ROUTINE INSPECTION
A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness.
3 reported violations
- K01: Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are available for review at all times.
- K21: Hot and cold water available
At the cook line, hand wash sink water temperature measured 88F. [CA] Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Damaged door sweeps observed below doors in storage room. [CA] Replace door sweeps to eliminate gaps greater than 1/4 inch.