Bulla Gastrobar

Observed meatballs hot holding at 121F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA0-MOD sent meatballs to be reheated

Observed pink slime inside ice machine on baffle. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean ice machine more frequently

Observed salt, sugar, and flour without proper name labels. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA-EHS advised MOD to label these items

Observed no concentration testing strips available. Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf CA-EHS advised MOD to contact EcoLab

Observed several containers with the wrong date added to labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA-MOD disposed of wrong date labeled items

Observed phone and music speaker stored on prep table next to food. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. CA- MOD relocated employee items

Observed cook preparing food with bracelet on. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA-Employee removed bracelet

Observed cook without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA- Employee added hairnet

Observed leaking joint at kitchen hand sink. A plumbing system shall be repaired according to law; P and maintained in good repair. CA- EHS recommended call for repair

Observed frozen potentially hazardous food being held at greater than 41 degrees Fahrenheit. Food shall be held 41 degrees Fahrenheit or below. Food was discarded.

Observed cutting board grooved/pitted and no longer cleanable. Advised manager to repair or replace.

Observed several items inside WIC with temps greater than 41F. TCS items shall be 41F or lower. CA-MOD called for repair person to check ambient temp. Repair is on the way.