ROUTINE INSPECTION
4 reported violations
- K26: Approved thawing methods used; frozen food
Thawing frozen cheese sticks at room temperature at the preparation table (measured at 30 F). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Cheese sticks relocated to the reach in refrigerator.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
A non-functional food preparation refrigerator within the dough preparation room. [CA] Remove unused equipment or repair/ replace with a functional unit. Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K06: Adequate handwash facilities supplied, accessible
The hand wash sink in the warewashing room and dough preparation room lack paper towel dispensers. Paper towel rolls are stored outside of a dispenser. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
- K47: Signs posted; last inspection report available
The posted permit is expired. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.