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Your kitchen has received a "C" with a score of 72.
To explain the unsafe food handling practices that resulted in your final score, please review the following outcomes of your self-inspection. These
outcomes/guidelines have been adapted from the California Health and Safety Code which is used as the regulatory standard for retail food inspections
in Los Angeles County.
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Potentially hazardous food (PHF) like cooked foods, raw meat, etc., should be kept cold at or below 41°F or kept hot at above 135° F at all times. |
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Keep your kitchen free of insects. If necessary, hire a licensed pest control specialist |
When defrosting potentially hazardous food (PHF) like raw meat, use one of the following methods:
- in the refrigerator (best)
- under cool running water
- microwaving
- cooking directly from frozen
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Make sure you store food so as to protect it from dirt, vermin, overhead contamination, or other contamination.
Store your food in the appropriate area (i.e., kitchen, cabinets, refrigerator, etc.).
Properly store and cover your food to protect it from any possible contamination.
Provide adequate and suitable space for storing your food.
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Make sure to keep your food pure, free from contamination, adulteration, spoilage, overhead contamination, or other contamination.
Store your raw meat, poultry, fish or eggs below ready-to-eat foods.
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Keep your kitchen equipment and utensils clean.
Your utensils and equipment should be scrapped, cleaned, and sanitized as needed.
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When you are preparing, serving or handling food or utensils, it is a good practice to wear clean, washable outer garments, caps or other suitable covering to confine your hair.
Use gloves when you have cuts, sores, rashes, artificial nails, nail polish, or finger nails that are not clean, neatly trimmed and smooth especially when you are handling food and touching food-contact surfaces.
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Maintain all your equipment, utensils, and kitchen area in good operation and repair. |
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Routinely change out your wiping rags/sponges to assure that you are using a clean rag/sponge.
Wash all soiled wiping rags as necessary.
Be sure to clean and sanitize your sponge and replace it as necessary. |
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Your floor surfaces should be well maintained and cleaned routinely.
The walls / ceilings of your kitchen should also be well maintained and cleaned routinely.
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Keep your kitchen clean and in good repair |
Environmental Health
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