ROUTINE INSPECTION
4 reported violations
- K11: Proper reheating procedures for hot holdingCritical
Measured bbq pork and bbq pork ribs at 90 F to 100 F below a warming lamp at the cook line. Cook stated that the pork was removed from refrigeration and placed directly under the warmer 1 hour prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] BBQ pork placed within the oven to be reheated to 165 F.
- K06: Adequate handwash facilities supplied, accessible
Paper towels stored outside of a dispenser at the bar hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
- K27: Food separated and protected
Employee preparing dumplings at a table in the dining room. [CA] Food preparation shall only occur in approved areas.
- K45: Floor, walls, ceilings: built,maintained, clean
FRP is separating from the wall at the mop sink surround. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.