- 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))
- 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 dirty floor under cook line in kitchen. Provide thorough cleaning.
Observed a hole and peeling wall paper on ceiling over single-use cups in supplies storage room. Repair the hole and broken wall paper.
Observed water damaged ceiling in dry food storage room. Repair leakage as need, and repair damaged ceiling.
- 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 bags of dry vegetable on storage shelving. Store open bulk food in lidded container.
- 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 a few rodent droppings on floor at corner of water heater. Clean up the droppings. Monitor activities. Eliminate rodent as needed. (Facility has monthly pest control services.)
- 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)
- 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 approximately 2 gallons of egg soup due to violation #7.
- 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 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 in-use rice scoop kept in standing plain water. Maintain in-use utensils in ice water, or wash/sanitize them ever four hours (with time label or time log.)
- Equipment/Utensils - approved
g
Non-critical Violation
- 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 2 employees. Obtain cards immediately and fax copies to this office.
- 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 raw shell eggs temped at 51F, cooked noodle at 48F and raw meat at 46F in walk-in cooler. (Air in the unit temped at 52F.) Repair or adjust the the unit as needed, so food can be held at or below 41F.
Observed egg soup at 129F on steam table in kitchen. Maintain food at or above 135F for hot holding. The soup had been held for 4 hours according to employee. VC&D as correction. Burner for the steam table was turned up on site.
- 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
|
3/23/11 | Inspection - Routine | 82 |
- 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)
- 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 scoop for fried rice kept in greasy and soiled standing water. Maintain in-use utensils in ice water, or wash/sanitize them every 4 hours (with time label or time log.)
Observed deteriorated cutting board with excessive black cutting marks on kitchen cold prep table. Provide thorough cleaning to the board, or replace it.
- 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 approximately 8lbs of cooked noodle and small amount of orange chicken due to violation #7
- Equipment/Utensils - approved
g
Non-critical Violation
- 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 fried rice at 129.5F in rice cooker in kitchen. The rice was refried on site.
Observed small amount of orange chicken left out in room temp and temped at 60.1F. The chicken was discarded voluntarily.
In the double door fridge in kitchen, observed cooked noodle at 52F, BBQ pork at 50F, cooked shrimp and dumpling at 46F, and pool egg temped at 49.3F. (Air in the unit temped at 51.3F.) VC&D as correction. Repair or adjust the unit immediately to be able to hold food at or below 41F.
- 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
- 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 expired food handler cards for 2 employees. Obtain new cards immediately and fax copies to this office.
- Nonfood-contact surfaces clean (-1 point)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Observed dirty fan guards in reach-in fridge. Observed grease build up and oil leak in compartment beneath deep fryer. Provide cleaning to both. Repair oil leakage as needed.
- 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))
- 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 dirty floor under cook line in kitchen. Provide thorough cleaning.
- 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 damp towel sitting on prep tables in kitchen. Maintain wiping towel in sanitizer solution between uses.
- 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
- 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 bags of bread crumb, salt and dry vegetable at storage area. Store open bulk food in lidded container.
- 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 some mouse droppings on floor in storage room. Eliminate rodents immediately.
|
10/20/10 | Inspection - Routine | 80 |
| No violation noted during this evaluation. | 1/13/10 | Inspection - Routine | 82 |
| No violation noted during this evaluation. | 9/8/09 | Inspection - Routine | 92 |
No violation noted during this evaluation.
Post inspection comments:
Continue working with pest control operator to eliminate and exclude all vermin from facility. Observed glue trap with roaches on wall behind reach-in freezer unit. | 4/16/09 | Inspection - Routine | 83 |
| No violation noted during this evaluation. | 12/10/08 | Inspection - Routine | 83 |
No violation noted during this evaluation.
Post inspection comments:
This facility is scheduled for a re-inspection on or after 1/18/08 due to desiccated rodent droppings and dead cockroaches observed during the routine inspection. | 1/15/08 | Inspection - Routine | 86 |
No violation noted during this evaluation.
Post inspection comments:
The permit to operate this facility is hereby suspended and the establishment closed to the public due to vermin infestation. The permit will be reinstated and the establishment opened to public until a contract with a pest control agency is obtained, the establishment is free of vermin, and correction of violation related to vermin is verified by Environmental Health Services. | 10/2/07 | Inspection - Routine | 80 |
Restaurant representatives - add corrected or new information about HOW HOW CHINESE RESTAURANT, 73633 29 PALMS HWY, Twentynine Palms, CA »