- Premises
Non-critical Violation
1
- Garbage and refuse properly disposed
1
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
- 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)
Provide an accurate thermometer to small refrigeration unit in the grilling area.
- 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)
- 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 sanitizer (Quat) being used at 100 ppm. Corrected during inspection. In addition, observed utensils not adequately air dry of sanitizer before storage. Corrected during inspection.
- 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 two employees missing valid cards. Immediately obtain valid cards.
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1/4/11 | Inspection - Routine | 90 |
- Garbage and refuse properly disposed
1
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
- Food properly labeled & honestly presented (-1 point)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
No nutritional information available observed. Corrected during inspection.
- 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 Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed eight (8) employees missing the food woker cards. Immediately obtain valid cards.
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8/20/10 | Inspection - Routine | 95 |
| No violation noted during this evaluation. | 1/8/10 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
Posted an A grade placard. | 8/20/09 | Inspection - Routine | 96 |
No violation noted during this evaluation.
Post inspection comments:
Posted an A grade placard. | 1/21/09 | Inspection - Routine | 94 |
| No violation noted during this evaluation. | 7/16/08 | Inspection - Routine | 93 |
No violation noted during this evaluation.
Post inspection comments:
No temperature violations observed
Mgr. Cert= Naser Chowdhury
exp. 01-10-11 | 2/13/08 | Inspection - Routine | 96 |
No violation noted during this evaluation.
Post inspection comments:
Notes: Posted A Card. | 9/19/07 | Inspection - Routine | 98 |
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