| 2-01-2024 |
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 Opened Food Containers were stored on the floor. Any food once opened must be stored at least 6 inches above the ground or stored in a labeled working container on an approved Dolly/Pallet. Moved food to appropriate location.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7)
| 1.00 |
Maintain storage areas, enclosures, and receptacles for refuse, recyclables, and returnables in good repair. Store receptacles and waste handling units for refuse, recyclables, and returnables so as to not create a public health hazard or nuisance or interfere with the cleaning of adjacent space. Trash containers inside a food facility need not be covered during periods of operation unless leaving them uncovered creates a public health hazard or nuisance or interferes with the cleaning of adjacent space. Remove refuse, recyclables, and returnables from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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1. Observed debris accumulation underneath equipment. Increase efficacy and frequency. Clean to minimize attraction of vermin.
Note: It appeared food was being swept underneath equipment, cease this practice to prevent accumulation.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. Observed Window in mens restroom was missing a screen. Restrooms are required to have access to mechanical ventilation or a screened window that can be readily opened. Screen window to prevent entrance of vermin. Correct by 2.7.24
2. Observed excess of non functioning equipment and refrigerators. (back room near restrooms/office behind grill/dry goods storage) 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.(including Futon) 8.1.24
3. Observed office behind kitchen was bing used for mix use to store chemicals, restaurant equipment, restaurant repair equipment and personal items. Separate and label all items into the following areas: Personal/Repair/Chemical/Actively used. Have room reorganized by 2/1/25
4. Observed Personal medication stored inside the Pepsi fridge. If personal items are stored inside the refrigerator separate them in a labeled container for personal items. CDI
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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)
| 0.00 |
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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Provide Office Copy of Food Manager Certificate by 4/1/24 and Employee Food Handler Cards by 3/1/24
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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 Egg cartons and cardboard being utilized to line dirty surfaces. Cardboard and egg cartons do not constitute cleanable surfaces and act as debris accumulation points. Cease this practice, storage surface shall be smooth and easily cleanable and should not require a liner. If a Liner is required, instead clean equipment surface or repair so it is smooth/easily cleanable.
2. Observed Floor inside Walk in refrigerator has a large degree of grime and debris in back corner and along back wall. This creates an unnecessary vermin attraction and floors must be kept smooth and clean. Clean and increase efficacy and frequency of monitoring and cleaning of walk in floor.
3. Observed that Hood above wok station had significant flaking that was occurring. When paint chips in can fall into and contaminate food. Repair this surface so it is smooth, non toxic non absorbent and easily cleanable . Repair by 3/1/24
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. Observed Mechanical Ventilation Hood was broken and had accumulated rainwater from the recent storm this resulted in the hood leaking water onto the cooking surfaces. Hood Was Repaired during the inspection. CDI
2.Sponges shall not be used in contact with cleaned and sanitized food-contact surfaces or in-use food-contact surfaces. Clean and sanitize all contaminated utensils and other surfaces. Store Sponge with chemical products or discard.
3. Observed Cleaned equipment stored on the floor.
Cleaned equipment and utensils, laundered linens, and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Clean equipment and utensils shall be stored covered or inverted in a self-draining position that allows air drying. Single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Items that are kept in closed packages may be stored less than six inches above the floor on dollies, pallets, racks, and skids that are designed as to be easily movable.
4. Observed Rice was being stored inside Large non commercial grade gray plastic storage containers. Provide Commercial grade working containers for rice and flour to prevent contamination from unapproved plastics.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. Facility did not have a Probe Thermometer available to actively test the temperatures of Potentially hazardous foods. Provide.
2.Observed lack of thermometer inside the pepsi refrigerator next to the service station in the dining room nor inside the undercounter refrigerator in the kitchen. Provide thermometers in both within +/-2°F accuracy and that can measure below 41°F. Ensure all refrigerated/freezer units have a thermometer to inside that is checking temperature constantly.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. Drain Pipes at mop sink underneath preparation sink and drain pipes located at mop sink underneath hand wash sink were visibly falling below grade of the mop sinks. To prevent backflow of contaminated water into the equipment, raise all pipes to have an air gap of at least 1 in above the grade of the floor sink.
2. Observed that Floor Sinks did not have a cover. Provide commercial grade covers to protect plumbing from large debris and prevent tripping.
3.Observed lack of a mop sink and only a hose attached to a hotwater hose bib was available. Equipment is conditionally approved so long as back flow prevention is installed at faucet and it is continued to be observed to not cause any water damage or be a chemical/contaminant threat to the facility.
6. Observed Chlorox bottle being used in liu of PVC for plumbing at ceiling near handwash sink by noodle preparation area. Facilities shall be well maintained to protect water from contamination, the chlorox bottle does not meet this standard, replace.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
Each food facility shall be kept free of live animals and vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
| 1.00 |
Live animals are not allowed in a food facility, except as specified in section 114259.5.
A food facility shall immediately cease operation when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until:
(a) there is no longer evidence of a vermin infestation.
(b) all contaminated surfaces have been cleaned and sanitized.
