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
|
|
ROUTINE INSPECTION
|
|
02/13/2024
|
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed inoperable refrigerator in the back storage room. Person in charge states that it needs to be repaired, in particular the gaskets need to be replaced. Ensure all equipment is proper working order. Refrigerator shall be repaired, replaced or removed by 3/13/24.
|
|
ROUTINE INSPECTION
|
|
04/11/2023
|
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 no display thermometer inside the reach in cooler for milk. 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. Correct by 4/13/2023.
|
|
ROUTINE INSPECTION
|
|
11/16/2021
|
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: Observed absorbent areas of walls in the dry storage area where wallpaper has been removed. Paint/repair by 11/30/2021.
|
|
ROUTINE INSPECTION
|
|
06/08/2021
|
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed a can of pesticide stored in a cabinet in the food facility. Effective immediately, cease the practice of storing pesticide in the 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: Observed food debris on the floor under the refrigerator in the rear prep area. Clean and sanitize by 6/23/2021.
|
|
ROUTINE INSPECTION
|
|
02/19/2020
|
|
|
ROUTINE INSPECTION
|
|
07/31/2019
|
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: No display thermometer was observed inside the mini milk refrigerator.
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.
|
|
ROUTINE INSPECTION
|
|
12/18/2018
|
|
|
ROUTINE INSPECTION
|
|
06/05/2018
|
|
|
ROUTINE INSPECTION
|
|
07/31/2017
|
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 utensil immersed in chlorine for less than 30 seconds and not allowed to air dry before use.
Ensure utensils are immersed in chlorine sanitizer for minimum 30 seconds and allowed adequate time to air dry before use.
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.
Provide a current food handler card for all staff handling food/utensils.
|
|
ROUTINE INSPECTION
|
|
11/14/2016
|
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: Chlorine at 50ppm at third compartment of utensil sink. Corrected on site.
Maintain minimum 100ppm chlorine for sanitizing compartment of utensil wash sink at all times.
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: Some food handler cards were missing from food handler card file for current food handlers.
Provide and maintain food handler cards for all facility food handlers, within 30 days.
|
|
ROUTINE INSPECTION
|
|
11/20/2015
|
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 cards for all food employees. Operator was unable to locate the food handler cards for all food employees during the inspection. Provide by 12/20/15.
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 sanitizer test kit for measuring sanitizer solution. Observed missing chlorine test kit.
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 floors. Observed dust accumulation on the floor between refrigerators and under the shelves.
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 metal racks and boards and boxes stored on the floor. Remove all unusable items from the facility to prevent vermin harborage.
|
|
ROUTINE INSPECTION
|
|
07/10/2014
|
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: The Person-in-charge stated that not all food employees posses their food handler card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period. Compliance will be verified by the next routine inpsection
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed a raw wooden board stored by the electrical panel. Ensure all raw wooden areas are properly painted with a gloss or semi-gloss paint. All wall surfaces shall be sealed with a cleanable paint or other equivalent finish.
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 several food bins stored directly on the floor in the storage room. Discontinue this practice. Maintain all foods stored at least 6 inches off the floor on approved storage structures or other approved manner.
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 an open and unenclosed area by the electrical panel and pipes located in the storage room. Discontinue this practice. Properly rodent proof the interior of the premises. Seal all gaps that are greater than 1/4 inch. Construct, equip, maintain and operate the facility so as to prevent the entrance and harborage of animals, birds and vermin, including but not limited to, rodents and insects.
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 residue and black grime on the floor below the shelving unit and upright coolers. If possible wheel out the units to access hard to reach corners. Maintain the floors in a clean and sanitary manner.
2. Repair the torn ceiling panels located above the tankless water heater. Repair the ceiling in order to provide surfaces that are durable, smooth, nonabsorbent and easily washable.
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: Refill the empty toilet dispenser in the employee restroom. Provide toilet tissue in a permanently installed dispensers at each toilet.
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 to adequately measure the quaternary ammonia concentration. 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.
Equipment/Utensils - approved; installed; clean; 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 aluminum foil lining the shelves in the dry storage room. Do not line the shelves with any materials that are not easily cleanable. Replace these unacceptable materials with durable, smooth, non-absorbent materials that is easily cleanable.
|
New Search
|