CHEVRON STATIONS INC #1778

Some individually packaged deli packaged in the facility but stored on the reach-in cooler do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time

According to written standard operational procedure posted behind the counter, any food stored using time as a public health control method shall be discarded if not used within four hours. However, per employee, drumsticks and tenders that passed four hours inside the hot case were cooled and stored on the reach-in fridge as a deli chicken stored in clear plastic for sale. [CA] When time only, rather than time and temperature is used as a public health control, potentially hazardous food products shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Two medium deli-size clear plastic container and one large container full of chicken tenders and drumsticks which stored on the reach-in cooler were voluntarily discarded by employee (COS).

Couple of panels are missing from the ceiling back in the kitchen area. [CA] Replace the missing panels immediately.

1 valid food handler card was provided; 3 employees onsite are observed preparing food. [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.

Dust accumulation observed on bottom dry food shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Per employee sausages on hot holding roller are using TPHC and should be discarded every 4 hours; per employee sausages on roller were prepared this morning (over 4 hours ago) and log was not filled out according to procedures. Measured sausages between 99 - 100F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Food was voluntarily discarded by employee - see VC&D report.

Back hand sink is missing paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee provided paper towels.

Measured mashed potatoes, gravy and mac and cheese between 105 - 106F at front steam table. Per employee, temperature settings were adjusted to low temp; per employee food has been in unit since this morning, over 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food was voluntarily discarded by employee - see VC&D report.

Health permit is not posted and is kept in a binder. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Hand soap and paper towel for front hand wash station are installed in a cabinet door which requires to open cabinet door to access both hand soap and paper towel. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.