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: 23-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: 02-May-2019
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
remove minor floor build-up along the dishwasher base coving. Correct By: 02-May-2019
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
reseal the upper wall located by the ceiling near the stairs to the basement to eliminate the observed insullation material. Correct By: 02-May-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-April-2019
| Comments |
|---|
| Reheat meatball with spaghetti cool down was observed at 171 degrees fahrenheit with cold holding slice tomatoes at 38 degrees fahrenheit indicating a good temperature control in tcs, (time control safety), food monitoring. Note: Ehrlich exterminating performs the monthly exterminating application. |