ROUTINE INSPECTION
5 reported violations
- K23: No rodents, insects, birds, or animals
Observed flies in the kitchen. [CA] Take effective measures to eliminate the flies and protect food from contamination. The manager began to kill the flies.
- K40: Wiping cloths: properly used, stored
Observed used wiping towels on table tops. [CA] The used wiping towels must be stored in sanitizer between each use.
- K06: Adequate handwash facilities supplied, accessible
There are no paper towels at the middle kitchen hand washing sink. [CA] Each hand sink must have soap and paper towels.
- K07: Proper hot and cold holding temperaturesCritical
The steam table is not holding food at 135 degrees F minimum. Temperature of the chile verde was 99 degrees F, beans at 100 degrees F, and the meat gravy at 101 degrees F.T he manager had the employees throw away the potentially hazardous foods that were on the steam table. Discontinue using this hot holding equipment until it can hold the food 135 degrees F and above. The walk in is holding food 41 to 44 degrees F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. The manager placed PHFs in the freezer. The door of the walk in refrigerator was not properly closed upon entry. Be sure the walk in cooler holds food 41 degrees F and below before returning PHFs back to the unit.
- K01: Demonstration of knowledge; food safety certification
No employee has a FSC available. [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.