- 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)
- 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 Raid under handwash sink.
Remove.
Obtain approved pesticide or professional pest control service.
- 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 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))
- 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 covings under dry storage racks.
Observed debris build-up on floor under dry storage racks and cooking equipments.
- Equipment/Utensils - approved
g
Non-critical Violation
- 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))
Measured various food in dressing fridge at 48 - 49 F.
|
1/28/11 | Inspection - Routine | 91 |
- Equipment/Utensils - approved
g
Non-critical Violation
- 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)
- 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)
|
10/13/10 | Re-score Grade Inspection | 97 |
- 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 counters. Store them in sanitizer bucket between each use.
Observed wiping cloths used as cutting boards and drain board (at 3-compartment sink) liners.
Use liners made from non-absorbent material as needed.
- 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/missing coving behind ice machine.
Observed debris build-up on floor under canned food storage.
- 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
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Equipment/Utensils - approved
g
Non-critical Violation
- 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 container of beans.
- 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 an expired food handler card.
Ofelia shall renew her card immediately.
- 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 cooked chicken on drain board of 3-compartment sink at 65 F, half-cooked rib outside at 105 F, potato and chicken salad at 65 F and 55 F respectively.
- Proper cooling methods (-4 points)
All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
separating food into smaller portions
- Consumer self service (-1 point)
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
Observed a barbeque grill outside.
Per employee, the chicken and ribs were precooked in the oven.
Customers show the tickets (after they pay) to employee then employee serves it to customer outside.
Once food is cooked (browned) on the grill, the food must be brought inside and served it to customer inside.
No cutting/food preparation can be done outside.
Post inspection comments:
DO NOT HIDE, REMOVE, RELOCATE B LETTER GRADE POSTED ON WALL ABOVE PREP TABLE.
Failure to comply with this ordinance will result in $104.00 inspection fee, office hearing, or permit suspension.
Sylvia shall post her original Servsafe certificate on wall.
|
9/28/10 | Inspection - Routine | 80 |
No violation noted during this evaluation.
Post inspection comments:
Discontinue using wiping cloths as cutting board liners. Use non-absorbent liners if needed.
Russell, the person in charge, stated that he has Servsafe certificate at home. Only copy of Silvia's Servsafe posted. At least one original Servsafe certificate must be available in the kitchen in the next inspections.
Handouts given: trans fat bill and Cal Code revision. | 2/25/10 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 7/27/09 | Re-score Grade Inspection | 97 |
No violation noted during this evaluation.
Post inspection comments:
Health Permit fee must be paid by cash or money order. Checks will not be accepted, as 2 have been returned for non sufficient funds. | 6/23/09 | Inspection - Routine | 83 |
| No violation noted during this evaluation. | 1/31/08 | Inspection - Routine | 90 |
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