Astor Club

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

NOTED SHELLFISH (OYSTERS)IN A CONTAINER INSIDE THE WALK IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED...

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-FISH 58F, CHEESE 55F,ONIONS 54F, GUAN CALI (PORK FAT)57F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $67.00 THROUGH DENATURI...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

NO DOCUMENTATION SUBMITTED TO THE CDPH FOR VARIANCE APPROVAL TO VACUUM PACKAGE. INSTRUCTED TO SUBMIT THE DOCUMENTATION FOR REVIEW AND APPROVAL BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION VIOLATION#7-38-005(A). NO CITATION ISSUED TODAY

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

NOTED EQUIPMENT NOT MAINTAINING TEMPERATURE. NOTED SERVICE PREP COOLER AT THE KITCHEN WITH IMPROPER TEMPERATURE OF 55F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION #7-38-005. CITATION.

IN-USE UTENSILS: PROPERLY STORED

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED EMPLOYEE WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING AND DISH WASHING AREAS.

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED A BUILD UP OF DEBRIS UNDER THE GRILL AND FLAT TOP ON THE HOT COOKING LINE. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOOR UNDER THE DEEP FRYERS WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12: COULD NOT LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINES AND COFFEE/ESSPRESSO MACHINES. FACILITY MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: FLOOR IN STAFF BREAKROOM AND WALL NEAR UNUSED COOKLINE MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-304.11: VENTILATION NOT PROVIDED IN THE WOMENS RESTROOMS. FACILITY MUST PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-204.11: HANDSINKS MISSING IN THE MANAGEMENT OFFICE RESTROOM. FACILITY MUST PROVIDE. 7-38-030 (c) NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.14: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT HANDWASHING SINK USED BY FOOD EMPLOYEES IN DISH AREA. FACILITY MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12: COULD NOT LOCATE BACKFLOW PREVENTION DEVICE ON THE ICE MACHINES AND COFFEE/ESSPRESSO MACHINES. FACILITY MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-202.11(A): THE FOLLOWING SINK FIXTURES ARE NOT INSTALLED; 3COMPARTMENT SINK IN THE DISH AREA, 2COMPARTMENT FOOD PREPARATION SINKS, 1 COMPARTMENT FOOD PREP SINK, AND A HANDSINK INSTALLED IN THE COOKLINE AREA. FACILITY MUST ENSURE THAT ALL SINK FIXTU...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11: FLOOR IN STAFF BREAKROOM AND WALL NEAR UNUSED COOKLINE MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-304.11: VENTILATION NOT PROVIDED IN THE WOMENS RESTROOMS. FACILITY MUST PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HANDSINKS MISSING IN THE COOKLINE, MANAGEMENT OFFICE, AND NEAR THE ICE MACHINE. FACILITY MUST PROVIDE. 7-38-030 (c) NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

CONSUMER ADVISORY NOT PROVIDED ON THE MENU. FACILITY MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

ICE SCOOPS STORED DIRECTLY ON TOP OF THE ICE MACHINE. FACILITY MUST PROVIDE A CLEANABLE SURFACE TO STORE ICE SCOOPS.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

HOT WATER NOT AVAILABLE ON THE PREMISIES. FACILITY MUST PROVIDE HOT WATER OF AT LEAST 100F. PRIORITY VIOLATION 7-38-030 (c) NO CITATION ISSUES.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

COULD NOT LOCATE BACKFLOR PREVENTION DEVICE ON THE ICE MACHINES. FACILITY MUST PROVIDE.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

ALL GENDER AND WOMENS RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE MANAGMENT RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOOR AND WALLS SCATTERED THORUGHOUT THE KITCHEN MUST BE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BASE COVING MUST BE PROVIDED THROUGHOUT THE KITCHEN AND KITCHEN STORAGE AREAS ADJACENT TO FLOORS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

VENTILATION NOT PROVIDED IN THE RESTROOMS. FACILITY MUST PROVIDE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL FOOD EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.