ROUTINE INSPECTION
Notes: - Marinara sauce had labels allowing for up to 8 hours of being removed from temperature control. Potentially Hazardous Foods can only be held a maximum of 4 hours out of temperature control. Holding a Potentially Hazardous Food out of temperature control for longer than 4 hours will require a variance from the California Department of Public Health - Food and Drug Branch. - Ensure to provide a different certified person's Food Safety Certificate for each facility.
4 reported violations
- K01: Demonstration of knowledge; food safety certification
1. Facility lacks food handler cards for staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 2. The Food Safety Certificate posted on the wall has been presented a different facilities. [CA] No certified person at a food facility may serve at any other food facility as the person required to be certified.
- K08: Time as a public health control; procedures & records
The marinara sauce is labeled to be kept out of temperature control for 8 hours. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [SA] Staff were educated that using Time as a Public Health Control is limited to 4 hours maximum.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
The handle to switch between the sprayer nozzle and the goose neck faucet at the three compartment sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K47: Signs posted; last inspection report available
The 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.