- 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
- 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))
Beef observed at 51F and chorizo between 54-56F in food prep refrigerator. Ensure potentially hazardous foods are stored at/below 41F in food prep refrigerator. Employee voluntarily discarded. See VC&D.
Refried beans observed at 108F on food counter near steam table. Employee stated food had been cooked in the morning (over 2 hours ago). Ensure potentially hazardous food is either held hot at/above 135F or cold at/below 41F. Employee voluntarily discarded. See VC&D.
- 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 chlorine sanitizing solution between 50 and 100ppm. Provide and maintain chlorine sanitizer at 100ppm.
Observed wiping cloth in refrigerator on top of raw eggs. Store wiping cloths in proper location.
Wiping cloths observed stored under pots on the food counter. Refrain from placing cloths under pots.
- 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)
- 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)
Observed probe thermometers inaccurate. Provide accurate thermometer within the facility
- 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 chemicals stored near pans in warewashing area. Store chemicals in separate location from food, food storage, food prep and utensils.
- 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 containers of beef uncovered in walk-in refrigerator under ventilation system. Cover food to protect from contamination.
Containers of sugar and flour observed under food counter without lid cover. Keep containers covered.
Lid for ice container near drink dispensers observed with lid open. Maintain closure of lid on ice container.
Observed scoop handle in ice within the ice container. Keep handle out of ice.
- 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)
- 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)
- 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)
Post inspection comments:
Refrain from using spoons to open lids on pots.
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
8. In accordance with an approved HACCP plan.
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3/30/11 | Inspection - Routine | 83 |
- 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.
Employee voluntarily discarded 1.5 lbs of cooked rice.
- 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 quaternary sanitizing solution below 50ppm in 3-compartment sink. Ensure Quat sanitizer is at 200ppm.
Observed chlorine sanitizing solution below 50ppm in sanitizer bucket. Ensure chlorine sanitizer is at 100ppm.
- 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))
One container of cooked rice was observed at 47F in walk-in refrigerator. Employee stated the rice was cooked the day before. Ensure all potentially hazardous food is held at or below 41F in refrigerator. See VC&D.
- 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)
- 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)
- 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 several containers of food uncovered in walk-in refrigerator. Ensure all food is properly covered and protected from contamination.
- 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)
- 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)
Observed no accurate probing thermometer in the facility. Provide an accurate reading thermometer.
- 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)
Oberserved wet wiping cloths on food counters and food prep tables in kitchen area. Store all wiping cloths in the appropriate locations.
Post inspection comments:
Approved cooling methods include:
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment such as chill blasters.
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. When placing food in the refrigerator to cool, containers should covered or uncovered if protected from overhead contamination, heat transfer from the surface of the food.
8. In accordance with an approved HACCP plan.
|
1/27/11 | Re-score Grade Inspection | 87 |
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- 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.
10 lb of beans were discarded due to improper cooling.
- 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 no sanitizer inside sanitizer buckets or inside the facility. Observed wiping towels left on the prep tables. Management went and bought sanitizer during routine inspection.
Ensure facility has sanitizer available at all times to ensure all food contact surfaces and all the dishes are properly washed and sanitized. Corrected during inspection.
- 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
- 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 raw chicken, shredded beef , tomatoes at 45 degrees F. Ensure prep fridge is working well.
Measured refried beans inside walk in cooler at 47-49 degrees F.
Measured raw eggs left outside next to stove at 68 degrees F, eggs were placed inside walk in as a corrective action.
- 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 raw chicken and eggs stored on the shelf on top of ready to eat food inside walk in cooler. Ensure all raw meat and eggs are stored underneath ready to eat food.
Discontinue using cloth towels to drain drinking glasses, use approved equipment.
- 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 roach dropping on the floor inside storage area underneath water heater. Clean and sanitize the area and ensure roach activity is eliminated. Management provided pest control paper work and will continue working on roach elimination. No life roach activity was observed.
- 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.
Provide test strips for chlorine sanitizer , observed missing.
- 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)
- 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))
Repair leaking roof inside dining area, observed leaking.
Post inspection comments:
C letter grade given.
DO NOT REMOVE, HIDE OR RELOCATE LETTER GRADE. FAILURE TO COMPLY WILL RESULT IN A FINE OF
$104.
MANDATORY RE-SCORE REQUIRED WITHIN 30 DAYS DUE TO C LETTER GRADE.
FAILURE TO BE IN COMPLIANCE
WILL RESULT IN FURTHER RE-INSPECTIONS CHARGED AT $104 EACH.
-Re-score form left.
-Manager Certificate information left.
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12/21/10 | Inspection - Routine | 76 |
| No violation noted during this evaluation. | 7/13/09 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 1/13/09 | Inspection - Routine | 91 |
| No violation noted during this evaluation. | 10/22/08 | Re-score Grade Inspection | 91 |
No violation noted during this evaluation.
Post inspection comments:
The permit to operate this facility is hereby suspended and the establishment closed to the public due to vermin infestation. The permit will be reinstated and the establishment opened to public when the infestation has been eliminated, all evidence of the infestation has been removed, all food contact surfaces have been cleaned and sanitized, a contract with a professional pest control has been obtained, and Environmental Health Services (EHS) has verified the correction of violation related to the vermin infestation. Call EHS (909) 387-4608 as soon as violation has been corrected. Inspection report printed on site and given to owner.
Call Communication Center (For after hours)
(909) 356-3805
1-800-472-2376 | 9/26/08 | Inspection - Routine | 81 |
No violation noted during this evaluation.
Post inspection comments:
There are 2 out buildings being used for storage of bottled drinks, canned goods, rice, food containers and other additional items. Consult with plan cheek for approved storage.
Hood appears to have been remodeled. Unable to verify plan check approval. Provide verification of all necessary permits / plan approval from the health department.
Consult with plan check regarding installation of air curtain on delivery door. No air curtain present.
Reinspection to be scheduled. | 7/25/08 | Inspection - Routine | 81 |
No violation noted during this evaluation.
Post inspection comments:
Posted a B grade placard and left a copy of re-score inspection request form. | 2/13/08 | Inspection - Routine | 82 |
No violation noted during this evaluation.
Post inspection comments:
Posted a B grade placard and left a copy of re-score inspection request form. | 12/11/07 | Inspection - Routine | 83 |
Restaurant representatives - add corrected or new information about ZABELLA'S MEXICAN RESTAURANT, 855 ALABAMA ST, Redlands, CA »