Ecstasy as? Rteersidie EMT SF Eit?fl??'i?tlim macadamia-hora FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE lN TIME OUT Bubba's Bones Brews 3:00 PM 5:15 PM ADDRESS FACILITY 68525 Ramon Rd, Cathedral City. CA 92234 Not Applicable PERMIT HOLDER EMAIL einailadelle@yalloo.com Major Violations 3 PERMIT EXPIRATION OATE DATE FACILITY PHONE a PE INSPECTOR NAME PR0065760 10.8er019 R0 utinc inspection Sr?21r?2019 (7 60)493-6090 3620 0027 Thesin Sultan Points Doductetl 27 The conditions listed below correspond to violations of the California Health and Safety Code andior 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 violationis) prior to the designated compliance date may necessitate an additional reinspection at a charge determined by Riverside County Ordinance 640. Malor Violations are those that pose an imminent risk to public health and warrant immediate closure of the food facility or immediate correction. lvlinor Violations are those violations that do not pose an GRADE REPRESENTS THE FOLLOWING RANGES: A 100-90 Passed inspection I meets minimum health standards. 39?80 Did not pass inspectioni does not meet minimum health standards. 79-0 Failed inspection conditions exist which may pose a potential or actual threat to public health and safety. The imminent public health risk. but do warrant correction. SCORE 73 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 1 County Code Section 8.40.020 COS Corrected on-slte In In compliance 0 MO Not observed 0 MIA Not applicable 0 OUT Out of compliance DEMONSTRATION-OF KNOWLEDGE COS MAJ. OUT FOOD FROM APPROVED SOURCES COS MAJ OUT In NIA. 1. Food safety certi?cation (In) 15. Food obtained from approved sources 4 2 At least one employee must hold a valid food In NIO 16. Compliance with shell stock tags, condition, display 2 EMPLOYEE HEALTH AND HYGIENIC PRACTICES In NIO (lg 17. Compliance with Gulf Oyster regulations 2 2. Communicable disease; reporting, resbictions and exclusions 4 WITH APPROVED PROCEDURES. I In 3' persistent discharge hem eyes, nose, and mouth 2 18. Compliance with variance. specialized process, and HAOCP 4. Proper eating, tasting, drinking or tobacco use 2 plan 5. Hands clean and properly washed: gloves used properly PREVENTING CONTAMINATION BY HANDS- B. Adequate handwashing facilities supplied and accessible TIME AND TEMPERATURE CONSUMER ADVISORY 19. Written disclosure and reminder statements provided for raw or undercooked foods SCHOOL AND PROHIBITED FOODS (b we not ECTION- FROM '60 T. Proper hot and cold holding temperatures 5 2 20. Licensed health care facilities public and private schools; In 8. Time as a public health control: procedures and records 2 prohibited f??d5 not offered In MD MA 9. Proper cooling methods 2 WATER i HOT WATER In Min 10. Proper cooking time and temperature 2 21. Hot and cold water available 11 . Proper reheating procedures for hot holding 4 Water Temperature LIQUID WASTE DISPOSAL In WA 12. Returned and re-servloe offood 2 a 22_ Sewage and wastewater properly disposed CE) 13. Food: unadulterated, no spoilage, no contamination 4 2 VERMIN In NIA 14- COMM surfaces: clean and sanitized 4 2 In 23. No rodents, insects, birds, or animals 4 Chlorine; Dishwasher: 50ppm I No active was (Iii) WA 24. Vermin proo?ng, air curtains, self-closing doors 1 SUPERVISION-I PERSONALCLEANLINESS EQUIPMENT I-UTENSILSI LINENS OUT 45. Floors. walls, ceilings: good repair i fully enclosed 46. Floors. walls, and ceilings: clean No unapproved private homes i living or sleeping quarters 48. Last inspection report available 49. Food Handler certi?cations available, current. and complete V1.21 50. Grade card and signs posted, visible 51. Plans approved i submitted 52. Permit available I current 53. Permit suspended revoked 25. Person In charge present and performs duties, 34. Utensils and equipment approved, good repair demosiratlon of knowledge 35. installed, maintained, proper use, test 1 26. Personal cleanliness and hair restraints 1 materials 36. Equipmenti utensils: installed. clean, adequate capacity Approved thawing methods, frozen food storage 1 Equipment, utensils, and linens: storage and use 28. Food separated and protected from contamination 38. Adequate ventilation and lighting: designated areas, use i 29. Washing fruits and vegetables I 39. Thermometers provided and accurate 1 30. Toxic substances properly identified. stored, used 1 4t], cloths: properly used and stored 31. Adequate food storage; food storage containers Identified 1 41, Plumbing: properly installed, good repair I 1 32. Consumer self-service 1 42. Refuse properly disposed; facilities maintained 1 33- Food Prooerll labeled; honestly Presented: menu labeling 43. Toilet facilities: properly constructed, supplied, cleaned 44. Premises: personal item storage and cleaning item storage 54. Voluntary condemnation 55. Impound DAFBFUSMV 5i15i?2019 9:05 am Page I of6 ?attery of Riverside 53F PE FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE Bubba?s Bones Brews I 5/14/2019 I PR0065760 Inspector Comments: Observed missing Food Manager Certi?cate. Provide an approved Food Manager Certificate. Violation Description: Food facilities that prepare, handle or serve non?prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. Food safety certificate must be maintained at the food facility and made avaiiable for inspection. (11394721 -113947.5) be free from obstructions. Observed the kitchen handsink soap, paper towel dispensers empty, and sink basin obstructed by multiple 3 utensils. Corrected onsite. 