TRUCKADERO COFFEE SHOP, 10238 CHERRY AV, Fontana, CA - Restaurant inspection findings and violations

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Business Info

Name: TRUCKADERO COFFEE SHOP
Type: Public Eating Pl (100-149 Seats )
Address: 10238 CHERRY AV, Fontana, CA 92335
County: San Bernardino
Total inspections: 6
Last inspection: 2/9/11
Score
81

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Inspection findings

Inspection Date

Type

Score

  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Permit Suspension
    If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. (114409, 114405)
    The permit of the facility is temporarily suspended until floor sink not backing up anymore.
  • 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 sewage backing up from all floor sinks in the facility.
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    1 pan of beans
  • Proper cooling methods (-4 points)
    All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
    separating food into smaller portions
  • Proper hot and cold holding temperatures (-4 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Measured cheese and hamburger on cold table at 51 F.
  • Nonfood-contact surfaces clean (-1 point)
    All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
    Observed grease build-up under grill/cooking equipments.

    Observed dust build-up on cables above handwash sink.

  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Observed uncovered food in fridges.
  • 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)
  • 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))
  • 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 missing tile in cooks line.

    Observed tiles around warewashing machine loosing the grout.

    Observed empty cans and debris under handwash sink.

    Observed dust build-up on filters above rear stove.

  • 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.
    Measured chlorine in bucket at greater than 200 ppm.
    Maintain at 100 ppm.

2/9/11Inspection - Routine81
  • 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))
  • 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 detached tile near mop sink room.

    Observed debris build up in all floor sinks in kitchen.

    Observed some tiles in dishwashing area missing the grout.

  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed wiping cloths on counters and no sanitizer buckets set-up in kitchen and front service area.

    Prepare 100 ppm chlorine or 200 ppm quat in kitchen and front service area and store multi-use wiping cloths in them in between uses.

  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Observed raw eggs above produce in walk-in.
    Store raw eggs below ready to eat food.

    Observed wiping cloths used as cutting board liners.
    Use liner made from non-absorbent materials only.

    Observed an open can of corned beef near handwash sink.
    Do not store food near this sink.

  • 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)
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • 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
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    8 burger patties.
  • Proper hot and cold holding temperatures (-4 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Measured cooked potatoes at 68 F, cooked rice at 101 F, and various food on prep table at 48 - 55 F.

    Measured various food in egg walk-in at 46 - 47 F.

  • Nonfood-contact surfaces clean (-1 point)
    All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
    Observed dust build up on fan guard in kitchen fridge.

    Observed excessive grease build up under the grill.

  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Observed several missing food handler cards.
9/7/10Inspection - Routine82
No violation noted during this evaluation.

Post inspection comments:
Effective immediately, copies of food handler cards are no longer valid. Additional food handler cards can be obtained from health dept. offices for $10.00 (2 cards, no test). Bring valid cards when requesting additional ones. All original food handler cards must be available for review in the next inspections.

The most recent inspection report must be available for review.

Handouts given: thermometer calibration, cooking temperatures, CalCode revision.

DO NOT HIDE, REMOVE, RELOCATE B LETTER GRADE.
Failure to comply with this ordinance will result in $99.00 inspection fee, office hearing, or permit suspension.

Reinspection for fridges is sceduled on/after 2/11/10. Make sure that fridges are able to hold food at 41 F or below. Failure to correct this violation will result in $99.00 inspection fee per visit until this violation is corrected.
2/4/10Inspection - Routine86
No violation noted during this evaluation. 1/5/09Inspection - Routine88
No violation noted during this evaluation. 5/12/08Inspection - Routine92
No violation noted during this evaluation. 12/3/07Inspection - Routine84

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