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, at diagnosed illness by a health care provider, or high risk situations as specified in rule.
Note: discussed with staff this is includes all food handler employees and the documentation needs to be made available at the time of inspection.
Correct By: 27-Aug-2019
3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Shellstock tags improperly removed from the container.
Properly have made available the shellstock tags in a container for ninety days after each purchase.
Correct By: 27-Aug-2019
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 at the nearby ice-maker in the basement.
Correct By: 27-Aug-2019
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
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
Note: CDPH informed course scheduling for staff is currently in progress.
Correct By: 05-Sep-2019
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Fully reseal the upper wall located by the ceiling near the stairs to the basement which includes the observed detached base coving behind the cooking equipment.
Correct By: 05-Sep-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-August-2019
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| Note: Ehrlich exterminating performs the monthly exterminating application. The contact phone number is: 855-509-0513 |
| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: Toxic materials are properly identified and stored. |