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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12/12/2023
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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: Observed ladder in front of the hand washing sink. Discontinue storing items in front of the hand washing sink. Hand washing sink shall be accessible and unobstructed at all times. COS.
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. Correct immediately.
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ROUTINE INSPECTION
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01/31/2023
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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: Observed oven paper placed over the hand washing sink. Discontinue storing items on the hand washing sink. The hand washing sink shall not be used for purposes other than hand washing. Maintain all hand washing sinks unobstructed and accessible at all times. 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.
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ROUTINE INSPECTION
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10/07/2021
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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: The measured temperature of milk products held in the under-counter refrigerator ranged between 47 and 50 degrees Fahrenheit. Operator to adjust or service refrigerator to maintain milk products at or below 47 degrees Fahrenheit by 10/21/2021.
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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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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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06/10/2019
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ROUTINE INSPECTION
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09/10/2018
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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: Observed half and half creamer out on room temperature using TPHC system with the timer turned off.
Time as a public health control (TPHC)
(1) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(2) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
Corrective Action Taken: Half and half was voluntarily condemned and destroyed at the time of inspection. A new half and half container was set out on the coffee making section and the timer was reset.
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ROUTINE INSPECTION
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03/05/2018
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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 three compartment sink faucet handles and sprayer very loose.
Repair/ replace equipment in order for employees to properly wash dishes.
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ROUTINE INSPECTION
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04/11/2017
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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 utensils for whipped ingredients propped on splash guard for hand sink, which is less than 24 inches away.
Discontinue storing any utensils less than 24 inches away from hand sink, unless stored beyond splash guard.
Observed dust on fan guards at reach in cooler.
Clean and sanitize within 1 week.
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ROUTINE INSPECTION
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10/06/2015
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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 a paper towel dispenser at the hand wash sink. Observed missing paper towel dispenser at the hand wash sink. A roll of paper towel was observed on the counter behind the hand sink.
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: Provide an air gap between the floor sink and the drain line. Observed a drain line inside the floor sink without an air gap under 3-Comp sink.
Observed sanitizer and soap dispenser lines were inside the warewash sink without air gaps. Provide an air gap to prevent cross-contamination or verify back-flow prevention device is installed at the dispensers.
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 for measuring sanitizer solution. Observed missing Quat sanitizer test kit at the Starbucks area.
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ROUTINE INSPECTION
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09/02/2014
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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: Quat sanitizer solution tested at 100 ppm in cloth bucket. Provide and maintain proper level of sanitizer solution in cloth bucket.
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: Provide an air gap between drain lines and floor sink.
Observed 2 drain lines inside floor sink at 3 compartment sinks.
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 at the ware wash sink.
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