CONDITIONAL
Events Mgmt@legio Gets Conditional Pass on Health Inspection
November 18, 2025
1:30 PM - 2:45 PM
Routine Inspection
3
Total Violations
3
Major
2
Corrected On Site
Inspector's Report
Inspectors found sautéed vegetables held at unsafe 66°F on ice and roasted squash improperly cooling at 59-69°F in the walk-in cooler. A two-drawer prep refrigerator was fluctuating between 45-65°F, unable to maintain safe cold holding temperatures. All temperature violations were corrected on site through food disposal and equipment adjustments.
Violations Cited
3
#35
MAJOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
2) Observed the two drawer food prep refrigerator at the salad making station fluctuating temperatures from 45 F at the bottom drawer to 65 F at the lifting top.
CA Retail Food Code: Section 114130, 114160
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
1) Observed a bin of sautéed vegetables on ice at 66 F. Employee told inspector that the sautéed vegetables were taken out from the walk-in cooler around 10 am and have been on ice since the time of inspection. COS- The sautéed vegetables were discarded. Inspector educated the employee that the entire container needs to be exposed to ice to keep the PHFs at 41 F and to use metal bins to keep the items colder. Employee discarded the vegetables and replaced with a new batch that is in a metal bins.
CA Retail Food Code: Section 113996, 114037
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
1) Observed a bin of sautéed vegetables on ice at 66 F. Employee told inspector that the sautéed vegetables were taken out from the walk-in cooler around 10 am and have been on ice since the time of inspection. COS- The sautéed vegetables were discarded. Inspector educated the employee that the entire container needs to be exposed to ice to keep the PHFs at 41 F and to use metal bins to keep the items colder. Employee discarded the vegetables and replaced with a new batch that is in a metal bins.
CA Retail Food Code: Section 113996, 114037