- 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 6 missing food handler cards for bakery.
- Nonfood-contact surfaces clean (-1 point)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Observed debris build-up on fan guard in meat cutting room.
- 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))
- 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.
Measured more than 200 ppm chlorine in a bucket at meat dept.
Maintain at 100 ppm.
- 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 broken coving in a room near delivery door.
Observed debris build-up in floor sinks under cheese and frozen waffle cases.
Observed debris build-up on floor of upstair walk-in.
Observed mold on ceiling in meat cutting room.
- 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)
Observed no labeling on packages of bakery products.
Provide labeling that includes name and adress/ph numbers of store, ingredients, and net weight.
|
2/8/11 | Inspection - Routine | 93 |
- Premises
Non-critical Violation
1
- Toxic substances properly identified, stored, used (-1 point)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) An insecticide, rodenticide, or other pesticide must be used in accordance with the manufacturer's instructions.
Observed a can of Raid in flour and container store room
Remove.
- 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 uncovered food in walk-in cooler.
- 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))
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- 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.
Measured more than 200 ppm chlorine in a bucket.
Use test strip to measure chlorine at 100 ppm.
- 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 debris accumulation on floor (corner areas and under shelves) throughout bakery and in store room.
Observed debris build-up in floor sink near pastry case.
- Equipment/Utensils - approved
g
Non-critical Violation
|
2/8/11 | Inspection - Routine | 91 |
- 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 1 missing food handler card.
Maribel shall get San Bernardino food handler card immediatelyy.
- Equipment/Utensils - approved
g
Non-critical Violation
- 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))
- 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 no chlorine test strip. Only quat test strip available.
This facility uses chlorine as sanitizer.
- 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)
- Approved thawing methods used, frozen food (-1 point)
Food shall be thawed under refrigeration
completely submerged under cold running water (less than 70F) of sufficient velocity to flush loose particles for less than 2 hours
- Premises
Non-critical Violation
1
- Toxic substances properly identified, stored, used (-1 point)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2) An insecticide, rodenticide, or other pesticide must be used in accordance with the manufacturer's instructions.
Observed a can or Raid by 3-compartment sink.
Remove this pesticide from facility.
|
2/8/11 | Inspection - Routine | 90 |
- Plumbing
1
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
- 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 flies in restrooms, dining and kitchen areas.
- Nonfood-contact surfaces clean (-1 point)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Observed grime build-up on fan guards in True fridge.
- 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)
Measured less than 50 ppm chlorine in bucket.
Use test strip to measure chlorine at 100 ppm.
- Equipment/Utensils - approved
g
Non-critical Violation
Post inspection comments:
Provide labeling to bakery products in packages in store floor and to flan in containers.
|
11/2/10 | Re-score Grade Inspection | 93 |
- Reinspection
Reinspection conducted at this time to determine compliance from prior inspection.
Post inspection comments:
- Observed kitchen and bakery still closed.
- Observed no sewage on floor.
- Observed employee cleaning wall, ceiling, floor and equipments.
Corrective action:
- Floor drains shall be cleaned to eliminate gunk and sludge around the pipe.
|
9/3/10 | Inspection - Routine | 100 |
- 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)
- 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 numerous amount of flies near delivery door and inside facility.
- 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)
- Plumbing
1
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
- 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.
Measured more than 400 ppm quat sanitizer in bucket at meat dept.
Observed no quat test strip. Per manager, the strip is in order.
Use test strip to check the quat concentration not to exceed 200 ppm.
- 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 damaged wall near meat walk-in.
Observed damaged wooden floor near walk-in freezer upstair.
Observed debris build up in many floor sinks in customer area (produce and frozen fruit cases).
Observed mold build up around floor sink near milk walk-in.
Observed debris build up on floor under storage racks upstairs, downstairs, and in walk-ins.
- 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))
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- 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)
- Equipment/Utensils - approved
g
Non-critical Violation
Post inspection comments:
All employees shall have San Bernardino Co. food handler cards. Manager shall keep and organize only original food
handler cards.
The most recent inspection reports must be available for review.
|
9/2/10 | Inspection - Routine | 87 |
- 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)
- Sewage and wastewater properly disposed (-4 points)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) Toilet facilities must be operable.
Observed sewage overflown from floor sink in bakery.
- 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.
3 packs of cream cheese
2 carton of whipping cream
- 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))
Measured various food in small fridge at 55 F.
- 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 wiping cloths on prep tables.
Store all wiping cloths in sanitizer buckets between each use.
- 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 some tiles missing the grout.
Observed debris build up on floor under prep tables (in the corners).
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Premises
Non-critical Violation
1
- 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 exposed bread under condensation line in walk-in.
Observed uncovered container of chocolate chips in walk-in.
Cover all food to prevent overhead contamination.
|
9/2/10 | Inspection - Routine | 85 |
- 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 flies and small flies (fruit flies) in kitchen and dining area.
