Salata

Observed no sanitizer inside sanitizer kitchen bucket. All food contact surfaces shall be cleaned to sight and touch. CA-MOD remade sanitizer bucket to 300 Quat PPM

Observed no sanitizer inside kitchen bucket being used. . Food shall be protected from contamination that may result from a factor or source . CA-EHS had MOD remake sanitizer bucket to 300 Quat PPM

Observed wrong inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

CA-EHS instructed MOD to post this inspection

Observed employee wet stacking plastic containers. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: CA-EHS explained wet stacking

Observed oven leaking water. All physical facilities shall be maintained in good repair. CA-EHS advised MOD to call for repair

Observed Spinach, bean sprouts, diced egg, lettuce Mix, Shrimp, Diced tomatoes with temp all above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- MOD discarded all foods with higher thann41F temps.

I’ve served several drink cups at front register and prep tables. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. CA-EHS advised GM to use employee drink shelf in kitchen

Observed no paper towels at kitchen hand sink. handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA-Employee replaced paper towels

Observed no garbage can near kitchen hand sink. handwashing sink shall be maintained so that it is accessible at all times for employee use. CA-GM place garbage can next to sink.

Observed can opener attached to prep tables with excessive food splatters and debris. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised GM to add opener to cleaning list

Observed plastic spray bottle without proper labeling. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CA-EHS advised PIC to label all containers.

Observed 2` gallon plastic containers sitting inside vegetable prep sink. Food shall be protected from contamination. CA-Employee removed containers

Observed Spinach, diced egg, lettuce Mix, Shrimp, Diced tomatoes with temp all above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- MOD discarded all foods with higher thann41F temps.

Observed items including TCS foods with temps higher than 41F.Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. CA- MOD advised EHS repair did come but unit still malfunctioning. EHS advised MOD to get a new unit.

Observed Chicken Tortilla temp lower than 135F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- EHS advised MOD to reheat to proper holding temp.

Observed food debris and a plastic container inside kitchen hand sink. Hand purse sitting inside front service hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CA- MOD removed items blocking sink

observed knives & Ladle in kitchen stored as clean with food debris stuck on. All food surfaces shall be cleaned to sight and touch. CA- EHS advised PIC to rewash knives.

Observed no sanitizer in 3 compartment sink and/or sanitizer buckets. All food contact surfaces shall be cleaned to sight and touch. CA- MOD added bleach until machine can be repaired.

Observed no hair or hair restraints nets being used throughout facility. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- EHS advised PIC to use hair restraints while preparing food.

Observed wrong inspection report posted. Current inspection report shall be posted at all times. CA- EHS advised MOD to post most current inspection report.

Observed no sanitizer being used in 3 compartment sink or sanitizer buckets.

Observed RIC unable to maintain correct holding temp on prep line. (a) Good Repair. All physical facilities shall be maintained in good repair. CA-EHS advised MOD to recall for repair.

Observed multiple TCS items temping higher than 41F. (Salmon, Pesto Chicken, Ham, Diced Eggs, Cheese, Bean Sprouts, Diced Tomatoes, Romaine Lettuce, Turkey Breast, Blue Cheese). Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. CA- EHS advised PIC to call repair person to service unit.

Observed a rag in kitchen handwashing sink, and water not working at this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA-EHS advised to call for repair.

Observed 2nd hand sink in kitchen inoperable, water must be turn on from wall spout. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA- EHS advised PIC to call for repair.

observed knives in kitchen stored as clean with food debris stuck on. All food surfaces shall be cleaned to sight and touch. CA- EHS advised PIC to rewash knives.

Observed failure to find sanitizing strips for 3 compartment sink. All food surfaces shall be cleaned to sight and touch. CA-EHS left instructions on bleach until facility can get proper testing strips.

Observed no hair or hair restraints nets being used throughout facility. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- EHS advised PIC to use hair restraints while preparing food.

Observed employee make meal, take money, dust off prep table scooping up excess food, then prepare another meal for customer without washing and/or changing gloves. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat. C- EHS advised PIC to instruct employees to change gloves frequently.

Observed RIC unable to maintain correct holding temp on prep line. (a) Good Repair. All physical facilities shall be maintained in good repair. CA-EHS advised before to call for repair.