package at 2.3 pounds each), that had measured internal temperatures of 68°F to 73°F that were out of temperature for over 4-hours. COS - Operator voluntarily discarded the meat and denatured it with sanitizer. Monitor temperatures throughout the cooling process to ensure food is rapidly and properly cooled. Potentially hazardous food must be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours or it must be discarded.
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 condensation line from the air conditioner that terminates inside the restaurant delivering high volume of water into a 5-gallon bucket. Provide a terminus (either outside or to an existing drain) for the condensation line that meets code by 7/6/2021.
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 a 2-door refrigeration unit and the under-grill refrigeration unit that was not capable of maintaining potentially hazardous food at/or under 41°F. Repair by 7/6/2021.
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: A current food manager’s certificate was not available at the time of the inspection. Provide/Email evidence of completion of a current food manager’s certification to the Pasadena Public Health Department by 7/22/2021.
|
|
|
ROUTINE INSPECTION
|
|
09/02/2020
|
|
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 the cold top covers missing the grab handles.
Replace cover handles to properly open and close cold top.
|
|
|
ROUTINE INSPECTION
|
|
02/20/2020
|
|
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 paper towels placed on the counter outside the paper towel dispenser at the hand washing sink in the back kitchen.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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 grease/ debris build up on the floor under the three compartment sink and the equipment in the back kitchen.
Thoroughly clean and sanitize floor under the equipment to remove the accumulation.
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 employee drinks stored on food prep tables.
Discontinue storing employee food in food prep and storage areas. Instruct employees to only eat and drink in designated areas away from food and utensils, and to wash their hands thoroughly before returning to work.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grease/ food accumulation on the two door upright cooler handles and doors.
Thoroughly clean and remove accumulation from equipment.
|
|
|
ROUTINE INSPECTION
|
|
09/19/2019
|
|
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 two containers of beef patties holding at 47F and a container of bacon wrapped hot dogs holding at 45F inside the two door upright cooler in the kitchen for less than 2 hours per manager.
Maintain all potentially hazardous food items at or below 41F or at or above 135F.
Corrective action: Food items were relocated to another cooler at the time of inspection.
Note: Ambient temperature of cooler was observed to be at 48F at the time of inspection. Repeated violation.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. Observed a mop bucket and mops placed directly infront of the hand washing sink in the kitchen blocking access to the sink.
Maintain all handwashing sinks fully operative, in good repair and easily accessible.
2. No paper towels were observed inside the paper towel dispensers at the hand washing sink in the kitchen and at the hand washing sink in the front counter.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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 an open chemical spray bottle placed on the floor at the cooks line.
Discontinue this practice. Maintain all chemicals closed and in a designated location away from food.
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: 1. Observed frozen ice cream boxes improperly thawing at room temperature by ice cream machine.
2. Observed frozen chicken and frozen beef improperly thawing at room temperature inside 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
NOTE: Due to current drought conditions in California, the following method, while still acceptable in current law, does not promote water conservation efforts and should be thought of last as a method for thawing frozen potentially hazardous foods.
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, however good water conservation is worth our efforts.
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 trays of raw eggs stored on the top shelf of the two door refrigerator above ready to eat lettuce bags.
Discontinue this practice. Raw eggs shall always be stored on the bottom shelf of refrigeration units to prevent cross contamination to other food products if eggs were to crack.
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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately Measuring the types of sanitization methods used in this facility.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed thermometer gage at two door refrigerator unit to be inoperable.
Provide an accurate display thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
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 broken refrigerated drawer under the grill.
Repair/ replace refrigerator drawer in order for it to properly open and close.
2. Observed two door upright refrigeration unit at an ambient temperature of 47F.
Repair/ replace unit to maintain a temperature of 41F or below.
|
|
|
ROUTINE INSPECTION
|
|
02/25/2019
|
|
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. No paper towels were observed inside paper towel dispenser at the only hand washing station in the facility.
Maintain hand washing soap and paper towels inside dispensers at all times.
2. Observed hand washing sink blocked by trash bucket and mop bucket at the time of inspection.
Discontinue this practice. Hand washing station shall be easily accessible at all times for proper hand washing.
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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime accumulation around faucet handles at the hand washing station.
Clean and remove accumulation from all equipment.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed wiping cloths used repeatedly during food preparation, with no sanitizing solution set up. Discontinue this practice. Wiping cloths that are reused must be held in an approved sanitizer (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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 bottles and squeeze bottle in the facility.
