RICOCHET, 61705 29 PALMS HWY, Joshua Tree, CA - Restaurant inspection findings and violations

Business Info

Name: RICOCHET
Type: Public Eating Pl (0-24 Seats)
Address: 61705 29 PALMS HWY, Joshua Tree, CA 92252
County: San Bernardino
Total inspections: 8
Last inspection: 4/1/11

Score
93

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Inspection findings	Inspection Date	Type	Score
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 cold prep table. Maintain wiping towel in sanitizer solution between uses. 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) Replace the light fixture in the up-right reach-in fridge with shatter proof type, or provide shatter guard. 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 bag/box of flour and brownie mix on storage shelving. Store open bulk food in lidded container. 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 cooked squash temped at 52.2F on cold prep table. Do not plastic bag food in containers on cold prep table. Proper eating, tasting, drinking or tobacco use (-2 points) Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976) Observed employee's open cup of coffee on prep table. Maintain personal drink at designated area in a manner to prevent contamination of retail food or food contact surface.	4/1/11	Inspection - Routine	93
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 above 200ppm chlorine in sanitizer bucket with towels. Use testing strip to ensure proper sanitizer concentration. 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) 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 various cooked food at 46-47F in the fridge with cold prep table. (Air in the unit temp at 48F.) Observed cooked sweet potato with pecan (cooked yesterday) at 54.3F and tamales at 46.5F in the display cooler at front. (Air in the unit temped at 46.6F.) Ensure both units be able to hold food at or below 41F. Do not mishandle potentially hazardous food by leaving it in room temp for long period. 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 food-encrusted utensils sitting on cold prep table. Maintain in-use utensils in ice water, or wash/sanitize them every four hours (with time label or time log.) Equipment/Utensils - approved g Non-critical Violation	11/4/10	Inspection - Routine	91
No violation noted during this evaluation.	4/20/10	Inspection - Routine	93
No violation noted during this evaluation. Post inspection comments: Observed 6 seats inside facility during inspection (3 at counter and 3 at table). This facility is not allowed to have customer seating at tables/bar since no restroom is accessible to customers without walking through food preparation/storage areas. Remove seating immediately. Failure to comply may result in additional inspections charged at $99 per hour and/or office hearing.	12/8/09	Inspection - Routine	96
No violation noted during this evaluation. Post inspection comments: Notes: - Observed meat thawing in standing water in prep sink. Use approved thawing methods only for all potentially hazardous foods (i.e. under cold running water without packaging covering meat). - Observed unlabeled chemical spray bottles hanging above mop sink and above warewashing sink drain board. Properly label all chemical spray bottles. - Observed working container with flour stored on floor in dry storage room. Store all food-related items at least 6 inches above the floor at all times.	4/6/09	Inspection - Routine	90
No violation noted during this evaluation. Post inspection comments: Food safety manager certificate: Tawnja Pflueger Expiration date: 2-18-2013	10/22/08	Inspection - Routine	91
No violation noted during this evaluation. Post inspection comments: No violations observed at the time of the inspection. Only a very small amount of bottled and packaged food handled at this establishment.	3/12/08	Inspection - Routine	100
No violation noted during this evaluation. Post inspection comments: Most of the food handled at this food establishment is bottled food. The only open food handled is the coockies baked once per week.	9/6/07	Inspection - Routine	96

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