SALVATION ARMY ADULT REHABILITATION CENTER, 363 S DOOLITTLE RD STE B, San Bernardino, CA - Restaurant inspection findings and violations

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Business Info

Name: SALVATION ARMY ADULT REHABILITATION CENTER
Type: Public Eating Pl (60-99 Seats)
Address: 363 S DOOLITTLE RD STE B, San Bernardino, CA 92408
County: San Bernardino
Total inspections: 8
Last inspection: 4/7/11
Score
96

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Inspection findings

Inspection Date

Type

Score

  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • 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)
  • Toilet facilities: properly constructed, supplied, (-1 point)
    Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.
    establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
4/7/11Inspection - Routine96
  • 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))
    Some base cove tiles were observed broken and missing.
    Repair / replace damaged base cove tiles.

  • Equipment/Utensils - approved
    g
    Non-critical Violation
4/7/11Inspection - Routine98
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Equipment, utensils and linens: storage and use (-1 point)
    All clean and soiled linen shall be properly stored
    non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
  • 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)
10/19/10Inspection - Routine96
  • 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)
  • 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)
  • Hands clean and properly washed
    4
    Employees are required to wash their hands: before beginning work
  • Equipment/Utensils - approved
    g
    Non-critical Violation
10/19/10Inspection - Routine92
No violation noted during this evaluation. 4/28/10Inspection - Routine95
No violation noted during this evaluation.

Post inspection comments:
Consultation to review new Trans fat requirements.
Compliance as of this date by use of soybean oil 0.0 grams Trans fats.
4/28/10Inspection - Routine99
No violation noted during this evaluation. 6/1/09Inspection - Routine99
No violation noted during this evaluation. 5/29/09Inspection - Routine92

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