ROUTINE INSPECTION
3 reported violations
- K21: Hot and cold water available
Water at the only handwash station reached a maximum of 80°F before dropping again. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K45: Floor, walls, ceilings: built,maintained, clean
Flooring at the prep cooler is bubbling and not seamless. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Ensure reparations are installed correctly. If replacing with sheet vinyl flooring ensure it is installed continuous and have heat welded seams or be chemically sealed, and be smooth and impervious to water, grease, and acid.
- K07: Proper hot and cold holding temperaturesCritical
1. Sausages in the undercounter cooler measured between 120-130°F. Per chef, they had been cooked about an hour prior. 2. Garlic in oil sauce measured at around 120°F on an induction burner at around 1:30 pm. Per chef, it had been there for about 2 hours and would be there until 5pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef instructed cook to reheat sausage to 165°F. [COS] 2. Sauce was placed on TPHC to discard at 3pm. Chef instructed kitchen staff to make more sauce for later service.