March 11, 2026 — Passed
6 red flags recorded · 50 minutes on site.
- Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name.
- Submit additional documents as instructed.
- Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site.
- Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
- Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize all affected surfaces. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects., Section 114390(b) - Properly identified Dept. of Public Health enforcement officers are authorized to enter, inspect and perform their work functions at unannounced inspections of food facilities during normal work hours.