12-08-2023 |
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)
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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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[3][30] 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. Exceptions: Facilities subject to collective bargaining agreements, facilities with approved in-house training, grocery stores, stores which are primarily pharmacies, school cafeterias, health care facilities, certain nutrition programs for the elderly, government-run facilities such as jails and camps, certified farmers markets, commissaries, mobile support units, bed and breakfasts, and snack bars in theaters and amusement parks. Note, however, that full service restaurants within amusement parks are not exempt.
Provide within 30 days.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
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)
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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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Observed staff placing food prep utensils on shelf above steam table. This shelf is not designed to be a food contact surface. Surface sanitized during inspection and staff instructed to place cooking equipment on food contact surfaces or in 3-comp.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c))
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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 food at steam table was left uncovered while not being actively prepped or used. Cover all food that is not currently in use to prevent potential contamination
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
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)
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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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Observed exposed opening above entrance door to outdoor storage. All food storage shall be protected with 4 walls from the outside. Repair entrance so holes are sealed.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
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)
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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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Observed Hot Water at all sinks would not temp past 94 degrees F. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks. Corrected later in day after facility closure. Facility Reopened Same day after confirmation of repairs confirmed by MCDEH
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
Food employees shall keep their hands and exposed portions of their arms clean, and shall maaintain fingernails so they are cleanable. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after using the toilet room; or any time when contamination may occur. (113952, 113953.3, 113968, 113973 (a-g). Whenever gloves are worn, they shall be changed as often as handwashing is required.
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The food employee shall wash their hands and portion of arms as required, and use utensils and gloves appropriately.
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Employees observed washing hands in WareWashing Sink without soap. to prevent cross contamination, cease this practice, only wash hands at the hand wash sink. All employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact by vigorously rubbing them with cleanser and warm water as required by law in all of the following instances (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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The Permit Holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. "Person in charge" means the individual present at a food facility that is responsible for the operation of the food facility.
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A designated person in charge was not observed to be present during all hours of operation. CDI
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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12-08-2023 |
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)
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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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Observed used dishes occupied all basins of 3-compartment sink and no sanitizer was tested when PPM strip test was applied to water.
Clean utensils in one of the following ways: (1) Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100ºF or the temperature specified on the cleaning agent manufacturers label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. (2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturers specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain.
Instructed employee in manual sanitizing techniques. Perform manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use (see below). Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location.
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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