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, 1139531 1139532, 1140676), 114143 a 3? . essay? 952%. ?s . POINTS Inspector Comments: Observed the followrng food items out of temperature: - Several boiled ribs in the cold holding drawer below the preparation table across the fryerto have an internal temperature of 52F. Person in charge could not verify when ribs were placed in the cold holding drawer. Person in charged voluntarily discarded all boiled ribs. Container of cooked pasta in the cold holding reach in unit below the preparation table across the fryer to have an internal temperature of 62F.Person in charge could not verify when the pasta was placed in the cold holding drawer. Person in charged voluntarily discarded the cooked pasta. This unit has been impounded. Do not store potentially hazardous food items in this unit. Do not remove impound sign. A 're?inspection for the Impounded unit will be on May 21, 2019. If an earlier re-inspection is requested contact out department at 760-320-1048. - Diced tomato (48F) and cooked corn kernels (57F) in the cold tabletop across from the flat grill to be out of temperature. Person in charge could not verify when the tomato and corn kernels were placed into the cold table top. Person in charge voluntarily discarded both the diced tomato and cooked corn kernels. -Blue cheese sauce in the reach in cooler at the bottom of the cold table top across from the ?at grill to have an internal temperature of 67F. Person in charge could not verify when the blue cheese sauce was placed In the reach in cooler. Person in charge voluntarily discarded the blue cheese sauce. This unit has been impounded. Do not store potentially hazardous food items in this unit. Do not remove impound sign. A re?inspection for the impounded unit will be on May 21, 2019. If an earlier re-inspection is requested contact out department at 760-320?1 048. -Raw hamburger patties in the cold holding unit below the flat grill to have an internal temperature of 58F. Person in charge could not verify when the raw hamburger patties were placed into the unit. Person in charge voluntarily discarded the raw patties. This unit has been impounded. Do not store potentially hazardous food items in this unit. Do not remove impound sign. A re-inspection for for the impounded unit will be on May 21, 2019. if an earlier re-inspection is requested contact out department at 760-320-1048. Ensure that all potentially hazardous foods shall be held at or below Refer to 54 and #55. Violation Description: Potentially hazardous food shall be held at or below i? or at or above 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) V1.21 DAFBFUSMV 5i15l2019 9:05 am Page 2 of6 ?aunts cf Riverside ENT (3 E154.- triceps-hoarg FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME Bubba's Bones Brews PR0065760 I 3' '19? gag-3 POINTS Inspector Comments: Observed the following: ?l -5 gallon bucket filled with cooked beans In the walk-in refrigerator with an internal temperature of 47F. Person in charge could not verify the time the beans were placed into the refrigerator. Person in charge voluntarily discarded the beans. -5 gallon bucket filled with cooked potato salad in the walk-in refrigerator with an internal temperature of 96.2F. Person in charge could not verify the time the potato salad was placed into the refrigerator. Person in charge voluntarily discarded the potato salad. Ensure that all potentially hazardous food shall be RAPIDLY cooled from to within 2 hours, and then from to 41 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. Inspector educated person in charge why it is important to properly cool using the approved cooling methods. Refer to #54. Violation Description: All potentially hazardous food shall be rapidly cooled from to within 2 hours, and then from to 41 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. (114092, 1140021) ENTS Inspector Comments: Observed burgers cooked to customer preference. Post an approved disclosure and reminder for customers. Person in charge stated they are in the process of reprinting their menus. gen POINTS >05? .