| 5-31-2023 |
Additional information provided to facility operators
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Excerpts from California Health and Safety Code, Division 104 (Environmental Health), Part 7 (California Retail Food Code), sections 113700 through 114437.
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1)Inspector observed bottom shelves in the walk in freezer only lifted a max of 4.5in above the floor. Food must be stored at least 6 inches above the floor to avoid contamination by allowing for easily cleanable floors. Inspector did not observed contamination or unclean floors. Inspector advises to Lift to minimum of 6 inches. above the floor.
2)Inspector observed employee only areas labeled throughout facility with a few misplaced items. Ensure any new areas are labeled or that employee items remain in employee designated storage. Educate staff on where to place belongings.
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0122 CAFETERIA [SCHOOL]
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| 5-31-2023 |
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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Observation: Inside the back prep room next to the office the Inspector observed used dishes being placed in the 3 compartment sink which is dedicated to hand washing.
Violation: Hand washing facilities must be easily accessible.
Correction: Do not store items in hand washing sink, this discourages hand washing and can eventually prevent hand washing. Dishes were moved to 3 comp dish washing sink. Corrected during inspection.
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0122 CAFETERIA [SCHOOL]
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| 5-31-2023 |
Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
| 7.00 |
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.
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Observed the temperature of the refrigerator in the prep area next to the office was measured at 45 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to walk in refrigerator. Items out of temperature were voluntarily destroyed and denatured. (Potato salad, cut melon, cubed cheese, eggs.)
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0122 CAFETERIA [SCHOOL]
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| 5-31-2023 |
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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Observation: Inspector observed and empty toilet paper dispenser in the employee restroom and open rolls outside the dispenser.
Violation: Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Correction: Provide fully functional toilet facilities, including available toilet tissue. Store toilet paper as to prevent contamination.
Corrected during inspection
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0122 CAFETERIA [SCHOOL]
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