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Inspection History

The inspection history for the permit you selected is displayed below. Each inspection may have zero or more violations. The following text gives a general description of the violations observed, representative examples of the violations, and generalized corrective actions to be taken by the operator.

The text below does not represent the actual violations seen during that inspection. A copy of the most recent inspection report must be made available to the public by the food facility operator. All inspection reports are available at the local Department of Environmental Health office.


Food Facility Details

Name MACARTHUR PARK RESTAURANT
Address 27 UNIVERSITY AV

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PALO ALTO, CA 94301
Phone 650-321-9990

Inspection Details

05/27/2009 ROUTINE INSPECTION
 
HOT/COLD HOLDING- MAJOR
Definition:
Temperatures of Potentially Hazardous Foods shall be kept at or below 41F or at or above 135F at all times except during reasonable periods of preparation, handling or transportation.

Examples

1. One or more Potentially Hazardous Foods left out unattended at room temperature for more than 2 hours and/or out of temperature by more than 5F.
2. More Potentially Hazardous Foods left out of room temperature than can be processed or prepared at one time.
3. Too many foods in a customer self-service refrigeration unit stored above the load-limit line and found to be at unsafe temperatures.
4. Placement of Potentially Hazardous Foods into a hot holding unit that has not been pre-heated.
 
Corrective Action:
Keep hot food hot -- 135F or more. Keep cold food cold -- 41F or less. Use pre-chilled (41F or less) ingredients. Provide adequate hot/cold storage equipment. PHF's requiring cooking must be adequately heated to thoroughly cook the food
 
STORAGE/DISPLAY - MINOR
Definition:
All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.

Examples

1. Uncovered containers of prepared food stored in a refrigerator.
2. Containers of food stored directly on the floor.
3. Reusing empty food cans for food storage.
 
Corrective Action:
Cover food to protect from overhead contamination. Store foods and beverages at least 6" off floor. Store all bulk food in original container or in a food grade, washable container with a tight fitting lid. Label all food containers.
Re-use of containers previously used for storage of toxic materials is prohibited. Clean the bulk containers routinely and before refilling. Clean the container lids and handles. Toilet rooms may not be used to store food, food contact items, or clean linens. Provide approved sneeze guard protection for self-service food displays.
Properly store food dispensing utensils
 
FROZEN FOOD - MINOR
Definition:
All frozen food shall be kept at a temperature that will keep the food in the frozen state until ready for processing or preparation. All frozen foods shall be thawed properly.

Examples

1. Freezer in market is found to have juice containers partially thawed.
2. Presence of excessive ice or frost on food packages or on interior of freezer.
 
Corrective Action:
Maintain frozen food at a temperature that keeps it solidly frozen. Only foods that have been cooked or processed may be refrozen. Use proper thawing procedures, i.e., under 41F refrigeration, during cooking, by microwave, or under running water at 75F or less.
 
REFRIGERATION UNITS - MINOR
Definition:
Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards.

Examples

1. Broken door handles or rubber gaskets that are showing wear.
2. Interior plastic surfaces cracked, but still cleanable.
 
Corrective Action:
Keep refrigeration units clean and in good repair.
 
THERMOMETER - MINOR
Definition:
An accurate thermometer must be provided in each refrigeration unit and be readily visible. Thermometers should be located in the warmest part of the refrigerator. An accurate metal probe thermometer must also be provided for checking food temperatures.

Examples

1. Failure to keep thermometers in refrigeration units and/or hot holding units.
2. Failure to store a thermometer in a conspicuous location inside a refrigerator.
 
Corrective Action:
Provide accurate thermometers in refrigeration units, and a probe-type thermometer to monitor food temperatures.
 
HAZARDOUS MAT - MINOR
Definition:
No insecticide, rodenticide, or other poisonous substances shall be stored in any food preparation area, except in a separate enclosure for that purpose. All such poisonous substances shall be properly labeled as to contents and usage, stored in their original container, and be specifically approved for use in a food facility. None of these shall be used or stored in any manner that may cause contamination of food, food contact surfaces, or utensils.

