| 6-13-2018 |
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)
No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)
Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)
Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
| 2.00 |
Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.
Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.
Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.
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Observed lack of a visibly posted notice at each sink throughout the facility to inform patrons and employees that the facility will not provide drinking water. Post the required signs at each faucet throughout the facility.
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0151 CALCODE WELL WATER ANALYSES REQUIRED
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| 6-13-2018 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
| 4.00 |
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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(1) REPEAT: Observed backflow prevention device for the hose bib closest to the well head is missing. Permanently install backflow prevention devices at all hose bib locations, OR modify the hose bibs so as to prevent the ability to attach a hose to a connection that lacks a backflow prevention device.
(2) Observed the casing vent at the well head lacks protective screening material. Install protective screening on the casing vent to prevent the entry of foreign objects / potential sources of contamination into the well casing.
(3) REMINDER to ensure the CalCode exemption verification form is completed / returned to MCDEH within 30 days.
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0151 CALCODE WELL WATER ANALYSES REQUIRED
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| 6-13-2018 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 2.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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Observed dust, grease, and / or food particle buildup on the hood grease filters. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness and to prevent the accumulation of visible residue.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-13-2018 |
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282)
| 2.00 |
All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.
Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
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Observed multiple pieces of defunct and / or partially disassembled commercial grade food equipment around the back portion of the facility, including near the well head area. Remove unused equipment items promptly (within 30 days) to avoid the formation of potential vermin harborage. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-13-2018 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 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, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 2.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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(1) Observed the cutting board at the flip top cooler is grooved and discolored, does not appear to come completely clean, and no longer constitutes a smooth and easily cleanable surface. Repair or replace damaged and discolored cutting boards; ensure that all food / utensil contact surfaces are smooth, easily cleanable, and nonporous.
(2) Observed microwave in kitchen is household grade, previously ok'd for use until unit no longer properly functions, at which point it will be required to be replaced with a commercial grade microwave. Current microwave is Hamilton Beach, marked with tag #01560. Only this specific Hamilton Beach microwave bearing tag #01560, or a commercial grade replacement unit, are approved to be used in this facility.
**NOTE** Two new soft serve machines observed. Per operator, were purchased approximately three weeks ago but unable to operate them yet nor get them inspected for the required Dairy Plant License from CDFA until after the proper "three phase" power drop is installed by PG&E to the facility location. Ensure Dairy Plant License is obtained and posted within the facility BEFORE beginning to make / serve soft serve ice cream type products. Email a copy of the Dairy Plant License to MCDEH for verification, prior to use as a part of the retail food facility. Signs placed on the machines during the inspection indicating they are not currently functioning.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-13-2018 |
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276)
| 2.00 |
Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.
Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
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Observed restroom doors do not self close. Repair / replace hinges or other closing mechanism to allow restroom doors to consistently self close.
Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-13-2018 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (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)
| 2.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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Observed improper wash / rinse / sanitize steps being set up at the three compartment sink. Verbal instruction provided on proper wash / rinse / sanitize techniques. Re-train all staff for proper wash / rinse / sanitize steps, emphasizing the proper (100 ppm chlorine for 30 seconds) sanitizer strength and contact time, and to NOT rinse sanitizer off / allow dishes to air dry. Set up of three comp sink corrected immediately. Corrected during inspection.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 6-13-2018 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 4.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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REPEAT: Observed lack of paper towels in a properly functioning and properly enclosed commercial grade paper towel dispensers, or a functioning air hand drying unit adjacent to hand washing sinks throughout the facility. Provide a functioning enclosed commercial grade paper towel dispenser adjacent to each of the handwashing sinks and keep all paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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