CONDITIONAL
Kitchen Story Gets Conditional Pass on Health Inspection
October 1, 2025
11:15 AM - 1:00 PM
Follow_up Inspection
5
Total Violations
1
Critical
4
Minor
Inspector's Report
- all sinks have hot water of 120 degrees Fahrenheit. - refrigerators have thermometers inside. - all food prep stations have sanitation bucket with chlorine solution of 100 ppm. - no vermin activity.
Violations Cited
5
#40
CRITICAL
PLUMBING; PROPER BACKFLOW DEVICES (CORRECTED ON SITE)
Why This Matters
Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.
What Was Observed
REMOVE the observed cut water bottle connected to the dish machine waste water pipe creating a direct connection of waste water pipe to floor sink. COS - education provided. Cut water bottle removed and discarded.
CA Retail Food Code: Section 114099.6
#35
MINOR
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
REMOVE the observed heavy organic growth on the conjuncture of metal panel and wall and on the wall of the warewash sink and on the wall underneath the warewash sink.
CA Retail Food Code: Section 114130, 114160
#6
MINOR
ADEQUATE HAND WASHING FACILITIES; SUPPLIED AND ACCESSIBLE
Why This Matters
Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.
What Was Observed
Observed soap and paper towels too far from the hand sink in the cook line. There is a plastic box with soap and paper towels but not all employees are aware of it instead they use the paper towel and soap that is far from the hand sink. Provide soap and paper towels closer to the hand sink.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#7
MINOR
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
Ambient temperature inside the prep cooler was measured at 53 degrees Fahrenheit and the food on wells of the said prep cooler measured at 63 degrees Fahrenheit cooked onions, 58 degrees Fahrenheit cut tomatoes and 63 degrees Fahrenheit cut avocados. Per staff, food were placed on wells about 2 hours ago.
CA Retail Food Code: Section 113996, 114037
#7
MINOR
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
Ambient temperature inside the prep cooler was measured at 53 degrees Fahrenheit and the food on wells of the said prep cooler measured at 63 degrees Fahrenheit cooked onions, 58 degrees Fahrenheit cut tomatoes and 63 degrees Fahrenheit cut avocados. Per staff, food were placed on wells about 2 hours ago.
CA Retail Food Code: Section 113996, 114037