Food Facility Details

WEST SHORE MARKET & DELI
  1780 W LAKE BLVD
  TAHOE CITY, CA 96145
  530-584-2475
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Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection.

Facility following current Covid 19 protocols.
No signature acquired per Covid 19 inspection protocols.
04/02/2021: Routine Inspection
Violations:Major - 0
 Minor - 6

Observed: Several items being sold with no labeling throughout store. THIS IS A REPEAT VIOLATION.

Corrective Action: All items on sales floor shall come from an approved source and be labeled properly labeled to follow the Sherman Food, Drug, and Cosmetic Law (Part 5 (commencing with Section 109875)). Facility shall remove food items from market that do not meet proper labeling requirements.
Proper labeling requirements:
1.The common name of the food (for example, “Breakfast Burrito”)
2.List of ingredients - If made from two or more ingredients, the list of ingredients shall be in descending order of predominance by weight, and include a declaration of artificial color or flavor and chemical preservatives contained in the food.
3.An accurate declaration of the quantity of contents (weight of item – this may not apply to all items)
4.Name and address of the facility where the item was made.
5.An allergen statement. If a food contains milk, egg, peanut, tree nut, wheat, soy, fish, or shellfish then the label must say “Contains ______ (fill in the blank with allergen)”

Observed: Boxes of food held in walk in cooler stored on the floor.

Corrective Action: All food shall be at least 6" from the ground at all times.

Observed: Pungent smell eminating from grease trap.

Corrective Action: Facility shall monitor grease trap and clean, and/or repair grease trap as needed. Verify with local PUD if grease trap is to be repaired or replaced.

Observed: Refrigerator unit in prep area is dirty. Container holding utensils is dirty. Compressed gas container not secured. Oven in prep area is dirty with old food.

Corrective Action: Clean refrigerator units in prep area. Clean utensil containers. Secure compressed gas containers. Clean oven in prep area.

Observed: Market selling Chiimichurri sauce which has no labeling or manufaturer information. Cannot verify if this item comes from an approved food source. Repeat Violation. Verified with manager sauce is made locally.

Corrective Action: All items on sales floor shall come from an approved source with proper labeling to denote this. Verify if maker has Processed Food Registration. Items were removed.
https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/ProcessedFoodRegistration.aspx

Observed: Floors dirty in prep area, under and around equipment.

Corrective Action: Clean floors under and around euqipment.

Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F

Facility is following current Covid 19 guidelines.
No signature taken on inspection report due to Covid inspection protocols.

NOTES:
Copy of Food Safety Manager certification shall be forwarded to this office due to change in staff. Has been less than thirty days since staff member has joined facility.
Facility shall locate test strips for daily verification of ware washing sanitizer residual.
12/16/2020: Routine Inspection
Violations:Major - 0
 Minor - 6

Observed: Mold in ice machine. Ice cream refrigeration unit leaking water. Oven grates dirty/rusted. Fan guards in walk in cooler dirty.

Corrective Action: Clean and sanitize ice machine to remove mold. Have ice cream refrigeration unit repaired so it is not leaking water. Clean or replace oven grates. Clean fan guards in walk in cooler.

Observed: Boxes of food stored on floor of walk in cooler. Several items in walk in cooler not being actively cooled with no covers.

Corrective Action: No food items shall be stored on the floor. Food must be stored 6" off of the floor at all times. All stored food shall have a cover unless being actively cooled.

Observed: Deli display case was temped at 46F.

Corrective Action: Cold holding temperatures shall remain at <41F. All items were removed and moved to the walk in cooler. Corrected on site.

Observation: Environmental Health permit was not posted in a conspicuous area and could not be located at the time of inspection.

Corrective Action: Environmental Health permit shall be posted in a conspicuous area at all times within facility.

Observed: Several prepackaged goods in market area did not have proper labeling.

Corrective Action: All prepackaged foods shall be labeled properly and follow proper labeling requirements listed:
1. The common name of the food (for example, “Breakfast Burrito”)
2. List of ingredients - If made from two or more ingredients, the list of ingredients shall be in descending order of predominance by weight, and include a declaration of artificial color or flavor and chemical preservatives contained in the food.
3. An accurate declaration of the quantity of contents (weight of item – this may not apply to all items)
4. Name and address of the facility where the item was made.
5. An allergen statement. If a food contains milk, egg, peanut, tree nut, wheat, soy, fish, or shellfish then the label must say “Contains ______ (fill in the blank with allergen)”

Observed: Floors beneath and in between equipment in prep area are dirty.

Corrective Action: Clean floors beneath and around equipment in prep area.

Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Sanitizer at buckets at 200PPM Quaternary Ammonia
Dishwasher at 50PPM chlorine residual
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F
Food safety manager cert current and available at time of inspection.

Workplace Plan:
Reviewed every 2 weeks.
High risk areas identified.
No indoor dining at this time.
Outdoor dining with tables 8' apart.
Tables sanitized every 30 minutes
P/U window set up and sanitized after use.
POS system sanitized after each use.
All employees required to wear mask.
Limited amount of staff in an effort to maintain physical distancing.
Public bathrooms are closed.
Guest are instructed to use hand sanitizer upon entering store and encouraged to wear mask.


06/04/2020: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Facility is clean and organized.
Cold holding temps <41F
Hot holding temps >135F
Hand wash sinks are stocked and fully operational.
Water temperature at 3 compartment sink >120F

12/04/2019: Routine Inspection
Violations:Major - 0
 Minor - 6

Observed: Dish washer was verified at 0 PPM sanitizer upon inspection.

Corrective Action: Dishwasher shall register at 50PPM Chlorine residual at all times. Dish washer was put out of service and the 3 compartment sink will be used until time dish washer can be serviced.

Observed: Found black mold in the ice machine.

Corrective Action: Ice machine shall be emptied, cleaned and sanitized to remove black mold growth.

Observed: Found cookie dough for sale in the freezer with no identifying information made by local person.

Corrective Action: Food prepared in a private home may not be used or offered for sale in a food facility (unless from a permitted Cottage Food Operation). Items were voluntarily removed by management.

Observed: Front refrigerator unit at counter temped at 52F.

Corrective Action: All refrigeration units shall maintain a temperature of <41F. Unit shall be put out of service and repaired.

Observed: Found a section prepackaged foods being sold as grab and go items with no identifying labels.

Corrective Action: Grab and go items are required to have labels with the following:
1.The common name of the food (for example, “Breakfast Burrito”)
2.List of ingredients - If made from two or more ingredients, the list of ingredients shall be in descending order of predominance by weight, and include a declaration of artificial color or flavor and chemical preservatives contained in the food.
3.An accurate declaration of the quantity of contents (weight of item – this may not apply to all items)
4.Name and address of the facility where the item was made
5.An allergen statement. If a food contains milk, egg, peanut, tree nut, wheat, soy, fish, or shellfish then the label must say “Contains ______ (fill in the blank with allergen)”

All items were voluntarily removed to have labels created before returning to sales floor.

Observation: Facility does not have a current Certified Food Safety Manager on staff. This is a repeat violation.

Corrective Action: Each food facility shall have a Certified Food Safety Manager on staff. The Certified Food Safety Manger certificate shall be posted in the food facility. Facility shall update this office prior to the next inspection with Certified Food Safety Manager to avoid receiving a Conditional Placard and possible re-inspection fees.

Inspection Memo:

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