ROUTINE INSPECTION
NOTE: Facility has an ice cream machine on-site. Per PIC, the ice cream machine is not in active use. Retail facilities that manufacture dairy products shall obtain the required dairy license from the California Department of Food and Agriculture.
11 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
Observed inadequate amount of lighting in the walk-in cooler. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
- K27: Food separated and protected
Observed multiple bulk ingredient bags and containers (flour, sugar, cheese, etc) are left open and uncovered in original packaging. [CA] After opening, food shall be transferred to approved containers with tight fitting lids.
- K30: Food storage: food storage containers identified
Observed multiple foods and bulk ingredient bags/containers stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
- K06: Adequate handwash facilities supplied, accessibleCritical
At the front handwash station, observed lack of soap and paper towels. At the only handwash station in the back kitchen area, observed paper towel dispenser is empty. [CA] Handwash stations shall be fully accessible and supplied with soap and paper towels at all times. [COS] PIC stocked all handwash stations with portable soap and temporary roll of paper towels. Soap and paper towels shall be properly stored inside dispenser to prevent contamination.
- K43: Toilet facilities: properly constructed, supplied, cleaned
1) Observed toilet paper is stored outside the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. 2) Observed toilet tissue is stored on the same shelf as open flour bags. [CA] Store toilet tissue away from food preparation area to prevent contamination.
- 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) Observed multiple refrigeration units holding Potentially Hazardous Foods are missing thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K31: Consumer self service does prevent contamination
Observed plastic spoons for consumer self-service are stored in such a way that the mouthparts and handles are in direct contact. [CA] Utensils shall be stored so that the handle is easily accessible and mouthparts are not exposed to prevent direct hand contamination.
- K01: Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Certification. (Current manager holds certification for neighboring facility, Brundavan). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate unique to each facility that is available for review at all times. 2) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved countertop convection oven stored in the front preparation area without a ventilation hood. Per PIC, the oven is not in active use. [CA] 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 to apply for hood exemption to Plan Check Department, or remove unapproved equipment from the premises.
- K32: Food properly labeled and honestly presented
Observed prepackaged mango mousse, chocolate mousse, and mixed fruit bun are available for consumer self-service without proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.