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 which indicates employee(s) are required to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Note: observed and in discussion CDPH informed this requirement is in process to be completed. Correct By: 04-Apr-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: 13-Apr-2019
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
remove the build-up from one ceiling vent located in the food preparation area. Correct By: 13-Apr-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-April-2019
| Comments |
|---|
| Hot holding beef sauce was observed at 187 degrees fahrenheit with cold holding slice tomatoes at 39 degrees fahrenheit indicating a good temperature control in tcs, (time control safety), food monitoring. Note: Copesan exterminating performs the monthly exterminating application. The contact phone number is: 1-877-792-6507. |