| 4-06-2021 |
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)
| 2.00 |
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) SODA MACHINE AREA: Dark mold/slime accumulation inside the floor sink/drain (underneath the cabinet). Deep cleaning required. Repeat violation.
2) 3-COMPARTMENT SINK AREA: Even though all sink drain valves were activated, water was still leaking into the floor sink, which is an indication that some valves are not functioning properly and need repair. Evaluate and repair.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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)
| 2.00 |
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) FLOOR UNDERNEATH THE SANDWICH PREP RFRIGERATOR AND HOT HOLDING UNIT: Debris (dark dirt, plastic and paper products, food debris) accumulation. Clean. Repeat violation.
2) WALL AREA NEXT TO THE ELECTRICAL PANEL/DRY STORAGE ROOM: Damaged areas with exposed plaster and metal strip. Repair to provide smooth, easily cleanable, and nonabsorbent surfaces. Employee stated the damage may have resulted from repeated uses of the tomato slicer in this area. Repeat violation.
3) DRY STORAGE ROOM: Dust accumulation on the circular ceiling ventilation cover. Clean. Repeat violation.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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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1) 1-DOOR COCA-COLA REFRIGERATOR NEXT TO THE SODA MACHINE: Replace the broken thermometer.
2) LEFT SANDWICH PREP REFRIGERATOR NEXT TO THE HOT HOLDING UNIT: Provide a thermometer inside this unit.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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)
| 6.00 |
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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FOOD HANDLER CARDS (3-year certificate): Only 1 food handler card (N.V. exp 07/2022) was available for inspection. Manager indicated that employees each have possession of their own food handler cards. 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.
Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card, and shall provide those records to the local enforcement officer upon request. Those who have a food safety manager certificate are not required to obtain an additional food handler card.
Repeat violation.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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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LEFT SANDWICH PREP REFRIGERATOR NEXT TO THE HOT HOLDING UNIT: Food temperatures measured above 41 F (closer to
50 F). Employee has been instructed to either relocate all food to another working unit or use ice baths as a temporary method until the unit was repaired on the same day.
*Operator emailed correction photos indicating the unit was repaired the same day (04/06/21) and was functional again.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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) GLASS COVERS ABOVE THE TWO SANDWICH PREP REFRIGERATORS: Replace the two cracked/deteriorated gray seals.
2) LEFT SANDWICH PREP REFRIGERATOR NEXT TO THE HOT HOLDING UNIT: Unable to keep potentially hazardous cold food at or below 41 F. Repair.
3) WALK-IN FREEZER: Debris (dirt, dust, packaging materials, etc.) accumulation on the floor underneath shelves. Clean.
4) WALK-IN REFRIGERATOR: Debris (dirt, dust, packaging materials, produce, etc.) accumulation on the floor underneath shelves. Clean.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 4-06-2021 |
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)
| 1.00 |
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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RESTROOM: The existing seal between the wall and the handwashing sink was cracked and the sink was loose. Re-seal.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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