VONS CHICKEN SJ

FOUND A LEAK AT THE 3 COMPARTMENT SINK ON THE FAUCET. [CA] REPAIR THE LEAK.

FOUND THE FLOOR BY THE BACK OF THE FRYING ROOM IN DISREPAIR. [CA] REPAIR THE FLOOR.

FOUND A PURSE AND A JACKET AT ON THE SHELF AT IN THE DRY STORAGE ROOM. [CA] KEEP PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

Observed mold on a white tube inside the ice machine. [CA] Keep the ice machine clean.

*REPEAT VIOLATION* Measured internal temperature of fried chicken on countertop in prep area to be 75F - 95F. Operator stated chicken had been cooked at 10am today (approximately 3 hours 15 minutes prior), and was just waiting to be fried again to order. No time-marking was observed. [CA] Keep foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be served or discarded before 4 hours. [SA] Employee stated they will opt to discard all the chicken by 2pm today (4 hours from start time). Food was observed to be discarded before the end of the inspection. Note: spoke with manager Jessie over the phone and explained the temperature violation, suitable alternatives, and TPHC form. She stated she will re-train the employees on procedures.

Observed scoop inside bulk sugar container was stored with the handle immersed in the sugar. [CA] Store scoop so that the handle is not in direct contact with food.

*REPEAT VIOLATION* Observed accumulation of food debris on refrigerator door handles. Observed grease accumulation on side of deep fryer. [CA] Keep surfaces clean.

*REPEAT VIOLATION* A metal probe thermometer capable of measuring cold temperatures was not available. [CA] Obtain a metal probe thermometer capable of measuring cold temperatures.

Observed the ice machine's drain pipe extended into the floor sink. [CA] Maintain an air gap between the drain pipe and the floor sink rim at least twice the diameter of the pipe and no less than 1 inch.

*REPEAT VIOLATION* Observed accumulation of grease/debris on floors under and behind cooking equipment. Observed damaged flooring in front of the 2-door upright cooler outside the dry storage room. [CA] Keep floors clean. Repair damaged flooring.

In the dry storage room: observed opened bags of dry foods/rice. [CA] After opening bags of food, store them in containers with tight-fitting lids to prevent contamination.

Measured warm water at the front kitchen handsink to be 83F. [CA] Provide warm water (100F) at the handsink.

Observed employees' personal belongings stored on a shelf above food bags in the dry storage room. [CA] Store personal items away from and underneath food to prevent contamination.

In the dry storage room: observed plastic cup used as scoop for rice. [CA] Use approved scoops with handles to prevent contamination.

Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips and ensure they are available at all times.

Observed a household-grade cockroach bait trap on the floor under the ventilation hood, next to the cooking equipment. [CA] Household pest control methods are not permitted. Use only professional pest control services. (Note: no vermin observed in facility.)

At the rear handwash sink: observed two spray bottles stored inside the sink. [CA] Do not store items inside handwash sink. Handwash sink must be unobstructed at all times.

1) Observed accumulation of grease on floor under deep fryers. 2) Observed damaged flooring in front of the dry storage room entrance. [CA] Keep floors clean. Repair flooring.

A metal probe thermometer capable of measuring cold temperatures (below 100F) was not available. [CA] Obtain a metal probe thermometer capable of measuring cold temperatures.

1) On a prep counter next to the deep fryers: measured internal temperature of fried chicken to be 81F-105F. Employee stated chicken was fried this morning around 10:40am (about 2 hours prior), then left at room temperature to be fried again to order. 2) On a small prep table: measured temperature of raw shell eggs to be 69F. Employee stated eggs had been held since 10am (about 2.5 hours prior). 3) In the front cashier area on a lower shelf: measured temperature of ranch and honey mustard dressing cups to be 70F (manufacturer containers stated items need to be refrigerated after opening). Employee stated dressings were held since 11am (about 2 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] - Fried chicken was time-marked to be served or discarded by 2:40pm today (within 4 hours of cook time) - Eggs and dressings were moved to a refrigerator.

Measured hot water at the prep sink and 3-compartment sink to be 110F. [CA] Provide hot water (120F) at the prep and 3-compartment sinks.

Observed accumulation of food debris on various refrigerator door handles, and on ice machine. [CA] Keep surfaces clean.

Observed rice scoop stored in room temperature water (water measured 77F). [CA] Store rice scoop in ice water (41F or below), or in rice at 135F and above. Alternatively, wash/rinse/sanitize rice scoop every 4 hours.