385 N Arrowhead Ave, San Bernardino, CA 92415 Phone: 800.442.2283 Fax: 909.387.4323 www.SBCounty.gov www.SBCounty.gov/dph/dehs Public Health Environmental Health Services CAL CODE OFFICIAL INSPECTION REPORT FACILITY NAME REINSPECTION DATE DATE MGM BURGERS 10/2/2019 PERMIT EXPIRATION Next Routine LOCATION 7/31/2020 INSPECTOR 11515 CEDAR AV, BLOOMINGTON, CA 92316 Rima Elkass þFACILITY MAILING ADDRESS ¨OWNER ¨ACCOUNT IDENTIFIER: None SERVICE: 001 - Inspection - Routine 11515 CEDAR AV, BLOOMINGTON, CA 92316 TIME IN TIME OUT 12:25 PM 2:20 PM FACILITY ID RELATED ID FA0003178 RESULT: 003 - Corrective Action / No Follow up Required ACTION: 001 - No Further Action Required PE PR0008966 1621 Based on an inspection this day, the items marked below identify the violation(s) in operation or facilities which must be corrected. Failure to correct listed violation(s) prior to the designated compliance date may necessitate an additional inspection to be billed at the hourly rate as provided in the San Bernardino County Code Schedule of Fees. B Administrative Order to Show Cause (OSC): The Permittee has the right to a hearing if requested in writing within 15 calendar days of receipt of this notice, to show cause why the permit to operate should not be suspended or revoked; otherwise the right to a hearing shall be deemed waived. SCORE 86 Reduce food loss, and feed those in need by donating your surplus food. Learn more about donating surplus food. See the following pages for the code sections and general requirements that correspond to each violation listed below.  In = In compliance  N/O = Not observed X MAJ = Major violation Ë COS = Corrected on-site DEMONSTRATION OF KNOWLEDGE In  COS FOOD FROM APPROVED SOURCES MAJ OUT 1. Demonstration of knowledge; food safety certification N/O 2 Food Safety Cert Name: Data not collected In  EMPLOYEE HEALTH & HYGIENIC PRACTICES  In  In  N/O 3. No discharge from eyes, nose, and mouth 2 N/O 4. Proper eating, tasting, drinking or tobacco use 2 In N/O 5. Hands clean and properly washed; gloves used properly In 2. Communicable disease; reporting, restrictions & exclusions  N/A = Not applicable X OUT = Out of compliance In N/O In N/O N/A  N/A  2 2 CONFORMANCE WITH APPROVED PROCEDURES In N/A  18. Compliance with variance, specialized process, and HACCP N/A  19. Consumer advisory provided for raw or undercooked  N/A  20. Licensed health care facilities/public and private schools; prohibited foods not offered In N/O  In  In  In CONSUMER ADVISORY 4 Ë X 2 In N/O 2 In 4 2 N/A 8. Time as a public health control; procedures & records 4 2 N/O N/A 9. Proper cooling methods N/O N/A 10. Proper cooking time & temperatures 4 N/O N/A 11. Proper reheating procedures for hot holding 4 N/O N/A 12. Returned and reservice of food N/O N/A 4 Ë X SUPERVISION Ë OUT 1 PERSONAL CLEANLINESS 25. Personal cleanliness and hair restraints 2 1  21. Hot and cold water available 22. Sewage and wastewater properly disposed 2 4 2 4 2 4 4 2 X VERMIN In  23. No rodents, insects, birds, or animals 2 EQUIPMENT/UTENSILS/LINENS 33. Nonfood contact surfaces clean 35. Equipment/Utensils approved; installed; clean; good repair, capacity 36. Equipment, utensils and linens: storage and use PERMANENT FOOD FACILITIES OUT 1 1 X 1 46. No unapproved private homes/living or sleeping quarters 1 1 1 X SIGNS REQUIREMENTS 47. Signs posted; last inspection report available 1 48. Food handler cards 3 1 X 38. Adequate ventilation and lighting; designated areas, use 1 28. Washing fruits and vegetables 1 39. Thermometers provided and accurate 1 49. Permits Available 29. Toxic substances properly identified, stored, used 1 40. Wiping cloths: properly used and stored 1 50. Restrooms Required PHYSICAL FACILITIES OUT 45. Floor, walls, ceilings: built, maintained, and clean 27. Food separated and protected COMPLIANCE & ENFORCEMENT 51. Plan Review 1 X 30. Food storage; food storage containers identified 1 41. Plumbing: proper backflow devices 31. Consumer self-service 1 42. Garbage and refuse properly disposed; facilities maintained 1 53. Impoundment 32. Food properly labeled & honestly presented 1 43. Toilet facilities: properly constructed, supplied, cleaned 1 54. Permit Suspension 44. Premises; personal/cleaning items; vermin-proofing 1 5191 - CAL CODE OIR - v17.07.21 4 LIQUID WASTE DISPOSAL 1 FOOD STORAGE/DISPLAY/SERVICE 4 WATER/HOT WATER In 34. Warewashing facilities: installed, maintained, used; test strips GENERAL FOOD SAFETY REQUIREMENTS 26. Approved thawing methods used, frozen food N/A In  13. Food in good condition, safe and unadulterated 24. Person in charge present and performs duties In 2 14. Food contact surfaces: clean and sanitized 2 foods HIGHLY SUSCEPTIBLE POPULATIONS 7. Proper hot and cold holding temperatures PROTECTION FROM CONTAMINATION In  In  2 Plan TIME AND TEMPERATURE RELATIONSHIPS N/O OUT 4 17. Compliance with Gulf Oyster Regulations 4 6. Adequate handwashing facilities supplied & accessible In MAJ 16. Compliance with shell stock tags, condition, display PREVENTING CONTAMINATION BY HANDS In  COS 15. Food obtained from approved source X 52. VC&D DA2KW03H5 10/4/2019 11:40 am Page 1 of 5 385 N Arrowhead Ave, San Bernardino, CA 92415 Phone: 800.442.2283 Fax: 909.387.4323 www.SBCounty.gov www.SBCounty.gov/dph/dehs Public Health Environmental Health Services CAL CODE OFFICIAL INSPECTION REPORT FACILITY NAME DATE LOCATION INSPECTOR MGM BURGERS 10/2/2019 11515 CEDAR AV, BLOOMINGTON, CA 92316 Rima Elkass ! ê 5. