KASAMA

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: No variance available on site for in-house sausage making where curing agents are used ( sodium nitrite ) instructed manager to discontinue special process until obtaining the appropriate variance from the office of CDPH. Priority foundation violation 7-38-005. 15 lbs of pork sausage are taged for condemnation.

Code 29

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: HACCP PLAN FOR CURING MEAT NOT ON SITE. Refer to violation #29.

Code 32

PERSONAL CLEANLINESS - Comments: Food handler not wearing hair restraints. instructed to wear.

Code 40

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Deli cups not air dried after washing, Instructed to air dry all multi-use utensils.

Code 44

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Unable to locate backflow prevention device for ice maker on second floor, instructed to install.

Code 51

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Live pottery plants placed in food production area, instructed to separate.

Code 55

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Mop bucket stored too close to clean pots and pans rack, Instructed to keep away.

Code 39

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inadequate lighting in main walk-in cooler, instructed to add additional light fixtures.

Code 56