H SALT FISH & CHIPS RESTAURANT

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

There was no paper towel supply on both restroom handwash stations. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

Water is dripping from the ceiling back in the storage area. [CA] Repair the leakage and plaster the damaged ceiling part immediately.

Observed accumulation of debris in the hard to reach areas and all over the equipments. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboard to line shelves or cover the floor area.

There is heavy grim and food residue accumulation on the front fryer. [CA] Conduct a thorough cleaning of the equipment regularly.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

The cover for the air duct in the employee's restroom is missing. [CA] Replace the missing make-up air duct cover immediately. There is heavy oil and grease accumulation on the floor below the cooking equipment and equipment stand. [CA] Conduct a thorough cleaning of the floor areas regularly.

There is heavy grim and food residue accumulation on the front fryer. [CA] Conduct a thorough cleaning of the equipment regularly.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within a month and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Observed accumulation of debris in the hard to reach areas and all over the equipments. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Repeated violation: Food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

The screen cover for the employee's restroom exhaust vent is missing. [CA] Replace the missing vent cover immediately.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

There is a sewage backup from the grease trap and therefore, the facility is not able to wash dishes on the only two compartment warewash sink. [CA] Please dispose wastewater from the facility by regularly cleaning the grease trap. The facility shall be closed until the grease trap is properly cleaned. Please contact the district inspector for any follow-up inspections. If the follow-up inspection is requested for after hour or on weekends, the owner shall be charged $645.00/hour. Suzanne Lew, Supervising Registered Environmental Health Specialist approved the closure.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Heavy accumulation of oil and grease observed: - On walls and fire extinguisher adjacent to deep fryers. - On floor and surrounding equipment near the waste grease bin in the dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Peeling of the ceiling panel paint and a hole were observed on the roof above the storage area. [CA] Seal the hole and re-paint the chipped paints on the ceiling panel immediately.

Heavy build up of grime observed on door handles of upright refrigerators. Heavy accumulation of dried up/spilled over rice on the inside lip of the rice cooker when opened. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboards to line shelves or cover the floor area.

Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The only hand washing station in the kitchen lacked hand soap inside dispenser. Hand wash station inside customer restroom lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Squeeze bottle dish soap temporarily used until hand soap is provided inside soap dispenser or manual-pump style bottle hand soap is provided. The only handwash sink located back in the kitchen was being used to store utensils and equipment. [CA] The handwash sink must be easily accessible for employees to wash hand whenever is necessary, and it must be dedicated for handwashing purpose only. The owner removed the utensils and equipment (COS).

Employee was observed washing dishes in single food preparation sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine in the two compartment warewash sink. The preparation sink may only be used for washing and defrosting food products. Since the grease trap located below the two compartment warewash sink is backing up, equipment may not be washed in the facility until the grease trap is fixed.