Food Safety & Sanitation — Shakey's El Monte

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How the Scoring System Works

Every inspection starts at 100 points — our goal is to finish at 90 or above

Grade	Score Range	What It Means
A	90 – 100 points	Excellent — post this proudly!
B	80 – 89 points	Acceptable — customers notice
C	70 – 79 points	Minimum passing — serious concern
Score Card	Below 70 points	No letter grade posted — potential closure

The Three Violation Types

−4 pts min Major Critical Risk

Imminent health hazard. Must be corrected immediately or permit is suspended. Marked with a red flag on the FOIR.

−2 pts Additional Critical Risk

Serious but not immediately dangerous. Must be corrected before re-inspection.

−1 pt Good Retail Practices (GRP)

Low-risk violations. Minor issues that should be corrected but are not immediately dangerous.

NEW May 2025 — Additional Point Deductions

⚠️ Scenario A: Two or More Major Critical Risk Violations

If the inspector marks TWO OR MORE Major Critical Risk violations in a single inspection, an additional 3 points are deducted automatically on top of the standard penalties.

Example: Hands not clean (−4) + Improper hot holding (−4) + Multiple critical penalty (−3) = −11 points → 89 points = B grade

🚨 Scenario B: Closure Violations

No Water, Sewage backup, or Vermin Infestation each trigger permit suspension AND an extra 7 points on top of the standard 4-point deduction = 11 points each.

If closure violations AND two+ Major Critical violations occur in the same inspection, the 7-point closure penalty applies but the 3-point multiple-critical penalty does NOT stack on top.
Worst case — all three closure violations: 100 − 33 = 67 points = no grade card + closure + re-inspection fee

⭐

Major Critical Risk Violations — Focus Daily

Each is a minimum 4-point deduction. Two or more in one inspection = additional 3 points automatically.

#	Major Critical Risk Violation	What to Check Daily
1	Hands not clean / improper glove use	Observe handwashing technique every shift
2	Proper hot holding (≥135°F)	Log temps every 2 hours
3	Proper cold holding (≤41°F)	Log temps every 2 hours
4	Proper cooking temperatures	Use calibrated thermometer on every cook
5	Food from approved sources only	Verify vendor invoices on delivery
6	Food-contact surfaces clean and sanitized	Check sanitizer concentration (200ppm Cl or 200–400ppm Quat)
7	Employee illness policy followed	Review sick employee log before each shift
8	Proper cooling methods	Log cooling temps at 2hr and 4hr marks
9	Proper date marking of food	Check all containers for dates daily
10	No bare-hand contact with RTE food	Confirm all staff use gloves/utensils

🚨 Remember

📌 Two or more of these in one inspection = automatic additional 3-point penalty on top of the individual deductions.
🌡 Pizza internal cooking temp must reach 165°F minimum.
🧪 Verify sanitizer with test strips — log results on the sanitation log every 4 hours.
🤒 An ill employee working with food is an automatic Major Critical violation — send them home, no exceptions.

🚨

Closure Conditions — Zero Tolerance

Each results in immediate permit suspension and 11-point deduction. Never acceptable under any circumstances.

💧 No Water Available −11 pts

Hot water must be available at all sinks — minimum 100°F at handwashing sinks, 120°F at warewashing. If water goes out, stop food service immediately and call the water company.

🚽 Sewage Backup −11 pts

Any backup of sewage into the facility or inability to properly dispose of wastewater. Call a plumber immediately and stop all service. Do not attempt to clean and continue.

🐀 Vermin Infestation −11 pts

Any evidence of insects, rodents, birds, or animals in food preparation or storage areas. Maintain pest control contract and inspect traps and bait stations daily.

🔴 Worst Case — All Three Closure Violations in One Inspection

No water (−11) + Sewage (−11) + Vermin (−11) = −33 points → 67 points
Result: No grade card posted · Permit suspended · Re-inspection required · Re-inspection fee charged

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What Happens During an Inspection

Understanding the process helps you prepare and respond correctly

Inspector Arrives

Greet professionally. Have your health permit visible and posted. Stay calm — inspectors respond well to confident, cooperative managers.

Walk-Through

Inspector conducts a full walk-through of the facility. Answer questions truthfully. Do not hide issues — it makes things worse.

Violations Are Marked

Inspector marks each item: IN (compliant) · OUT (not compliant) · N/O (not observed) · COS (corrected on site)

⚡ COS — Correct It Right Now

If the inspector notes a violation, fix it immediately during the inspection. COS violations may not be counted if corrected on the spot. This is your biggest opportunity to protect your score.

Inspector Reviews Findings With You

Inspector discusses all violations found at the end. Ask questions, understand each item. Get clarity on what must be corrected before re-inspection.

Grade Card Posted Immediately

The grade card is posted on the spot — in a visible location for customers. You receive a full copy of the FOIR by email or mail the next business day.

