CODE

SHORT DESCRIPTION

LONG DESCRIPTION

  1

Proper cooling for cooked/prepared food – CRITICAL VIOLATION

Potentially hazardous food that have been cooked or prepared shall be rapidly cooled if not held at or above 57.2 degrees Celsius (135 degrees Fahrenheit).  The rapid cooling of potentially hazardous food shall be completed by one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow, heat conducting pans.  (2) Separating the food into smaller or thinner portions.   (3) Using rapid cooling equipment. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient; or (6) Inserting appropriately designed containers in an ice bath and stirring frequently.

  2

Cold hold temperature (41°F / 45°F) – CRITICAL VIOLATION

All potentially hazardous food kept cold shall be held at or below 5 degrees Celsius (41 degrees Fahrenheit) at all times.

   3

Hot hold temperature (135°F) – CRITICAL VIOLATION

All potentially hazardous food kept hot shall be at or above 57.2 degrees Celsius (135 degrees Fahrenheit) at all times

   4

Proper cooking temperatures for potential hazardous foods – CRITICAL VIOLATION

All ready-to-eat foods prepared at the food facility from raw or incompletely cooked animal tissue shall be thoroughly cooked prior to serving.

   5

Rapid reheating (165°F in 2 Hrs) – CRITICAL VIOLATION

Rapid reheating (165°F in 2 Hrs).

   6

Personnel with infections were not restricted or excluded – CRITICAL VIOLATION

When information as to the possibility of disease transmission is presented to an enforcement officer, he or she shall investigate conditions and take appropriate action.  The enforcement officer may, after investigation and for reasonable cause, require any or all of the following measures to be taken:

(a) The immediate exclusion of any employee from the affected food facility.

(b) The immediate closing of the food facility until, in the opinion of the enforcement officer, no further danger of disease outbreak exists. Any appeal of the closure shall be made in writing within five days to the applicable enforcement agency.

(c) A medical examination of any employee, with any laboratory examination which may be indicated. Should a medical examination be refused by an employee, the enforcement officer may require the immediate exclusion of the refusing employee from that or any other food facility until an acceptable medical or laboratory examination shows that the employee is not affected with a disease in a communicable form.

   7

Proper/adequate employee hand washing

All employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact by vigorously rubbing them with cleanser and warm water, paying particular attention to areas between the fingers and around and under the nails, rinsing with clean water.  Employees shall wash their hands:

(1) Immediately before engaging in food preparation, including working with unpackaged food, clean equipment and utensils, and unwrapped single-service food containers and utensils. (2) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (3) As often as necessary, during food preparation, to remove soil and contamination and to prevent cross-contamination when changing tasks. (4) When switching between working with raw foods and working with ready-to-eat foods. (5) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (6) After using the toilet room. (7) After caring for or handling any animal allowed in a food facility. (8) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (9) After handling soiled equipment or utensils. (10) After engaging in any other activities that contaminate the hands.

8

Good hygienic practices (eating/drinking/smoking/other)

No employee shall expectorate or use tobacco in any form in any area where food is prepared, served, or stored, or where utensils are cleaned or stored.

9

Risk for contamination - food prepared in unapproved area – CRITICAL VIOLATION

All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage; shall have been obtained from approved sources; shall otherwise be fully fit for human consumption.

10

Sound condition and maintenance

All food facilities and all equipment, utensils, and facilities shall be kept clean, fully operative, and in good repair.

11

Proper handling of ready-to-eat foods

Food employees shall use utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat food on tableware or in other containers.  However, ready-to-eat food may be assembled or placed on tableware or in other containers in an approved food preparation area without using utensils by employees who comply with the hand washing requirements.  Food that has been served to the customer and then wrapped or packaged at the direction of the customer shall be handled only with utensils.  These utensils shall be properly sanitized before reuse.

12

Cross-contamination of raw and cooked foods – CRITICAL VIOLATION

All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage; shall have been obtained from approved sources.

