The Morris

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114057, 114057.1, 114417.6, 114419 - Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are pack

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114039-114039.5 - Maintain shell fish tags with the stock until the container is empty. Retain all shell fish tags for at least 90 days in chronological order. Discontinue commingling (blending togeth

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., - This facility is being referred for evaluation and

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

Violation noted (details not available)

Violation noted (details not available)

Violation noted (details not available)

Food Safety Manager Certification and Food Handler Card

Compliance with shell stock tags, condition, display [ date violation corrected: 9/8/2021 ]

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected

Food storage; food storage containers identified

Nonfood contact surfaces clean

Wiping cloths; properly used and stored

Food contact surfaces: clean and sanitized [ date violation corrected: 10/21/2020 ]

Adequate ventilation and lighting; designated areas, use [ date violation corrected: 10/28/2020 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 10/28/2020 ]

Nonfood contact surfaces clean [ date violation corrected: 10/28/2020 ]

Foods not protected from contamination

Inadequately cleaned or sanitized food contact surfaces

Low risk vermin infestation

Inadequate food safety knowledge or lack of certified food safety manager

Employee eating or smoking

Wiping cloths not clean or properly stored or inadequate sanitizer

Improper storage of equipment utensils or linens

Moderate risk vermin infestation

High risk food holding temperature

Inadequate and inaccessible handwashing facilities