ROUTINE INSPECTION
9 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Quaternary ammonium sanitizer test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K06: Adequate handwash facilities supplied, accessibleCritical
Single use sanitary towels are not available at the front hand wash sink. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. [COS] Employee filled dispenser with sanitary towels.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap below back screen door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
- K01: Demonstration of knowledge; food safety certification
Manager Food Safety Certificate is expired. Employees Food Handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Door to prep refrigerator by the coolkine is broken. [CA] Repair or replace door.
- K21: Hot and cold water available
Hot water valve at the front handwashing sink is disabled. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
- K09: Proper cooling methods
Vegetables curries and cooked vegetables are being cooled measured between 110F-120F per PIC, PHFs were prepared around 2 hours prior. PIC moved PHFs to chiller for rapid cooling. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
- K30: Food storage: food storage containers identified
Food stored in to go containers directly on the floor inside the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K23: No rodents, insects, birds, or animals
Old rodent droppings observed in the area near the water heater and below shelvings adjacent to the dishwasher. [CA] Clean and sanitize area of dead cockroaches or old droppings. Multiple flies accumulated at the warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.