ROUTINE INSPECTION
6 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found back door opened at time of inspection. Observed several flies in surrounding areas of opened door. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
- K23: No rodents, insects, birds, or animals
Found several flies in the following areas: near back door exit and near front dinning area. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
- K27: Food separated and protected
Found 2 bags of raw meat stored over produce in walk-in-cooler. [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.
- K07: Proper hot and cold holding temperaturesCritical
Major: Measured container of sausage holding at 120 at 3 insert warmer at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Food shall be discarded after 4 hours, time mark provided. Minor: 1. Measured container of sliced tomato holding at44F in 1 door cold top at server station. 2. Measured container of diced sausage and shredded cheese holding at 45F in 3 door cold top at cooks line. 3. Measured container of shredded cheese holding at 47F in 2 door cold top at cooks line. 4. Measured container of hollandaise sauce holding at 130F in warmer 3 inserts at cooks line. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
- K29: Toxic substances properly identified, stored, used
1. Measured chlorine concentration greater than 200ppm for sani buckets throughout food facility. [CA] Maintain chlorine concentration at 100ppm. 2. Found several soiled wiping cloths sitting on cutting boards at cooks line. [CA] When not in use, store wiping cloths in sani bucket.
- K36: Equipment, utensils, linens: Proper storage and use
1. Found a bowl without handles used to dispense bulk spices near cooks line. [CA] Provide scoops with handle for dispensing bulk goods. 2. Found several single use containers being reused to store other food content at cooks line and walk-in-cooler. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 3. Found one loose CO2 tank at bar area. [CA] Secure CO2 tank to rigid structure to prevent from accidental discharge.