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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ROUTINE INSPECTION
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12/12/2023
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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: 1. Observed air curtain not at the delivery door. Ensure the air curtain is turned on whenever the delivery door is open in order to prevent the entry of pest and vermin. Correct today.
2. Observed missing barrier covers for bottom shelves in the beer and alcohol aisle. Ensure food debris is removed from under aisles, and barriers are reinstalled to prevent the entry and harborage of pest and vermin. Correct by 12/19/23.
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 clogged drain at the mop sink and standing water at the rim of the sink. Contact a plumber and ensure drains are properly draining water at the mop sink. Correct by 12/15/23.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed mold-like substance on racks of the dairy refrigerator (sour creams). Ensure racks/storage areas are kept clean and sanitized. Correct by 12/14/23.
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: 1. Observed missing toilet dispenser and no toilet paper in the handicap stall of the women's bathroom. Ensure toilet paper is available in the restrooms at all times. Correct today.
2. Observed inoperable urinal in the men's bathroom. Repair/replace urinal. Correct by 12/19/23.
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ROUTINE INSPECTION
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01/31/2023
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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 hot water in the public restrooms holding at 55-69F degrees. Repair at once and ensure water at the hand washing sinks in the public restrooms is at a minimum of 100F degrees. Employees are instructed to wash their hands employee restroom hand washing sinks, and/or hand washing sink in the employee break room after using the bathroom until the water is adjusted to 100F in the public bathroom hand washing sink. Correct by 2/1/2023.
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 accumulation under the shelves in aisle 13. Clean and sanitize today.
Observed food debris and ice accumulation on the floors of the walk in freezer. Clean and maintain freezer floors. Correct today.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments: Observed health permit not available at the time of inspection. A current and valid Health Permit must be posted in a conspicuous location at the facility. If the original health permit cannot be located, a copy may be obtained by calling the Business License office at 626-744-4166 or the Environmental Health Division at (626)744-6004.
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: Observed wet and dirty floors in the employee restrooms and public restrooms. Ensure bathrooms are cleaned and maintained. Correct today.
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ROUTINE INSPECTION
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10/07/2021
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ROUTINE INSPECTION
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04/21/2021
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ROUTINE INSPECTION
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12/26/2019
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ROUTINE INSPECTION
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06/10/2019
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ROUTINE INSPECTION
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09/10/2018
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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 build up inside floor drain by freezer reach in coolers.
Maintain all floor drains clean and free of debris accumulation.
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ROUTINE INSPECTION
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03/05/2018
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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 the raw eggs cold holding unit at 44F at the time of inspection.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: refrigeration repairmen were on site to repair/ adjust the unit.
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 of the food handlers possess a California 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 for three years from the date of issuance, regardless of whether the food handler changes employers during that period. (Certified Food Managers are exempted from this requirement.)
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ROUTINE INSPECTION
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04/11/2017
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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: Observed warm water at 64-74F at hand sink in women's restroom
Maintain warm water at minimum 100F at hand sinks at all times,
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ROUTINE INSPECTION
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12/08/2015
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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: Clean and maintain the walls, and the floors. Observed deteriorated base cove (unapproved wood baseboard) by the mop sink.
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 unapproved and deteriorated wood baseboards in mop sink area. According to the manager J. Gonzalez, Mop sink area will be renovated in February 2016. Please ensure to contact Carmina Chavez at (626)744-6041 for plan submittal and for approved base cove tiles prior to renovation.
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ROUTINE INSPECTION
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09/02/2014
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