ROUTINE INSPECTION
Email employee food handler cards to mindy.nguyen@deh.sccgov.org by 3/10/25. Notes: - The current environmental health permit must be posted in public view. - Ensure all food handler cards and food safety manager certificate are stored together for review. - Before using the high-temp dishwasher, ensure the temperature is measured (via thermal sticker or a thermometer capable of displaying the highest reading) before each use. - Wash hands after touching face/garbage bin etc. and before handling clean dishes and food.
1 reported violation
- K21: Hot and cold water available
Measured the water temperature at the employee restroom handwash sink to be 70F. [CA] Provide warm water (100F) at the handwash sink. If the temperature of the water cannot be manually adjusted, the temperature must not exceed 108F.