Purple Onion Deli

No se registraron infracciones en esta inspección.

• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Signs posted; last inspection report available
  Nota del inspector (en inglés): Handwashing sign is not posted at handwashing sinks used by employees. [CA]: Handwashing sign shall be posted at handwashing sinks used by employees.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): Employee with gloved hands was handling dirty dishes, removed gloves and donned on new gloves, then proceeded to handle clean dishes from dish machine without properly washing hands in between changing tasks. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Plan review
  Nota del inspector (en inglés): *REPEAT VIOLATION* The Turbo Chef Tornado Oven installed without plan review and approval from DEH Plan Check. Per PIC, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Approved plans submitted to this department on 07/12/2011 states that the approved equipment was the Amana Convection Express Ace14. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. Remove equipment and replace with previously approved equipment or submit plans to DEH Plan Check. To submit for review, complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the Turbo Chef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org Phone: (408) 918-3400 Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at Princess.Lagana@deh.sccgov.org. Failure to comply may lead to enforcement actions.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Ambient temperatures of 3 door prep line cooler measured at 44F - 48F and 2 door under counter cooler measured at 45F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Repair/asses/adjust unit.
• Menor Problemas de permisos, capacitación o avisos
  Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
  Redacción oficial (en inglés): Demonstration of knowledge; food safety certification
  Nota del inspector (en inglés): At least one food handler training is expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food storage: food storage containers identified
  Nota del inspector (en inglés): Box of tomatoes stored directly on the floor in the office. No direct contamination observed. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): MAJOR: 1. Multiple opened dairy products and whipped cream in the 2 door under counter measured between 48F - 50F. PIC stated all products have been in the unit since last night. Ambient temperature of unit measured between 44F - 48F and thermostat set to coldest setting. MINOR: 2. Multiple Potentially Hazardous Food (PHFs) in the 3 door prep line cooler measured between 45F - 49F. PIC stated all PHFs were transferred from the walk in cooler to the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 45F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: 1. Opened dairy products and whipped cream voluntarily discarded. Unopened/sealed pasteurized dairy products relocated to walk in cooler (measured at 45F). [SA]: 2. PHFs in the 3 door prep line cooler were time marked to be discarded on the 4th hour after removed from temperature control. Specialist verified that PHFs were voluntarily discarded on the 4th hour mark. Temporary solution is to place PHFs properly in ice bath.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooking time & temperatures
  Nota del inspector (en inglés): On the cooling rack, chicken measured at 144F. Employee stated that the chicken was partially cooked then removed and placed on the cooling rack approximately less than 10 minutes prior to measurement because there is no space in the bottom oven while the quiche were being cooked. Employee stated that the quiche was almost done cooking and that the chicken would then be placed back into the oven shortly after to finish cooking. [CA]: Chicken shall be cooked at at least 165F for 15 seconds. Partial cooking of chicken is not approved and facility shall obtain a variance from California Department of Public Health regarding partial cooking. Discontinue partial cooking process. [COS]: Chicken was placed into the top oven to continue cooking.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
  Nota del inspector (en inglés): No consumer advisory provided for raw or undercooked foods (seared ahi tuna). [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.
• 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): Wiping cloths: properly used, stored
  Nota del inspector (en inglés): Solution inside the sanitizing buckets measured below 200 ppm Quat Sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Staff replaced sanitizer buckets with 200 ppm Quat sanitizer solution.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Plan review
  Nota del inspector (en inglés): The Turbo Chef Tornado Oven appears to be installed without plan review and approval from DEH Plan Check. Per Owner, unit is used for reheating pre-cooked food items such as sandwiches and melting cheese. Owner stated unit was installed approximately 12 years ago. [CA]: All equipment shall be submitted to and written approval shall be received from DEH Plan Check for review prior to equipment installation. To submit for review, please complete the Plan Check application, original manufacturer specification sheet for the equipment, completed Exhaust Ventilation Exemption Application form, and a drawing to show the location for the TurboChef unit within the kitchen space. Prior to the final inspection, a written statement from a mechanical engineer to confirm that the ventilation provided is adequate in the area where the unvented equipment is installed must be received by our office. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Note: If equipment obtained approval from DEH Plan Check, please provide proof of plan approval to Specialist via email at Princess.Lagana@deh.sccgov.org.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): Food contact surfaces/equipment such as hotel pans are stored in unused restroom. [CA]: Food contact surfaces/equipment shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): Personal milk bottle stored in 2 door under counter. [CA]: Employee food shall be maintained separate from food that will be served to the public or shall be stored in a way that will prevent contamination of public food.