ROUTINE INSPECTION
DISCUSSED QUATERNARY AMMONIA AS SANITIZER ALTERNATIVE TO CHLORINE BLEACH
7 reported violations
- K01: Demonstration of knowledge; food safety certification
1. Not all food handlers were able to provide proof of a valid food handler card. [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 owner and dish washer were unable to demonstrate adequate knowledge of warewashing multi-use utensils using an approved sanitizer solution. Manual warewashing requirements were reviewed with the specialist at the time of inspection. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
- K34: Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available for use at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed the cold water faucet to be unable to fully close at the three compartment sink. The faucet can only be closed at the mixing valve. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K21: Hot and cold water available
Warm water was unavailable at the server station hand washing sink. The hot water line was turned off at this time with a maximum water temperature reaching 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed a reduced oxygen packaging machine stored at the front service counter. It was discussed that this facility sometimes seals fish for preservation. [CA] Remove the equipment and immediately cease and desist this practice. Per section 114057.1. (c), Except for FISH that is FROZEN before, during, and after packaging, a FOOD FACILITY shall not package FISH using a reduced-oxygen packaging method.
- K16: Compliance with shell stock tags, condition, display
Not all shellstock (clam) tags were available for review for the past 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
- K36: Equipment, utensils, linens: Proper storage and use
Observed two scoops in the ice machine stored in manner where the handle was in contact with edible ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.