Food Facility Details

  1611 LEAD HILL BLVD #160
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1) Food Safety Manager Certificate current and available.
2) Cold holding is in compliance (<41F).
3) Hand washing sinks fully stocked and accessible.
4) Ware washing in compliance.
5) Hot water available at 3-comp sink (>120F).

Green placard issued on 9/1/2021.
09/01/2021: Routine Inspection
Violations:Major - 1
 Minor - 2

Observed paper towel dispenser mounted on wall above clean dishes/utensils.
Paper towel dispenser shall be mounted in a way to prevent cross contamination.

Observed only sanitizer bucket on front line with a concentration of 0ppm Chlorine.
Sanitizer buckets shall be prepared at a concentration of 100ppm Chlorine.

Observed waste pipes from ice maker and utensil sink draining directly into floor sink.
All food preparation sinks, utensil washing sinks, ice machines, and other similar equipment shall discharge liquid waste through a minimum 1" air gap to the floor sink.

Observed leak at waste pipes from 3-comp sink.
Repair leak.
Correct by 3/1/2022.

Inspection Memo:

CIELO ACAI CAFE - Routine Inspection

SANITIZING - 0 PPM, Corrected with chlorine bleach
HOT WATER SUPPLY - 120F+ at three compartment sink
TEMPERATURE CONTROL - All potentially hazardous foods were at or below 41F. All refrigeration units and freezers working properly. No hot holding.

COVID-19 GUIDELINES - The facility is very limited with contact such that there is currently only one employee at a time and take out only. The employee reports business is very slow. It's still critical that the facility follow the below guidelines.
• Facility has a work site specific plan however it is not documented in writing. Provided template. Please fill out immediately and post at facility.
• Employee was wearing a mask and explained that the employees are to not come to work if any signs or symptoms of illness. There are no documented health questions or temperature checks.
• Business is currently take out only however physical distancing signs and floor markings could still be implemented to ensure adequate distancing if more than one party is on site to place an order.
• There are no physical barriers at the point of sale so be sure employees maintain distancing during orders and transactions
• Plan does not describe how often high touch areas are sanitized. Revise plan to include a description of sanitation frequency for high touch areas.
• Dinning in is not allowed and tables have been removed/separated
• Hand sanitizer was provided at point of sale.
• Please document employee training of the COVID-19 work site plan and document this training.
•There are no reusable menus, only an overhead menu board.

If at any time on-site dinning begins, a revised plan will need to be submitted.
07/10/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

County records show a food managers certificate on file however this should be posted on site at the facility. Employee on site did not have a food handlers card. All employees shall obtain a valid California food handlers card within 30 days of employement.

Facility ran out of quat sanitizer and was just using soap and water to sanitize food preparation surfaces. Please use an approved sanitizer at all times. If you are of quaternary ammonia tabs please use chlorine bleach to ensure proper disinfection of prep surfaces. Chlorine bleach shall be used in the interim.

Inspection Memo:

Facility is clean and well organized
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding units<41*F
Food Safety Manager Cert current and available
12/10/2019: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

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