| 1-23-2020 |
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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MEN'S RESTROOM: Replace the missing ventilation fan cover in the ceiling. REPEAT VIOLATION
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0123 BAR
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| 1-23-2020 |
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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REPEAT VIOLATION
1) FOOD SAFETY MANAGER CERTIFICATE: Obtain a FOOD MANAGER CERTIFICATE and keep on site for review upon request by inspector.
2) FOOD HANDLER CARDS: All individuals (WAIT STAFF, CHEFS, COOKS, HEAD COOKS/CHEFS, BUSSERS, BARTENDERS, BEVERAGE POURERS INCLUDING ALCOHOL BEVERAGE POURERS, HOST/HOSTESS THAT HANDLE FOOD, SUPERVISORY PERSONNEL, GENERAL MANAGERS AND OTHER MANAGERS) 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. Any person who has a valid FOOD SAFETY MANAGER CERTIFICATE does not need to obtain an additional food handler card.
Each food facility that employs a food handler shall maintain records documenting that each food handler employed has a valid food handler card or food manager certificate, and shall provide those records to the local enforcement officer upon request.
A list of organizations offering food safety and training testing is provided with this inspection report.
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0123 BAR
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| 1-23-2020 |
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))
| 1.00 |
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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LAST INSPECTION REPORT: Keep a copy of the most recent inspection report on site and make available for review upon request.
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0123 BAR
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| 1-23-2020 |
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) WOMEN'S RESTROOM: Paint on walls are flaking/deteriorated. Re-paint to provide smooth, easily cleanable, and nonabsorbent surfaces. REPEAT VIOLATION
2) MEN'S RESTROOM: Paint on walls are flaking/deteriorated. Re-paint to provide smooth, easily cleanable, and nonabsorbent surfaces. REPEAT VIOLATION
3) MEN'S RESTROOM: 4 missing wall tiles near the toilet. Replace.
4) MEN'S RESTROOM: Paint on the bases along the floor/wall junctures are flaking/deteriorated. Re-paint to provide smooth, easily cleanable, and nonabsorbent surfaces.
5) FLOOR BEHIND THE BAR COUNTER: Flooring was replaced without any samples submitted to this office for review and approval prior to installation. New flooring was installed/glued on top of old floor. Many areas did not have coved bases. Flooring is unapproved. Replace. Submit flooring and coving samples to this office for approval before installation. Failure to do so may result in removal after installation if new flooring is not approved. New flooring should be smooth, durable, nonabsorbent, and easily cleanable. Coved base (no vinyl or rubber) is required at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. REPEAT VIOLATION
6) BLACK FLOORING (CUSTOMER AREA AND NEAR THE BAR COUNTER): Peeling/loose/deteriorated black flooring. Repair or replace. Submit flooring samples to this office for approval before installation. Failure to do so may result in removal after installation if new flooring is not approved. New flooring should be smooth, durable, nonabsorbent, and easily cleanable. REPEAT VIOLATION
7) OFFICE: Paint the unfinished wall and replace the moisture-damaged ceiling tiles.
8) BEVERAGE STORAGE AREA NEXT TO THE OFFICE: Hole in floor that was covered with a piece of plywood. Repair. REPEAT VIOLATION
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0123 BAR
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| 1-23-2020 |
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) BOTH 3-DOOR REFRIGERATORS WITH BROWN DOORS: Deteriorated gaskets/seals around the doors causing cold air to leak through the gaps. Replace. Do not repair with tape.
2) BOTH 3-DOOR REFRIGERATORS WITH BROWN DOORS: Dust accumulation on the fan covers. Clean.
3) 2-DOOR REFRIGERATOR NEXT TO THE DISHWASHING SINK: Rusty interior wall. Clean and repair.
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0123 BAR
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