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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Score
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Date
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ROUTINE INSPECTION
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10/25/2023
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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 00 ppm chlorine in the dish washing machine. Repair dish washing machine to ensure chlorine is dispensing at 50 ppm. Use 3 compartment sink to properly clean and sanitize utensils/equipment until dish washing machine has been repaired. Correct by 11/1/23.
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ROUTINE INSPECTION
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12/15/2022
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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: Observed mop sitting in the mop sink. Immediately hang mops after use to allow them to air dry.
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ROUTINE INSPECTION
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07/20/2021
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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 measured concentration of chlorine sanitizer in the dish wash machine below 10 ppm.
1. Operator to have the dish wash machine professionally serviced to provide a concentration of at least 50 ppm chlorine sanitizer by 8/3/2021.
2. Operator to perform manual ware washing until the dish wash machine has been professionally serviced.
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 residue from liquid and coffee beans on floor in prep area. Clean and sanitize by 8/3/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed carmel spilled in cabinet in prep area. Clean and sanitize by 8/3/2021.
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ROUTINE INSPECTION
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11/24/2020
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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 coffee grounds on the food counter surfaces. Clean the counters and remove the food debris. Maintain the food counters in a clean and sanitary manner.
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: At the time of this inspection, the food manager certificate was unable to be found. Provide and maintain an original food handler certificate on the premises for the designated employee that has passed an approved and accredited food safety exam. All certificates shall expire 5 years from the date of original issuance.
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ROUTINE INSPECTION
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09/18/2019
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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 accumulation inside the floor drain in the serving station.
Thoroughly clean and remove all debris from floor drains.
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 during the time of inspection. 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.
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ROUTINE INSPECTION
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12/03/2018
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ROUTINE INSPECTION
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03/26/2018
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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: Measured the sanitizer concentration in the wiping cloth container to be too low. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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ROUTINE INSPECTION
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07/10/2017
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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 chlorine at dish machine less than 50ppm. No active ware washing in dish machine at time of inspection.
Maintain minimum 50ppm chlorine at dish machine for sanitizing step at all times. Manually wash, rinse and sanitize utensils until minimum chlorine sanitizer level is verified at dish machine.
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ROUTINE INSPECTION
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11/02/2016
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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: dust and debris on floor under 2 door reach in cooler in front and back areas and reach in freezer in back area.
Clean and maintain floor under reach in cooler/freezer within 2 days.
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ROUTINE INSPECTION
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07/20/2015
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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, rinse and sanitize all multi-use utensils. Quat sanitizer was measured below100 ppm (non-active wrewashing). Operator was instructed to use available 3-comp sink to wash and sanitize the utensils until dish machine is fixed and able to sanitize properly.
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: Repair inoperable dish machine. Quat sanitizer was measured below 100 ppm at the dish machine. Discontinue the use of this dish machine until it is able to sanitize properly.
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 appropriate sanitizer level in the wiping cloth trays. Sanitizer solution in cloth buckets were measured below 150 ppm. Provide appropriate sanitizer concentration as manufacturer's instruction between 200-400ppm.
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ROUTINE INSPECTION
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07/10/2014
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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: Elevate all non-food contact surfaces off the floor by the storage racks, to facilitate the access to cleaning the floors. Maintain the floors in a clean and sanitary manner.
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: The sanitizer tray located by the coffee machine prep area was observed to be turbid. Replace the wiping cloths sanitizer solution when it becomes turbid or heavily permeated with food particles.
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