ROUTINE INSPECTION
Facility to submit plans and obtain mechanical ventilation exemption for the use of Cadco ovens and taiyaki maker. Further guidance will be emailed to joshua@sulbingcalifornia.com. * For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please contact Plan Check at dehplancheck@deh.sccgov.org or call at 408-918-3400 (Monday through Friday, 7:30AM-4:30PM). More information can be found on DEH website: ehinfo.org.
10 reported violations
- K07: Proper hot and cold holding temperatures
Measured milk stored on top of the shaved ice machine at 46F. Per employee, milk was recently taken out from the under counter cooler and is kept on top of the machine for orders. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee relocated to the milk to the under counter cooler for rapid cooling.
- K21: Hot and cold water available
In the restrooms, measured maximum water temperature at 68F. The hot water appears to be turned off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash stations).
- K36: Equipment, utensils, linens: Proper storage and use
Observed working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks sanitizer test strips for dishwashing machine (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K39: Thermometers provided, accurate
1) Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Facility lacks internal thermometers inside multiple reach-in units. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K18: Compliance with variance/ROP/HACCP Plan
Facility prepares ice cream and yogurt on-site and lacks an active dairy license. [CA] Retail facilities that manufacture dairy products shall obtain the required dairy license from the California Department of Food and Agriculture.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of Cadco ovens and taiyaki maker without mechanical ventilation. Per PIC, equipment was purchased last year. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.
- K30: Food storage: food storage containers identified
Observed food and beverages stored directly on the floor in the food preparation area and the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
- K47: Signs posted; last inspection report available
Facility Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
- K01: Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.