💡 Got a B or below? You may request an Owner Initiated Inspection (OII) within 3 business days. The new score replaces the old one if it's higher. Fix everything first — then request it.

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Daily Manager Food Safety Checklist

Complete at Opening · Midday · Close — keep completed checklists on file for 90 days

📌 Legend

★ = Major Critical Risk item — marked OUT = 4-point deduction minimum · Two or more = additional 3 points
⚠ = Closure-risk item = 11 points each
Our goal: ZERO violations

👥 Employee Health & Hygiene

★ All employees reporting illness (vomiting, diarrhea, jaundice, sore throat w/fever) are sent home — NO exceptions

★ All employees wash hands properly: 20 sec with soap, before gloves, after any contamination

All staff wearing clean uniforms, hair restraints, and no jewelry on hands/wrists

Gloves changed between tasks and after touching face, phone, or non-food surfaces

No food or drinks in prep areas (except covered water bottles at designated spots)

🌡 Time & Temperature — Most Common Violations

★ Hot holding foods: Check ALL hot held items — minimum 135°F

★ Cold holding: All TCS foods at 41°F or below (check walk-in, reach-ins, make line)

★ Cooking temps verified with calibrated thermometer (pizza 165°F internal)

Cooling: Foods cooled from 135°F to 70°F within 2 hours; 70°F to 41°F within additional 4 hours

Thermometers calibrated and in good working condition (ice water = 32°F ±2°F)

Temperature logs completed and signed — no gaps or blank entries

🔄 Cross Contamination Prevention

★ Raw proteins stored BELOW and SEPARATE from ready-to-eat foods in all coolers

★ No bare-hand contact with ready-to-eat foods — gloves or utensils required

Color-coded cutting boards and utensils used correctly by category

Food stored minimum 6 inches off the floor in all storage areas

All food covered when stored in walk-in or reach-in coolers

🚚 Food From Approved Sources

All deliveries received from approved vendors — verify invoice on arrival

★ Date labels on ALL prepared and opened foods (discard dates correct)

No expired or distressed products in use — inspect walk-in and dry storage

FIFO (First In First Out) practiced — older products in front

🧼 Equipment, Surfaces & Sanitization

★ All food-contact surfaces washed, rinsed, and sanitized after each use

Sanitizer solution at correct concentration — Chlorine 50–100ppm OR Quat 200–400ppm

Sanitizer test strips used — log results on sanitation log

Dishwasher rinse temp ≥180°F or sanitizer at required concentration

Wiping cloths stored in sanitizer solution when not in use

All equipment clean and in good repair — no cracked surfaces, rust, or broken parts

🚨 Closure-Risk Items — Zero Tolerance (11 pts each)

⚠ HOT WATER available at all sinks (≥100°F handwash, ≥120°F warewashing)

⚠ SEWAGE/PLUMBING: No backup, all drains flowing, no standing water in floor drains

⚠ VERMIN: No evidence of pests, rodents, insects, or animals — check traps and bait stations

⚠ Pest control contract current — last service date: _______________

🏢 Physical Facility & General

Handwashing sinks unobstructed, stocked with soap and paper towels

Restrooms clean and stocked — employees washing hands before returning to kitchen

Dumpster area clean, lids closed, no overflow

Back door and all exterior openings sealed — no gaps that allow pest entry

Health permit and current inspection grade card posted and visible to public

Food handler certificates current for all staff on shift

No personal medications or items stored with food or equipment

💡 Checklist Tips

📁 Keep completed checklists on file for 90 days minimum — inspectors may ask to see them.
⏰ Complete at Opening, Midday, and Close — do not skip the midday check during busy service.
✏️ If you find an issue, document it in the Corrective Actions section and note what was done to fix it.
📱 Use the 7shifts Manager Log Book to document any food safety issues found during checklist walks.

👨‍💼

Manager Responsibilities & Key Contacts

Your ongoing obligations to keep us at an A grade

🎓Train all employees on handwashing and food safety at hire and quarterly

🌡Maintain and review temperature logs daily — look for patterns of borderline readings

🚶Walk the kitchen at shift start, mid-shift, and before close using the Daily Checklist

🧪Verify sanitizer concentrations are correct at setup and every 4 hours

🤒Ensure ill employees do not work with food — enforce the sick leave policy without exception

🐀Keep pest control contract active; report any sighting immediately to the GM

🔧Maintain all equipment in good working order — report broken items same day

📦Keep all food storage off the floor — minimum 6 inches

🏷Ensure proper date labeling on all prepped and opened foods — check every shift

📜Keep food handler certifications current for yourself and all staff

Key Contacts

Contact	Information
LA County Environmental Health Hotline	(888) 700-9995
Environmental Health Email	[email protected]
LA County EH Website	publichealth.lacounty.gov/eh
View Our Inspection Results	publichealth.lacounty.gov — View Inspection Results