ROUTINE INSPECTION
Notes: -The Turn area is a concession area in the front and is part of the main kitchen's permit. There are two point of sales and the menu at the Turn (sandwiches, hotdogs, burritos) are different from the main kitchen, though the food items at the Turn are all prepared at the main kitchen. Specialist to evaluate if a separate permit is required for the Turn. -Observed soft serve machine at the Turn. No California Department of Food and Agriculture (CDFA) Dairy License observed. Employee stated soft serve is not in use and is only used for 3 months during the summer time. Facility shall obtain a CDFA Dairy License to use soft serve machine. ndifu@larinconadacc.com
5 reported violations
- K14: Food contact surfaces clean, sanitized
1. High temp dish machine was measuring at 151F maximum on contact surface of utensils. Dish machine was ran 3 times. No active ware washing. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of unit until it is properly working. PIC called technician during inspection. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 2. Dish machine at the clearview bar was dispensing 0 ppm of Chlorine. No active ware-washing. [CA]: Mechanical dish machines shall be able to dispense 50 ppm of Chlorine. Discontinue use of unit until it is properly working. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 3. Accumulation of brown and pink grime on the interior surface of ice machine at the Turn. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
- K23: No rodents, insects, birds, or animals
*REPEAT VIOLATION* Small flies observed at the kitchen, clearview bar, and lynx bar. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
- K06: Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* At the Turn, hand wash station was partially blocked by a tray of bananas. [CA]: Hand sink stations shall remain unobstructed and accessible at all times.
- K01: Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
- K07: Proper hot and cold holding temperaturesCritical
On prep table next to the office, oil mixture with sun dried tomatoes, garlic, and vinegar was observed. Per PIC, food was prepared last night and left on the prep table. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above. [COS]: Food item was voluntarily discarded.