3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Provide documentation make available at the time of inspection which indicates employee(s) are required to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Correct By: 12-Oct-2019
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.
Properly date mark all tcs prepared foods after twenty four hours held under refrigeration.
Note: the prepared beef was immediatly properly date marked in the walk-in cooler.
Correct By: 12-Oct-2019
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Properly provide the consumer adisory to indicate each menu item which are made available to the public at the risk of consuming raw or undercooked animal foods.
Correct By: 12-Oct-2019
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests.
Continue the pest applications to fully remove several observed flies near the rear entrance door.
Correct By: 12-Oct-2019
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
Provide a level 2 certificate make available at the time of inspection
Correct By: 21-Oct-2019
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted.
Properly post a handwashing sign at the handwashing sink in the food preparation area.
Correct By: 21-Oct-2019
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Continue to resurface the remaining ceiling and wall areas where minor material is missing throughout the Food Service operation which primarily includes the dishwaher location
Correct By: 21-Oct-2019
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean.
Remove the observed and discussed minor build-up throughout the Food Service operation which includes all the exterior surfaces including the lower portion of the reach-in cooler located near the food preparation entrance door..
Correct By: 21-Oct-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-October-2019
| Comments |
|---|
| In regards to the complaint investigation compliant findings at this time of inspection based on observed and discussion with the owner for effective employee hand washing and tcs foods proper holding and cooking temperatures. Note: the tcs foods which is in primarily concern includes the turkey and chicken soup which is observed at 37- 41°F in cold holding with the cooking today of chicken noodle soup at 188°F and hot held at 163- 171°F prior to the immediate serve to the public. Note: the Glenview farm coffe dairy creamers present a non-tcs dairy product with no chill or refrigeration needed but staff do store it at times under refrigeration. CDPH also observed State- chemical chlorinated sanitizer properly dispensing sanitizer concentration between 50- 100 ppm in the dishwasher with a continuous application of clean and sanitizing for all tableware and utensils. Management informed CDPH they will continue to work with staff at all times to ensure a good quality food safety process for the public. In addition, Ecolab Pest exterminating performs the monthly exterminating application. The phone number is 800-325-1671. |
| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were being held at the proper temperature. |