| 8-02-2023 |
Failure to keep food pure and free from contamination, adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
| 3.00 |
Provide adequate protection at all times to keep food pure and free from contamination, adulteration and spoilage. Destroy all contaminated, adulterated and spoiled food.
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1. Inspector Observed bowls being used as scoops for dry goods. Protect food by using a scoop with a handle to prevent hand based contamination. Bowels removed and washed. CDI
2. Scoops for Ice and Dry Goods were being stored inside containers and ice machine. Stop this practice, contamination occurs when the handle that is touches by an employee touches the products after being placed back with the food. Store all utensils in a matter which prevents contamination of dry goods/Ice. Scoops removed and washed. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 3.00 |
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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Observed dirty pot being stored in the handwashing sink obstructing it from being used.
Do not obstruct handwashign sink. An obstructed handwashing sink prevents and discourages handwashing. Pot removed from handwashing sink. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range.
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Observed the temperature of raw eggs was measured at 54 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to walk in. Items out of temperature by more than 10°F were voluntarily destroyed and denatured. Inspector was informed that the prep refrigerator plug will occasionally become removed while staff are working in the kitchen. Protect refrigerator outlet or move refrigerator to a location that it will not be unplugged. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 1.00 |
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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1. Inspector observed employee food and drinks placed throughout the restaurant and intermingled with restaurant product. Provide and require employees to utilize lockers for storage and a designated / labeled area for employees to keep their personal food. No food intended for food facility service shall be stored in the employee designated food storage area.
- No employee shall store clothing or personal effects except in a room, enclosure, or designated area, separated from toilets, food storage, food preparation areas, and utensil washing areas.
2. [1] Failure to have a designated area for employees to eat and drink. (Inspector observed employee eating pizza in dry goods area, the original pizza had been cut up on the food prep table and left there.) Cease this practice.
3. [30] 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. - Also Observed accumulation of items not being used in day to day operations creating clutter throughout facility. Remove all equipment that is not being used in day to day operations to prevent harborage of pests.
4. [30] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (Inspector observed sticky fly trap stored incorrectly above canned good storage rack) Remove this sticky trap.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377)
| 1.00 |
Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.
The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.
Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
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1. Observed consistent reuse of soy sauce buckets for other purposes such as : Sanitizer solution, Food/Sauce (non Soy Sauce) storage. Designate and label specific buckets for each task (sanitizer/food storage) to avoid cross contamination. Do not use unlabeled/mislabeled buckets for food and chemical storage without identifying contents.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
| 7.00 |
The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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Inspector observed an employee prep raw squid barehand and then proceed to grab a tray and place the now contaminated tray on top of cooked noodles. VCD'd noodles. and had employee wash hands and clean and sanitize contaminated pans/equipment.
Multiple other instances of employees switching tasks without washing hands were also observed throughout the inspection. Employees repeatedly prompted to properly wash hands. CDI.
Failure of employees to thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact as required.
All employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact by vigorously rubbing them with cleanser and warm water as required by law in all of the following instances
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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Observed lack of a readily visible thermometer in multiple refrigerator/freezer units. Failure to have a readily visible thermometer affixed to the warmest part of the refrigeration unit.
Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)
| 1.00 |
Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.
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1. Observed dirt, grime, and / or food particle buildup on floor walls and ceiling and inside walk in refrigerators floors. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
2. Observed cracking and flaking wallpaper on wall behind dry storage. Repair/Replace
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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1. Inspector observed floors near mop sink had build up of grime. Ceiling above dry good area appears to have water damage. Clean and repair.
2. Observed mixed storage of food/personal/business items. (IE paperwork for the business stored on can storage) Organize to separate food prep/food storage/personal items/Business operations
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
Food shall be stored in an approved manner, 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)
| 1.00 |
Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.
Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
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1. Observed unlabeled buckets of open sauces and unlabeled buckets of cut vegetables sitting directly on the floor in the dry goods storage and walk in. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor.
2. Inspector observed box of chicken that was covered with a frozen meat juice from another product. Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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, 114185.1, 11485.2, 114185.3)
| 1.00 |
Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
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1. Inspector observed towels without sanitizer solution being used to clean tables. Inspector instructed staff on proper sanitizer solution prep and use. Between uses store all towels intended for wiping surfaces in sanitizer solution of the appropriate strength. Do not reuse towels that are not stored in sanitizer.
2. Clean cleaning towels were observed being stored ontop of meat slicing machine.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 1.00 |
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. Inspector observed floor sink covers were either not in place or missing. One Floor sink was using a grill as a drain cover. Cover all floor sinks with commercial drain covers.
2. Observed drain pipe from 3 comp sink in dishroom below grade of floor sink Repair so a minimum 1 in air gap exists between drain pipe and floor sink grade.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1)
| 1.00 |
Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
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Observed squid being thawed inside 3 compartment sink inside kitchen, basin was filled to brim and had no running water and was using a bowel to submerge squid. Failure to thaw potentially hazardous frozen foods in an approved manner.
