6: 113953, 113953.1, 113953.2, 114067(f), 114143(e) No paper towels available at handsink. Corrected.
Corrective Actions: Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single-use towels or heated-air hand drying device in approved dispensers. Dispensers shall be maintained in good repair. Handwashing facilities shall be available within 200 feet of outdoor barbeques. Handwashing facilities shall be separated from warewashing sink and food contact surfaces by at least 24-inches or by a minimum 6-inch high splash guard. (113953, 113953.1, 113953.2, 114067(f), 114143(e))
7: 113996, 113998, 114037 Beef on counter measured 68F. Beef was pulled out of freezer the day before. Beef was discarded.
Corrective Actions: Potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037)
14a: 113984(d), 114113, 114115, 114117, 114121(a), 114125(b), 114141, 114180(a-c) Observed food debris on slicer. Clean within 24 hours.
Corrective Actions: Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, any time during the operation when contamination may have occurred. Food-contact surfaces and utensils shall be clean to sight and touch. (113984 (d), 114113, 114115, 114117, 114121 (a), 114125(b), 114141 114180(a-c))
23: 113903, 114259, 114259.1, 114259.4, 114259.5 Observed live mouse run up pipe in walk in refrigerator.
Observed mice feces on floor in walk in refrigerator.
Observed feces on floor under rice.
Gnaw marks on baklava in open box. Backlava was discarded.
Walk in refrigerator is not turned on and is being used for dry storage.
Discard any contaminated food.
Remove all feces in facility within 24 hours.
Seal any gaps that allow entrance of vermin.
Pest control company was contacted after inspection.
A reinspection will be conducted after evidence of rodents is removed and facility is cleaned and sanitized. If evidence of infestation is observed at reinspection, facility will remained closed and another inspection will be conducted after infestation is removed.
Corrective Actions: A food facility shall at all times be equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. Service animals as defined in section 113903 may be permitted in areas that are not used for food preparation and that are usually open for consumers if a health or safety hazard will not result from the presence or activities of the service animal. (113903, 114259, 114259.1, 114259.4, 114259.5)
27: 113984, 113986, 114060, 114069, 114077, 114089.1 (c), 114143 (c-d), 114073 Sugar and salt containers lack lids. Correct immediately.
Corrective Actions: Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Food and condiments on display shall be protected from contamination by the use of dispensers, packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed. Only prepackaged non-potentially hazardous food or uncut produce may be displayed or sold outdoors if under overhead cover. Bulk milk dispensing tubes shall be cut diagonally at minimum one inch from the dispensing head. Open-air barbecues shall be separated from public access. (113984, 113986, 114060, 114069, 114077, 114089.1 (c), 114143 (c-d), 114073)
30a: 114047, 114049, 114053, 114055, 114069 (b) Observed onions on floor near back door. Correct immediately.
Corrective Actions: Food items shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Food shall not be exposed to splash, dust, vermin, or other forms of contamination or adulteration. Prepackaged food may not be stored in direct contact with ice if the food is subject to the entry of water because of the nature of it's packaging. Non-prepackaged food may not be stored in direct contact with undrained ice. (114047, 114049, 114053, 114055, 114069 (b))
33: 114115(b), 114257 Observed water and food debris in refrigerator under grill. Clean within 24 hours.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Interior premises of a food facility shall be kept clean. (114115 (b), 114257)
34: 113984(e), 114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125 No test strips available. Provide within 7 days.
Corrective Actions: Facilities that prepare food shall be equipped with a manual warewashing sink that has at least three compartments with two integral metal drainboards. A two compartment sink that was installed before January 1, 1996, need not be replaced when used in approved manner. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils used. Mechanical warewashing machine shall be operated in accordance with manufacturer's specifications. Testing materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. (113984(e), 114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
39: 114157, 114159 No probe thermometer available during inspection. Provide within 7 days.
Corrective Actions: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. Thermometers shall be calibrated in accordance with manufacturer#s specifications as necessary to ensure their accuracy. A thermometer shall be provided for all refrigerators, hot and cold holding units, and high temperature warewashing machines. (114157, 114159)
No comments
