CHEVRON SANDWICH SHOP

Violations (32)

• 08B-27-4Critical

  Food placed in soiled container/equipment.

  High Priority - Food placed in soiled container/equipment. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top shelf above milk in the reach in cooler next to stove.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding) at the sandwich station cooler.

  High Priority

• 41-18-4Critical

  Warewashing sanitizing solution exceeding the maximum concentration allowed.

  High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine +200ppm for 3 compartment sink.

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed deep grooves on the cutting board near stove.

  Basic

• 08B-49-4

  Employee personal food not properly identified and segregated from food to be served to the public.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food not identified with a label on top of the counter.

  Basic

• 16-13-5

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

  Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed rinsing basin being used for washing at the 3 compartment sink.

  Basic

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed spatula handle damage being used at the stove.

  Basic

• 35B-01-4Repeat

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the corner of exit door near bathrooms. **Repeat Violation**

  Basic

• 36-08-4

  Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.

  Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no wall coving attaching the 3 compartment sink to the wall.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed different type of drinks stored next under shelving unit near handwash sink. Also observed oil and bags of ice stored on the floor inside the Walk in cooler.

  Basic

• 38-07-4

  Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no shield cover on light bulb inside the walk in cooler.

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted.

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer in the reach in cooler near stove.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at handwash sink across of 3 compartment sink and at the mop sink.

  Basic

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food debris under oven near handwashing sink. Observed soiled floors in the walk on cooler. Also observed soiled and rusted shelves on push cart inside the walk in cooler. Also observed accumulation of grease on grease filters. **Repeat Violation**

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves in the reach in cooler near stove.

  Basic

• 25-32-4

  Reuse of single-service or single-use articles.

  Basic - Reuse of single-service or single-use articles. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.

  Basic

• 42-03-5

  Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.

  Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed loose nuts and bolts from slicer stored on a shelf above food prep or storage area.

  Basic

• 21-12-4Repeat

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing bucket. **Repeat Violation**

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pan with food debris improperly stored on shelve above microwave. Also observed soiled interior of oven and microwave, rust on meat slicer, knobs of stove, and soiled in-use spatula on stove.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times.

  Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by storing bread on top of basin. Employee removed. **Corrected On-Site**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and dishwashing soap inside handwash sink near stove.

  Intermediate

• 27-06-4

  No hot running water at three-compartment sink.

  Intermediate - No hot running water at three-compartment sink.

  Intermediate

• 14-14-4

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed non-food grade brush being used at coffee station.

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on pulled pork, per operator prepared more than 24 hours ago.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed ice scoop handle touching ice in the walk in cooler.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed two white spray bottles with no label, in the main warewash area and at the mop sink.

  Intermediate

• 36-37-5Repeat

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth in warewash/storage area, and at front counter. **Repeat Violation**

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled above stove area.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan not properly inverted stored on shelving.

  Basic