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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11/06/2023
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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: Observed paper towels missing at warewash area handsink. Operator provided paper towels to ensure proper handwashing.
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ROUTINE INSPECTION
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08/08/2022
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ROUTINE INSPECTION
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12/14/2021
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ROUTINE INSPECTION
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09/25/2019
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ROUTINE INSPECTION
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03/26/2018
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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 box of chips stored on the ground in back of cashier.
Maintain atleast 6 inches off the ground.
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ROUTINE INSPECTION
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03/29/2017
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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 WARM WATER AT HAND WASHING SINK AT MINIMUM OF 100F. (REPEAT VIOLATION)
OBSERVED WARM WATER AT 89F AT HAND WASHING SINK INSIDE RESTROOM.
CONTACT PLAN CHECK DIVISION AT (626)744-6041 FOR INSTRUCTIONS ON PLANS SUBMITTING PROCESS.
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 TO THEIR DISPENSERS INSIDE RESTROOM.
OBSERVED EMPTY PAPER TOWEL DISPENSER AT THE TIME OF INSPECTION. OPERATOR COMPLIED AT ONCE. TRAINING ON PROPER HAND WASHING PROVIDED.
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: THOROUGHLY CLEAN AND MAINTAIN ALL FLOORS OF FOOD STORAGE AREA.
OBSERVED DUST/DEBRIS ACCUMULATION ON THE FLOOR UNDER REACH IN COOLERS.
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INSPECTION FOLLOW-UP
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09/01/2016
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Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: OBSERVED COFFEE MAKER, COFFEE POTS, CAPPUCCINO MACHINE ON SITE.
NO 3 COMPARTMENT UTENSIL SINK ON SITE.
A 3 COMPARTMENT UTENSIL WASH SINK MUST BE PROVIDED FOR CLEANING, RINSING, AND SANITIZING FOR ALL MULTI-USE UTENSILS, WITH INDIRECT CONNECTION TO THE SEWER, HOT WATER OF MINIMUM 120F, AND COLD WATER.
A SEPARATE HAND WASH SINK MUST ALSO BE PROVIDED ADJACENT TO THE UTENSIL WASH SINK, IN ORDER TO PROPERLY WASH HANDS BEFORE CLEANING MULTI-USE UTENSILS. HAND SINK MUST BE SEPARATED FROM UTENSIL SINK BY 24 INCHES OR BY A MINIMUM 6 INCHES METAL SPLASH GUARD. THE HAND SINK MUST BE INSTALLED WITH WARM WATER, COLD WATER, SINGLE USE SOAP AND PAPER TOWEL DISPENSERS.
DISCONTINUE PREPARATION OF COFFEE USING THESE MACHINES. PLANS MUST BE SUBMITTED TO OUR DEPT FOR APPROVAL BEFORE INSTALLATION OF UTENSIL SINK, PREP AREA HAND SINK WITHIN 1 MONTH IF YOU WISH TO CONTINUE USING THESE COFFEE MACHINES IN THE FUTURE.
WHETHER YOU DECIDE TO PURSUE THE COFFEE PREPARATION OR CONTINUE AS RETAIL OF PREPACKAGED FOOD ONLY, A SEPARATE MOP SINK MUST BE INSTALLED:
NO SEPARATE MOP SINK ON SITE
A SEPARATE JANITORIAL SINK WITH HOT WATER OF MINIMUM 120F, COLD WATER, AND BACK FLOW PREVENTION DEVICE AT FAUCET MUST BE PROVIDED IN FACILITY.
FLOORS IN THE ABOVE AREAS AND REST ROOM MUST BE APPROVED FLOOR WITH CONTINUOUS BASE COVE WITH 3/8 INCH RADIUS COVE; WALLS AND CEILINGS MUST BE SMOOTH AND EASILY CLEANABLE.
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 88F AT HAND SINK IN RESTROOM.
WARM WATER OF MINIMUM 100F MUST BE PROVIDED AT ALL HAND SINKS.
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ROUTINE INSPECTION
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03/09/2015
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