- 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.
Operator discarded 1 container of blueberry cobbler.
- 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)
- 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 a container of blueberry cobbler inside walk-in refrigerator with an interal temperature between 48-49F. Per operator, food has been in the walk-in for 2 days. See VC&D.
Also observed a container of raw hamburger patties within an internal temperature of 50F and a bag of hot dogs with an internal temperature of 49F left inside a broken reach-in refrigerator. Observed no active time control. Keep all cold potentially hazardous foods at 41F or below.
- 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 3 missing/expired food handler cards. Obtain valid cards and fax a copy of the cards along with the list of names to the FIRST Program in 14 days. Fax #: (909) 387-4323.
- 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 missing test strips. Obtain both chlorine and quat sanitizer test strips to ensure proper sanitization.
-50ppm of chlorine for mechanical warewashing
-100ppm-200ppm of chlorine for towels and/or manual dish washing
-200ppm-300ppm of quat for towels and/or manual dish washing
- 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 several wiping towels left on the preparation table. Store all wiping towels in a designated area (i.e. sanitizer bucket) in between use.
- 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)
- 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 ice scoop left in ice container in a manner where the handle was touching the ice. Store scoop in a manner where the handle does not touch the food.
Post inspection comments:
Observed broken refrigeration unit, as mentioned in report. Also observed a leaking faucet at prep sink. Per operator, a repair company has already been contacted. Repair as soon as possible and maintain.
Observed employee with long nails. Per operator, employee mostly handles cashier duties and occasionally handles food. Ensure employee wears gloves when handling food.
Gave A grade to operator to post in the window.
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2/10/11 | Inspection - Routine | 90 |
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