| 5-12-2022 |
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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Observed loose rolls of toilet paper on top of dispensers in toilet stalls of both restrooms, in addition to toilet paper being in the dispensers. Remove loose rolls. Provide toilet paper in a permanently mounted dispenser for sanitary dispensing. Failure to provide permanently installed toilet tissue dispenser(s) in a restroom.
Loose rolls of toilet paper immediately removed. Corrected during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-12-2022 |
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 ice in the bin below the drive thru soda dispenser was being left open between drink orders and employees are reaching over ice bin to fill and serve drinks -- ice is being left uncovered / not protected from potential contamination. Ensure all food, including ice used in drinks, that is not actively being used or that is not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. Ice bin immediately closed. Corrected during inspection.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-12-2022 |
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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Observed damaged seal on the edge of the slide top burger freezer near the cook line area. Repair so as to meet the required commercial grade standard and to prevent the accumulation of food debris / residue.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-12-2022 |
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390)
| 1.00 |
Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.
For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.
Close the facility until a permit is obtained from the Division of Environmental Health.
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(1) Observed lack of the current health permit being posted within the facility. Ensure that the current valid health permit is posted within the facility. Able to confirm that 2022 permit was paid for on 3/8/22, sent to corporate office in Pleasanton. Manager was able to contact Pleasanton office and had copy emailed over, posting emailed copy until original forwarded from Pleasanton office. Corrected during inspection.
(2) Observed CDFA dairy plant license on site for soft serve machine expired 12/31/2021. Obtain / keep an unexpired dairy plant license on site for the soft serve machine.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-12-2022 |
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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Observed accumulation of some food and plastic / paper debris in the back area near the bulk tanks / bread racks / ice machine area. Improve cleaning frequency especially under and around equipment to prevent the accumulation of debris.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 5-12-2022 |
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)
| 3.00 |
Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.
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. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
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Initially observed maximum temperature at handwash sinks in restrooms at 73-83 degrees, and janitorial/mop sink initially at 103 degrees. Identified cross connection at three compartment sink, "cutoff" knob to faucet opened, and both hot and cold water turned off. Minor troubleshooting of water issue by maintenance staff, hot water heater verified set at 140 degrees per the controls on the unit itself. Recheck of hot water at the two restroom sinks and the janitorial sink did show temperatures reaching 99 (mens), 93 (womens), and 103 (janitorial).
Provide hot and cold water under pressure through a mixing valve to the janitorial sink. Hot water shall be at least 120ºF.
Provide tempered warm water, or both hot and cold running water at all hand washing sinks. Hot water at handwashing sinks shall be at least 100ºF. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100ºF, but not greater than 108ºF.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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