ROUTINE INSPECTION
Discussed the following: -high temp dish machine logs with Chef -use of Quat test strips
4 reported violations
- K07: Proper hot and cold holding temperatures
On the bottom drawer cooler next to prep line units, chicken measured at 45F and raw halibut fish measured at 46F. Per Chef, food items were relocated from the walk in cooler to the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 44F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: Food items were relocated to walk in cooler to rapidly cool down.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a soft serve machine for dairy soft serve ice cream. No California Department of Food and Agriculture (CDFA) license provided for soft serve machine. [CA]: Facility shall obtain a CDFA Dairy license for soft serve ice machine. 2. Bottom drawer cooler's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is properly functioning.
- K21: Hot and cold water available
Maximum water temperature at 3 comp sink at bar area measured at 74F. Nearby 3 comp sink and high temp dish machine available. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K30: Food storage: food storage containers identified
Multiple food containers stored directly on the floor in the walk in freezers. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)