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.
|
Service
|
Score
|
Date
|
|
ROUTINE INSPECTION
|
|
05/31/2023
|
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 missing bottom of panel of refrigeration unit. Repair or replace this part. Refrigerator must be kept in good working order with no missing pieces to prevent the attraction of vermin. Correct by 6/2/2023.
|
|
ROUTINE INSPECTION
|
|
08/08/2022
|
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 staff wash, sanitize then rinse blenders. Discontinue this practice. Ensure all food-contact surfaces of utensils are properly washed when using manual warewashing. Manual warewashing is accomplished by the use of a three compartment sink where utensils are first pre-cleaned, then washed, rinsed, and sanitized with an adequate concentration of sanitizer (100 ppm when using chlorine and 200 ppm when using quaternary ammonia). All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Ensure all food contact surfaces of equipment and utensils are maintained cleaned and sanitized. Corrected on site, as staff was instructed to clean and sanitize the blenders and utensil in the three-compartment sink.
Observed third compartment sink sanitizer solution set up with an inadequate concentration of quaternary ammonium sanitizer. Ensure all food
contact surfaces are clean and sanitized with a sanitizer solution of 200 parts per million quaternary ammonium, at the appropriate frequency. Corrected on site as employee adjusted sanitizer concentration.
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 a wet wiping cloths stored on at the coffee bar. Ensure wet wiping towels are returned to sanitizer bucket after each use.
|
|
ROUTINE INSPECTION
|
|
11/22/2021
|
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed the internal surfaces of the ice machine to have food debris accumulation on the non-food contact surfaces near water supply. Clean nd maintain. Ensure all food-contact surfaces of equipment and utensils are maintained clean and sanitized.
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 quaternary ammonium sanitizer dispensing bag to have a minor leak. Repair/ maintain. Ensure all equipment functions properly and as to it's intended use.
|
|
ROUTINE INSPECTION
|
|
05/11/2021
|
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 provided to both employee restrooms unable to reach 100 degrees F. Ensure to maintain an adequate supply of hot potable water throughout the facility, readily available for hand washing. For a pre-mixed faucet, the water temperature should be between 100-108 degrees F. Compliance with this requirement shall be achieved no later than 5/13/2021. Warm water of 100 degrees F is required at all hand wash sinks.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed debris build-up on the internal surfaces of the bulk-ice machine. Debris build-up was not in contact with food product nor did the observation give reason for possible contamination. Ensure all equipment and utensils are maintained clean and sanitized. Compliance with this requirement is due no later than 5/15/21.
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 spillage beneath bulk ice machine. Clean and maintain affected area. Ensure all floors are maintain in a sanitary manner.
|
|
ROUTINE INSPECTION
|
|
10/13/2020
|
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of debris on the floor near the food preparation sink. Clean and maintain all non-food contact surfaces regularly to eliminate the attraction of vermin.
Comply by 10/16/20.
|
|
ROUTINE INSPECTION
|
|
10/10/2019
|
|
|
ROUTINE INSPECTION
|
|
09/17/2018
|
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:
DISCONTINUE STORING SERVING SCOOPS INSIDE FROZEN FRUITS CONTAINERS. PLEASE PROVIDE A SEPARATE CONTAINER OR CADDY FOR STORAGE OF SCOOPS.
|
|
ROUTINE INSPECTION
|
|
03/26/2018
|
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 probe thermometers used to read the ambient temperatures in both 1-door coolers.
Please provide accurate refrigerator thermometers and place them in secure, easily-visible locations inside both coolers.
Probe thermometers are only to be used to take internal temperature measurements of PHFs.
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 a compressed-gas cylinder not safely secured to anything.
Please provide a permanent storage place for all compressed-gas cylinders (even the empty ones) in a secure manner so that they will not fall or roll in case of an earthquake.
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: a) Observed a leak at the faucet base of the 3-compartment sink.
b) Observed a leak in the 1-door Kegco cooler for "Whale Bird" kombucha.
Please repair/seal these leaks.
c) Observed significantly deteriorated doors for the frozen fruit freezer.
Please repair these doors immediately. The use of adhesive tape to keep the doors intact is not permitted. Per Shift Team Leader, a replacement order has already been made.
|
|
ROUTINE INSPECTION
|
|
01/11/2017
|
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 wiping cloth not fully submerged into sanitizer. Ensure wiping cloth is fully submerged into sanitizer.
|
|
ROUTINE INSPECTION
|
|
07/08/2015
|
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: Employee observed handling various items, touching apron then touching ready to eat foods.
Employee observed washing hands for approx 5-7 seconds. Discontinue this practice.
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.
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 no soap in soap dispenser at the handwashing sink located in restroom.
Provide soap in the soap dispenser at all times.
|
|
ROUTINE INSPECTION
|
|
10/23/2014
|
Equipment/Utensils - approved; installed; clean; 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 a domestic style rice cooker used to cook boba stored in the dry storage area. All kitchen equipment must be commercial grade and NSF approved.
|
New Search
|