ROUTINE INSPECTION
Note: Observed a vacuum sealing machine and ROP bags within the upstairs dry storage room. Manager stated the unit is no longer in use (no ROP products observed). Prior to use, an SOP shall be submitted to this department for review and approval. If facility intends to ROP for longer than 48 hours, HACCP approval by the state CDPH is required.
6 reported violations
- K47: Signs posted; last inspection report available
The restrooms lack employee hand wash signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
- K07: Proper hot and cold holding temperaturesCritical
Measured sliced tomato at 64 F and cooked onion at 70 F stored within a container at the preparation line. Measured fresh cheese at 52 F within the left side of the mounted wall refrigerator. Ambient temperature of the left compartment measured at 48 F (right side of unit measured at 40 F) PIC stated that the cheese was delivered 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue use of the left side of the wall mounted refrigerator to hold PHF's until it can maintain 41 F or below. [COS] Cooked onion and sliced tomato placed within the refrigerator to be cooled to and held at 41 F or below. Fresh cheese relocated to the walk in to be cooled to and held at 41 F or below. Minor: Measured sliced cherry tomatoes at 47 F and yogurt at 48 F on top of ice baths at the preparation counter. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure PHF containers at the preparation line ice baths are fully inserted into ice. [COS] Yogurt fully inserted into an ice bath. Sliced tomatoes relocated to the refrigerator.
- K01: Demonstration of knowledge; food safety certification
Multiple employee food handler cards are expired or not available. [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.
- K45: Floor, walls, ceilings: built,maintained, clean
Holes in the ceiling of the upstairs dry storage area (above the electrical and water heater areas). [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K27: Food separated and protected
Peeled oranges stored directly next to the hand wash sink at the bar. [CA] All food shall be separated and protected from possible contamination. Store garnishes separated and away from the hand wash sink.
- K36: Equipment, utensils, linens: Proper storage and use
Bartender using the hand wash sink as a dump sink and to rinse drink shakers. [CA] Discontinue use of the hand wash sink to rinse shakers. Use the 3 compartment warewashing sink for dumping and warewashing.