REGULATORY/MEDICAL HEALTH SERVICES ENVIRONMENTAL HEALTH RETAIL FOOD FACILITY INSPECTION REPORT FACILITY NAME FACILITY ADDRESS VALERIOS BAKE SHOP 649 N EUCLID ST, ANAHEIM, CA 92801 MAILING ADDRESS IDENTIFIER 649 N EUCLID ST ANAHEIM, CA 92801 None C/O - OWNER RESULT AUBREY A VALERIO CLOSED FACILITY ID RELATED ID SERVICE: INSPECTION DATE FA0052543 PR0062752 A01 - ROUTINE INSPECTION 12/13/2018 PROGRAM DESCRIPTION FOOD MANAGER CERTIFICATE / EXPIRATION DATE REINSPECTION DATE: 0131 - RESTAURANT UNDER 31 PERSONS - COMPLEX H. SAMSON 12/29/20 N/A Based on an inspection this day, the compliance status (IN, MAJ, MIN, N/A, N/O, OUT, COS) has been identified below. Violations noted as MAJ, MIN or OUT must be corrected. Failure to correct the listed violation (s) prior to the designated compliance date may necessitate a reinspection at an additional fee. See the following page (s) for the California Health and Safety code sections and other applicable codes for the general requirements that correspond to the violation(s) noted below. IN = In Compliance MAJ = Major MIN = Minor N/A = Not Applicable N/O = Not Observed OUT = Out of Compliance COS = Corrected on Site CRITICAL RISK FACTORS IN MAJ MIN N/A N/O EMPLOYEE KNOWLEDGE COS IN MAJ MIN N/A N/O PROTECTION FROM CONTAMINATION COS l 1. Demonstration of knowledge l 13. Returned and reservice of food l 2. Food manager certification; food handler cards l 14. Food in good condition, safe and unadulterated EMPLOYEE HEALTH & HYGIENIC PRACTICES l 15. Food contact surfaces: clean and sanitized l 3. Communicable disease; reporting, restrictions & exclusions l FOOD FROM APPROVED SOURCES l 4. No discharge from eyes, nose, and mouth l 16. Food obtained from approved source l 5. Proper eating, tasting, drinking or tobacco use l 17. Compliance with shell stock tags, condition, display PREVENTING CONTAMINATION BY HANDS l 18. Compliance with Gulf Oyster Regulations l 6. Hands clean and properly washed; gloves used properly l ADDITIONAL CRITICAL RISK FACTORS l 7. Adequate handwashing facilities supplied & accessible l 19. Compliance with variance, specialized process, & HACCP Plan TIME AND TEMPERATURE RELATIONSHIPS l 20. Consumer advisory provided for raw or undercooked foods l 8. Proper hot and cold holding temperatures l 21. Licensed health care facilities/public & private schools: l l 9. Time as a public health control; procedures & records l prohibited foods not offered l 10. Proper cooling methods l 22. Hot and cold water available l 11. Proper cooking time & temperatures l 23. Sewage and wastewater properly disposed l 12. Proper reheating procedures for hot holding l 24. No rodents, insects, birds, or animals GOOD RETAIL PRACTICES OUT SUPERVISION COS OUT EQUIPMENT/UTENSILS/LINENS COS OUT PERMANENT FOOD FACILITIES COS 25. Person in charge present and performs duties l 34. Nonfood contact surfaces clean l 45. Floor, walls, ceilings: built, maintained, and clean 26. Personal cleanliness and hair restraints 35. Warewashing facilities: installed, maintained, used; test l 46. No unapproved private homes/living or sleeping GENERAL FOOD SAFETY REQUIREMENTS strips quarters 36. Equipment/Utensils approved; installed; good repair, SIGNS/REQUIREMENTS 27. Approved thawing methods used, frozen food l capacity l l 47. Signs posted; last inspection report available 28. Food separated and protected l 37. Equipment, utensils and linens: storage and use 48. Plan Review 29. Washing fruits and vegetables 38. Adequate ventilation and lighting; designated areas, use 49. Health Permit 30. Toxic substances properly identified, stored, used 39. Thermometers provided and accurate COMPLIANCE AND ENFORCEMENT FOOD STORAGE/DISPLAY/SERVICE 40. Wiping cloths: properly used and stored l 50. Permit Suspension - Imminent Health Hazard l 31. Food storage; food storage containers identified PHYSICAL FACILITIES 51. Notice of Violation - Hearing 32. Consumer self-service l 41. Plumbing: proper backflow devices 52. Permit Suspension 33. Food properly labeled & honestly presented l 42. Garbage and refuse properly disposed; facilities maintained l 53. Voluntary Condemnation & Destruction (VC&D) l 43. Toilet facilities: properly constructed, supplied, cleaned 54. Impoundment l 44. Premises; personal/cleaning items; vermin-proofing 55. Sample Collected 7000 v4.30 1241 EAST DYER ROAD, SUITE 120, SANTA ANA 92705-5611 | Phone: (714) 433-6000 Page 1 of 10 DAX4H9AIP http://www.ocfoodinfo.com/ 12/13/2018 12:35:34PM REGULATORY/MEDICAL HEALTH SERVICES ENVIRONMENTAL HEALTH RETAIL FOOD FACILITY INSPECTION REPORT FACILITY NAME DATE VALERIOS BAKE SHOP 12/13/2018 LOCATION RELATED ID 649 N EUCLID ST, ANAHEIM, CA 92801 PR0062752 OPENING COMMENTS The purpose of this visit was to conduct a routine inspection. The health permit for this facility was suspended during this visit due to cockroach activity in critical areas. See FM 50. 6. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY - MAJOR Inspector Comments: 1. Observed an employee wash their hands at the warewash sink without soap or drying and proceeded to put on gloves. 2. Observed an employee wash their hands at the handsink and dried their hands with their soiled apron. Corrective action taken: The employee was directed to rewash their hands at the handwash sink with soap and warm water and properly dry their hands with single use paper towels. Violation Description: Employees are required to wash their hands with soap and warm water for a minimum of 10 seconds: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready-to-eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall minimize contact with exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973 [b-f]) Corrected on site 8. PROPER HOT AND COLD HOLDING TEMPERATURES - MINOR Inspector Comments: Measured the chicken and pork steam buns in the customer self service cooler to be at 45 F. The person in charge stated it had been stored in the cooler for more than 4 hours. The ambient temperature of the cooler measured at 48 F. Corrective action taken: The steam buns were voluntarily discarded by the person in charge. See FM 53. The person in charge adjusted the cooler and it was verified to hold at 40 F prior to the end of the inspection. Violation Description: Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. (113996, 113998, 114037, 114343(a), 114004) Corrected on site 9. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - MAJOR Inspector Comments: Observed the discard time of various baked goods on a time as a public health control plan to be exceeded. The violation was corrected by an employee discarding the foods. Refer to item 53. Violation Description: When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000) Corrected on site 7000 v4.30 1241 EAST DYER ROAD, SUITE 120, SANTA ANA 92705-5611 | Phone: (714) 433-6000 Page 2 of 10 DAX4H9AIP http://www.ocfoodinfo.com/ 12/13/2018 12:35:38PM REGULATORY/MEDICAL HEALTH SERVICES ENVIRONMENTAL HEALTH RETAIL FOOD FACILITY INSPECTION REPORT FACILITY NAME DATE VALERIOS BAKE SHOP 12/13/2018 LOCATION RELATED ID 649 N EUCLID ST, ANAHEIM, CA 92801 PR0062752 15. FOOD CONTACT SURFACES: CLEAN AND SANITIZED - MAJOR Inspector Comments: Observed an employee washing a multi-use equipment and failed to sanitize. The person in charge stated they warewash by washing, rinsing, and air drying in the 3-compartment sink. Discontinue this practice. Corrective action taken: The person in charge temporarily set up sanitizer in a clean container. Hand wash multi-service utensils in the following manner: a) clean in hot water and cleanser b) rinse in clear water c) immerse in a warm final sanitizing solution of 100 ppm chlorine for 30 seconds, 200 ppm quaternary ammonium for 1 minute, 25 ppm iodine for 1 minute or by immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenheit or above, d) allow utensils to air dry before use 2. Observed a heavy accumulation of food debris on the can opener installed on the preparation counter. 3. Observed an employee use a soiled towel to wipe down the wooden preparation counter. Corrective action taken: The employee was directed to clean and sanitize the counter with a clean towel with sanitizer. 4. Observed heavy accumulation on and around the blender located next to the mixers. Clean and sanitize food contact surfaces on equipment and utensils throughout the day and at least every 4 hours when in use. Violation Description: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141) Corrected on site 7000 v4.30 1241 EAST DYER ROAD, SUITE 120, SANTA ANA 92705-5611 | Phone: (714) 433-6000 Page 3 of 10 DAX4H9AIP http://www.ocfoodinfo.com/ 12/13/2018 12:35:38PM REGULATORY/MEDICAL HEALTH SERVICES ENVIRONMENTAL HEALTH RETAIL FOOD FACILITY INSPECTION REPORT FACILITY NAME DATE VALERIOS BAKE SHOP 12/13/2018 LOCATION