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY POINTS 4 Compliance date not specified Complied on 10/2/2019 Violation Reference - MAJOR ! ê Inspector Comments: Observed one of the cooks to handle raw hamburger meat and attempt to proceed to assemble a hamburger to be served to the customer without first washing his hands. Discontinue this practice, ensure that hands are washed after chaining tasks, prior to donning gloves or after handling raw animal product. Corrected on site. Employees was stopped and he washed his hands with warm water and soap before proceeding to make the hamburger. Employee and owner were educated on cross contamination and hand washing. Violation Description: 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. Gloves shall be worn if an employee has cuts, wounds, fake nails, nail polish, and/or rashes. Gloves are to be used for no more than one task. Employees are not to wrap or package leftover food using bare hands or unclean utensils. Hand sanitizers may be used after proper hand washing. Employees handling food must have fingernails that are trimmed, cleanable, and smooth. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f)) More Information: http://www.sbcounty.gov/uploads/dph/dehs/Depts/EnvironmentalHealth/EHSDocuments/HandwashingDoneRight.pdf ! ê 9. PROPER COOLING METHODS POINTS 4 Compliance date not specified Complied on 10/2/2019 Violation Reference - HSC 114000 MAJOR ! ê Inspector Comments: Observed cooked chili in the walk in cooler to measure around 100 F. The chili was in a deep plastic tub with a tight fitting cover. The cook stated that the chili was cooked around six hours prior. Discontinue this practice and cool potentially hazardous foods from 135 F to 70 F in two hours and from 70 F to 41 F or below in four hours. The rapid cooling of potentially hazardous foods shall be accomplished by using one or more of the following methods: (1) Placing the food in shallow pans. (2) Using rapid cooling equipment. (3) Separating the food into smaller or thinner portions. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. (8) In accordance with an HACCP plan adopted pursuant to this part. (9) Utilizing other effective means that have been approved by the enforcement agency. Violation was corrected on site and the cook voluntarily disposed of the chili. See VC&D. Violation Description: All potentially hazardous food shall be RAPIDLY cooled from 135F to 70F, within 2 hours, and then from 70F to 41 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. PHF is to be cooled within 4 hours to 41F if prepared from ingredients at ambient temperature. Deliveries of PHF is to be cooled to below 41F within 4 hours if received between 41F to 45F. More Information: http://www.sbcounty.gov/uploads/dph/dehs/Depts/EnvironmentalHealth/FormsPublications/cooling_hot_food_safely.pdf 5191 - CAL CODE OIR - v17.07.21 DA2KW03H5 10/4/2019 11:40 am Page 2 of 5 385 N Arrowhead Ave, San Bernardino, CA 92415 Phone: 800.442.2283 Fax: 909.387.4323 www.SBCounty.gov www.SBCounty.gov/dph/dehs Public Health Environmental Health Services CAL CODE OFFICIAL INSPECTION REPORT FACILITY NAME DATE LOCATION INSPECTOR MGM BURGERS 10/2/2019 11515 CEDAR AV, BLOOMINGTON, CA 92316 Rima Elkass 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED POINTS 2 Compliance date not specified Complied on 10/2/2019 Violation Reference - HSC 113984(e), 114097, 114099 Inspector Comments: 1) Observed a large knife with food debris residue placed on the metal shelf above the cold holding unit with no temperature control in place. The cook stated that the knife is used to cut sandwiches and other cooked items. He stated the knife is washed twice a day. Discontinue this practice. Wash, rinse and sanitize all food contact surfaces at least once every four (4) hours or when changing from raw meat to ready to eat foods. Note-This violation was corrected and the cook washed, rinsed and sanitized the knife and was educated to the proper handling of food contact utensils. 