- 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)
- 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 chicken noodles held at 123*F in steam table. Maintain food above 135*F.
- Permits Available
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Observed operational permit expired on 01-31-11. Immediately obtain a valid operational permit.
- 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))
- 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)
- 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)
|
3/3/11 | Inspection - Routine | 92 |
- 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 two pieces of carpet being used on the floor at the sushi area. Immediately remove those two pieces of carpet. They are not approved to be used in food preparation and/or washing areas.
- 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
- 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 raw chicken held at 52F in kitchen area. Corrected during inspection.
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- 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 (chlorine) being used at 50 ppm. Corrected during inspection.
|
10/15/10 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 3/12/10 | Inspection - Routine | 87 |
| No violation noted during this evaluation. | 10/22/09 | Inspection - Routine | 93 |
| No violation noted during this evaluation. | 5/6/09 | Inspection - Routine | 94 |
| No violation noted during this evaluation. | 11/19/08 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
Inspector to return in a couple of weeks to cjeck for proper cooling procedure.
Discontinue using 3-comp. sink in warewashing area for food washing. Use 3-Comp. sink in prep area to wash fruits and vegetables. No handwashing at prep sink!!! | 3/31/08 | Inspection - Routine | 90 |
Restaurant representatives - add corrected or new information about PONG'S ORIENTAL DELIGHTS, 42104 BIG BEAR BL, Big Bear Lake, CA »