ROUTINE INSPECTION
3 reported violations
- K11: Proper reheating procedures for hot holdingCritical
Measured nacho cheese at 65 F within a turned off warmer at the cook line. Chef stated that the cheese was placed directly within the warmer from the refrigerator 30 minutes 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. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Cheese placed on the stove top and heated to a minimum of 165 F and is to be held at 135 F or above.
- K45: Floor, walls, ceilings: built,maintained, clean
The flooring within the kitchen, ice machine and exterior bar areas are in disrepair. [CA] Replace broken/ missing floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. The wall corner between the inside and outside bar is in disrepair. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
- K22: Sewage and wastewater properly disposed
The floor drains within the kitchen are filled with waste water after floor cleaning. PIC stated that the floor drains are non-draining static tubes. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Remove waste water collected in tubes after floor cleaning, prior to conducting food preparation.