- 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)
- Sewage and wastewater properly disposed (-2 points)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) Toilet facilities must be operable.
Observed standing water inside the floor sink by the water heater. Ensure floor sink is properly draining.
- 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.
Approximately 1 pound of cooked rice out of temperature.
- Hot and cold water available (-2 points)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Observed hot water at 105-112F at the mop sink, three-compartment sink, and hand sink. Ensure a minimum of 120F is maintained at the facility.
Observed hot water in both men and women restroom at 89F. Ensure a minimum of 100F is maintained at all hand sinks.
- Equipment/Utensils - approved
g
Non-critical Violation
- Nonfood-contact surfaces clean (-1 point)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Observed excessive food and dust debris on the shelf and prep table throughout the facility. Ensure that areas are routinely clean and sanitized.
Observed food debris inside refrigerator/freezer handles. Clean and maintain.
- Proper hot and cold holding temperatures (-2 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed cooked rice being held at 58-59 F in prep refrigerator. Ensure potentially hazardous food are being held at 41F or below. Corrected on site. See VC&D.
- 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)
- Approved thawing methods used, frozen food (-1 point)
Food shall be thawed under refrigeration
completely submerged under cold running water (less than 70F) of sufficient velocity to flush loose particles for less than 2 hours
- 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 cloth towels lining shelf and glasses. Discontinue practice and ensure that equipment is stored on a cleanable surface.
Observed cloth towels covering liquor bottles in the bar area. Discontinue practice and ensure approved covers are used.
Observed cloth towels lining cilantro containers inside the prep refrigerator. Discontinue practice and ensure food is stored directly inside food grade containers.
- 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 large holes in the wall near the water heater. Seal all holes.
Observed ceiling panels missing above the 3 compartment sink and mop sink. Provide proper ceiling panels.
Observed improper ceiling panels in the restroom. Provide cleanable ceiling panels.
Observed holes around pipes throughout facility. Seal all holes.
- Premises
Non-critical Violation
1
- 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)
Post inspection comments:
B placard posted.
Do not remove, relocate, or obscure grade card from public view. Failure to comply may result in a $104.00 reposting fee.
Rescore form left.
Call Jennifer Osorio at 760-995-8154 with any questions.
Our office has moved to 15900 Smoketree St. Hesperia, CA 92345.
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12/14/10 | Inspection - Routine | 84 |
No violation noted during this evaluation.
Post inspection comments:
Refrig. Temps.
1.) Cooks prep refrig. - top insert - cut vegts. at 42 F.
- bottom of unit - meat at 37 F.
2.) Everest freezer - fish chicken at 10 F.
3.) Walk-in refrig. - preped foods, produce at 41 F.
4.) Everest freezer - ribs, french fries, chicken nuggets at 40 F.
5.) Victory salad prep refrig. - top insert salsa at 41 F.
- bottom of unit milk, whip cream at 42 F.
6.) Tabletop refrig.(Fogel) - bottled beer, creamers at 40 F.
7.) Tabletop bar refrig. - juice, bottled beer at 41 F.
8.)Iced buffet line - potato salad at 43 F. ranch dressing at 43 F. cut melon at 49 F.
Hot holding Temps.
Steamtable - 175 F Vegt. soup.
Buffet line hot holding - 190 F pork, 196 F beef, 176 F rice, 181 F soup.
Cooking temps. - 165 F beans on the stove.
Supplier of foods - U.S. Foods, Morgan Meat.
Sanitizer used at facility is chlorine.
Facility has chlorine test strips.
Facility has an automatic chemical dishwasher with the sani rinse at 50 to 100 ppm of chlorine.
Facility has a ANSI/NSF approved 3 compartment metal sink with 2 integral drainboards.
Sanitizer buckets sani level at 100 ppm of chlorine.
Facility has kitchen/prep area handsink with soap and paper towels with approved dispensers.
Facility has a prep sink.
Facility has a mop sink.
Garbage Bin Co. - Burrtec service 1x/week.
Grease Bin Co. - Darling International service every 2 weeks.
Pest Control Co. - Terminex service 1x/month.
Food workers all wearing hairneets.
Food workers all wearing clean uniforms.
Food workers all have clean hands, short clean nails and are washing hands frequently. Disposable plastic gloves are available.
Food manager certificate held by Daniel Granados Rivera Experior which expires on 7/19/2010.
Food workers all have food worker cards. | 3/26/08 | Inspection - Routine | 84 |
Restaurant representatives - add corrected or new information about COSTA AZUL, 901 W MAIN ST, Barstow, CA »