16 feb 2026 · Routine Inspection
Aprobado
- Menor Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Adequate ventilation/lighting; designated areas, use
Nota del inspector (en inglés): *REPEAT VIOLATION* Cadco Bakerlux oven maintained on a counter at the back preparation area lacks required ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *Note: Per staff, oven is used to bake cookies to 300F, and spam musubi to 350F. Given that the electric convection oven (that does not produce excessive grease/vapor) is used to bake items to greater than 250F, ventilation hood exemption may not apply. Consult with DEH Plan Check at dehplancheck@deh.sccgov.org - Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Time as a public health control; procedures & records
Nota del inspector (en inglés): Per staff, all potentially hazardous food items (masago, imitation crab, garlic in oil sauces, tofu, tuna, etc.) in cold-holding inserts at the front service line are on time as a public health control (4-hour rule); However, items were time marked for discard after 4 days. If facility wishes to utilize time as a public health control, items shall be marked for service or else discarded within 4 hours. Imitation crab subjected to time as a public health control measured 52F while maintained in the left-side cold-hold inserts at the front service line. Per a label on the container and per staff, it had been prepared 3 days prior. 15 pieces of spam musubi measured 118F while maintained under the heat lamp at the front service line. Per staff, spam musubi is subject to time as a public health control. Items were properly marked for discard at 2:37PM; However, items were still being offered for sale by 3:00PM. Facility could not provide written procedures for time as a public health control. Email updated procedures to maverick.chin@deh.sccgov.org [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items subjected to time as a public health control properly time marked. Imitation crab and spam musubi voluntarily discarded. *Note: Various potentially hazardous foods subjected to time as a public health control in the right-side cold-hold countertop inserts at the front service line measured at 41F or below. Facility may opt not to subject these items to time as a public health control, and instead use temperature control. Per staff, the left-side cold-hold countertop inserts at the front service line have issues maintaining at 41F or below; Recommend maintaining potentially hazardous food items on time as a public health control (4-hour rule) if unit cannot maintain foods at 41F or below. - Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Food contact surfaces clean, sanitized
Nota del inspector (en inglés): Clean, wet containers stacked up to dry on metal shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.