13

Proper cooling for cooked/prepared food – Minor Violation

Potentially hazardous food that have been cooked or prepared shall be rapidly cooled if not held at or above 57.2 degrees Celsius (135 degrees Fahrenheit).  The rapid cooling of potentially hazardous food shall be completed by one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow, heat conducting pans.  (2) Separating the food into smaller or thinner portions.   (3) Using rapid cooling equipment. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient; or (6) Inserting appropriately designed containers in an ice bath and stirring frequently.

14

Water supply-approved source/sufficient capacity of hot and cold water – CRITICAL VIOLATION

An adequate, protected, pressurized, potable supply of hot water, at least 49 degrees Celsius (120 degrees Fahrenheit) and cold water shall be provided. The water supply shall be from a water system approved by the health officer or the state department. Any hose used for conveying potable water shall be constructed of nontoxic materials, shall be used for no other purpose, and shall be clearly labeled as to its use. The hose shall be stored and used so as to be kept free of contamination. The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes.

15

Equipment Adequate to Maintain Product Temp

16

Handwash facility adequate and accessible

Handwashing facilities shall be provided within or adjacent to toilet rooms and shall be equipped with an adequate supply of hot and cold running water under pressure.

17

Handwash facility with soap and towels

Handwashing cleanser and single-use sanitary towels or hot-air blowers shall be provided in dispensers at, or adjacent to, handwashing facilities.

18

Evidence of insect contamination

A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects.

19

Evidence of rodents or other animals

A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects.

20

Toxic items properly labeled/stored/used

All poisonous substances, detergents, bleaches, cleaning compounds, and

all other injurious or poisonous materials shall be used and stored in containers specifically and plainly labeled as to contents, hazard, and use, except for those products held for retail sale.  All poisonous substances, detergents, bleaches, cleaning compounds, and all other injurious or poisonous materials shall be stored and used only in a manner that is not likely to cause contamination or adulteration of food, food contact surfaces, utensils, or packaging materials.

21

Manual warewashing and sanitizing

Using a three compartment sink with drainboards, follow this method to wash and sanitize utensils by hand: (1) Compartment 1 - hot water with detergent to clean utensils; (2) Compartment 2 - rinse utensils in clear water; and (3) Compartment 3 - sanitize utensils.

Manual sanitization of multiuse utensils and ware shall be accomplished in the final sanitizing rinse by one of the following: (1) Contact with a solution of 100 ppm available chlorine solution for 30seconds. (2) Contact with a solution of 25 ppm available iodine for one minute. (3) Contact with a solution of 200 ppm quaternary ammonium for one minute. (4) Contact with water of at least 82 degrees Celsius (180 degrees Fahrenheit) for 30 seconds.

22

Mechanical warewashing and sanitizing

Machine washing of utensils in machines using a hot water or chemical sanitizing rinse shall meet or be equivalent to sanitation standards approved pursuant to Section 114065 (CURFFL) and shall be installed and operated in accordance with those standards. The machines shall be of a type, and shall be installed and operated, as approved by the department. The velocity, quantity, and distribution of the wash water, type and concentration of detergent used therein, and the time the utensils are exposed to the water, shall be sufficient to clean the utensils.

23

Approved sewage/wastewater disposal system

All liquid wastes shall be disposed of through the plumbing system that shall discharge into the public sewerage or into an approved private sewage disposal system.

24

Thermometers provided, accurate, and properly calibrated

A thermometer accurate to plus or minus 1 degree Celsius (2 degrees

Fahrenheit) shall be provided for each refrigeration unit, shall be located to indicate the air temperature in the warmest part of the unit and, except for vending machines, shall be affixed to be readily visible. Except for vending machines, an accurate easily readable metal probe thermometer suitable for measuring the temperature of food shall be readily available on the premises.

25

Food contact surfaces of equipment & utensils – CRITICAL VIOLATION

All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.  All utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the preparation, sale, service, and display of food shall be made of nontoxic, noncorrosive materials, shall be constructed, installed, and maintained to be easily cleaned, and shall be kept clean and in good repair.  Utensils and equipment shall be handled and stored so as to be protected from contamination.  Single-service utensils shall be obtained only in sanitary containers or approved sanitary dispensers, stored in a clean, dry place until used, handled in a sanitary manner, and used once only. If used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned and sanitized throughout the day, at least every four hours.

