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ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO ACCESSIBLE HANDSINK IN THE FRONT SERVICE LINE AREA. INSTRUCTED TO INSTALL/PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED GRAB & GO FOOD ITEMS (BAKED COOKIES) ON DISPLAY WITHOUT ANY LABELING. INSTRUCTED PERSON IN CHARGE TO MEET LABELING REQUIREMENTS BY PROPERLY LABELING ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, LIST MAJOR ALLERGENS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BURNED OUT LIGHT-BULB ABOVE THE STORAGE RACK WHERE SOFT DRINKS ARE STORED WITHIN THE REAR STORAGE ROOM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with *

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: : 2-501.11 (A) NO VOMIT/ DIARRHEA CLEANUP KIT NO PROCEDURE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: 5-403.11 MINOR LEAK AT HAND WASH SINK AT BOTTOM OF DRAIN LIN, INSTRUCTED TO REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501-11. MISSING WALL BASE AND FLOOR TILES BEHIND 3-COMP SINK , INSTRUCTED TO REPLACE

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATE, INSTRUCTED TO HAVE ALL CERTIFIED MGR TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an ast

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 (A) NO VOMIT/ DIARRHEA CLEANUP KIT NO PROCEDURE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURE INSIDE WALK-IN COOLER FOR MORE THAN 5 HOURS: 30 LBS OF RAW CHICKEN AT 50.1F- 54.5F, 10 LBS OF HUMMUS AT 51.4F 3 TUBS OF YOGURT AT 53.4F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 42 LBS VALUED AT $70. ALL COLD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE. PRIORITY CITATION ISSUED 7-38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11, WALK-IN COOLER AIR TEMPERATURE AT 54.4F WHERE PERISHABLES ARE STORED INSTRUCTED TO KEEP ALL COOLERS TEMPERATURE AT 41F OR LOWER. PRIORITY CITATION ISSUED 7-38-005. COOLER IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED FOR TAG REMOVAL REQUEST.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: 5-403.11 MINOR LEAK AT HAND WASH SINK AT BOTTOM OF DRAIN LIN, INSTRUCTED TO REPAIR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501-11. MISSING WALL BASE AND FLOOR TILES BEHIND 3-COMP SINK , INSTRUCTED TO REPLACE.

ALLERGEN TRAINING AS REQUIRED - Comments: NO ALLERGEN TRAINING CERTIFICATE, INSTRUCTED TO HAVE ALL CERTIFIED MGR TO OBTAIN. PRIORITY FOUNDATION VIOLATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COLD HOLDING UNIT UNABLE TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW. AT THE TIME OF THE INSPECTION SAID COLD HOLDING UNIT WAS AT AN AMBIENT AIR TEMPERATURE OF 50F. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. MANAGER REMOVED POTENTIALLY HAZARDOUS FOODS AND BY THE END OF THE INSPECTION THE PREP COOLER WAS AT 39.3F. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES; 3 LBS OF HUMMUS AT 59.9F, 15 LBS OF CHEESE FROM 49.3 TO 50.2F, AND 1 LB OF CUCUMBER TOMATO SALAD AT 52.3F. INSTRUCTED MANAGER TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS (HUMMUS, CHEESE) AT 40F OR BELOW AT ALL TIMES. MANAGER DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED DISHES (GRILL TOPS) BEING WASHED AT THE 1 COMPARTMENT SINK WITH COLD WATER. INSTRUCTED TO PROPERLY WASH RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT AT THE 3 COMPARTMENT SINK AND MAINTAIN. CRITICAL VIOLATION 7-38-030.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE ONLY EXPOSED HAND SINK FOR THE FACILITY WITHOUT HOT AND COLD RUNNING WATER AND NOT CONNECTED INTO HOT AND COLD RUNNING WATER PIPES DURING THE INSPECTION. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN THE EXPOSED HAND SINK FOR THE FACILITY. BUILDING MAINTANENCE ENGINEER RESTORED HOT AND COLD RUNNING WATER TO EXPOSED HAND SINK BY THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-030.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED MISSING FLOOR TILES UNDER THE PREP TABLE LOCATED NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE CEILING AND VENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED 1 COMPARTMENT SINK WITHOUT HOT WATER. INSTRUCTED TO PROVIDE HOT RUNNING WATER TO 1 COMPARTMENT HAND SINK AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED THERMOMETER NEEDED INSIDE OF THE PREP COOLER LOCATED IN THE FRONT CUSTOMER SERVING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 45LBS OF RAW CHICKEN INSIDE OF THE WALK IN COOLER AT 46.4F-48.7F, AND 3LBS OF CHEESE IN A COLD HOLDING UNIT IN THE FRONT PREP AREA AT 58.7F. INSTRUCTED TO PROVIDE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 48LBS OF FOOD VALUED AT $51. CRITICAL VIOLATION 7-38-005(A)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR TILES MISSING INSIDE OF THE WALK IN COOLER AT THE THRESHOLD. INSTRUCTED TO REPAIR AND MAINTAIN ALL FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO HOT AND COLD WATER AT THE 1 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD WATER AT ALL SINKS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts in kitchen prep area, shall be replaced. Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced. Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Prep table lower shelving not clean, had excess grease/debris build up, needs detailed cleaning(corners).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). Floors in walk in cooler under shelving/racks not clean, had excess food debris, needs detailed cleaning(corners).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD STORED IN GROCERY BAGS INSIDE OF THE WALK IN COOLER. INSTRUCTED TO STORE FOOD IN FOOD GRADE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR TILES IN DISREPAIR AT THE WALK IN COOLER THRESHOLD. INSTRUCTED TO REPAIR AND MAINTAIN FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATED DUST ON THE WALLS NEAR THE CEILING ABOVE THE GRILL HOOD AND ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE METAL STEM THERMOMETER. INSTRUCTED TO OBTAIN GOOD WORKING ONES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL FOOD NOT FOUND IN ORIGINAL CONTAINERS AT ALL TIMES(CHICKEN AND BEEF LARGE GRAY CONTAINERS NTO LABELED).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REMOVE FOOD DEBRIS FROM INSIDE THE WALL HEATER VENTS TO PREVENT PEST BREEDING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST DETAIL CLEAN DUST FAN GUARD COVERS INSIDE THE WALK-IN COOLER

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOWING DRAINING EXPOSED HAND WASHING SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS AT THE SALAD 4-DRAWER COOLER LOCATED IN THE FRONT SERVICE LINE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL FOOD NOT FOUND IN ORIGINAL CONTAINERS AT ALL TIMES(CHICKEN AND BEEF LARGE GRAY CONTAINERS NTO LABELED).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN DRY THE INTERIOR OF THE SALAD 4-DRAWER COOLER. FOUND POOLING WATER ON THE BOTTOM SHELF.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE ALL FLOORS AT MAIN KITCHEN AREA TO REMOVE FOOD DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REMOVE FOOD DEBRIS FROM INSIDE THE WALL HEATER VENTS TO PREVENT PEST BREEDING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST DETAIL CLEAN DUST FAN GUARD COVERS INSIDE THE WALK-IN COOLER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE WORKING THERMOMETERS AT THE SALAD 4-DRAWER COOLER LOCATED IN THE FRONT SERVICE LINE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CORRECTED