DJ'S RESTAURANT, 265 E 40TH ST, San Bernardino, CA - Restaurant inspection findings and violations

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Business Info

Name: DJ'S RESTAURANT
Type: Public Eating Pl (60-99 Seats)
Address: 265 E 40TH ST, San Bernardino, CA 92404
County: San Bernardino
Total inspections: 11
Last inspection: 2/9/11
Score
90
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Inspection findings

Inspection Date

Type

Score
  • 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 pooled egg left out in room temp and temped at 66.8F in kitkchen. Provide temperature control for pooled egg.
    Observed cut tomato t 50.2F on cold prep table. Maintain cut tomato at 41F or below.
  • Food in good condition, safe and unadulterated (-2 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 margarine with 3 grams of trans fat per serving in walk-in cooler. Replace the product immediately with similar product containing less than 0.5 gram of trans fat per serving.
  • Hands clean and properly washed
    4
    Employees are required to wash their hands: before beginning work


    • Post inspection comments:
    Note:
    --Provide thorough cleaning to compartment and floor sink beneath deep fryer.
    --Ensure Quat sanitizer concentration at or above 200ppm for wiping towels.
 2/9/11Inspection - Routine90
  • 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 open bag of salt on storage shelving. Store open bulk food in lidded container.
  • Proper cooling methods (-2 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 (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed cut tomato at 61.1F on kitchen cold prep table. Do not overload food containers on cold prep table.
    Observed pancake and waffle batters left out in room temp and temped at around 70F. Provide temperature or time control for batters.
  • 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


    • Post inspection comments:
    Note: Provide at least one inch air gap between soda dispenser drain pipe and floor sink.
 9/20/10Inspection - Routine90
No violation noted during this evaluation. 2/18/10Inspection - Routine93
No violation noted during this evaluation. 10/2/09Re-score Grade Inspection95
No violation noted during this evaluation. 9/16/09Inspection - Routine83
No violation noted during this evaluation.

Post inspection comments:
Note: Provide shatter guard for light fixture at dry storage. Observed none.
2/27/09Re-score Grade Inspection90
No violation noted during this evaluation.

Post inspection comments:
Note:
--Observed a soiled cloth towel hung on the cook's apron. Do not hang a towel on apron to wipe hands. Wash hands as needed.
--Label spray bottle by content.
1/26/09Inspection - Routine85
No violation noted during this evaluation.

Post inspection comments:
Note: Observed boxes of shelled eggs on floor in walk-in. Observed open bag of salt.
9/24/08Re-score Grade Inspection90
No violation noted during this evaluation.

Post inspection comments:
6 /22 food handler cards missing.
DVD given, worksheets given.

'B' grade posted.
Re-score request given.
9/15/08Inspection - Routine87
No violation noted during this evaluation.

Post inspection comments:
See OIR on this date.
5/2/08Inspection - Routine92
No violation noted during this evaluation. 11/29/07Inspection - Routine90

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