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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11/29/2023
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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 cooked chicken at 125F in 1 door warmer across from grill. Observed cooked fish at 115F in 1 door warmer across from grill. Operator states this unit was left open during recent busy period. Operator states this unit was overloaded with food for proper functioning. Monitor internal food temperatures and repair unit if necessary to maintain hot held food at or above 135F. Operator moved food placed in this unit less than 2hrs earlier to a working unit. Operator to hold food placed in this unit more than 2hrs earlier under time as a public health control and to discard food remaining after 4hrs.
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 plastic containers stacked with visible liquid between containers. Allow utensils to air dry prior to stacking for proper sanitization. Operator unstacked utensils and will discontinue stacking wet containers.
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 detergent and sanitizer stored on shelf next to boxes of food. Store chemicals away from food to prevent contamination by 11/29/23.
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ROUTINE INSPECTION
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06/29/2023
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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 cooked chicken at 125F in warmer across from grill. Operator states food was recently taken out of hot holding and moved to this unit. This food was remeasured about 20 min later at 140F. Maintain hot held potentially hazardous food (PHF) at or above 135F.
Observed cooked pasta at 47F in 2 door glass fridge. Operator states food was taken out of temperature control for <30min during busy period. Maintain cold held PHF at or below 41F.
Observed green sauce at 44F in produce walk in fridge. Operator states door was left open during recent delivery. Monitor internal food temperatures in this unit and repair if necessary to maintain cold held PHF at or below 41F.
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 floor in back prep area in front of ovens and in front of prep sink with deep grooves. Repair floor to be smooth, durable, and non-absorbent by 12/29/23.
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ROUTINE INSPECTION
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01/19/2023
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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 2 knives on clean knife magnet at cookline with visible food debris. Operator clean/sanitized the knives and the knife magnet to prevent contamination. Discontinue storing soiled knives on clean knife magnet.
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 fan cover improperly installed in pizza prep fridge. Repair to keep equipment in good working order by 1/20/23.
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 small leak at cookline handsink and warewash area handsink. Repair to keep plumbing in good working order by 2/2/23.
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ROUTINE INSPECTION
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09/20/2022
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Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed cooked chicken in container on ice at 80-170F. Operator states food was prepared and placed on ice 30-45min earlier. Food may not cool within rapid cooling times without intervention. Inspector instructed operator to stir food to ensure food is rapidly cooled.
Observed sliced meat wrapped in paper in a container in the walk in fridge at 60-80F. Operator states food was prepared and then sliced 30-45 min earlier. This food may not meet rapid cooling times without intervention. Inspector instructed operator to place food onto a sheet pan to allow for rapid cooling.
Potentially hazardous foods must be rapidly cooled from 135F to 70F in 2hrs and from 70F to 41F in 4 hrs.
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 ambient air temperature in 2 door "salad" fridge in front kitchen at 50F. No potentially hazardous food in this unit. Repair to cold hold at 41F prior to placing potentially hazardous food in this unit or by 10/20/22. Operator states doors were frequently opened during recent busy period. Monitor ambient air temperatures to ensure unit is cold holding at 41F or below.
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ROUTINE INSPECTION
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05/18/2022
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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 containers of eggs and milk stored on the floor in the walk in fridge. Store all food at least 6 inches off the floor to prevent contamination by 5/18/22.
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 condensate leaking into bottom of right side of the salad prep fridge. Repair to prevent contamination and to keep unit in good working order by 5/25/22.
Observed left side of salad prep fridge holding non-potentially hazardous foods (PHF) at 46F. No PHF observed in this part of the unit. PHF on upper drop pans and on right side of unit observed at or below 41F. Repair unit by 5/25/22 to ensure all PHF is cold held at or below 41F.
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ROUTINE INSPECTION
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07/19/2021
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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: Measured a container of cooked tri tip in a cooler insert at the salad preparation cooler between 45F at the bottom layers of the container and 60F at the top layer of the container. The kitchen manager stated that the meat was cut and subsequently placed in the insert approximately 2 hours prior. The food was separated into two smaller containers and relocated to the walk in cooler to rapidly cool to 41F. Ensure that containers are not overfilled and that food is adequately cooled prior to cold holding.
Maintain potentially hazardous foods at 41F or below while cold holding.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed multiple house flies throughout the front of house and two flies at the back of house. Eliminate the flies using approved methods to prevent cross contamination of food and food contact surfaces.
Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Written procedures are not maintained and available for food that is held using time as a public health control (TPHC). All foods maintained under a TPHC plan were properly labeled and the kitchen manager was able to demonstrate knowledge for TPHC requirements. Maintain written procedures available/accessible for immediate review.
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. The preparation cooler adjacent to the pizza preparation cooler was observed inoperable at this time. Maintain equipment in good repair. Continued storage of inoperable equipment may contribute to the harborage of vermin.
