ROUTINE INSPECTION
Provided stickers for handwashing and manual sanitization during inspection.
7 reported violations
- K01: Demonstration of knowledge; food safety certification
Actively working employee lacks food handler card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for the high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cloth rags stored in direct contact with vegetable patties. [CA] Discontinue the use of rags in contact with food. Use only approved, food grade cloth or fabric implement for food storage.
- K40: Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on the food preparation counters and equipment handles. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
- K27: Food separated and protected
Observed multiple bulk ingredients bags are open and uncovered. [CA] After opening, transfer bulk ingredients to approved containers with tight fitting lids. Food shall be securely stored.
- K30: Food storage: food storage containers identified
Observed multiple foods stored directly on the floor in the walk-in cooler and storage area. [CA] Food shall be stored six inches above the floor to prevent contamination.
- K06: Adequate handwash facilities supplied, accessible
Across from the cook line, observed 1-door preparation unit is stored directly in front of the handwash station. [CA] Handwash station shall be fully stocked and accessible at all times.