ROUTINE INSPECTION
Discussed with staff and owner that hot water in warmer units shall be in direct contact with food containers to adequately hot hold PHFs at 135F or above. Discussed with owner that health permit is expiring on 08/31/2025. Ensure health permit is renewed prior to expiration date. Failure to comply may lead to enforcement actions.
3 reported violations
- K21: Hot and cold water available
Maximum water temperature at 3 comp sink measured at 108F. [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.
- K23: No rodents, insects, birds, or animals
Multiple small flies observed around 3 comp sink at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
- K11: Proper reheating procedures for hot holdingCritical
In the food warmers, multiple Potentially Hazardous Food (PHFs) such as chili (measured at 109F) and meatballs (measured at 121F) were actively being reheated in the food warmers. Per staff, PHFs were placed into the warmer to reheat approximately 50 minutes prior to measurement. [CA]: Potentially Hazardous Foods that were cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165F for 15 seconds in an approved reheating equipment prior to hot holding food at 135F or above. [COS]: Food items were reheated to at least 165F for at least 15 seconds in the microwave.