ROUTINE INSPECTION
9 reported violations
- K06: Adequate handwash facilities supplied, accessible
Paper towels stored outside of dispensers at the cook line and employee restroom hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
- K01: Demonstration of knowledge; food safety certification
Employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the two door preparation refrigerator at the cook line at 55 F to 60 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's. Observed the re-use of soy sauce buckets to store varius food items within the dry storage and refrigerators. [CA] Food containers intended for single use shall not be reused. Use NSF containers with tight fitting lids.
- K30: Food storage: food storage containers identified
Bulk food storage containers stored on the floor of the rear dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K07: Proper hot and cold holding temperaturesCritical
Measured fried chicken at 56 F and cream sauce at 58 F within the side two door preparation fridge at the cook line. Ambient temperature of the unit measured at 55 F to 60 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken and cream sauce voluntarily discarded.
- K27: Food separated and protected
Raw shell eggs stored above ready to eat lettuce within both walk in refrigerators. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K14: Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine (not actively in use). [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chlorine system primed. Concentration remeasured at 50 ppm. Observed the build-up of a mold like material on the inner panel of the ice machine (not in contact with ice). [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
- K45: Floor, walls, ceilings: built,maintained, clean
The frp wall surrounding the janitorial area is in disrepair. [CA] Securely attach frp to wall and seal cracks and crevices.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.