SILVER LAKES MARKET, 15075 VISTA RD, Helendale, CA - Restaurant inspection findings and violations

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Business Info

Name: SILVER LAKES MARKET
Type: Public Eating Pl (0-24 Seats)
Address: 15075 VISTA RD, Helendale, CA 92342
County: San Bernardino
Total inspections: 10
Last inspection: 1/7/11
Comment: Deli
Score
94

Restaurant representatives - add corrected or new information about SILVER LAKES MARKET, 15075 VISTA RD, Helendale, CA »

Inspection findings

Inspection Date

Type

Score

  • Food contact surfaces: clean and sanitized (-4 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Per employee, dishes are cleaned with soap and water, rinsed, and air dried. Ensure proper ware washing is practiced. Facility has 2-compartment sink, proper batch washing was explained. Corrected on site.
  • 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)
  • 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 ceiling vent in meat department with dust build up. Clean and maintain.


  • Post inspection comments:
    A grade posted.
1/7/11Inspection - Routine94
  • 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 falling ceiling panels in dry storage area. Repair or replace.
  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    Provide missing thermometers for cold holding units.
  • 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)


  • Post inspection comments:
    A grade posted.
1/7/11Inspection - Routine97
No violation noted during this evaluation.

Post inspection comments:
A grade card posted.
1/11/10Inspection - Routine98
No violation noted during this evaluation.

Post inspection comments:
A grade card posted.
1/11/10Inspection - Routine99
No violation noted during this evaluation.

Post inspection comments:
Note: A grade card posted.
4/23/09Inspection - Routine96
No violation noted during this evaluation.

Post inspection comments:
Note: A grade card posted.
4/23/09Inspection - Routine96
No violation noted during this evaluation.

Post inspection comments:
Note: Clean wall in meat room walk-in. Observed blood stain build-up.
10/21/08Inspection - Routine93
No violation noted during this evaluation.

Post inspection comments:
Note: Employee in meat market explained dishwashing of meat slicer incorrectly. Ensure employee always washes, rinses, then sanitizing utensils.
10/21/08Inspection - Routine92
No violation noted during this evaluation.

Post inspection comments:
E-mail: greg_pearring@verizon.net
Fax: 760-243-5597
1/16/08Inspection - Routine97
No violation noted during this evaluation.

Post inspection comments:
Manager food safety certificate: Gregory Pearring
Expiration date: 6-8-2011

E-mail: greg_pearring@verizon.net
Fax: 760-243-5597
1/16/08Inspection - Routine90

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