26

Cold hold temperature (41°F / 45°F) – Minor Violation

All potentially hazardous food kept cold shall be held at or below 5 degrees Celsius (41 degrees Fahrenheit) at all times.

27

Food establishment permit

A permit shall be posted in a conspicuous place in the food facility or in the

office of the vending machine business.  A food facility shall not be open for business without a valid permit.

28

Wastewater disposal from equipment

All steam tables, ice machines and bins, food preparation sinks, utensil washing sinks, display cases, and other similar equipment that discharge liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into an open floor sink or other approved type of receptor that is properly connected to the drainage system. Drainage from refrigeration units shall be conducted in a sanitary manner to a floor sink or other approved device by an indirect connection or to a properly installed and functioning evaporator. Indirect waste receptors shall be located to be readily accessible for inspection and cleaning. Dishwashing machines may be connected directly to the sewer immediately downstream from a floor drain or they may be drained through an approved indirect connection.

29

Condition of food facility

The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

30

Maintenance of food facility

The premise shall be kept clean, fully operative, and in good repair.

31

Holding of raw shell eggs

Raw shell eggs shall be stored and displayed at an ambient temperature of 7

degrees Celsius (45 degrees Fahrenheit) or below.

32

Returned food

No unpackaged food that has been served to any person or returned from any eating area shall be served again or used in the preparation of other food.

33

Food prepared in a private home

No food prepared or stored in a private home shall be used, stored, served, offered for sale, sold, or given away in a food facility.

34

Employees causing adulteration of food and equipment

No employee shall commit any act that may result in the contamination or

adulteration of food, food contact surfaces, or utensils.

35

Employees wearing clean garment and hairnet

All employees preparing, serving, or handling food or utensils shall wear clean, washable outer garments, or other clean uniforms. All employees shall wear hairnets, caps, or other suitable coverings to confine all hair when required to prevent the contamination of food, equipment, or utensils.

36

Employees using utensils to handle food

Food employees shall use utensils, including scoops, forks, tongs, paper wrappers, gloves, or other implements, to assemble ready-to-eat food or to place ready-to-eat food on tableware or in other containers. However, ready-to-eat food may be assembled or placed on tableware or in other containers in an approved food preparation area without using utensils by employees who comply with the hand washing. Food that has been served to the customer and then wrapped or packaged at the direction of the customer shall be handled only with utensils. These utensils shall be properly sanitized before reuse.

37

Employees wearing gloves

Gloves shall be worn when contacting food and food contact surfaces if the

employee has any cuts, sores, rashes, artificial nails, nail polish, rings, or finger nails that are not clean, neatly trimmed, and smooth. Whenever gloves are worn, they shall be changed, replaced, or washed often.  When single-use gloves are used, they shall be replaced after removal.

38

Waste disposal adequate and available

Each food facility shall be provided with any facilities and equipment necessary to store or dispose of all waste material. All food waste and rubbish containing food waste shall be kept in leakproof and rodentproof containers and shall be contained so as to minimize odor and insect development by covering with closefitting lids or placement in a disposable bag that is impervious to moisture and then sealed.

39

Exclusion of live animals

No live animal, bird, or fowl shall be kept or allowed in any food facility.

40

Equipment standard and NSF

All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. In the absence of an applicable ANSI sanitation certification, food-related and utensil-related equipment shall be approved by the enforcement agency.

41

Sulfite prohibition

Sulfites shall not be added to potentially hazardous foods.

42

Hot hold temperature (135°F) – Minor Violation

All potentially hazardous food kept hot shall be at or above 57.2 degrees Celsius (135 degrees Fahrenheit) at all times

43

Diligent preparation

When time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, but only if all of the following conditions are met: (A) The food shall be marked or otherwise identified to indicate the time that is four hours after the time when the food is removed from temperature control. (B) The food shall be cooked and served, served if ready-to-eat, or discarded, within four hours after the time when the food is removed from temperature control. (C) Food in unmarked containers or packages, or marked to exceed a four-hour time limit shall be discarded.