Label all spray bottles and squeeze bottle with item name to identify it.
|
|
|
ROUTINE INSPECTION
|
|
08/16/2018
|
|
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 sausage at 48F and taziki yogurt sauce 47F located inside the two door upright cooler for 3 hours per PIC.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: Food items were relocated to other refrigeration units 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: Repair/ adjust two door upright cooler to maintain a temperature of 41F or below.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed accumulation inside the fountain soda nozzles.
Clean and remove all accumulation from inside the nozzles.
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 dust accumulation on the air fans used throughout the facility.
Clean and remove all dust accumulation from the fans.
|
|
|
BILLABLE FOLLOW-UP
|
|
04/11/2018
|
|
|
|
|
ROUTINE INSPECTION
|
|
04/11/2018
|
|
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: Measured water temperature at 66F at the three compartment sink and at the hand washing sink in the restroom at the time of inspection.
Provide hot potable water under pressure of at least 120F available at all times at the 3-compartment sink.
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 several items stored inside back hand washing sink blocking access to the sink.
Do NOT store items inside the sink. Hand washing sink shall be easily accessible at all times.
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 grease/debris/ food accumulation on the floor under the cooking equipment in the cooks line.
Clean and sanitize flooring to remove all accumulation.
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:
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 chemical spray bottles in the facility.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
|
|
|
ROUTINE INSPECTION
|
|
08/11/2017
|
|
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 empty dispensers for paper towels and soap at back hand sink.
Maintain paper towels and soap in dispensers at all times. Corrected on site.
Observed front hand sink blocked by tablets.
Discontinue blocking access to hand sink. Corrected on site.
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 cutting boards with crevices.
Provide smooth and easily cleanable surfaces for cutting boards.
Food properly labeled & honestly presented
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. No food containing artificial trans fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility.
Any restaurant that sells a children's meal shall make the default beverage offered with the children's meal one of the following: water, sparkling water, or flavored water, with no added natural or artificial sweeteners; unflavored milk; a nondairy milk alternative that contains no more than 130 calories per container or serving. (114087, 114089, 114089.1, 114090, 114093.1, 114094, 114094.5, 114379.20)
Inspectors Comments: Observed pre-packaged cookies for self service with no label information.
Provide labels with the following:
Label information shall include the following:
1. Common name of the food or descriptive identity statement
2. If made with two or more ingredients, a list of ingredients in descending order of predominance by weight
3. An accurate declaration of the quantity of contents
4. The name and place of business of the manufacturer, packer or distributor
5. Nutritional labeling, unless exempted in the Federal Food, Drug, and Cosmetic Act
6. Compliance with the Food Allergen Labeling and Consumer Protection Act of 2004
|
|
|
ROUTINE INSPECTION
|
|
12/28/2016
|
|
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: No food handler card file on site.
Provide and maintain copies of all food handler cards on site, within 1 day.
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: Warm water at 84F at hand sink by cash register.
Maintain warm water at hand sink at minimum 100F at all times, within 1 day.
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 syrup stained sugar packets at bottom of soda machine.
Clean and sanitize shelf surfaces and remove all sugar packets that have been soiled by the spilled syrup.
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: Residue and food debris on floor at corner by mop sink, under reach in cooler by cash register and reach in cooler at end of cook line,(near utensil wash sink).
Clean and sanitize in 2 days.
Peeling paint on ceiling in utensil wash area.
Repair to provide smooth and easily cleanable surface at ceiling, within 2 weeks.
Missing electrical outlet plate on wall near food sink.
Provide missing outlet plate within 2 weeks.
|
|
|
ROUTINE INSPECTION
|
|
04/05/2016
|
|
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: Please contact plan check at (626)744-6041 for approval prior to installation or repairing of the floor and the base cove tiles. Comply by date is 5/30/16.
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 deteriorated seal on the floor throughout the food prep area, ware washing area and food storage/office area.
-Observed debris, and food and water pooling under the sinks, refrigerators and the ice machine.
--Observed grease deposits on the wall and the floors near the ware washing sink.
-Observed damaged base cove tiles throughout the food prep and ware washing area.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain the non-food contact surfaces.
Observed grease encrusted on the equipments and under side of the sinks.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Maintain the refuse bins closed at all times except when in use. Observed all the refuse bins were open at the time of inspection.
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 an air gap between the floor sink and the drain lines. Observed drain lines inside the floor sinks at the ice machine, and the soda machine.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Properly label all food containers. Observed several containers of flour and corn meal without labels.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed damaged counter and the cabinets at the front food prep counter.
Repair or replace the boards with approved material that is smooth, durable and easy to clean.
|
New Search
|