Some flies observed on cutting board and food.
- Premises
Non-critical Violation
1
- 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 a box of raw chicken sitting on table next to produce.
Store all raw meat separate from ready to eat food and produce.
Observed raw meat above exposed ready to eat food.
Store raw meat below other food.
Observed uncovered containers of food in True fridge.
Cover all food to prevent overhead contamination.
Observed uncovered spice containers under prep table.
Observed a bag of hot dog at 3-compartment sink where soap and dirty dishes were stored.
This sink can be used as prep sink only after it is sanitized.
- Plumbing
1
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
- 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)
Employee was unable to locate probe thermometer.
Store thermometers in an accessible place.
- 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.
Measured more than 200 ppm chlorine in bucket.
Observed no test strip. Per manager, test strips are in order.
Use test strip to measure chlorine solution at 100 ppm.
- 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 ceiling and light covers above prep tables.
- Sewage and wastewater properly disposed (-4 points)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) Toilet facilities must be operable.
Observed overflown sewage from floor sinks.
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Equipment/Utensils - approved
g
Non-critical Violation
- Food contact surfaces: clean and sanitized (-4 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 raw meat on prep table.
Observed an employee wash and rinse a sponge, use it to wipe prep table (where the meat was on), then use the table to chop onions.
Sponges shall not be used to wipe food contact surfaces. Use towels from sanitizer bucket to wipe down prep table.
- 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.
1/4 container of cooked food
2 containers of mold covered food.
- Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. (114409, 114405)
Facility is ordered closed due to sewage overflow.
- 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 mold covered food in 2 containers.
Make sure that employees rotate and check the condition of the food.
Observed water from condensation line in True fridge dripping into food in an open container.
Food was discarded.
|
9/2/10 | Inspection - Routine | 74 |
No violation noted during this evaluation.
Post inspection comments:
At least 1 employee shall have food manager certificate (Servsafe) within 60 days.
List of classes given to manager.
This facility uses shortening with transfat for its bakery goods. Per state bill AB97, the facility shall replace its shortening with the one that has less than 0.5 g trans fat per serving. See handout.
Three handwashing stickers given to manager. All handwashings shall have stickers/placard.
Other handouts given: cooling procedures, thermometer calibration, food handler card information and study guide.
All employees shall have San Bernardino Co. food handler cards. Manager shall keep and organize only original food handler cards.
The most recent inspection reports must be available for review. | 2/18/10 | Inspection - Routine | 94 |
| No violation noted during this evaluation. | 2/18/10 | Inspection - Routine | 95 |
| No violation noted during this evaluation. | 2/18/10 | Inspection - Routine | 92 |
No violation noted during this evaluation.
Post inspection comments:
Reinspection on hot/cold water in men restroom is scheduled in 1-2 weeks. Provide both hot and cold water. | 4/9/09 | Inspection - Routine | 87 |
| No violation noted during this evaluation. | 4/9/09 | Inspection - Routine | 93 |
No violation noted during this evaluation.
Post inspection comments:
Reinspection is scheduled in 1-2 weeks. Correct all critical violations to prevent $99.00 re-reinspection fee.
DO NOT HIDE, REMOVE, RELOCATE B CARD POSTED ON WALL.
Failure to comply with this ordinance may result in $99.00 reinspection fee, office hearing, or permit suspension.
Request for rescore inspection given to manager. | 4/9/09 | Inspection - Routine | 80 |
No violation noted during this evaluation.
Post inspection comments:
DO NOT HIDE, REMOVE, RELOCATE B CARDS POSTED BY INSPECTOR.
Failure to comply with this ordinance will result in $99.00 reinspection fee, office hearing, or permit suspension.
Optional request for reinspection forms (for kitchen, bakery, and market) given to manager. | 11/4/08 | Inspection - Routine | 86 |
No violation noted during this evaluation.
Post inspection comments:
Dishwashing stickers given to manager. | 11/4/08 | Inspection - Routine | 84 |
No violation noted during this evaluation.
Post inspection comments:
Remove flies from dining area. Take proper and effective action to eliminate flies (fly lamp, etc). | 11/4/08 | Inspection - Routine | 80 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted. | 5/12/08 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted. | 5/12/08 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
A grade posted. | 5/12/08 | Inspection - Routine | 93 |
No violation noted during this evaluation.
Post inspection comments:
Violations must be corrected upon reinspection in 2 weeks or further reinspections at $90.00/hr will result. | 11/28/07 | Re-score Grade Inspection | 82 |
| No violation noted during this evaluation. | 10/18/07 | Inspection - Routine | 92 |
No violation noted during this evaluation.
Post inspection comments:
Due to severe cockroach infestation facility is ordered closed until vermin are eliminated, holes in walls and coving repaired, and flooors & walls clean. | 10/18/07 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
Ensure cooling is done in shallow pans in ice water so that the water surrounds the pans. | 10/18/07 | Inspection - Routine | 74 |
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