2) Observed mold like build up in the ice maker located in te back kitchen. Ensure to maintain the ice machine in a clean and sanitary condition. Note: the mold like substance was observed on the defector cover of the ice machine. Violation Description: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) More Information: http://www.sbcounty.gov/uploads/dph/dehs/Depts/EnvironmentalHealth/FormsPublications/TowelSanitizingSolution.pdf 27. FOOD SEPARATED AND PROTECTED POINTS 1 Not In Compliance Inspector Comments: 1) Observed various barrels containing pickles placed in plastic bags. The bags were loosely twisted to secure the bags closed with no other mean to protect the food. Violation Reference - HSC 113984 (a, b, c, d, f) Ensure the food containers are tightly closed when not in use to keep the food safe and free of adulteration. Compliance date not specified 2) Observed raw chicken to be stored above ready to eat foods ( cooked beans) in the walk in cooler. Discontinue this practice and store all raw meats in an area separate from ready to eat foods. Note: The raw chicken was relocated during this inspection Violation Description: All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination. 34. WAREWASHING FACILITIES: INSTALLED, MAINTAINED, USED; TEST STRIPS POINTS 1 Not In Compliance Inspector Comments: Observed the facility to have Chlorine test strips when Quaternary ammonium was the sanitizer in use. Violation Reference - HSC 114067(f,g), 114099 Ensure to provide the correct sanitizer test strips on hand at all times. Compliance date not specified Note: The concentration of the sanitizer was in compliance. Violation Description: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use. More Information: http://www.sbcounty.gov/uploads/dph/dehs/Depts/EnvironmentalHealth/FormsPublications/ThreeCompartmentSink.pdf 5191 - CAL CODE OIR - v17.07.21 DA2KW03H5 10/4/2019 11:40 am Page 3 of 5 385 N Arrowhead Ave, San Bernardino, CA 92415 Phone: 800.442.2283 Fax: 909.387.4323 www.SBCounty.gov www.SBCounty.gov/dph/dehs Public Health Environmental Health Services CAL CODE OFFICIAL INSPECTION REPORT FACILITY NAME DATE LOCATION INSPECTOR MGM BURGERS 10/2/2019 11515 CEDAR AV, BLOOMINGTON, CA 92316 Rima Elkass 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE POINTS 1 Compliance date not specified Not In Compliance Violation Reference - HSC 114074, 114081, 114119 Inspector Comments: 1) Observed two scoops in direct contact with the food in a seasoning jar in the dry storage area. Store all scoops handles up or in a manner that will not contact the food product which may eliminate possible cross contamination. Issue was corrected on site and the scoops were removed to be washed. 2) Observed the ice scoop to be submerged in the ice inside of the ice maker in the back kitchen. Ensure to store the ice scoop in a manner where the handle does not come in direct contact with the ice. Issue was corrected on site: The scoop was washed and sanitized and the ice that came in direct contact with the scoop handle was disposed of. Violation Description: All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172) 41. PLUMBING; PROPER BACKFLOW DEVICES POINTS 1 Compliance date not specified Not In Compliance Violation Reference - HSC 114171, 114189.1 Inspector Comments: Observed a one inch air gap to be missing between the soda machine draining pipe and the floor sink. Ensure all pipes releasing water into the floor sink have at least a one inch air gap or double the diameter of the waste pipe. Violation Description: The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) 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. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) 52. VC & D POINTS 0 Compliance date not specified Not In Compliance Inspector Comments: Around 25 pound of cooked chili were voluntarily disposed of by the cook for improper cooling. Violation Reference - HSC 113980 Violation Description: Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895. “I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.” IMPORTANT: Risk Based Inspection Frequency Food facilities that pose a higher risk level for causing foodborne illness will be subject to an additional inspection, to be billed at the hourly rate as provided in the San Bernardino County Code Schedule of Fees. Facilities that received one or more of the following will be elevated to a high risk tier: · · · · · A score letter of “C” or lower on one of the last two graded inspections, A score letter of “B” on two of the last three graded inspections, Repeated “four (4) point violation Risk Factor” (critical violation codes 1-23) on the last two inspections, or Four (4) or more critical violations (codes 1-23) noted during an inspection, or A permit suspension (closure) on your last graded inspection. Overall Inspection Comments 5191 - CAL CODE OIR - v17.07.21 DA2KW03H5 10/4/2019 11:40 am Page 4 of 5 385 N Arrowhead Ave, San Bernardino, CA 92415 Phone: 800.442.2283 Fax: 909.387.4323 www.SBCounty.gov www.SBCounty.gov/dph/dehs Public Health Environmental Health Services CAL CODE OFFICIAL INSPECTION REPORT FACILITY NAME DATE LOCATION INSPECTOR MGM BURGERS 11515 CEDAR AV, BLOOMINGTON, CA 92316 "B" grade was posted. 10/2/2019 Rima Elkass PEP TALK was provided The following handouts were provided to the owner: Food facts safe handling Active managerial control Proper cooling methods Self inspection checklist Request for a re score Food Facts Signature(s) of Acknowledgement NAME: Xanthi uconomy TITLE: Owner 5191 - CAL CODE OIR - v17.07.21 DA2KW03H5 10/4/2019 11:40 am Page 5 of 5