3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature.
Observed the sour cream at 46F on the serving line.
Note: corrected at the time of inspection.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.
Properly provide a sufficient air gap between the flood rim and the water supply inlet located by the reach-in cooler in the food preparation area.
Properly provide a sufficient air gap between the flood rim and the water supply inlet located at the reach-in cooler in the food preparation area.
Correct By: 18-Aug-2020
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Properly provide an employee with manager certification in food protection.
Note: CDPH observed with staff the training was recently completed and awaiting ODH certification.
Correct By: 27-Aug-2020
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Observed single-service containers stored approximately three to four inches above the floor in the basement.
Note: CDPH discussed with staff suggestions of proper storage for the single-service containers stored in the basement.
Correct By: 27-Aug-2020
3701-21-22 / Food choking standards
Corrected During Inspection Food choking standards not readily accessible in FSO.
Observed no food choking standard readily accessible in FSO.
Note: corrected at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-August-2020
| Comments |
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| Note: Ehrlich exterminating performs the monthly exterminating application. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. CDPH informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. |