ROUTINE INSPECTION
Notes: - This is the first routine inspection after plan check approval. - Facility is packaging unpasteurized juice without a HACCP plan approved by CDPH. Facility has the warning labels printed on the bottles.
9 reported violations
- K30: Food storage: food storage containers identified
Food items and food related items were found stored on the floor of the storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K31: Consumer self service does prevent contamination
A to go cup of brown sugar was available for self service with no method of protection against contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] PIC instructed staff to change the sugar from the cup to a hotel pan with a lid.
- K32: Food properly labeled and honestly presented
Items prepackaged in the facility are missing labeling requirements. [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.
- K36: Equipment, utensils, linens: Proper storage and use
1. Scooper handle for ice was in direct contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. Scooper handle for frozen fruits in drawer freezers were in direct contact with fruits. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
1. The floor tile across the meat slicer is in disrepair. 2. There are a couple ceiling tiles missing in the back of house area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
- K07: Proper hot and cold holding temperaturesCritical
Almond milk and half and half were each measured above 50F in carafes. Per PIC, they were unsure when they were last refilled. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report. Discussed use of TPHC with PIC.
- K06: Adequate handwash facilities supplied, accessible
The handwash sink in the back of house area was blocked off by a cart and garbage can. [CA] Ensure to maintain the handwashing sink accessible at all times. [COS] PIC had staff move the obstructions.
- K14: Food contact surfaces clean, sanitized
The Toastique corporate employee was observed submersing a dish for about 5 seconds before removing to air dry. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] EH staff intervened and educated employee of 60 second contact time with use of quaternary ammonia.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal effects were found throughout the facility, - Lip product on cabinet near cups - Cell phone on handsink - Cellphone near food prep counter [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.