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.
Locate to provide documentation make available at 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: 19-Sep-2019
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Corrected During Inspection Note: the handwashing sink temperature was in compliance at time of inspection.
(Please disregard this accidentally selected non-critical).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Repair the dishwasher equipment to properly provide the minimum rinse temperature of 180°F
Correct By: 28-Sep-2019
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Restore the surface where observed and discussed to be missing one tile located under the dishwasher equipment and the dry storage area.
Correct By: 28-Sep-2019
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Remove the minor observed build-up fronm two ceiling tiles which is located above the dishwasher equipment.
Correct By: 28-Sep-2019
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
Provide a food choking display in this Food Service Operation, (FSO), visible to the customer.
Note: a food choking poster has been forwarded by CDPH to the staff at time of inspection.
Correct By: 28-Sep-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-September-2019
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| Note: Ecolab exterminating performs the monthly exterminating application. The contact phone number is: 800-325-1671 |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - TCS Food: TCS foods are being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. |