- Equipment/Utensils - approved
g
Non-critical Violation
- 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 temperature of 113 F. Raise temperature of water to reach 120 F.
It is strongly recommended that water heater is replaced because facility has consistent problem of keeping temperature at 120 F.
Replace water heater within 60 days. Fax invoice of new water heater to (909) 948-5069.
- Food contact surfaces: clean and sanitized (-2 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)
Observed excessive food debris build-up on countertops. Ensure that counters are wiped frequently to prevent excess food build-up on area where food is being prepared.
- Premises
Non-critical Violation
1
- No rodents, insects, birds, or animals (-2 points)
Food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. (114259.1, 114259.4, 114259.5) Live animals are not allowed in a food facility unless, food employees with service animals may handle or care for their service animal if they wash their hands as required or persons who are licensed pursuant to Chapter 11.5 of Division 3 of the Business and Professions Code. (114259.4, 114259.5)
Observed live roaches in facility below utensil sink and several dead ones below shelves in back container storage areas. Provide professional pest control services weekly until roach life cycle has been controlled. Fax invoices of pest control to (909) 948 5069 weekly for the next month.
Will re-inspect within 2 weeks to ensure facility is in compliance.
Ensure that all cracks and crevices are properly sealed to prevent vermin intrusion.
- 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))
Clean/maintain floors throughout facility. Observed grease build-up behind equipment and dead roaches below shelves.
Post inspection comments:
A grade posted.
-Fax invoices of pest control on a weekly basis for the next month.
-Fax invoice of new water heater. Replace/repair within 60 days.
|
10/15/10 | Re-score Grade Inspection | 91 |
- Hot and cold water available (-4 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 temperature at 89 F at time of inspection. Facility stated that they had just finished washing utensils, however, not entire water from the several gallons of the water heater will be used in just one washing of utensils. Ensure that facility maintains a constant temperature of 120 F for facility. Temperature was increased and water reached 106 F. Will be back to re-inspect within 2-3 days.
If facility does not reach a 120 F temperature, it is recommended that water heater is replaced.
- Food contact surfaces: clean and sanitized (-2 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)
Observed several food containers stored on clean shelves with food debris build-up. Ensure that all containers are thoroughly washed, rinsed and sanitized at all times before storing as clean.
- 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 beans inside hot holding unit at a temperature between 114-116 F. Ensure that all potentially hazardous foods are kept at 135 F or above for hot holding. Do not hold in temperature danger zone to prevent bacterial growth. Food was re-heated to 165 F as a correction.
- Signs posted
1
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)). A sign shall be posted stating that a copy of the most recent routine inspection report is available upon request. (113725.1) Permit shall be posted in conspicuous location. (114381(e)) Letter Grade Placecard shall be properly posted. SBCC 33.1406
- Demonstration of knowledge
2
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
- 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 towels on countertops. Return towels to sanitizer bucket when not actively being used.
- Premises
Non-critical Violation
1
- 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)
Post inspection comments:
B grade posted.
DO NOT REMOVE, HIDE OR RELOCATE LETTER GRADE.
-Re-score form left.
-Will re-inspect within 2-3 days regarding hot water and holding temperature issues.
-Batch washing process left.
-Keep ORIGINAL FOOD HANDLER CARDS ON SITE AT ALL TIMES. Observed 1 photocopy. Photocopies will not be accepted. Obtain more photocopies at one of our offices for an additional fee.
|
10/12/10 | Inspection - Routine | 86 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted.
Will re-inspect within 2 weeks. Ensure that pest control services the facility at least twice a month until activity in facility has subsided. | 10/23/09 | Re-score Grade Inspection | 90 |
No violation noted during this evaluation.
Post inspection comments:
B grade posted.
DO NOT REMOVE, HIDE OR RELOCATE.
Re-score form left.
Cooling sheet left.
Internal Cooking Temperature sheet left.
Testing site sheet left (1 Food Handler Card expires this month). | 9/16/09 | Inspection - Routine | 86 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted.
Sanitizer bucket set-up sheet provided. | 1/5/09 | Inspection - Routine | 91 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted. | 8/6/08 | Inspection - Routine | 94 |
No violation noted during this evaluation.
Post inspection comments:
Letter posted do not remove or move. | 6/27/08 | Re-score Grade Inspection | 98 |
No violation noted during this evaluation.
Post inspection comments:
Letter posted do not hide, remove or move.
Food handler card handouts provided. | 6/11/08 | Inspection - Routine | 89 |
| No violation noted during this evaluation. | 12/7/07 | Inspection - Routine | 100 |
| No violation noted during this evaluation. | 10/19/07 | Inspection - Routine | 95 |
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