TORTAS LAS GLORIA'S INC, 331 E 9TH ST STE 7, San Bernardino, CA - Restaurant inspection findings and violations

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Business Info

Restaurant: TORTAS LAS GLORIA'S INC
Type: Public Eating Pl (25-59 Seats)
Address: 331 E 9TH ST STE 7, San Bernardino, CA 92410
County: San Bernardino
Total inspections: 8
Last inspection: 2/3/11
Score
94

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Inspection findings

Inspection Date

Type

Score

  • 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.
    Perishable foods were observed being reheated in a steam table.
    Perishable hot foods must be reheated to 165*F or hotter prior to hot holding.
    Product was reheated to 165*F for hot holding.

  • 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))
    Ceiling vents were observed needing to be resurfaced repaint.
    Repair rusted ceiling vents.

  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
2/3/11Inspection - 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))
    Water damage was observed on ceiling area storage room.
    Repair damaged areas to roof.
    Then repair damaged areas to ceiling in storage rooms etc.

  • 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.
    Some wet food containers were observed stacked together on shelving.
    Allow containers to air dry completely before stacking containers together.

  • 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)
    A thermometer must be used to observe temperatures of cooked hot and cold holding foods.
    Use thermometers to assist in monitoring food temperature requirements are met.
    A probe type thermometer will provide an internal temperature range 20 - 220*F.

7/8/10Inspection - Routine97
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.
3/11/10Inspection - Routine97
No violation noted during this evaluation.

Post inspection comments:
Posted an A grade placard.
7/15/09Inspection - Routine96
No violation noted during this evaluation.

Post inspection comments:
A card posted, do not move
Cooling handout left

Note- Store all raw meat under and away from other foods
Note- Ensure employees are aware of required reheating temperature of 165F
Note- Increas airgap to 1 inch minimum from end of drainline to lip of floorsink
1/23/09Inspection - Routine90
No violation noted during this evaluation.

Post inspection comments:
Posted an A grade placard.
12/17/08Inspection - Routine97
No violation noted during this evaluation. 3/6/08Inspection - Routine94
No violation noted during this evaluation. 9/18/07Inspection - Routine95

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