FROZEN POTENTIALLY HAZARDOUS FOOD shall only be thawed in
one of the following ways:
(a) Under refrigeration that maintains the FOOD temperature at 41°F or
below.
(b) Completely submerged under potable running water for a period not to
exceed two hours at a water temperature of 70°F or below, and with
sufficient water velocity to agitate and flush off loose particles into the sink
drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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1. Inspector observed plastic food bins being used to hold and prep raw meat. Per dishwasher, they would get rinsed with water and then stacked and reused. Inspector observed a chef go to grab the bin which had just been sprayed with water and attempt to use it, Inspector stopped chef from using the bin prior to contamination.
2. Inspector observed Food Prep surfaces were not being wiped down with sanitizer between prepping different proteins. Sanitize surface when changing type of food being prepped
3.Failure to prepare food with cleaned and sanitized utensils to prevent cross-contamination. Inspector observed staff using two scoops to collect 4 different marinated meats. Provide utensils for each food being prepped/ or wash and sanitize utensils between use.
4. Observed lack of sanitizer of sufficient strength on cookwear. Inspector was informed by dish attendant that only plates and cups were washed in the dish machine. 3 comp sanitizer (Chlorine) measured at 10ppm. Instructed employees in manual sanitizing techniques. Performed manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use (see below). Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location. After Repeated prompts, Sanitizer was adjusted to 100+PPM. CDI.
5. Frozen food being thawed in 3 comp in kitchen. Sink was not sanitized after use. Sanitize sink compartments both before and after use for food prep / thawing activities.
6. Inspector observed Stained Cardboard being used to cover food. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface and can introduce contaminants to food when used repeatedly. Do not use cardboard to cover open food.
7. Observed facility using full trashcan to prop up tray holding food being prepped. Cease this practice. To prevent contamination Trashcans shall not be converted into food prep counters.
Clean and sanitize equipment, food-contact surfaces and utensils:
(1) Each time there is a change in processing between types of animal products except when products are handled in the following order: any cooked ready-to-eat products first; raw beef and lamb products second; raw fish products third; and raw pork or poultry products last.
(2) Each time there is a change from working with raw foods of animal origin to working with ready-to-eat foods.
(3) Between uses with raw fruits or vegetables and with potentially hazardous food.
(4) Before each use of a food temperature measuring device.
(5) At any time during the food handling operation when contamination may have occurred.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 1.00 |
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 rusted storage table located in beverage room. Repair, Replace, or Remove
2. Observed cardboard covered food cart/ being used for food prep. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.
3. Walk in cooler condenser was duct taped. Remove duct tape and repair.
4. Failure to keep utensils, equipment, and facilities clean. - Food Prep tables had grime buildup. Clean and sanitize all Equipment and utensils used for food prep.
5. Observed use of non commercial equipment in kitchen (some examples: Air Fryer, Drill & paint mixing stick for sauces.) Remove all non commercial items from kitchen.
6. Observed coffee pot was broken and dripping coffee. facility was catching drip in pots and pans. Cease this practice. Remove Replace or Repair.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 1.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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1. Observed non NSF garden hose attached to bottom of kitchen handwash sink. it was left inside a bucket of unknown liquid. The hose did not have a backflow prevention device.
- only attach hoses to water connections with a backflow prevention device
- Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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)
| 3.00 |
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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1. Observed that all food handler cards available were expired by at least a year. [3][30] All individuals who are involved in the preparation, storage or service of food, including their supervisors, must have a Food Handler Card. The card must be obtained from a California Department of Health Services approved food handler card examination, and must be less than three years old. Exceptions: Facilities subject to collective bargaining agreements, facilities with approved in-house training, grocery stores, stores which are primarily pharmacies, school cafeterias, health care facilities, certain nutrition programs for the elderly, government-run facilities such as jails and camps, certified farmers markets, commissaries, mobile support units, bed and breakfasts, and snack bars in theaters and amusement parks. Note, however, that full service restaurants within amusement parks are not exempt. Provide documentation by 9.2.23
2. When Inspector was in the kitchen he informed the staff in the presence of the owner that the chlorine in the sink had to be adjusted above 100ppm in order to continue operating. After educating how to properly test and adjust chlorine in english and in spanish the Inspector informed the staff and owner 4 times, in a row that the chlorine levels in their 3 compartment dish sink needed to be adjusted to 100ppm for safety reasons immediately retrain all employees. Owner did not adjust/instruct/educate staff to change water until inspector explained that without proper sanitizer levels they would need to close. The owner or food safety certified employee shall instruct all food employees regarding the relationship between personal hygiene and food safety, including the association of hand contact, personal habits and behaviors, and food employee health to foodborne illness.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
| 1.00 |
Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
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Observed multiple items of food throughout restaurant that was uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 8-02-2023 |
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, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
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Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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Observed Test Strips were worn and expired. Replaced During inspection. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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