ROUTINE INSPECTION
- Discussed with employee the following: - Proper usage of sinks: - Three-compartment sink shall be used for ware washing only. - All food preparation shall be conducted in the one-compartment food preparation sink. - Manual ware washing: - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). - Observed empty dog bowl maintained in the dining room of the facility. - No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
5 reported violations
- K18: Compliance with variance/ROP/HACCP PlanCritical
Facility is preparing various types of ice creams without the required licensing/permit from California Department of Food and Agriculture (CDFA). Ice cream was not proposed on menu submitted to this Division during the plan check and permitting of facility. This Division spoke with owner of the facility over the phone. Owner provided documentation of permit application to CDFA and is waiting for an inspection. [CA] Obtain proper licensing from CDFA in order to continue the preparation of any milk and dairy products. Contact Milk and Dairy Food Safety Branch of CDFA for assistance in obtaining the correct license and permit. [SA] Temporarily discontinue the preparation of ice cream until license is provided.
- K06: Adequate handwash facilities supplied, accessible
The only hand washing station in the kitchen was obstructed with sanitizing container and bouquet of flowers maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
- K01: Demonstration of knowledge; food safety certification
Five-year Food Safety Certificate (FSC) not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Only one employee's food handler card was available for review. [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.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K40: Wiping cloths: properly used, stored
Chlorine sanitizer inside the bucket measured at 25 PPM chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).