- Demonstration of Knowledge
- Details:
- A Food Safety Certificate is not available. One person from this facility shall obtain the 5-year Food Safety Certificate (Food Manager) within 60 days. Once the certificate is obtained, fax or e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com). One employee working today (cook) does not have a copy of their Food Handler Card available. Provide a copy of this person's Food Handler Card and maintain on site. Obtain within 30 days.
- Comment:
- 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) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
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12/01/2015 | Reinspection |
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- The dishwasher was not dispensing any sanitizer at the start of the inspection. Cycle ran 3 times (0ppm/0ppm/0ppm). Manager Mary purchased some Chlorox. The Chlorox was added to the sanitizer jug. Sanitizer level at final rinse was 50-100ppm Cl. Corrected on site. Recommendations: 1) have Ecolab come out and service the dishmachine. 2) Use the test strips on site to test the sanitizer level daily to ensure the machine is properly functioning.
- Comment:
- 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)
- Demonstration of Knowledge
- Details:
- Food Safety Certificate is not available. One person from this facility shall obtain the 5 year Food Safety Certificate (Food Manager). Obtain within 60 days. Once the certificate is obtained, fax or e-mail certificate to Kadeanne Linhares (klinhares@sjcehd.com). Food Handler Cards are not available for staff on site today. All food handling staff (including dishwashers) must obtain the 3 year Food Handler Card. Obtain within 30 days. If employees have the FHC, make a copy to be kept at the facility.
- Comment:
- 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) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Supplied and Accessible
- Details:
- The handwashing sink in the kitchen is not accessible (detergent and bleach bottles in basin). Keep this sink accessible at all times.
- Comment:
- 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, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Holding Temperatures
- Details:
- Some food at the prep table is out of temperature (see temperatures taken in the measured observations section). Maintain cold food at 41F or below. Correct today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Rodents, Insects or Animals Inside Facility
- Details:
- Observed three live and multiple dead cockroaches in the facility. See OIR for CO 0040631 for corrective action required.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Nonfood Contact Surfaces Clean
- Details:
- There are many nonfood contact surfaces that need to be deep cleaned: the top of the dishwasher, storage shelves, etc. Deep clean facility by 2 weeks.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Proper Use and Storage of Wiping Cloths
- Details:
- The wiping cloth buckets at the front counter and the kitchen have less than 50ppm Cl detected. Increase Cl level to 100ppm or above. Correct today.
- Comment:
- 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))
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- The kitchen handwashing sink has a broken cold water handle and is currently not being used. Repair this sink to proper function by 2 weeks.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The ceiling, lights, walls and floors in the kitchen need to be dusted and cleaned. Clean by 2 weeks. The floor by the soda syrup boxes has spillage. Clean and sanitize area today. The caulking around the 3-comp sink is black and coming loose. Recaulk around the 3-comp sink by 2 weeks.
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11/13/2015 | Routine |
- Demonstration of knowledge
- Comment:
- 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) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Supplied and Accessible (corrected on site)
- Comment:
- 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, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Comment:
- 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)
- Food Protected from Contamination
- Comment:
- 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))
- Nonfood Contact Surfaces Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Plumbing Maintained (corrected on site)
- Details:
- Approved Back Flow Device
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
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12/10/2014 | Routine |
- Lack of Valid Food Safety Certificate
- Comment:
- 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) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- 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)
- Improper Use and Storage of Wiping Cloths
- Comment:
- 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))
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Warewashing Facilites Not Properly Maintained
- Comment:
- 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)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
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12/12/2013 | Routine |
| No violation noted during this evaluation. | 05/07/2013 | Change Of Owner |
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
10/23/2012 | Routine |
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