1: They do not have anybody in charge at the establishment during the inspection stated by staff. No managerial control at the establishment. Nobody could answer basic food safety questions ( CA) according to the state law their must be a Person in charge at all times
6: Servers are removing customer food from the table and not washing hands before taking newfoid to customer ( CA) train to wash hands
7: Employee handle ready to eat food on cook line with bare hands ( CA) train and embargo 2lbs
14: Employee only wash and rinse yellow and green cutting board and went to stored it. No sanitize use (CA) train to wash, tprinse, saintize and air dry
19: Cook pepper not under any heat reading at 86 F. Must be 135F or above or 41 F or beliw ( CA) embargo 1b
19: Cook onions not under any heat unit reading at 108 F. Cook about an hour ago. (CA) reheat to 165 F and hot held
20: Have about 12 boxes of raw chicken sitting out at room temperature at 45 F. One person is working with it. ( CA) place in cooler and bring out only enough to work with at a time
21: No date mark on frozen food in True freezer in kitchen. Cook more than 24 hours ( Ca) place date on them
26: Too much chlorine in three compartment sink reading over 200 ppm plus. Must be from 50 ppm to 200 ppm ( CA) add more water
34: 1200-23-01-.04(2)(d)9. No visible thermometer in prep cooler on cookline
34: 1200-23-01-.04(2)(d)9. No visible thermometerin traulsen refrigerator in kitchen
35: 1200-23-01-.03(5)(a)7. No label on white crystal substance in drink station area
37: Botyle water with seal broken and nor full on table with green cutting board
42: 1200-23-01-.04(9)(c)1. Employee use paper towel to dry pan must air dry
42: 1200-23-01-.04(9)(c)1. Stacking containers on top of each other while wet
43: 1200-23-01-.04(9)(c)1. Handle of plasticware going in dufferent direction on cook line
43: 1200-23-01-.04(9)(c)1. Carryout containers not inverted on cook line
45: Cutting boards on cook line are worn
46: 1200-23-01-.04(5)(a) Drainboard on clean side of drain board at three compartment sink extremely damage
52: 1200-23-01-.05(5) Dumpster door open outside
52: 1200-23-01-.05(5) Debris on ground around dumpster outside
53: 1200-23-01-.06(5)(a) Racksin two door traulsen refrigerator in kitchen are extremely rusted
54: 1200-23-01-.06(3)(e) Purse on top of white crystal substance in drink station
57: “No Smoking” signs or the international “No Smoking” symbol are conspicuously posted at every entrance.
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
