DINAPOLIS FIREHOUSE RESTAURANT, 17856 HWY 18, Apple Valley, CA - Restaurant inspection findings and violations

Business Info

Name: DINAPOLIS FIREHOUSE RESTAURANT
Type: Public Eating Pl (60-99 Seats)
Address: 17856 HWY 18, Apple Valley, CA 92307
County: San Bernardino
Total inspections: 6
Last inspection: 3/7/11

Score
90

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Inspection findings	Inspection Date	Type	Score
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) 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) Observed food probe thermometer out of calibration (40 degrees). Ensure all thermometers are calibrated to within + or - 2 degrees and made available for measuring proper cooking/holding temperatures. 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. Observed chlorine exceeding 200 ppm in sanitizer bucket in waitress prep station. Maintain sanitizer between 100-200 ppm. 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) Food in good condition, safe and unadulterated (-4 points) All food shall be manufactured, produces, prepared, compounded, packed, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3) Observed ice in jockey box used to chill soda lines also being used to serve customers. Ensure to separate to chill soda lines from ice meant to serve customers to protect from contamination. 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 syrup build up under soda dispenser. Clean more frequently to prevent syrup build up. Post inspection comments: A Grade Placard Posted All Employees have valid Food Worker Cards	3/7/11	Inspection - Routine	90
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 dust build up on vents in main kitchen prep area. Clean and maintain on a routine basis. 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 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 no detectable amount of chlorine sanitizer in in sanitizer bucket in rear prep area. Maintain chlorine sanitizer between 100-200 ppm. Equipment/Utensils - approved g Non-critical Violation 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 temperature of pasta at 45 degrees in prep drawers. Maitain cold holding temperatures of potentially hazardous foods at 41 degees or below. Post inspection comments: A Grade Placard Posted No Major Violations Observed	10/6/10	Inspection - Routine	94
No violation noted during this evaluation.	11/17/09	Inspection - Routine	95
No violation noted during this evaluation.	4/14/09	Inspection - Routine	99
No violation noted during this evaluation.	8/26/08	Inspection - Routine	92
No violation noted during this evaluation. Post inspection comments: mail the report	3/26/08	Inspection - Routine	95

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