- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
An employee was observed to need a food worker certificate.
Provide an original food worker certificate for all employees available for review.
- 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))
Cold sliced tomatoes were observed at 49*F along with cut meats.
Maintain perishable cold foods at or below 41*F.
Metal pans will conduct cold better than plastic.
- Demonstration of knowledge
2
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
- 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)
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4/1/11 | Inspection - Routine | 93 |
- 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))
End of wall was observed open behind vegetable preparation sink.
Repair damaged walls.
Grime and debris observed on flooring.
Provide more detailed cleaning to flooring as necessary.
Ceiling above drink dispenser was observed to have FRP panel nailed to ceiling.
Ceiling should be smooth and easily cleanable.
Ceiling above preparation area was observed to have exposed drywall on ceiling.
Ceiling should be smooth and easily cleanable.
- Demonstration of knowledge
2
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
- Food properly labeled & honestly presented (-1 point)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
Bulk cookies were displayed for sale without labels.
Provide bulk label to cookies on display.
- Equipment/Utensils - approved
g
Non-critical Violation
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
An employee was observed to have an expired Food Worker Card.
Ensure that all food Worker cards are current.
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9/30/10 | Inspection - Routine | 93 |
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