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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11/08/2023
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ROUTINE INSPECTION
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05/18/2023
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ROUTINE INSPECTION
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08/31/2022
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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 mechanical warewashing unit provided to the kitchen operating with no sanitizer. As per manufacturers specifications warewashing unit must provide sanitizer of a minimum concentration of 50 ppm chlorine. Ensure to operate mechanical warewashing unit per manufacturer's instructions/ specifications. All food contact surfaces shall be maintained clean and sanitized. Discontinue using the unit until it is fully functioning. Facility shall update inspector to verify the repairs have been achieved.
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 large gap between the delivery door and the ground. To eliminate the entry of vermin, ensure to provide a well fitted weather strip at the delivery door leading directly into the bar. Compliance shall be achieved no later than 9/7/2022
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 cloth stored on the mechanical warewashing machine. Ensure wet wiping towels are returned to sanitizer bucket after each use.
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ROUTINE INSPECTION
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04/20/2022
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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 missing food handlers cards for all employees currently on shift. Provide valid food handlers cards for all employees within 30 days of hire and maintain on site by 4/27/22 to avoid $100/day fees.
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 sausages held hot on side of outdoor grill at 120F to 130F. Operator states food was prepared 30min earlier. Inspector instructed operator to immediately increase temperature of food to 135F or higher for hot holding.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Observed missing handwash sticker in restroom. Inspector provided sticker during visit. Operator to post immediately.
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ROUTINE INSPECTION
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01/09/2020
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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: The dish machine sanitizer concentration was non-compliant. Observed no sanitizer being dispersed on dish ware during the ware washing process.
Ensure 50 ppm chlorine, or as specified by the manufacturer, is applied during ware washing.
Result to using 3-comp sink to
Hand wash multi-service utensils in the following manner:
a)Clean in hot water and cleanser
b) Rinse in clear water
c)immerse in a warm final sanitizing solution of 100 ppm chlorine for 30 seconds, 200 ppm quaternary ammonium for 1 minute, 25 ppm iodine for 1 minute or by immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenheit or above,
d) Allow utensils to air dry before use
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; Food handlers with no proof of food handler cards preparing food.
Food employees that prepare, handle, or serve non-prepackaged food are required to have a food handler card. Food handler cards
must be obtained within 30 days of hire.
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: Observed Food manager operating on an expired Managers Certification.
Food establishment shall have a valid food safety certificate available, at all times.
Obtain a valid food manager certificate by 1/31/20. Provide proof by email to cwashington@cityofpasadena.net.
Failure to provide proof of certificate by 1/31/20 may result in a fine of $100 per day in violation.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed employee preparing, serving and handling food and utensils without wearing the proper hair restraints.
Discontinue this practice
All employees, preparing, serving and handling food and or utensils shall wear the proper hair restraints.
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ROUTINE INSPECTION
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06/25/2018
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