--, When a facility serves raw or undercooked animal products. a DISCLOSURE and a REMINDER shall be provided in such a way that all customers are likely to view them. 1. A is a written statement indicating which food(s) isfare served raw or undercooked. 2. A is a statement which indicates that consuming raw or undercooked animal products may increase your risk of foodborne illness, especially if you have certain medical conditions or a statement that such food safety information is available upon request. Violation Description: When a facility serves raw or undercooked animal products, a written disclosure statement and a written reminder shall be provided to inform consumers of the significantly increased risk of consuming these foods. (114012, 114093) . EHKR POINTS Inspector Comments: Observed the following: -Handwash sink, 3 compartment warewash sink. and food preparation sink does not have hot water and cold water using the faucet handles on the sink. Person in charge turned on a water valve below each sink everytirne and let the handwash sink. 3 compartment warewash sink. and the food preparation sink run on in order to provide hot and cold water. A minimum of 120F was available at each sink. it was observed that all 3 sinks must be running simultaneously to function. Repair the handwash sink, 3 compartment warewash sink, and food preparation sink so that they adequately provide hot and cold water in an approved manner at all times. Violation Description: An adequate, protected. pressurized, potable supply of hot water and cold water shall be provided at all times. Hot water of at least must be provided for facilities with unpackaged food or packaged potentially hazardous food. Handwashing facilities shall be equipped to provide warm water for at least 15 seconds. (113953(c). 114189, 114192 1141921, 114195) ORANIMAS POINTS Inspector Comments: Eliminate the ?ies from the facility. Observed several flies in the kitchen and bar area. 2 Violation Description: Each food facility shall be kept free of vermin. Only approved animals, such as service animals or decorative fish in aquariums, are permitted inside a food facility. (1142591, 1142594, 1142595) V1.21 DAFBFUSMV 5l15f2019 9:05 am Page 3 of6 tenets of Rieerstde BELPARTMENT OF ENVIRONMENTAL HEALTH FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME Bubbas Bones Brews IW PR006576O 8 POINTS 2 3 FOOD PROPERLY LABELED No PRESENTED ENU LABELING POINTS 1 POINTS 1 Inspector Comments: Protect food from potential contamination. Observed the following: -boxes of dry food stacked within a container of dry batter. The dry batter was covered with a collapsed plastic wrap. Containers of food must have a hard ?tted lid prior to being stacked upon. -bar ice been uncovered. Maintain the ice bin covered when not in use. Corrected onsite. -cut lime stored in a container with a whole lime, a timer, and squeeze bottles. Store prepped produce In a clean food grade container. separate from whole produce and utensils. Violation Description: All food shall be separated and protected from contamination. (113984, 113988, 114060, 114067(a, d, 114089(a, 114073, 114077, 114143(c)) Inspector Comments. All food must be properly labeled. Observed multiple unlabeled food containers' the dry storage. All food must be stored an approved food grade containers. Observed the following: tied bags of dry ingredients such as cerealr?oats. Transfer contents of opened food bags into an approved food grade container. Violation Description: 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 menu items shall be properly identified and honestly presented. Food establishments with 20 or more locations, conducting similar business, must provide approved menu nutritional labeling information. Infant formula cannot be sold or offered for sale after the "use by" date printed on the package. (114087, 114089, 114089.1(a, 114090, 1140931, 114094, 1140945) Inspector Comments: All equipment must be approved and in good repair (not altered). Obsarved the followrng: -domestic microwave. Remove the domestic microwave from facility and obtain an approved unit for commercial use. -crates used to store container lids, and a cardboard box used to store various utensils. Containers must be smooth and easily cleanable. -squeeze bottle lids that have been cut into. Once a food grade utensil is altered, it is no longer food safe. -deteriorated caulking at both the S-compartment sink and the kitchen handsink. Replace the caulking. -deteriorated piping insulation that is covered with foil. Violation Description: All utensils and equipment shall be approved and in good repair. (114130, 11413014141308, 114132, 114133, 114137114175.114177,114257) POINTS 1 Inspector Comments. All equipment must be installed