- Demonstration of Knowledge
- Details:
- One person from this facility needs to obtain the 5 year Food Safety Certificate (Food Manager). Obtain by 60 days. Once the certificate is obtained, fax or e-mail a copy to Kadeanne Linhares (klinhares@sjcehd.com).
- 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 Storage/Display Properly Labeled
- Details:
- There is some chicken (in a box) on the floor in the walk-in cooler. Store all food 6" up off the floor. Corrected on site.;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))
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- Both the front and back doors are open. Maintain doors closed at all times to prevent entrance of vectors. Correct today.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The walk-in cooler floor has some pooled blood and meat juice. Clean and sanitize floor today.
|
02/10/2016 | Routine |
| No violation noted during this evaluation. | 10/27/2015 | Change Of Owner |
- Demonstration of Knowledge
- Details:
- One person from this facility shall obtain the 5 year Food Manager Certificate. Obtain this by 60 days. Once the certificate is obtained, fax 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).
- 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 cheese at the 2 door prep (top) is 49F. Keep potentially hazardous food at 41F or below. Correct today. The walk-in cooler is 45F. Maintain this unit at 41F or below. Correct today. The 2-door True prep unit (air temperature) is 43F. Adjust unit to maintain 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))
- Warewashing Facilites Maintained
- Details:
- Facility is using a Quat as a sanitizer, but has chlorine test strips. Obtain quat test strips by 2 weeks.
- 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:
- Clean and Maintained
- Comment:
- A few ceiling panels are pushed to the side. Reposition ceiling panels in order to eliminate openings. Correct by 2 days.
|
09/14/2015 | Routine |
| No violation noted during this evaluation. | 06/16/2015 | Change Of Owner |
- 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).
- Handwashing Facilities Not 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 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))
- 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)
- Plumbing Not Maintained
- Details:
- Lacks Back Flow Device
- Premises: Not Clean/Litter Free
- Details:
- Not Vermin-Proof
|
08/29/2014 | Routine |
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