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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Date
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ROUTINE INSPECTION
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03/19/2024
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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 no hot water available at the prep sink. Person in charge states that the sink is getting repaired. Ensure hot water is provided at the prep sink. Repair immediately.
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 the following equipment not in use: prep line cooler and reach in cooler, display refrigerator , mini refrigerator, and toaster ovens. This is a repeat violation noted in the last inspection on 4/12/23. All equipment shall be in proper working order. Repair, replace, or remove equipment not in use by 4/19/2024.
2. Observed old containers for single service use reused to store other food items. Discontinue reusing single service containers. Food shall be stored in food grade containers only. Correct today.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed coffee debris along walls of coffee grinder/storage shelf, and observed coffee debris accumulation surrounding coffee grinder at front counter. Remove coffee debris. Maintain equipment and areas clean and sanitized. Correct today.
2. Observed shelves at the front counter lined with aluminum foil. Remove aluminum foil. Ensure surfaces are kept clean and sanitized. Correct today.
3. Observed grime accumulation on the racks of the refrigerator. Clean and sanitize refrigerator racks. Maintain equipment clean and sanitized. Correct today.
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ROUTINE INSPECTION
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04/12/2023
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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: Observed sanitizer concentration of chlorine at 10ppm. Ensure that sanitizer concentration for chlorine is at 50ppm. Correct today.
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 prep line cooler and reach in cooler not working, display refrigerator not working, and ice machine not working. All equipment shall be in proper working order. Repair or replace equipment by 5/12/2023.
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 water leaking from the prep sink. This is a repeat violation last noted on 10/26/2021. Repair sink by 5/12/2023.
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ROUTINE INSPECTION
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10/26/2021
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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 approximately one-pound of tuna with a measured internal temperature of 44°F. Operator voluntarily discarded the tuna. Monitor internal holding temperatures of potentially hazardous food, and ensure potentially hazardous foods are held at 41°F or below at all times.
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: 1. Observed water leaking from the bottom of the prep sink. Repair by 11/9/2021.
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 ceiling fans. Clean and sanitize by 11/9/2021.
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ROUTINE INSPECTION
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05/19/2021
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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: No current food manager’s certificate was available at the time of the inspection. Obtain a current food manager’s certification, and provide/email evidence of completion to the department by 6/19/2021.
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 soil and food debris on the floor under sink, water heater, and storage racks. Clean and sanitize by 6/19/2021.
2. Observed dust on wall under make-up air vent. Clean and sanitize by 6/19/2021.
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ROUTINE INSPECTION
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12/03/2019
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ROUTINE INSPECTION
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03/20/2019
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ROUTINE INSPECTION
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09/07/2018
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ROUTINE INSPECTION
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02/22/2018
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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 debris/ dust accumulation on flooring underneath the dry food storage shelves.
Clean floors and remove debris accumulation.
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ROUTINE INSPECTION
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02/21/2017
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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: Tuna at 47F in display case.
Maintain potentially hazardous food at or below 41F at all times, immediately. Monitor food items in all refrigerators with probe thermometer on a daily basis.
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 panini press and soup kettle (used to make soup) on site.
Submit exemption from mechanical ventilation form for these two items. (Note only NSF/ANSI approved equipment can be used with the exemption).
Panini press used less than 24 inches from hand sink.
Install splash guard of minimum 6 inches or store panini press at minimum 24 inches from hand sink edge.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed food handler with hair not fully restrained.
All food/ utensil handlers must fully restrain hair with hat or hairnet.
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ROUTINE INSPECTION
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12/22/2015
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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 paper towels in the dispenser at the hand wash sink. Observed missing paper towel in the dispenser at the hand wash sink.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Employees are to eat and drink only in designated areas away from food utensil storage and handling in order to prevent the contamination of food and utensils.
Observed open cups of drinks stored on the food counters.
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, observed the following:
-Home style 2 Compartment sink. (Facility prepares food and requires 3-Step warewashing)
-A food prep sink without a drain board.
-Home style hand wash sink
-Unapproved wood shelvings
-Unapproved wood cabinets
-Inadequate counter space
Please contact Carmina Chavez at (626) 744-6041 to consult and to submit plans for installation of approved equipments.
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ROUTINE INSPECTION
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11/05/2014
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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: Provide food manager certificate by 1/4/15. Observed missing food manager certificate by1/4/15. Please email a copy of certificate to Environmental Health by no later than 1/4/15, to avoid a penalty fee of $100 for each day of operation in violation.
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 certificate to all food employees. Observed missing food handler certificate for food worker at the time of inspection. Please email a copy of certificate to Environmental Health by no later than 12/05/14, to avoid a penalty fee of $100 for each day of operation in violation.
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: Properly wash and sanitize all food ware. Operator stated that she sanitized the dishes first before washing and rinsing. Training was provided.
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: Discontinue cooking without a proper hood system at once. Operator stated preparing and cooking soup and raw chicken in cooker/warmer.
Note: You are currently operating beyond the scope of your health permit ( preparing and cooking soup and raw chicken). The health permit that was issued is for limited food preparation ( preparing sandwiches and beverages only). Discontinue operating beyond the scope of the health permit, at once. This includes preparing and cooking soup and raw chicken.
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 to measure sanitizer solution. Observed missing test kit to measure sanitizer solution for ware washing.
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: Provide a sanitizer bucket for storing wiping cloths. Observe wiping cloth storing on food prep sink.
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: Provide current health permit. Observed missing health permit at the time of inspection.
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: Properly organize the food prep and food storage area. Observed paint cans, boxes, vacuum cleaner, wood panels, personal items, cloths, bags , and shoes all stored in food prep and food storage areas.
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