CONDITIONAL
Park Gym: Rodent Activity & Hot Water - Conditional
November 24, 2025
11:00 AM - 12:15 PM
Routine Inspection
6
Total Violations
1
Critical
3
Major
2
Minor
2
Corrected On Site
Inspector's Report
Routine inspection found rodent droppings behind prep coolers requiring immediate elimination and professional pest control. Hot water measured only 118°F at three-compartment sink, below required 120°F minimum. Missing food safety manager certificate (repeat violation), no paper towels at handwash sink, and household microwave ovens must be replaced with commercial equipment.
Violations Cited
6
#23
CRITICAL
No Insects, Rodents, Birds or Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed rodent droppings along the wall at the back of prep coolers. ELIMINATE RODENT ACTIVITY from the facility. Clean and sanitize the affected areas with dilute bleach solution. Close the gaps and entry points of vermin. Get the service for professional pest control report within 7 days and send inspector copy.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#14
CORRECTED
MAJOR
Food Contact Surfaces Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
No sanitizer bucket available at the time of inspection for sanitizing food contact surfaces. Observed dust/debris accumulated inside ice machine. COS- operator made the bleach solution and cleaned the ice machine surface at time of inspection.
CA Retail Food Code: Section 114099, 114099.6, 114117
#21
MAJOR
Hot and Cold Running Water Available
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Observed hot water at three compartment sink to be measured at 118F. Immediately provide hot running water for at least 120F in the entire food preparation facility.
CA Retail Food Code: Section 114192
#6
CORRECTED
MAJOR
Adequate Hand Washing Facilities
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 no paper towels present for handwash sink in the kitchen area for drying hands. COS- Operator provided temporary paper towels for handwash sink.
CA Retail Food Code: Section 113953, 113953.1, 113953.2
#1B
MINOR
Food Safety Manager Certification
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
No valid food manager safety certificate was available at the time of inspection. Repeat violation. Obtain food manager safety certificate and food handler cards within 14 days and register for certificate within 7 days. Email receipt to inspector.
CA Retail Food Code: Section 113947.1
#1B
MINOR
Food Safety Manager Certification
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
No valid food manager safety certificate was available at the time of inspection. Repeat violation. Obtain food manager safety certificate and food handler cards within 14 days and register for certificate within 7 days. Email receipt to inspector.
CA Retail Food Code: Section 113947.1