| 6-10-2024 |
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)
| 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.
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1. Observed staff were not properly trained on proper manual warewashing technique. Retrain all staff. employee was informed how to properly sanitize by inspector. CDI
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 1.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-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 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's 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. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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1. Observed facility did not have access to test strips. Provide Prior to reopening open food.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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 a live rodent and additional rodents alive and still attached to floor traps. facility states that drilling has started in the field nearby which has increased presence recently. Provide documentation for all pest control performed in the last 30 days. continue with receiving pest control every 2 days, as stated, and attempt to mitigate the vermin problem. More effective measures may be required if problem worsens.
2. Observed a room with a sign to "keep closed" next to the entrance to the back of the walk in unit. This room is not sealed to the outside and clear daylight can be seen. Seal this room completely from the outside.
3. Observed the hallway made of wood had an unsealed entry in the ceiling to a vent fan. seal this entry into the facility to prevent vermin entry.
4. Observed workout equipment and other equipment collecting dust that was not being used in day to day operations. Remove all equipment not being used in day to day operations to prevent creating harborage areas for vermin.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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)
| 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.
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1.Observed the Ice machine had started to obtain a solid residue of grime on the white ice dispensing lip inside the machine. Remove this film/debris and increase frequency and efficacy of cleaning this unit.
2. Observed ice paddle was stored on disposable ice bags with handle touching. These bags are not a smooth and easily cleanable surface. Wash and store on a food contact surface that can be washed and sanitized.
3. Observed facility did not have 3 drain plugs available for the 3 comp sink, only observed 1 available. Provide all 3 drain plugs prior to continuing operation of open food.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114377)
| 1.00 |
Present all food in a way that does not mislead or misinform consumers. Food or color additives, colored overwraps, lights or other misleading artificial means shall not be used to misrepresent the true appearance, color, or quality of a food.
The label shall contain the following information:
(1) The common name of the food.
(2) A list of ingredients in descending order of predominance by weight.
(3) The weight, count, or volume.
(4) The name and place of business of the manufacturer, packer, or distributor.
Nutrition labeling may also be required, and must be included when it is available from the manufacturer.
Food facility's or manufacturer's dating information, such as date codes or "use by" statements on packaging may not be concealed or altered.
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1. Observed cookies for sale in the front which only had what type of cookie was for sale. Cookies were available for customer self service. All prepackaged items will have a proper label if available for customer self service. The facility may provide label information at the front counter if customers are required to interact with employee to obtain the food item.
2. Observed self packaged ice was not properly labeled. Provide name & location of where it was made. Ensure ingredients and weight/amount are also visible. provide labels once food is prepackaged.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
Additional information provided to facility operators
| 0.00 |
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. Observed that facility had not replaced the TopSet VCT inside the warewashing room that was installed without approval. This replacement is not typically approved and will require replacement with coving, as approved by MCDEH, should it be determined it no longer provides a smooth and easily cleanable transition between the floor and the wall.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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 coving in womans restroom was disconnecting from wall at door entrance. Repair so this transition is smooth and easily cleanable.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114365, 114365.5, 114381, 114381.1 114381.2, 114387, 114390)
| 1.00 |
Pay the required annual permit fees. Renewal fees for existing permits for each calendar year are assessed and due in January of each year.
For purposes of enforcement, an enforcement officer may, during the facility's hours of operation and other reasonable times, enter, inspect, issue citations to, and secure any sample, photographs, or other evidence from a food facility or any facility suspected of being a food facility, or a vehicle transporting food to or from a retail food facility, when the vehicle is stationary at an agricultural inspection station, a border crossing, or at any food facility under the jurisdiction of the enforcement agency, or upon the request of an incident commander. It is a violation for any person to refuse to permit entry or inspection, or interfere with the performance of the duties of an enforcement officer, including making verbal or physical threats or sexual or discriminatory harassment.
Close the facility until a permit is obtained from the Division of Environmental Health.
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1. Observed permit was present but not publicly displayed for viewing. Ensure permit is displayed to the public at all times.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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)
| 7.00 |
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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1. Facility was observed to have no hotwater available. Correct. Hot water of 120F is required at all times. Facility to stop selling food dispensed from equipment that requires sanitation until hot water returns.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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. Observed a Ninja oven that was not commercial grade. Remove the Non-commercial ninja equipment.
2. Observed non functioing hand wash sink in the lobby.
Repair non functional handwash sink inside of lobby. A separate hand wash sink is required for the warewashing room and the lobby. Ensue this sink has warm water of 100-108F for a minimum of 15 seconds and soap and papertowels in a dispenser.
3. Observed ice and water forming/dripping on the lip of the walk in unit (where milk is stored) wall opposite of the entrance. evaluate and repair this leak.
4. Observed grime buildup on floor sink below 3-comp sink. increase frequency and efficacy of cleaning to prevent buildup of dirt/grime.
5. Observed that 3-comp sink only has a spray nozzle. a faucet that can reach all 3 basins is required. Add a faucet at the 3-comp sink.
6. Observed dust buildup on walk-in unit fans. Remove dust and increase frequency and efficacy of cleaning.
7. Observed that the Wisco 561 Pizza oven is being used at the facility. Do not add additional equipment or expand your menu without approval from MCDEH. The facility is not designed to utilize this equipment to its full capacity and is currently storing it on a shelf with products above and below. This is not a smooth easily cleanable surface and does not protect the device from contamination. Provide a location that provides 6in clearance behind the device(per manufacturer) and that is smooth/easily cleanable/durable/non toxic and non porous to store equipment. Remember to unplug after use per manufacturer. If a proper location is not available then remove this equipment and cease reheating frozen cookies. Do not expand past reheating cookies without contacting MCDEH prior. Expanding out of the span of your permit may result in permit suspension and required renovations(HVAC hood/Prep Sink) to continue operating.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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.
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1. Observed facility did not have informing notice posted. CDI sign posted with permit.
2. Facility did not have most recent inspection report available. Provide at all times.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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| 6-10-2024 |
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. Repeat. Observed improvement. Observed Paper towels were not available. at the handwash at the 3-comp sink.
2. Provide soap and paper towels in a dispenser at the hand wash sink in the lobby.
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0110 RETAIL MARKET<2000 SQ FT (HM3)
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