44

Thawing of frozen food using proper method

Frozen food that has been thawed shall be cooked or otherwise processed before it may be refrozen.  Potentially hazardous frozen foods shall be thawed only: (1) In refrigeration units; (2) Under potable running water for a period not to exceed two hours. The water temperature shall not exceed 24 degrees Celsius (75 degrees Fahrenheit) and shall be of sufficient velocity to flush loose food particles into the sink drain; (3) In a microwave oven; or (4) As part of the cooking process.

45

Food storage adequate, suitable, proper, covered and labeled

Adequate and suitable space shall be provided for the storage of food. All food shall be stored at least 15 centimeters (6 inches) off the floor. All cartons, boxes, or other materials used in the packaging of any food shall be protected at all times from dirt, vermin, and other forms of contamination or adulteration. All returned or damaged food products and food product from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem. Bulk food not stored in original packaging shall be stored in containers identifying the food by common name.

46

Ready-to-eat food exposed to contamination from raw meats

All food shall be prepared, stored, displayed, dispensed, placed, transported,

sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.

47

Backflow/back siphonage

The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes.

48

Food protection from consumer

Unpackaged food shall be displayed, shielded and dispensed in a manner that protects the food from contamination.

49

Critical sink for handwashing/food preparation - disrepair

All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

50

Food labeling and misrepresentation

Any food is misbranded if its labeling is false or misleading.  Packaged food, self-service bulk food, and any foods for containing two or more ingredients must be properly labeled.

51

Oyster warning sign

All retail food facilities which offer raw oysters harvested from the Gulf States shall provide a written warning to any person who orders such product.

52

Food spoilage - minor

All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage; shall have been obtained from approved sources; shall otherwise be fully fit for human consumption.  All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.

53

Customer self-service utensil

When displayed in a self-service container, utensil with a handle or other approved device or mechanism for dispenising the product shall be provided.

54

Refrozen food

Frozen food that has been thawed shall be cooked or otherwise processed before it may be refrozen.

55

Shellfish tags/records

The shellfish certification tag or label shall be maintained with the original container until emptied and then retained for a period of not less than 90 days from the date of receipt.

56

Sleeping accommodations prohibited

No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold. All living and sleeping quarters shall be separated from the food establishment. No door or other opening shall be permitted in the partition that separates the food establishment from the living or sleeping quarters.

57

Wiping rag not clean

Cleaning cloths used to wipe customer tables and seats shall not be used to wipe any other surfaces.  Cleaning cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered, or if held in a sanitizing solution when not wiping if used repeatedly.  Whenever a sanitizing solution becomes turbid or heavily permeated with food particles and juices, or no longer meets a concentration as shall be replaced.

58

Linen storage

Adequate and suitable space shall be provided for the storage of clean linens, including apparel, towels, and cleaning cloths. Soiled linens, apparel, towels, tablecloths, and cleaning cloths shall be kept in cleanable containers provided only for this purpose and shall not be reused until they have been laundered.

59

No active vermin Infestation, low risk vermins, screening

A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects.

60

Plumbing and fixtures

All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

61

No hot water - no immediate risk

An adequate, protected, pressurized, potable supply of hot water, at least 49 degrees Celsius (120 degrees Fahrenheit), and cold water shall be provided.

62

Ventilation condition - adequate and maintained

Ventilation shall be provided to remove toxic gases, heat, grease, vapors, and smoke from the food establishment.

63

Ventilation - equipment not under hood or improper hood type

Ventilation shall be provided to remove toxic gases, heat, grease, vapors, and smoke from the food establishment.

64

Ventilation - work area and toilet rooms

All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.

65

Lighting

In every room and area in which any food is prepared, manufactured, processed, or packaged, or in which utensils are cleaned, sufficient natural or artificial lighting shall be provided.  Light fixtures in areas where food is prepared or where open food is stored or where utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable.

66

Toilet rooms in disrepair or not maintained

There shall be provided clean toilet facilities in good repair for use by employees. Toilet rooms shall be separated from other portions of the food establishment by well-fitting, self-closing doors or by other methods approved by the enforcement officer. Toilet rooms shall not be used for the storage of food, equipment, or supplies. Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

67

Customer restrooms adequate and maintained

Customer toilet rooms shall be separated by well-fitted, self-closing doors that prevent passage of flies, dust, or odors.  Handwashing facilities, in good repair, shall be provided for patrons, guests, or invitees within or adjacent to toilet rooms and shall be equipped with hot and cold running water. Handwashing detergent or soap and sanitary towels or hot air blowers shall be provided at handwashing facilities in permanently installed dispensing devices.