Examples

1. Personal medications kept in the food storage area.
2. First aid supplies kept on a food storage shelf.
 
Corrective Action:
Always store toxic materials in an area separate from and BELOW any food, utensils, food equipment, or food contact surfaces. Store pesticides away from food. Read pesticide labels before use. Use only those pesticides approved for use in food facilities. Keep toxic materials in the original container. Label all spray cleaning bottles.
 
HANDWASHING - MINOR
Definition:
Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress.

Examples

1. One of the several handwash stations located in the food preparation area is not stocked with paper towels.
2. Hand sink stocked with bar soap instead of a soap dispenser.
 
Corrective Action:
Employees must wash hands thoroughly after using the toilet, coughing, sneezing, eating, smoking, or otherwise contaminating their hands. Employees must wash hands between handling raw foods and ready-to-eat foods.
Handwash facilities must be operable, accessible, and provided with approved soap and towels in dispensers.
 
EMPLOYEE HABITS - MINOR
Definition:
Employee shall not engage in any activity that is likely to result in contamination or adulteration of food, food contact-surfaces, or utensils.

Examples

1. Employee with unrestrained long hair handling food.
2. Employees wearing slightly soiled outer garments while preparing food.
 
Corrective Action:
Employees shall wear clean clothes and effectively restrain hair. Use of tobacco or eating in food preparation/ storage/dishwashing areas is prohibited. Employees must not commit any act that may contaminate food/food contact surfaces/utensils.
 
WASH/SANITIZE - MINOR
Definition:
All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils.

Examples

1. Sanitizer concentration found to be present, but not at the required concentration.
2. Exposure time for final rinse is less than required.
 
Corrective Action:
Use approved dish/utensil washing methods -wash, rinse, sanitize, and air dry. Provide appropriate sanitizing rinse at proper temperature and concentration. Maintain accurate dishwasher temperature and pressure gauges.
Provide test kit(s) for type of sanitizing solution used.
 
EQUIP CONDITION - MINOR
Definition:
All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards.

Examples

1. Missing control knob on stove.
2. Small crack along edge of wooden food preparation table.
3. Mixed mesh and baffle filters in an exhaust hood.
 
Corrective Action:
Equipment must be kept clean, operable, and in good repair. All new or replacement equipment shall meet or be equivalent to approved sanitation standards.
 
UTENSIL CONDITION - MINOR
Definition:
All utensils shall be designed, cleaned, maintained, and stored so as to minimize contamination.

Examples

1. Customer utensils stored with eating ends exposed allowing customer and employee contamination by touching.
2. A knife handle held together with duct-tape or string.
 
Corrective Action:
All utensils and containers must be made of food-grade materials, kept clean, and in good condition. Containers and utensils used for food storage, display, or service MAY NOT be made of toxic materials, i.e., lead pottery, pewter, brass, enamelware, or trash bags.
 
WATER - MINOR
Definition:
An adequate, protected, pressurized, potable supply of hot water, at least 120F, and cold water shall be provided from an approved water system.

Examples

1. Hot or cold water valve to the lavatory is closed.
 
Corrective Action:
Provide an adequate supply of hot (minimum 120F) and cold running water under pressure from an approved source with mixing faucet..
 
FLOORS - MINOR
Definition:
Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area.

Examples

1. A few floor tiles are missing or damaged in the food preparation area.
2. Cracked coved base inside the restroom.
 
Corrective Action:
Floors, walls, ceilings must be constructed of approved materials and kept in good repair. Floors, walls, ceilings must be kept clean.
 
LIGHTING - MINOR
Definition:
Every room and area in which any food is prepared or packaged, or utensils are washed, shall have sufficient lighting of not less than 215 LUX (20 foot candles).

Examples

1. One light fixture out-of-order.
2. Cracked lens cover.
 
Corrective Action:
Provide adequate light intensity. Provide shatterproof lights/covers as required.
 
PURE FOOD - TESTING SATISFACTORY
 
 
RODENTS/INSECTS - TESTING SATISFACTORY
 

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