- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Observed broken tile collecting water and debris in gap on floor near warewasher. Replace tile and maintain floor clean and in good repair.
Properly seal hole observed in FRP in warewashing area.
- Food storage
1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed 2 food worker cards missing. Obtain valid cards and fax copies to FIRST program along with list of names. Fax: 909-387-4272
- Food contact surfaces: clean and sanitized (-2 points)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Observed sticker debris on clean containers stored on shelf near warewashing area. Properly clean and sanitize all containers and foodware.
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3/11/11 | Re-score Grade Inspection | 94 |
- Warewashing facilities: installed, maintained, use (-1 point)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
Observed faucet fixture/plumbing leaking on warewashing sink. Observed water line leaking by wall below mechanical warewasher. Properly repair as needed.
- VC & D
Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.
I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
Employee discarded approximately 1 lb of cheese sticks into garbage.
- Adequate ventilation and lighting
1
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Hands clean and properly washed
4
Employees are required to wash their hands: before beginning work
- Equipment/Utensils - approved
g
Non-critical Violation
- Food in good condition, safe and unadulterated (-4 points)
All food shall be manufactured, produces, prepared, compounded, packed, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
Observed frozen condensation on cheese sticks stored inside reach-in freezer in prep area. Cheese sticks were stored in open container. Observed ice buildup on top of unit below condenser where condensation had been dripping. Store all foods in a manner to prevent contamination and adulteration (i.e. covered).
- Personal cleanliness and hair restraints (-1 point)
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Observed employee working in kitchen with soiled wiping cloth attached to apron. Discontinue working in kitchen with soiled clothing/aprons/wiping cloths.
Observed employee enter and exit restroom with cloth towel hanging from front of clothing. Discontinue carrying cloth towels around facility.
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed 13 food worker cards missing. Obtain valid cards and fax copies to FIRST program along with list of names. Fax: 909-387-4272
- Proper hot and cold holding temperatures (-2 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Measured temperature of single-serving creamers ranging from 45F to 55F in container inside refrigerated prep unit. Maintain all potentially hazardous foods at approved temperatures.
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2/24/11 | Inspection - Routine | 84 |
- Adequate handwashing facilities supplied & accessi (-2 points)
Handwashing soap and towels or drying device shall be provided in dispensers
dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
- Food separated and protected (-1 point)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
Observed open foods stored inside reach-in refrigerator near make line. Store foods in a manner to prevent contamination (i.e. covered).
- VC & D
Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.
I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
Operator discarded container of non-dairy creamers into garbage.
- Equipment/Utensils - approved
g
Non-critical Violation
- Proper hot and cold holding temperatures (-4 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Measured temperature of cut melons up to 52F in container above refrigerated prep unit. Measured temperature of non-dairy creamers, labeled to keep refrigerated, at 67F. Per operator, unused creamers are brought back from dining table to be served again. Discontinue reserving potentially hazardous foods that have been stored at room temperature. Maintain all potentially hazardous foods at approved temperatures. See VC & D.
- Food Worker Certification (-2 points)
All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
Observed at least 9 food worker cards missing or expired. Obtain valid cards for all workers and maintain original cards on site. Fax copy of cards, along with list of names, to FIRST program at 909-387-4272.
Post inspection comments:
Note: Observed missing unshielded light fixture in warewashing area. Provide shatter-proof light shield.
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10/14/10 | Inspection - Routine | 90 |
No violation noted during this evaluation.
Post inspection comments:
Notes: Posted A Card | 1/8/10 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 1/8/09 | Inspection - Routine | 93 |
| No violation noted during this evaluation. | 8/6/08 | Inspection - Routine | 90 |
| No violation noted during this evaluation. | 1/11/08 | Inspection - Routine | 95 |
| No violation noted during this evaluation. | 12/4/07 | Inspection - Routine | 95 |
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