ROUTINE INSPECTION
6 reported violations
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed drainpipes from the 3-compartment sink extend directly into the floor sink. [CA] Provide an air gap between the pipe and the rim of the floor sink that is at least twice the diameter of the inlet and no less than one inch.
- K07: Proper hot and cold holding temperaturesCritical
In the condiment cooler, measured all foods (hot dogs, taquitos, cut tomatoes, etc.) from 48-56F. Per time stickers, foods were restocked in the past few days. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All Potentially Hazardous Foods were voluntarily condemned and discarded at the time of inspection. See VC&D form.
- K01: Demonstration of knowledge; food safety certification
1. Facility lacks active food safety manager's certification. [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. 2. Facility lacks food handler cards for actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the condiment cooler at 51F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
- K21: Hot and cold water available
1) Observed the faucet at the 3-compartment sink is currently inoperable. Per PIC, facility has already submitted a work order. (The spray and water/sanitizer dispenser for the 3-compartment sink is still adequately functioning.) [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at the 3-compartment sink. 2) Measured the maximum water temperature at the 3-compartment sink at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108F at handwash stations).
- K47: Signs posted; last inspection report available
The most current health permit is unavailable for review. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.