properly. Observed the following: -dish machine drainline submerged into the ?oorsink. Provide at least a one inch air gap from the end of the drainline to the rim of the floorsink. -freestanding C02 tanks. Secure all pressurized cylinders to a rigid structure. Maintain all equipment and utensils clean and sanitized. Observed the following with accumulation: -debris: exterior of the hot water heater, all shelving and racks, unused french fry cutter. -grease: interior and beneath the fryer unit. -mold: sprayer sink caulking. Replace the caulking. Violation Description: All utensils and equipment shall be clean and installed in an approved manner. Equipment type and quantity shall be 114182, 114257) POINTS 1 1.21 Inspector Comments: Store utensils protected from potential contamination. Observed the following: -ice machine scoop stored directly on top of the ice machine. Store scoop in a clean, sanitized, non absorbent container. -bar ice scoop stored on t0p of the bar mat. Store scoop in a clean, sanitized. non absorbent container. -boxes of paper goods stored directly on the floor in the dry storage room. Raise these items at least 6 inches off the floor an approved shelving. Violation Description: Utensils and equipment shall be handled and stored in an approved manner, protected from contamination. All clean and soiled linen shall be properly stored. (114067(h), 114074, 114081, 114083, 114119, 114121, 114181, 114172, DAFBFUSMV 511512019 9:05 am Page 4 016 of Riverside E. ENT ENVI SW WI E?i wwsriveoa biota FOOD ESTABLISHMENT INSPECTION FORM FACILITY NAME DATE Bubba?s Bones Brews I 5/14/2019 I PR0065760 Inspector Comments: Maintain wrping cloths in sanitizer solution or discard to laundry. Observed a wet Wiping cloth stored directly on POINTS the prep table surface, as well as directly on the bar counter. 1 Violation Description: Wiping cloths used to clean food spills shall be used only once. unless stored in an approved concentration of sanitizer solution and laundered daily. (114135, 1141851 POINTS Inspector Comments: Maintain restroom toilet paper in an approved dispenser. Observed toilet paper in both the public and employee restroom that is not stored within a dispenser. Violation Description: 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. Toilet facilities shall be provided for patrons in establishments with more than 20,000 sq. ft. and in establishments offering on-site consumption. (114250, 1142501, 114276) Inspector Comments: Maintain floors, walls, and ceilings clean. Observed the followmg with accumulation: POINTS . . -dust: ceilings. -splatter: walls behind dishwasher. -debrisigrease: floors throughout facility including beneath the refrigeration racks, beneath the dishwasher, and the ?oorsinks. Replace the missing cove base tile between the mopsink and the sprayer sink area. Violation Description: Floors, walls. and ceilings shall be maintained clean. (114257, 1142601) POINTS Inspector Comments: See Violation and 9. Violation Description: l, as the person in charge, hereby voluntarily agree to the condemnation and destruction of the food(s) listed in this report, said food(s) being alleged unfit for human consumption and in violation of California Health and Safety Code, Section 113980. i hereby release the County of Riverside, Department of Environmental Health and authorized agents from any and all responsibility. POINTS Inspector Comments: See Violation 7. Violation Description: Use impounded equipment or food may result in legal action. Removal of the impound tag is an interference with the performance of an Enforcement Of?cer's duties and an unlawful act per California Health and Safety Code, Section 114393. 1.21 DAFBFUSMV 5f15r'2019 9:05 am Page 5 of 6 {Senate of Waterside QF ENVIRSNMENATEL hiding FOOD ESTABLISHMENT INSPECTION FORM FACILITY NA ME Bubba's Bones Brews IPEW PR0065760 At this time this facility has failed to meet the minimum requirements of the California Health and Safety Code Correct violations listed on the report immediately. Call 760-320?1048 for re-inspection prior to 521/19. A re-inspection will not be conducted until the following are met: Documented Food Manager's Certificate course enrollment and the water valves of 3 compartment warewash sink, handwash sink in the back, and the food preparation sink are functioning in an approved manner card removed.?C" card posted. card must remain posted until removed by an employee of this department. Failure to comply or future downgrades may result in office hearings, citations, re-inspection fees, suspension hearings andfor other disciplinary action(s). Ajoint routine inspection was done with E. Fang. Contact E. Fang and T. Sultan with any questions (760) 320-1048. Did you know that effective January 1, 2018, the California Health and Safety Code was