| 12-21-2021 |
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.
|
(1) Observed handwash sinks (front kitchen, back kitchen, restroom) lack filled and functional permanently mounted soap dispensers. Units ordered and to be installed. Temporary hand soap pumps refilled and placed at each sink. Corrected during inspection.
(2) Observed handwash sink in back kitchen lacks a filled and functional paper towel dispenser. Dispenser refilled immediately. Corrected during inspection.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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.
|
(1) Observed two commercial refrigeration units (upright 2 door Delfiled unit in front kitchen, and 2 door undercounter refrigeration unit in back kitchen) that have been repurposed for dry storage only. Clearly mark or otherwise indicate these two units are for DRY STORAGE ONLY and are not to be used for PHF storage. Keep the repurposed units clean and free of particulate buildup both inside and out.
(2) Observed refrigerator display case used for dessert items (appear to be non PHF, owner will check labels) reading 40 on the display thermometer but 42 to 48 degrees inside. Investigate and repair. Do not use this unit for PHF dispaly or storage unless showin to consistently hold temp at or below 41 at all times. Dessert items moved to back cooler out of an abundance of caution.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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.
|
(1) Observed the seals around multiple sinks (handwashing warewashing and prep) have deteriorated. Replace with a smooth easily cleanable material.
(2) Observed multiple handles / high touch surfaces on refrigeration units and other kitchen equipment where residue accumulation is clearly visible. Increase cleaning frequency on all high touch surfaces to prevent the accumulation of visible residue and to reduce the potential for cross contamination.
(3) Observed walls behind some food prep counters, the inside of some refrigeration units, knobs on some of the sink faucets, and the lower counters on some of the food prep tables in the back kitchen have an accumulation of visible residue. Increase cleaning frequencies in these areas to prevent the accumulation of visible residue.
(4) Observed the use of foil on the rack used to hold the tray of spices by the cook line. Cease this practice. Remove foil. Foil does not constitute a smooth and easily cleanable surface. If surfaces under foil are damaged or deteriorated, properly repair or replace.
(5) Observed buildup of residue on the large counter mounted can opener. Increase cleaning frequency to prevent the accumulation of visible residue.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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)
| 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.
|
Observed damaged / uneven floor behind the bar in places, appears flooring may have been cut or removed to install syrup lines, mat laid over lines, not properly resealed. Type of flooring currently in use may not be commercial grade. Propose a repair or replacement for the flooring behind the bar, and have the replacement approved by MCDEH prior to installation.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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)
| 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.
|
Observed significant leak from the pipes under the three compartment sink by the dish machine. Repair.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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.
|
(1) Observed open containers of spices in the cook line area and a container of corn starch in the kitchen that were 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. All items immediately covered. Corrected during inspection.
(2) Observed some trays of items in the walk in cooler on a rolling cart that are not covered. Ensure all food items not under diligent preparation are covered / protected from potential contamination.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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.
|
Observed lack of posted handwashing reminder signs in both restrooms. Provide the required signs.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|
| 12-21-2021 |
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.
|
Observed multiple pieces of equipment including a tandoori and Hobart units in the back kitchen that are no longer being used / no intention to repair or resume use. 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 to help prevent unintended vermin harborage.
|
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
|