3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Corrected During Inspection 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: corrected during the inspection.
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: sanitarian informed the food handler cook is currently scheduling to attend the course.
Correct By: 05-Jun-2021
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted.
Observed the pans and containers on the upper kitchen shelf not stored in a self-draining position and covered or inverted.
Note: corrected duiring inspection.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable.
Observed a floor seam in the restroom not properly sealed.
Properly seal the floor seam in the restroom.
Note: staff informs this maintenance is scheduled to be soon completed.
Correct By: 05-Jun-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-May-2021
| Comments |
|---|
| Note: exterminating information to be provided |
| CRITICAL CONTROL POINT INSPECTION VII - P - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a stored thermometer properly sanitized and air-dried then placed into the internal monitoring recording of the hot held food, lentil at 168°F. Discussed with staff this a good observed process of the good preventitive of potential cross-contamination which can cause a foodborne illness. 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. X - P - Chemical: Toxic materials are properly identified and stored. |