| No violation noted during this evaluation. | 12/28/2015 | Reinspection |
- Demonstration of Knowledge
- Details:
- Two of the employees working today did not have their Food Handler Cards available. Obtain copies of Food Handler cards for all employees and maintain a copy of site (in a specific binder or in the employee's file). Correct today. If employees lack their 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 Potable Water Not Available
- Details:
- The hot water at all three handwashing sinks is 74F ( the kitchen and the restrooms). Hot water must be provided at 100-108F. Manager on Duty, Michael, called maintenance to report the issue. Until hot water of 100-108F is restored to these handwashing sinks, all employees shall wash their hands at the 3-comp sink. Repair ASAP. Call or e-mail inspector when the hot water is restored. 209-468-0330 or klinhares@sjcehd.com
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Protected from Contamination
- Details:
- Observed one employee cleaning one compartment of the fryer while food was being fried in another compartment. Do not fry food in the fryer while cleaning is taking place (potential food contamination issue). Cease practice immediately. The ice bin at the drive thru lacks an ice scoop. Per Michael, a scoop is on order. Facility is currently using a clean paper cup as an ice scoop. Replace paper cup on a frequent basis to prevent ice contamination. 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))
- Nonfood Contact Surfaces Clean
- Details:
- The interior bottom shelf of the 1 door freezer has food debris and uncovered food (partial burger patties, cookies, etc.) Clean the interior of this unit today. Corrected on site.
- 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 bucket sanitizer level at the front counter is 50 ppm Cl. Increase sanitizer level at this bucket to 100ppm Cl. 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))
|
12/14/2015 | Routine |
| No violation noted during this evaluation. | 09/30/2014 | Reinspection |
- Rodents, Insects, Birds or Animals Inside Facility
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
|
09/12/2014 | Additional |
- Rodents, Insects, Birds or Animals Inside Facility
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- 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)
- Plumbing Not Maintained
- Details:
- Lacks Back Flow Device
|
09/10/2014 | Reinspection |
- Handwashing Facilities Not Supplied and Accessible
- 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))
- Improper 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))
- 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)
- 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)
- 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)
- Unapproved / Insufficient Ventilation and Lighting
- Comment:
- 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)
- Thermometers Not Provided/Accurate/Easily Visible
- 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)
- Improper Use and Storage of Wiping Cloths (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))
- Plumbing Not Maintained
- Details:
- Lacks Back Flow Device
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
08/12/2014 | Routine |
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
|
05/17/2013 | Reinspection |
- Critical: Improper 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))
- Plumbing Not Maintained
- Details:
- Lacks Back Flow Device
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
05/15/2013 | Reinspection |
- Critical: Improper 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))
- 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)
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- 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)
- Plumbing Not Maintained
- Details:
- Lacks Back Flow Device
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
05/03/2013 | Routine |
- 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
|
05/31/2012 | Routine |
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