- Demonstration of Knowledge
- Details:
- Food Safety Certificate is not available. One person from this facility shall obtain the Food Safety Certificate (Food Manager) by 60 days. Once the class is taken and the exam is passed, fax or e-mail a copy of the certificate to Kadeanne Linhares (klinhares@sjcehd.com). All other food handling employees shall obtain the Food Handler Card 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 1 door Pepsi Hisena is 49F. Maintain unit at 41F or below. Correct today. Unit was turned down and re-check temperature is 48F.
- 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 lacks chlorine sanitizer test strips. Obtain chlorine sanitizer test strips by 1 week.
- 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)
- Thermometers Provided/Accurate/Easily Visible
- Details:
- Provide thermometers for units that lack a thermometer. Correct ASAP.
- Comment:
- 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)
- Proper Use and Storage of Wiping Cloths
- Details:
- A wiping cloth bucket is not set up. Provide and use a bucket with a sanitizing solution (either bleach or a sanitizing solution) and water to store wiping cloths in between uses. Correct today. Corrected on site.
- 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 wall to the left of the water heater has exposed sheet rock. Paint sheet rock with a semi-gloss paint or cover with FRP sheeting. Correct by 2 weeks.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- SB-180 is not posted. Post provided SB-180 signage today.
|
01/29/2016 | Routine |
| No violation noted during this evaluation. | 10/07/2015 | 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)
- 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))
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
08/14/2012 | Routine |
Restaurant representatives - add corrected or new information about Milano Pizza And Greek, 1290 W Colony Rd, Ripon, CA 95366 »