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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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02/14/2024
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Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: Observed current health permit unavailable. Ensure that a current and valid health permit is posted. Correct immediately.
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ROUTINE INSPECTION
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02/21/2023
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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: Observed hand washing sink in the women's handicap stall holding at 69F degrees. Ensure hot water at hand washing sinks are at a minimum of 100F Degrees. Correct by 2/22/23.
Observed the water at the mop sink holding at 90F degrees. Ensure that hot water at the mop sink is at 120F degrees. Correct by 2/22/23.
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 ventilation in both men and women bathrooms not properly working. Ensure ventilation in the bathrooms are in proper working order at all times. Correct by 2/24/2023
Observed heavy dust accumulation in the air vents above the men and women handicap stalls. Maintain cleanliness at all times to ensure proper ventilation. Correct by 2/24/2023
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ROUTINE INSPECTION
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08/06/2021
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ROUTINE INSPECTION
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12/22/2020
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ROUTINE INSPECTION
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08/12/2019
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ROUTINE INSPECTION
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05/23/2018
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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 dust/ debris accumulation on the floor underneath the dry storage shelves.
Clean and sanitize flooring to remove accumulation of debris.
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ROUTINE INSPECTION
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05/24/2017
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ROUTINE INSPECTION
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12/17/2015
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Provide hot and cold water under adequate pressure to all the faucets. Hot water was measured at 82 F at the handwash sinks in the restroom. Provide minimum of 100 F at the hand wash sinks.
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: Clean and maintain the mop sink area. Observed dirty mops and cleaning equipments stored all over the janitorial closet area. Properly organize the cleaning equipment. Observed dust accumulation on the floor and the wall around the mop sink area.
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 slow draining hand wash sink in women restroom. Provide free flowing pipes to all the sinks.
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 carpet around the selves storing prepackaged food items. Carpet is not an approved flooring for food storage area. Please provide us your cleaning procedure for the carpet in food storage area by 12/30/15.
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ROUTINE INSPECTION
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12/19/2014
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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: Clean and maintain mop sink. Observed dirt accumulation on mop sink.
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 walls and floors. Observed dirt accumulation on the floor in mop sink area.
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: Properly label all chemical bottles. Observed chemical spray bottles without labels stored on the shelf by mop sink area.
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