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Food Inspection Report

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Food Inspection Report FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE TIME IN TIME OUT Joyce's Sushi 9/3/2020 9:10 AM 1:50 PM ADDRESS FACILITY DESCRIPTION 36101 Bob Hope Dr #E1, Rancho Mirage, CA 92270 Not Applicable PERMIT HOLDER EMAIL Jun Jin [email protected] Major Violations 1 PERMIT # EXPIRATION DATE SERVICE REINSPECTION DATE FACILITY PHONE # PE DISTRICT INSPECTOR NAME PR0066766 02/28/2021 Routine inspection Next Routine (760)202-8188 3621 0026 Darrel Balancier Points Deducted 18 The conditions listed below correspond to violations of the California Health and Safety Code and/or Riverside County Ordinances and must be corrected as indicated by the enforcement officer. The Department of Environmental Health appreciates your cooperation. Failure to correct listed violation(s) prior to the designated compliance date may necessitate an additional reinspection at a charge determined by Riverside County Ordinance 640. Major / Minor Violations:Major Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. Minor Violations are those violations that do not pose an imminent public health risk, but do warrant correction. B GRADE REPRESENTS THE FOLLOWING RANGES: A = 100-90 Passed inspection / meets minimum health standards. B = 89-80 Did not pass inspection / does not meet minimum health standards. C = 79-0 Failed inspection / conditions exist which may pose a potential or actual threat to public health and safety. The SCORE 82 facility is required to display a grade card in a conspicuous place selected by the Enforcement Officer. The grade card shall not be concealed and can only be removed or relocated by the Enforcement Officer per County Ordinance 492 / County Code Section 8.40.020 In = In compliance Ë COS = Corrected on-site N/O = Not observed N/A = Not applicable OUT = Out of compliance DEMONSTRATION OF KNOWLEDGE COS MAJ OUT FOOD FROM APPROVED SOURCES COS MAJ OUT In N/A 1. Food safety certification 2 In 15. Food obtained from approved sources 4 2 Anna Konns/servSafe/1-20-22 In N/O N/A 16. Compliance with shell stock tags, condition, display 2 EMPLOYEE HEALTH AND HYGIENIC PRACTICES In N/O N/A 17. Compliance with Gulf Oyster regulations 2 In 2. Communicable disease; reporting, restrictions and exclusions 4 CONFORMANCE WITH APPROVED PROCEDURES In N/O 3. No persistent discharge from eyes, nose, and mouth 2 In N/A 18. Compliance with variance, specialized process, and HACCP 2 In N/O 4. Proper eating, tasting, drinking or tobacco use 2 plan PREVENTING CONTAMINATION BY HANDS CONSUMER ADVISORY In N/O 5. Hands clean and properly washed; gloves used properly 4 2 In N/A 19. Written disclosure and reminder statements provided for raw or 1 In 6. Adequate handwashing facilities supplied and accessible 2 undercooked foods TIME AND TEMPERATURE RELATIONSHIPS SCHOOL AND HEALTHCARE PROHIBITED FOODS In N/O N/A 7. Proper hot and cold holding temperatures 4 2 N/A 20. Licensed health care facilities / public and private schools; In 4 2 In N/O N/A 8. Time as a public health control; procedures and records 4 2 prohibited foods not offered In N/O N/A 9. Proper cooling methods 4 2 WATER / HOT WATER In N/O N/A 10. Proper cooking time and temperature 4 2 In 21. Hot and cold water available 4 2 In N/O N/A 11. Proper reheating procedures for hot holding 4 Water Temperature 142ºF PROTECTION FROM CONTAMINATION LIQUID WASTE DISPOSAL 2 In N/O N/A 12. Returned and re-service of food In 22. Sewage and wastewater properly disposed 4 2 In 13. Food: unadulterated, no spoilage, no contamination 4 2 VERMIN In N/O N/A 14. Food contact surfaces: clean and sanitized 4 2 In 23. No rodents, insects, birds, or animals 4 2 3 comp at 200 ppn quaternary ammonia; dishwasher at 50 ppm In N/A 24. Vermin proofing, air curtains, self-closing doors 1 chlorine. / 103 F SUPERVISION / PERSONAL CLEANLINESS OUT EQUIPMENT / UTENSILS / LINENS OUT PERMANENT FOOD FACILITIES OUT 25. Person in charge present and performs duties, 34. Utensils and equipment approved, good repair 1 45. Floors, walls, ceilings: good repair / fully enclosed 1 demostration of knowledge 2 35. Warewashing: installed, maintained, proper use, test 1 materials 46. Floors, walls, and ceilings: clean 26. Personal cleanliness and hair restraints 1 1 GENERAL FOOD SAFETY REQUIREMENTS 36. Equipment / utensils: installed, clean, adequate capacity 1 47. No unapproved private homes / living or sleeping quarters 1 SIGNS / REQUIREMENTS 27. Approved thawing methods, frozen food storage 1 37. Equipment, utensils, and linens: storage and use 1 28. Food separated and protected from contamination 2 38. Adequate ventilation and lighting; designated areas, use 1 48. Last inspection report available 49. Food Handler certifications available, current, and complete 29. Washing fruits and vegetables 1 39. Thermometers provided and accurate 1 1 30. Toxic substances properly