FRANKS PLACE, 1802 MENTONE BL, Mentone, CA - Restaurant inspection findings and violations

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Business Info

Restaurant: FRANKS PLACE
Type: Public Eating Pl (0-24 Seats)
Address: 1802 MENTONE BL, Mentone, CA 92359
County: San Bernardino
Total inspections: 7
Last inspection: 3/15/11
Score
84

Restaurant representatives - add corrected or new information about FRANKS PLACE, 1802 MENTONE BL, Mentone, CA »

Inspection findings

Inspection Date

Type

Score

  • Warewashing facilities: installed, maintained, use (-1 point)
    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(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed greater than 200ppm chlorine in sanitizer bucket. Use test strips to maintainer bewteen 100ppm-200ppm chlorine.
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, 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), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Observed damaged floor and ceiling through out facility.
  • Adequate handwashing facilities supplied & accessi (-2 points)
    Handwashing soap and towels or drying device shall be provided in dispensers
    dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
  • Plumbing
    1
    The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) 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, 114193, 114193.1, 114199, 114201, 114269)
  • No rodents, insects, birds, or animals (-2 points)
    Food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. (114259.1, 114259.4, 114259.5) Live animals are not allowed in a food facility unless, food employees with service animals may handle or care for their service animal if they wash their hands as required or persons who are licensed pursuant to Chapter 11.5 of Division 3 of the Business and Professions Code. (114259.4, 114259.5)
    Observed some dead cockroaches on floor and in cabinet. Clean and sanitzed affected area with 100ppm bleach.
  • Premises
    Non-critical Violation
    1
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Sewage and wastewater properly disposed (-4 points)
    All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) Toilet facilities must be operable.
    Observed broken pipe in the back of facility and wastewater from 3-compartment sink, handsink, and bar sink are overflowing in the back and onto the ground. The kitchen must remain closed until plumbing is repaired. Only bottled beers are allowed. Follow-up inspection withing 24 hours.
  • Adequate ventilation and lighting
    1
    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. (114149, 114149.1) 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. (114149.2, 114149.3, 114252, 114252.1)
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed salsa left out on counter at bar area. Keep salsa in refridgerator or in ice bath.


  • Post inspection comments:
    The kitchen is hereby ordered closed due to nonfunctional plumbing. Only bottled beers are allowed in the bar. No tap beers. Re-inspection on 3-16-11 afternoon.
3/15/11Inspection - Routine84
  • Plumbing
    1
    The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) 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, 114193, 114193.1, 114199, 114201, 114269)
  • Premises
    Non-critical Violation
    1
  • No rodents, insects, birds, or animals (-2 points)
    Food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. (114259.1, 114259.4, 114259.5) Live animals are not allowed in a food facility unless, food employees with service animals may handle or care for their service animal if they wash their hands as required or persons who are licensed pursuant to Chapter 11.5 of Division 3 of the Business and Professions Code. (114259.4, 114259.5)
    Oobserved a couple of live cockroaches in cabinet at bar area. Clean and sanitize interior of cabinet with 100ppm bleach or 200ppm quat.
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, 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), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Observed rough flooring in the back of facility.
  • Adequate handwashing facilities supplied & accessi (-2 points)
    Handwashing soap and towels or drying device shall be provided in dispensers
    dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
  • Warewashing facilities: installed, maintained, use (-1 point)
    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(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed greater than 100ppm chlorine in sanitizer bucket.
  • Proper reheating procedures for hot holding (-4 points)
    Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving must be brought to an internal temperature of 165F for 15 seconds within 2 hours. (114014, 114016) PHF's reheated in a microwave to 165 F for 15 seconds must be rotated or stirred, covered, and allowed to stand covered for two minutes after reheating.
    Observed frozen meat placed onto steam table at 49F. Reheat food on stove to 165F then place onto steam table.
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed cheeses at 52F in fridge. Employee stated that she left the cheese outside about half hour ago.
  • Equipment/Utensils - approved
    g
    Non-critical Violation


  • Post inspection comments:
    Provide report from Terminix . A re-inspection is schedule for next Thursday.

    Mail: 7412 Los Feliz Dr
    Highland, CA 92346
9/17/10Inspection - Routine85
No violation noted during this evaluation.

Post inspection comments:
The permit to operate this facility is hereby suspended and the establishment closed to the public due to vermin infestation. The permit will be reinstated and the establishment opened to public when the infestation has been eliminated, all evidence of the infestation has been removed, all food contact surfaces have been cleaned and sanitized, a contract with a professional pest control has been obtained, and Environmental Health Services (EHS) has verified the correction of violation related to the vermin infestation. Call EHS (909) 387-3047 as soon as violation has been corrected. Inspection report printed on site and given to owner.
12/8/09Inspection - Routine86
No violation noted during this evaluation. 4/8/09Inspection - Routine100
No violation noted during this evaluation. 4/9/09Inspection - Routine87
No violation noted during this evaluation. 12/16/08Inspection - Routine92
No violation noted during this evaluation.

Post inspection comments:
Serve safe cert Sylvia Ochoa 1-14-2011.
2/5/08Inspection - Routine94

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