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Data from sccinspections.orgDate of last inspectiontype of inspectiontotal violationsMAJOR: Food contact surfaces: clean and sanitizedMAJOR: Hot and cold water availableMAJOR: Proper hot and cold holding temperaturesAdequate handwash facilities supplied & accessibleAdequate ventilation and lighting designated areaApproved thawing methods used, frozen foodDemonstration of knowledge food manager certificationEquipment, utensils and linens: storage and useEquipment/Utensils - approved installed, cleanFood contact surfaces celan and sanitizedFood properly labeled & honestly presentedFood separated and protectedFood storage containers identifiedFloors, walls & ceilings: built, maintained andGarbage and refuse properly disposed facilitiesHands clean & properly washed gloves used properlyHot and cold water availableNonfood contact surfaces cleanPermits AvailablePlumbing-proper backflow devicesPremises personal/cleaning items vermin-proofingProper eating, tasting, drinking or tobacco useProper hot and cold holding temperaturesProper signs postedThermometers provided and accurateTime as a Public Health control procedures & recordsToilet facilities: properly constructed, suppliedToxic substances properly identified, stored, usedWarewashing facilities: installed, maintained, useWiping cloths: properly used and storedMINOR: Adequate handwash facilities supplied & accMINOR: Food contact surfaces: clean and sanitizedMINOR: Hands clean & properly washed gloves usedMINOR: Hot and cold water availableMINOR: Proper hot and cold holding temperaturesMINOR: Proper cooling methodsMINOR: Time as a Public Health control procedures & records
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Definition of violationAll food contact surfaces of utensils and equipment shall be clean and sanitized.An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.Potentially hazardous foods shall be held at or below 41/45 degrees F or at or above 135 degrees F.Handwashing soap and towels or drying device shall be provided in dispensers. Dispensers shall be maintained in good repair. Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6'' beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stores, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields.Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process.All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare or serve non-prepackaged potentially hazardous food shall have an employee who has passed an approved food safety certification examination.All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination.All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. All food contact surfaces of utensils and equipment shall be clean and sanitized.Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. All food shall be separated and protected from contamination.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. The walls/ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish.Employees are required to wash their hands: 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.An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.All nonfood contact surfaces of utensils and equipment shall be clean.A food facility shall not open for business without a valid permit.The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose.The premises of each food facility shall be kept clean and free of litter and rubbish. All clean and soiled linen shall be properly stored. Non-food items shall be stored and displayed separate from food and food-contact surfaces. The facility shall be kept vermin proof.No employee shall eat, drink, or smoke in any work area. Potentially hazardous foods shall be held at or below 41/45 degrees F or at or above 135 degrees F.Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided.An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 degrees F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.When time only, rather time time and temperature is used as a public health control, records and documentation must be maintained.Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishements offering on-site liquor consumption.All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces.Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method.Wiping cloths used to wipe service counters, scales or other surfaces that may come in contact with food shall be used only once unless kept in clean water with sanitizer.Handwashing soap and towels or drying device shall be provided in dispensers. Dispensers shall be maintained in good repair. Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.All food contact surfaces of utensils and equipment shall be clean and sanitized.Employees are required to wash their hands: 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.An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.Potentially hazardous foods shall be held at or below 41/45 degrees F or at or above 135 degrees F.All potentially hazardous food shall be RAPIDLY cooled from 135 degrees F to 70 degrees F, within 2 hours, and then from 70 degrees F to 41 degrees F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.When time only, rather time time and temperature is used as a public health control, records and documentation must be maintained.
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680 Lomita11/27/2012routine0
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717 Dolores3/2/2012routine4XXXX
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Arrillaga Alumni Center3/7/2012routine5XXXXX
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Axe and Palm11/27/2012routine6XXXXXX
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Branner12/11/2012routine1X
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Casa Italiana11/30/2012routine2XX
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Chi Theta Chi2/6/2012routine7XXXXXXX
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CoHo8/6/2012routine7XXXXXXX
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Columbae12/13/2012routine4XXXX
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Delta Delta Delta9/25/2012routine0
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Durand12/13/2012routine2XX
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East2/21/2012routine2XX
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Enchanted Broccoli Forest11/29/2012routine6XXXXXX
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Faculty Club6/6/2012follow-up1X
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Florence Moore Hall3/6/2012routine6XXXXXX
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Fraiche8/23/2012routine8XXXXXXXX
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French House12/10/2012routine2XX
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Grove2/8/2012routine6XXXXXX
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Hammarskjold9/24/2012routine2XX
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Haus Mitteleuropa5/11/2012routine 3XXX
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Ike's8/30/2012routine3XXX
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Jerry1/18/2012routine7XXXXXXX
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Kairos12/3/2012routine1X
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Kappa Alpha1/18/2012routine2XX
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Kappa Alpha Theta 12/3/2012routine4XXXX
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Kappa Sig11/27/2012routine5XXXXX
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Lagunita12/14/2012routine3XXX
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Manzanita12/11/2012routine3XXX
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Mars11/29/2012routine3XXX
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Med Cafe at LKSC11/26/2012enforcement action, routine inspection2XX
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Murray2/21/2012routine9XXXXXXXXX
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Muwekma11/26/2012routine2XX
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Narnia12/3/2012routine2XX
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Olives12/14/2012routine4XXXX
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Phi Kappa Psi12/10/2012routine5XXXXX
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Phi Sig11/26/2012routine2XX
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Pi Beta Phi12/6/2012routine2XX
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Ricker3/13/2012routine3XXX
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Roth12/7/2012routine3XXX
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Russo Cafe12/13/2012routine2XX
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Sigma Alpha Epsilon1/24/2012routine6XXXXXX
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Sigma Chi2/22/2012routine9XXXXXXXXX
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Sigma Nu11/29/2012routine5XXXXX
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Slavianskii Dom12/13/2012routine1X
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Stern12/13/2012follow-up1X
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Storey2/28/2012routine7XXXXXXX
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Suites: Avanti1/15/2013routine2XX
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Suites: Beefeaters1/15/20130
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Suites: Bollard1/15/2013routine2XX
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Suites: Middle Earth1/15/2013routine4XXXX
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Synergy12/10/2012routine5XXXXX
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Terra12/6/2012routine4XXXX
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Thai Cafe2/2/2012routine5XXXXX
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Theta Delta Chi11/27/2012routine4XXXX
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Treehouse8/27/2012follow-up0
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Tresidder Union: Subway8/6/2012routine1X
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Tresidder Union: Union Square12/1/2011routine7XXXXXXX
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Wilbur3/2/2012routine11XXXXXXXXXXX
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Xanadu2/3/2012enforcement action, routine inspection9XXXXXXXXX
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Yost2/21/2012routine3XXX
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ZAP9/24/2012routine2XX
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**Arrillaga Family Dining Commons did not have an available food inspection report
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