identified, stored, used 1 40. Wiping cloths: properly used and stored 1 50. Grade card and signs posted, visible COMPLIANCE AND ENFORCEMENT FOOD STORAGE / DISPLAY / SERVICE PHYSICAL FACILITIES 31. Adequate food storage; food storage containers identified 1 51. Plans approved / submitted 41. Plumbing: properly installed, good repair 1 52. Permit available / current 32. Consumer self-service 1 42. Refuse properly disposed; facilities maintained 1 53. Permit suspended / revoked 33. Food properly labeled; honestly presented; menu labeling 1 43. Toilet facilities: properly constructed, supplied, cleaned 1 54. Voluntary condemnation 44. Premises; personal item storage and cleaning item storage 1 55. Impound V 1.21 DANULXTVF 9/4/2020 3:15 am Page 1 of 5 FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE PERMIT # Joyce's Sushi 9/3/2020 PR0066766 6. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE POINTS Inspector Comments: Soap and paper towels (or drying device) shall be provided in approved dispensers. - Stock the wall mounted paper towel dispenser at the sushi bar hand sink. Unobstructed, accessible, and clean handwashing sinks in good repair shall be provided. 2 - Relocate the rice cooker and table it is on from in front of the sushi bar hand sink. Violation Description: Adequate facilities exclusively for handwashing shall be provided in food preparation areas and within toilet rooms. Handwashing soap, and towels or drying device, shall be provided in dispensers. Handwashing facilities shall be clean, unobstructed, and accessible at all times for employee use. (113953, 113953.1, 113953.2, 114067(f), 114143 (e)) 7. PROPER HOT & COLD HOLDING TEMPERATURES ê! CRITICAL ê! POINTS Inspector Comments: Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. - Observed inside the 2 door undercounter reach-in refrigerator at the sushi bar inserts with the following potentially hazardous foods at the following temperature: spicy tuna at 56 F ( 5 inserts), imitation crabs at 55 F to 57 F (2 inserts), cooked diced lobster at 58 F (1 4 insert), scallops at 62 F (inserts), cream cheese slices at 56 F ( 2 inserts), raw fish eggs at 59 F and squeeze bottle of mayonnaise at 57 F. note: The unit ambient air temperature on this unit built in thermometer was measured 57 F (this unit was impounded) All above items were voluntarily discarded. - Also observed inside the back up counter top sushi refrigerator inserts with diced lobster at 53 F and scallops at 54. note: This unit internal thermometer was reading 48 F. (this unit was impounded) Both items were voluntarily discarded. - Also observed inside the waitress station reach-in refrigerator diced uncooked tofu in water with an internal temperature at 46 F. note : this unit internal thermometer was reading at 45 F. (this unit was impounded) Violation Description: Potentially hazardous food shall be held at or below 41#F / 45#F or at or above 135#F. Potentially hazardous food removed from proper holding temperature during preparation must be returned to proper temperature within 2 hours. Potentially hazardous food shall be received at proper temperature without evidence of temperature abuse. (113996, 113998, 114037) 28. FOOD SEPARATED AND PROTECTED FROM CONTAMINATION POINTS Inspector Comments: All food shall be stored, prepared, displayed or held so that it is protected from contamination. - Discontinue storing packages of raw chicken in the same food storage container with packages of vegetables and cooked sausages inside the walk-in refrigerator. 2 - Discontinue storing raw shell eggs over ready to eat foods on shelving inside the walk-in refrigerator. - Maintain all food containers inside the cookline and walk-in refrigerator covered. - Discontinue storing food storage containers directly on the floor inside the walk-in refrigerator and freezer. Violation Description: All food shall be separated and protected from contamination. (113984, 113986, 114060, 114067(a, d, e), 114069(a, d), 114073, 114077, 114089.1(c), 114143(c)) 31. ADEQUATE FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED POINTS Inspector Comments: Food shall be stored in approved, smooth, easily-cleanable containers with tight-fitting lids. - Store the bulk open bag of sugar in an approved food storage container that has a tight fitting lid. 1 - Label all food storage and food squeeze bottles according to what is being stored in them. Violation Description: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) 34. UTENSILS AND EQUIPMENT APPROVED, GOOD REPAIR POINTS Inspector Comments: All utensils and equipment shall be approved, properly installed, and in good repair. - Repair in an approved manner the reach-in refrigerator at the waitress station and sushi bar and the counter top sushi refrigerator. - Secure kitchen hand sink and prep sink to the wall and redo the caulking at these sink and at the 3 compartment and dishwasher rinse 1 basin.
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