- 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)
- 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))
- 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 no food handler card for one employees. Obtain card immediately and fax copies to this office.
- 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)
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1/7/11 | Inspection - Routine | 95 |
- 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))
- 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))
Observed major temperature violation on cold prep table in kitchen and in walk-in cooler:
--On cold prep table in kitchen, observed cut tomato at 58.8F, cut melon at 61F, boiled eggs at 55.4F and various sauces temped at 55-60F. In fridge beneath the cold prep table, observed bacon at 47.7F and steak at 47F. Most food on cold prep table had been held for over 4 hours. VC&D as correction.
--In walk in cooler, observed sliced roasted beef at 52.7F, slice turkey at 52.9F, cooked rice at 57.4F, corn beef at 55.3F, cooked pork 54.3F, shell eggs at 50.6F, bulk ham at 47.8F, bulk turkey at 47.6F and various raw meat temped at around 49F. (Air in the unit temped at 55.2F.) All above food had been held for over 4 hours. VC&D as correction.
Repair both refrigeration units immediately to be able to hold food at or below 41F. Inspector will follow-up after 48 business hours.
- 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 no current food handler card for 4 employees. Obtain cards immediately and fax copies to this office.
- 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.
Discarded following food dur to violation #7: 2.5lbs of ham, 3.5lbs of roasted beef, 3.5lbs of corn beef, 3lbs of turkey, 10lbs of cooked rice, 3.5lbs of cooked pork, 1.5lbs of cut tomato, 1lb of cooked onion, 1lb of cut watermelon, 6 boiled eggs and approx 5lbs of various sauces and dressings.
- 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)
- Equipment/Utensils - approved
g
Non-critical Violation
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7/16/10 | Inspection - Routine | 91 |
Restaurant representatives - add corrected or new information about COCO'S RESTAURANT 136, 284 E HIGHLAND AV, San Bernardino, CA »