2. Repair the leak/accumulation of water below the ice machine. Maintain the unit in good repair.
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ROUTINE INSPECTION
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12/24/2020
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ROUTINE INSPECTION
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01/07/2020
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ROUTINE INSPECTION
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09/16/2019
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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; Potentially hazardous food was found at unapproved holding temperatures: Tomatoes (approx.3 lbs), Pasta (approx. 9lbs), and Tomato Sauce (Marinara (approx. 10 lbs) along with other assortments of Salsa's (approx. 3 lbs) were found at temperatures between (45-55) degrees F
Employee voluntarily replaced all out of temp. items.
POTENTIALLY HAZARDOUS FOODS shall be maintained at or above 135 F or at or below 41 F. Monitor holding temperatures
throughout the day to ensure proper holding temperatures are maintained.
Replace or Repair unit.
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 sitting puddles of water behind Ice machine and up under and behind the 2 door reach in cooler in the rear of the kitchen area.
Find source of standing water, Dry and maintain flooring.
All food facilities shall be kept clean and in good repair
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 thermometers in coolers.
Provide an accurate thermometer in all hot and cold holding equipment used for potentially hazardous foods that is affixed to be readily visible.
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 missing tiles in the ventilation hoods in the rear of the kitchen area.
Replace and or repair Hood vents.
Exhaust hoods shall be in good repair.
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 2 door Coke Cooler in rear kitchen area not keeping PHF at or below 41 degrees F.
Repair and/or adjust units to maintain potentially hazardous food at or below 41 degrees F.
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ROUTINE INSPECTION
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01/22/2018
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Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: DISCONTINUE STORING DISPENSING UTENSILS INSIDE FOOD CONTAINERS WITH HANDLES TOUCHING THE FOOD, TO PREVENT CROSS CONTAMINATION OF FOOD.
OBSERVED SCOOP STORED INSIDE COOKED PASTA WITH HANDLE TOUCHING THE FOOD.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN THE INTERIOR OF REACH IN COOLER LOCATED ADJACENT TO WALK IN COOLER AND TOP OF MECHANICAL DISH WASHER.
OBSERVED OLD FOOD DEBRIS ACCUMULATION AT ABOVE MENTIONED EQUIPMENT.
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: DISCONTINUE USING PLASTIC CUPS TO DISPENSE FOODS. PROVED APPROVED SCOOPS TO DISPENSE CUSTOMER FOODS.
OBSERVED PLASTIC CUP BEING USED TO DISPENSE PASTA SAUCE.
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: THOROUGHLY CLEAN AND MAINTAIN THE WALL ABOVE THREE COMPARTMENT SINK.
OBSERVED DUST ACCUMULATION ON THE WALL ABOVE THREE COMPARTMENT SINK.
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ROUTINE INSPECTION
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08/03/2017
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Employee observed applying gloves, touching shirt then handling foods.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
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 all foods inside of pizza reach in refrigerator temping between 49-65F.Ensure all cold holding foods are held a 41F or below.
All potentially hazardous foods inside of refrigerator were VC&D.
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 employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
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 of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Observed approx. 3-5 flies in kitchen. Ensure to take the necessary steps to eliminate fly infestation.
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: Observed soiled wiping cloths stored on counters. Ensure to store wiping cloths in sanitizer bucket when not in use.
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 thermometer inside of reach in pizza 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.
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 reach in pizza refrigerator holding foods above 41F. Ensure all refrigerator units are capable of holding foods are 41F or below. Ensure to discontinue using refrigerator unit unit is capable of holding foods at 41F or below.
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ROUTINE INSPECTION
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05/14/2015
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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: Cooked pasta measured 46 F in the reach in unit and had been stored there 2 hours. Operator rapid cooled the pasta in an ice bath.
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 and maintain food worker cards for all employees within 30 days.
Observed some food worker cards to be expired.
Mail or fax copies of the certificates to the Environmental Health office by no later than 6/14/15.
Maintain copies of the certificates at the food facility.
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 dish racks stored on the floor next to the mechanical dish washer. Properly store dish racks at least 6 inches off the floor on an approved stand/shelf.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed a missing trash bin lid on one of the trash containers at the enclosure.
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 2-3 broken/damaged floor tiles in the meat walk in unit near the walk in freezer door. All floors must be smooth, easily cleanable and non absorbent.
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 missing back up thermometers for 3 deli case units at the cook line. Back up thermometers were provided at the end of the inspection.
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ROUTINE INSPECTION
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11/03/2014
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Maintain all non-food contact surfaces clean.
1. Observed accumulation of food debris on the non-food contact surface panel at the food preparation table by the pizza prep area.
2. Observed scale build up on exterior surface around the soda nozzle of the soda dispensing machine.
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