(c) contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
All contributing factors must be resolved as quickly as possible. If there is a vermin infestation that warrants a major violation, then the permit to operate may be suspended. Professional pest control may also be required as frequently as needed to prevent the infestation from recurring.
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1. Observed rodentia excrement in chemical storage area. Clean and provide receipt of last 3 most recent visits from vermin control provider.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. standing Wood Cutting Block had large knife cut indentations and was observed to be no longer smooth and easily cleanable. All food prep surfaces shall be smooth easily cleanable and non absorbent, Repair or replace.
2. Observed Wooden shelf below cutting board at steam table had stains and was accumulating dust. Wood does not keep its sealant indefinitely. Repair or Replace so wood is smooth non absorbent and easily cleanable. Repair by 2/1/25
3. Observed Pallet inside dry goods storage was broken at the corner and splintering. When wood or wood shipping containers become splintered, they shall be refurbished or replaced
4. Observed Steam table did not have a drain and was permanently installed into the wall. Staff states it is drained using buckets and towels. Increase Efficacy and frequency. Table contains rust in steam well, rust does not constitute a smooth easily cleanable surface and all equipment shall be well maintained and kept in a good condition. Repair rust or replace steam table. Repair by 8.1.24
5. Observed a non commercial BBQ unit that was conditionally approved for use in this restaurant. BBQ was observed to have layers of grease residue left on the bottom. This equipment is only conditionally approved so long is it is kept in a well maintained and clean matter which doe not pose a threat of contamination to the food. Currently it is not meeting this standard. Increase frequency and efficacy of cleaning of this equipment or it may have its conditional approval revoked. Buildup of grease is an attractant for vermin and a fire hazard.
6. Observed non commercial Noodle machine that was conditionally approved for use in this restaurant. Equipment was covered in flour and had not been cleaned since the last use. Conditional equipment is only approved so long as it is kept clean, well maintained and is not deemed to be a source of contamination. Currently this equipment does not meet this standard. Clean every 4 hours while in use or within 4 hours after use as well as when switching tasks to prevent cross-contamination.
7. Observed buildup of grease (to the point that it is dripping) on the ANSUL Equipment and Hood Lights. Clean to prevent contamination of food below and keep equipment well maintained.
8. Observed Grease buildup in the grease catching portions of the equipment underneath the hood leading to overflow onto the equipment and floor. Clean Equipment and Catchers. Increase Frequency and Efficacy of cleaning in regards to equipment and grease traps.
9. Observed Grease accumulation on walls and ceiling of compartment that stores steam table. This may result in contamination of the food blow and does not constitute a smooth and clean surface. Clean. Increase frequency and efficacy of monitoring and cleaning of this area.
10. Observed buildup of grime on FRP behind warewashing machine. All walls inside food facilities shall be clean and well maintained. Clean to prevent cross contamination.
11.Observed buildup of visible grime on Kitchen push to enter doors. Surfaces in food prep area shall be smooth and easily cleanable, well maintained and clean. Clean to prevent cross contamination.
12. Observed grime accumulation on shelving to the left of the kitchen exit to the dining room. Clean and repaint chipped areas so shelf is smooth easily cleanable and non absorbent.
Note: Ninja Blender Conditionally approved from previous owner so long as it remains smooth, clean and does not pose a risk of contamination.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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 that Noodle Prep equipment ad preparation was being performed in a closed rom without a hand wash sink . This equipment must be operated inside a room with direct access to a hand wash sink. Remove the door to this room to provide unblocked access to a handwashing sink/ install a plumbed hand washing sink with soap/paper towel dispensers and warm water between 100-108°F/Move Equipment to a room that has access to a hand washing sink.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 1.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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Observed the light fixtures in dry goods storage/Kitchen does not function, bulb may be burned out. Replace bulbs and / or repair fixtures. Failure to provide adequate lighting.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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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1. Observed a hand washing sink placed inside the dining room adjacent to the dish room. This sink did not have a paper towel dispenser nor Soap Dispenser. It had lines that show it was connected to hot water but it had been disconnected. This leaves the dining/warewashing/kitchen to share the handwash. This is not sufficient and the Facility was designed to have both sinks operating. Repair Hot Water Connection to this sink. Provide Soap and Paper Towel Dispenser adjacent to sink. Provide sufficient space for employees to wash hands(do not block the front of the sink)
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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| 2-01-2024 |
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. Observed tiles inside kitchen and going into dry goods storage area were chipped and damaged and creating unnecessary points of debris accumulation. Repair/Replace broken floor tile.
2.Concrete Floors inside restaurant have been destroyed by grease which has resulted in the stabilizing rock within to surface resulting in non-smooth surfaces and unnecessary debris/liquid accumulation points. Repair concrete so it is smooth, non porous and easily cleanable.
3. Concrete inside restaurant no longer contain original sealant. Reseal or replace.
4. Observed transition tile between dining and kitchen was no longer smooth and easily cleanable resulting in debris accumulation point. Repair.
5. Observed tile underneath equipment that is on the same wall as the steam table is partially missing resulting in unnecessary debris accumulation points. Repair/Replace.
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, easily cleanable, non porous, meet a commercial grade standard, and be coved 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.
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0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
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