3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed build-up on the can-opener blade.
Note: corrected at the time of inspection
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean.
Observed build-up on the lower shelf of the oven equipment.
Remove the observed build-up from the lower shelf of the oven equipment.
Correct By: 14-Aug-2020
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.
Observed build-up on the lower shelf of the reach-in cooler ledge in the customer aisle.
Remove the observed build-up from the lower shelf of the reach-in cooler ledge.in the customer aisle.
Correct By: 14-Aug-2020
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Observed build-up on the floor below the cooking fryer equipment and along the lower wall of the adjoining wasrewashing equipment.
Remove the observed build-up on the floor which is located below the cooking fryer equipment and along the lower wall of the adjoining wasrewashing equipment.
Correct By: 14-Aug-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 04-August-2020
| Comments |
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| In regards to the complaint investigation CDPH informed the receiving of new replacement menus and sanitizer are expected in the next day or two and the ketchup containers will be replaced with individual packets. Note: the protocol of sanitizer cloths will be communicated once again with staff as one bucket of soapy water and one bucket of sanitizer solution is at every waitress station. Ice scoops are present for all ice locations and will be communicated to the staff. Note, all guests and employees were wearing face masks with the exception of one dish remover employee. Upon communication this face mask was immediately properly adjusted by the employee. Note: in regards to the Risk Management Control Plan, (RMCP), with the ODH manager certification in food protection recently attained CDPH is informed other staff employees are currently scheduled to complete the person-in-charge in-class training. This training is currently scheduled as it is now available to the public. Also note all aspects of the RMCP is observed to be properly addressed at this time of inspection which is including the Ecolab Pest Control whom's staff is in their most recent July 2020 application. CDPH observed and discussed of no rodent droppings observed throughout the Food Service operation which is again a good preventitive in the limitation of potential cross-contamination which can cause a food borne illness. In addition, Ecolab which provides the monthly exterminating is available at contact phone number: 1-800-325-1671. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. CDPH observed staff employee with ODH certification. VI - TCS Food: Observed all TCS foods being held at the proper temperature. CDPH informed staff TCS foods held at a proper temperature in the danger zone 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. X - P - Chemical: Toxic materials are properly identified and stored. |