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Facility: Jammu & Kashmir, Inc. dba: D & S Gas and Mini Mart
Address: 3853 S. Santa Fe Ave., Le Grand, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 13.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 10-07-2021: Satisfactory (Total Points: 13.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-07-2021 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) 3.00 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. Observed lack of knowledge of the proper wash / rinse / sanitize frequency of the soda dispenser head nozzles (stated 'every other day' when asked). Ensure all low risk food contact surfaces (beverage dispensing nozzles, ice scoops, tongs, coffee pots, and similar) are washed / rinsed / sanitized not less than once in each 24 hour period (and more often when needed). 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-07-2021 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 significant powder accumulation in the dispenser head area of the cappuccino machine. Improve cleaning methods and frequency so as to prevent the accumulation of residue and possible vermin attraction. Operator plans to remove this unit.

(2) Observed multiple large CO2 tanks near soda syrup boxes in the room with the ice machine that are not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure. Chaim located and put on cylinders, corrected during inspection.
10-07-2021 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 damage floor in side storage where ice machine is, tiles missing in several areas. Walls and ceilings are also unfinished / exposed wood. Properly repair such that surfaces are smooth, easily cleanable, and meet the requirements of code. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-07-2021 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 3.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the gallons of milk in the glass door display cooler was initially measured at 44-52 °F. Keep all cold potentially hazardous foods at or below 41°F / 45°F for pasteurized sealed dairy products. Investigation shows stacked items in center of walk in unit blocking air flow to lower shelves. Lowest shelves in cooler should also be reset to not less than six inches off the floor to aid in cleaning and to improve air circulation. Cases of items behind milk gallons moved, temperature recheck after approximately 10-15 minutes shows temperatures now reading 47°F or below on all milk gallons checked. Continue to monitor milk gallons to ensure all are kept at or below 45°F at all times. Do not store or stack items so as to hinder required air flow in the cooler units. Corrected during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)
10-07-2021 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) 3.00 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. (1) Observed the continued presence of accumulation of debris on the the back of the deflector plate in the ice machine. Improve cleaning / sanitizing frequency sufficiently so as to prevent the accumulation of visible residue.

(2) Ice scoop observed to be stored on top of printed paper next to the ice machine. Cease this practice. Store any food contact surface items in such a way so as to prevent contamination, such as in or on smooth and cleanable surfaces only. All utensils, including ice scoops, should be washed / rinsed / sanitized not less than daily, and more often when required.
10-07-2021 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.
REPEAT: Observed toilet paper in the employee restroom is not provided in a dispenser or on a spindle. Provide toilet paper in dispensers for sanitary dispensing. Toilet paper spiondle refilled. Corrected during inspection. 0110 RETAIL MARKET<2000 SQ FT (HM3)