amended to make it easier for food facilities to donate food? Please consider donating your excess food product to a local food bank, pantry, or soup kitchen. As a good faith food donor, you are protected from civil and criminal liability if the food product later causes harm to its recipient, unless the injury is a direct result of gross negligence or intentional misconduct in the preparation or handling of the donated food. See Section 171425 of the Civil Code and Sections 114432 to 114434 inclusive of the Health and Safety Code. For more information Visit our website at the Jim Refused to Sign Thasin Sultan Person in Charge Environmental Health Specialist 05114i2019 05H4f2019 1.21 DAFBFUSMV 9:05 am Page 6 of 6 REASONS FOR- CLOSURE mm PROPER FOOD STORAGE. IN AND A FOO-II) I FREEZERS Pex California Health and Safety Code Section ?1 H409 1m unminent health is found unless the hand is imrnecliutel a 3? corrected, an. enforcement oF?cer may temporanly suspen? the pennu't and order. the food theility immediately Closed.? Fund A food facility may be: closed for. 11.11}? of Ills: follim?ing. teas-(ms: I CJvetfloWing sewage (inside 0.1: outside the. ?tcility} No potable water. No llot'wlnt?cr Cooked No electutnly Food Rodent. or insect infestation: . ll A Any other conditions at the facility that may entrain an ii'rnninent public health In addition to the seasons above. Pet California oath. and. szetv'Code .. . . . . Raw Meat 1: .-- 4 . is (1011111 RawEggs ?The enforcement agency may, afterpz'ovidhlg opportunity fun a heating), modify, suspend, or revoke. a permit for serious or tepeatetl? violations of any requirement of this part or farm in the pexformance of the duty of the enforcement of?cer.? 8 tore cooked and. ready-tonest- food above raw food to avoid. Keep all food-coveted to pm?venl' contamination MANUAL OF AND UTENSILS COOLING OF FOOD IN YOUR A TEIREE COM-PARTMENT SINK Potentially lnzard?ou?s foods should always be ragodly cooled. l. SCRAPE-, clean, or soak items-as necessary before washing. 2. WASH itmns. in detetgent and liot'wster of at?lesst in the ?rst sink. 3. RINSE items in clear-water in the second sink. 4-. SANITIZE- by submetging each item in a. sanitizing solution in the third. sinkPRQPER COOLING 0 Foods must cool from to in. 2 hours or less Foods must cool from 711"}? to in 4 11.01.5112; or less one of the fellowing sanitizing methods; Use one. of the following methods to cool food. properly." 10'0ppmof a' chlorine based. sanitizer for a. minimum of 30 seconds in the solulion Break? large foods down. into sn'inller portions and Place in shallow pans Ito mote 200ppm of' a. quaternary ammonium based sanitizer for a minimum of 60 seconds than. inches deep. Metal parts cool better than glass or. plastic? Emlls. in the? solution Add ice as an is'tgtedieut to replace watt-:1: us ed. in the recipe. 251913111 of an iodine- based sanitizerfo: a_ minimum of 60' seconds in. the solution Place foods Withinsn ice balls. and frequently stir: ?ne: foods to speed? ljlle cooling \Vster at a temperature of 17101: for :1 Im'nirnum of 30 seconds in solution pmces s. I 5. AIR DRY all items on the clmin board. Loosely? cover, foods so tl'ls 11nd steam can escape during cooling. arrange eontsEnees Within a. tet'l'igem-ti'on. unit so that sit can flow properly abound? containers. Use special equipment like Chill paddles. 01: blast chillers to. J'??Pi?lly bring clown food. temperature. Use an: secure-1's: thermometer. to verify the Food is being cooled within?. proper. tinie?mnes. PROPER F0 0 I) TH AWI METH OD Under. 11: Etlgexstion In a-n?crowave oven. on Submerged unclmi cold running Water in an approved prepa ration sink for no longei: iltsn 2 house 4-. past: of the cooking; process 5a? _m IISCRAPE ZWASH 3 RINSE 4 Elf); INTERNAL COOKING TENIPERATURES Use a probe thermometer. to take inter-11:11 cooking temperatures. Eggs Single - Ground Poultry and 5: 1161;111:215 ?0 Fish Meat Meatsud Stuffed Rah-med Order .gg. Sausage Meat 13 SPF 145T 14591? 1559]? 165%? 165"}? for 15 ?seconds for 13 seconds for l-isccomls for IS grounds for [5 seconds for 13 seconds. for is seconds fat 15 seconds Foods Food cannot be felt use your probe thermometerl FOR QUESTIONS CONTACT YOUR LO CAL AREA OFFICE BLYT HE CO RONA HEMET IND IO UKRIETA PALM SPRI NGS Ii 260 Broadway ?2'35 Main SE fl'EUIl 800 Ave #100 Alf-950 Arab la St: 5013 5 'l?eclmology Dr 13250 554 Dorotea? 4'065 Coun ty Circle Dr 1.04 CA 922-25 Corona, CA 92382 Mamet, CA 92545 Incllo, (31192201 CA 92563 Palm Springs. Riverside?A 9-2503 Phone Phone Finns-9140. Phone 9.51?766- 232.1 Plume ?6t1~863--8283" Phone 951-4651 .0234 Phone yarn-5'21} 11143 Phone 9151?55-86 Fax 760-921- 5085. Fax 95 11-520-8319 Fax 9-51. tss-ssm Fax 760-1363 -3303 Fax 951-461??2i? Russo-.320- 1 47-0 Fax 95 55-5017 DES-31 (REV 101111)