- 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).
- Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Washing Fruits and Vegetables Before Use
- Comment:
- Raw, whole produce shall be washed prior to preparation. (113992)
- Equipment/Utensils Approved and in Good Repair
- 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)
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12/08/2015 | Reinspection |
- Demonstration of Knowledge
- Details:
- One person working at this facility must obtain the Food Safety Certificate (5 year Food Manager). The FSC for Andrew Bacon is not valid as he no longer works here. Obtain the Food Safety Certificate within 60 days. Once obtained, fax or e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com) Employees working today do not have copies available of their Food Handler Card. Maintain an accessible copy of all Food Handler Cards. If employees lack the Food Handler Card, 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).
- Hot and Cold Holding Temperatures
- Details:
- The 3 door Randell pizza prep unit is 49F (air temperature at the bottom of the unit). Maintain unit at 41F or below. Correct today. Pizza toppings are greater than 41F: pepperoni is 49F, sausage is 46F shredded cheese blend is 46. 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))
- Washing Fruits and Vegetables Before Use
- Details:
- Facility lacks a food preparation sink. Upon inspection today, I observed heads of romaine lettuce on the prep table. Due to lack of a food prep sink, all food shall be pre-washed, pre-cut and pre-formed. If a food preparation sink (minimum size of 18 x 18 inches with an intergral drain board) is installed (with indirect waste connection), whole produce may be purchased and prepared on site. If the sink is installed by the handwashing sink, install a 6" tall (minimum) splash guard.;Raw, whole produce shall be washed prior to preparation. (113992)
- Equipment/Utensils Approved and in Good Repair
- Details:
- The 3 door Randell pizza prep unit has a gasket that is in disrepair (middle door). Replace failing gasket by 2 weeks. This unit is also leaking condensate into the interior of the unit. Repair leak by 2 weeks. The Hobart mixing bowl is dirty. Clean and sanitize today. Maintain clean routinely.
- 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)
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- New violation: The back door is gapped open (door appear to have come partially off the hinges). Repair door by 2 weeks.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The floor in the dough room needs to be cleaned. Move all equipment, clean behind and underneath prep tables and shelves. Clean underneath the soda syrup boxes, etc. Clean by 2 weeks. The south wall of the dough room has damage. Repair the wall surface to be smooth, cleanable and non-absorbent. Correct by 2 weeks.
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11/23/2015 | Reinspection |
- Demonstration of Knowledge
- Details:
- The 5 year Food Safety Certificate (Food Manager) is not available. One person from this facility shall obtain the 5 year Food Safety Certificate within 60 days. Once obtained, provide a copy to our Dept. Fax (see fax number above) or e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com). Be sure to include the name and address of the facility to ensure proper credit. The Food Handler Cards for all employees are not available. Maintain copies of Food Handler Cards on site (and accessible). Employees lacking a current Food Handler Card must obtain one 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).
- Hot and Cold Holding Temperatures
- Details:
- The 3 door Randell prep line frig is 49F (food on this prep line is: pepperoni 49F, sausage 46F and ham 44F). Maintain this unit and the food it stores at 41F or below. Correct today. Recommendation: move potentially hazardous food to an alternate unit or use ice baths). The 1 door Pepsi QBD unit is running at 45F. Maintain this unit 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))
- Food Protected from Contamination
- Details:
- Observed 8 sticky fly strips hanging throughout the facility. Remove fly strips that are hanging above food preparation areas, food storage areas, and warewashing areas. Correct today. The rice flour barrel in the dough room lacks a cover. Keep rice flour covered/protected. Correct today.
- 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))
- Washing Fruits and Vegetables Before Use
- Details:
- Facility lacks a food preparation sink. Observed employees chopping lettuce and cutting broccoli. All food shall be pre-washed, pre-cut, and pre-formed. Correct today.
- Comment:
- Raw, whole produce shall be washed prior to preparation. (113992)
- Nonfood Contact Surfaces Clean
- Details:
- The hood and the hood filters are greasy and dusty. Clean hood and hood filters by 2 weeks. The shelving above the pizza prep line and the pizza prep table have debris. Clean shelving by 2 weeks.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- The gasket on the middle door of the 3 door Randell prep unit is is disrepair. Replace broken gasket by 2 weeks. The 3 door Randell prep unit is leaking condensate on the interior of the unit. Repair leak by 2 weeks. The Hobart mixing bowl is dirty. Clean today.
- 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)
- Proper Use and Storage of Wiping Cloths
- Details:
- No wiping cloth bucket is set up. Set up a bucket with either bleach or a quat sanitizer and water to store wiping cloths in between uses. 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))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The floor in the dough room needs to be cleaned. Clean underneath shelving today. The south wall of the dough room has damage. Repair the wall surface to be smooth, cleanable and non-absorbent. Correct by 2 weeks.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- The current health permit is not posted. Post current health permit ASAP.
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11/02/2015 | Routine |
| No violation noted during this evaluation. | 03/09/2015 | Change Of Owner |
- Improper Hot and Cold Holding Temperatures (corrected on site)
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Food Unprotected from Contamination During Storage (corrected on site)
- 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 Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- 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
- Signs Not Posted (corrected on site)
- Details:
- Last Inspection Rpt Unavailable
|
07/03/2014 | Routine |
| No violation noted during this evaluation. | 05/28/2013 | 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).
|
08/17/2012 | Reinspection |
- 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 Unprotected from Contamination During Storage
- 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))
- Food Storage Containers Not Labeled
- Comment:
- 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. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- 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)
- Equipment/Utensils/Linens: Improper Storage / Use
- Comment:
- 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)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
07/31/2012 | Routine |
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