ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
Oberved hand sink near dish room blocked. [CA] Keep accessible at all times. [COS]
- K16: Compliance with shell stock tags, condition, display
Observed shellfish tags not in chronological order. [CA] Shell stock tags shall be maintained in chronological order correlated to the date the shell stock are sold or served.
- K21: Hot and cold water available
Measured water at automatic combination hand sinks at 65F in dishwash room and 111F next to office. [CA] Maintain automatic combination faucets between 100-108F.
- K07: Proper hot and cold holding temperatures
Measured chicken in hot warming cabinet at 130F. [CA] Maintain potentially hazardous food 135F and above at all times. Reheat to 165F for hot holding.