68

Employee change room and personal items

A room, enclosure, or designated area, separated from toilets, food storage, food preparation areas, and utensil washing areas, shall be provided where employees may change and store clothes. No employee shall store clothing or personal effects in any other area on the premises.

69

Janitor closet adequate and maintained

A room, area, or cabinet separated from any food preparation or storage area, or utensil washing or storage area, shall be provided for the storage of cleaning equipment and supplies, such as mops, buckets, brooms, cleansers, and waxes.

70

Exterior Premise adequate and maintained

The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

71

Food safety certification

Each food facility shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination. The food safety certificate issued pursuant to this section shall be retained on file at the food facility at all times, and shall be made available for inspection by the health enforcement officer.

72

Posted Inspection Summary Report

It shall be unlawful for an establishment to operate unless the inspection summary report is posted as set forth in this section. Removal of the inspection summary report is prohibited and may result in the suspension or revocation of the establishment’s public health permit.

73

Last Inspection Report not on file

A copy of the most recent inspection report shall be maintained at the food facility.  The food facility shall post a notice advising patrons that a copy of the most recent inspection report is available for review by interested parties.

74

Proper cooking temperatures for potentially hazardous food – Minor violation

All ready-to-eat foods prepared at the food facility from raw or incompletely cooked animal tissue shall be thoroughly cooked prior to serving.

75

Rapid reheating (165°F in 2 Hrs) – Minor Violation

Whenever any potentially hazardous food that has been prepared, cooked, and cooled by a food facility is thereafter reheated by that food facility for hot holding, it shall be reheated to a minimum internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).

76

Cross-contamination of raw and cooked foods – Minor Violation

All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage; shall have been obtained from approved sources; shall otherwise be fully fit for human consumption; and shall conform to the applicable provisions of the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)).

77

Best management practice for fats, oils & grease

Owners and employees of a food service establishment shall implement and be able to demonstrate compliance with the best management practices for handling fats, oils and grease.

78

Storage containers for fats, oils and grease

Containers used for storage of fats, oils and grease shall be kept in leak-proof containers and shall be secured with close-fitting lids so as to minimize the creation of a nuisance condition. The storage container shall be kept in a location on the premises so that there is no possibility of an accidental or deliberate spillage of the waste onto the public right-of-way. All stored fats, oils, and grease shall be removed for recycling as frequently as may be necessary to prevent the creation of a nuisance. Spillage of any fats, oils and grease shall be removed and cleaned immediately.

79

Congratulations - No Health Violations Found

80

CLOSURE NOTICE

81

Waste water runoff to storm drain

Eliminate runoff water to drain into storm drain from the rinsing of garbage/grease collection bins and/or eating areas.

82

Clean outside dining area and parking lot areas.

Remove food waste, rubbish or other materials from parking lot and outdoor dining areas in a sanitary manner that does not create a nuisance or discharge to the storm drain.

83

Unsanitary and illicit discharge of wash water from facility

Eliminate the flow of wash water from the washing down of floor mats, floors, parking lot, sidewalks, porches, trash areas, filters, loading dock, alleyways, etc. into public areas and adjacent catch basins.

84

Grease trap and proper maintenance

Install approved grease trap and maintain in sanitary condition.

85

Educational materials on storm water prevention practices

Educational material on storm water pollution prevention practices to be available on site for review by employees.  Owners and employees of a food service establishment shall implement and be able to demonstrate compliance with the best management practices for handling fats, oils and grease.

86

Illegal disposal of oil and grease in unapproved receptacles

Oil and grease or oil and grease residue must be stored in an approved receptacles.  All spillage to be cleaned immediately as to prevent entering adjacent catch basin.

87

Sanitary condition of outside trash bin area

Trash bin area to be clean and sanitary.  Trash bin lids closed when not in use.  Trash bin not to be filled with washout water or any other liquid.