ROUTINE INSPECTION
5 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The inside upper panel of the ice bin has orange colored accumulation. [CA] Clean and sanitize the inside of the ice bin. [COS] The owner cleaned the inside of the ice bin.
- K11: Proper reheating procedures for hot holding
Observed the chicken in the pan taken from the stove to be cut. According to the owner the chicken was already cooked and it was being reheated for hot holding. [CA] 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] The chicken was cooked further until it reached 165 degrees F internal with the probe thermometer.
- K07: Proper hot and cold holding temperatures
Observed curry sauce in a plastic container at 50 degrees F on top of the ice machine. [CA} Transportation of food must ensure proper food delivery methods. Take effective measures to keep PHFs hot 135 degrees and above or cold at 41 degrees F and below. According to the owner the food was brought from the other location about 2 miles away and just set down in front of the walk in for putting away in the walk in. [SA] The employee put it into the freezer.
- K21: Hot and cold water available
The dish sink reached about 114 degrees F and then stayed at 113 degrees F. [CA] The water must reach 120 degrees F. [COS] The water heater was turned up and then by end of inspection reached the required 120 degrees F.
- K06: Adequate handwash facilities supplied, accessible
There were not any paper towels at the hand sink where the manager told me to wash my hands. [CA] Each hand sink must be kept stocked with soap and paper towels. [COS] The paper towel dispenser was filled.