ROUTINE INSPECTION
Note: - Observed electric griddle installed at front service area. Per owner, griddle is used for reheating bacon only. Bacon verified to be a commercially precooked product. Owner informed that griddle can not be used for cooking food items, such as eggs. - This facility lacks a dedicated hand wash sink, food prep sink, and mop sink. Upon change of ownership, plans must be submitted to this department to install all required sinks.
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Eggs and cheese in the prep unit measured 50F. Containers at the top portion of the prep unit were found to be overstocked. [corrective action] Potentially hazardous foods must be maintained at 41F or below. Do not overstock the containers. [correction] Some of the eggs and cheese were moved to the cabinet at the bottom.
- K45: Floor, walls, ceilings: built,maintained, clean
1. Observed heavy flour residue on the floor behind the mixer and the platform where flour is stored. [corrective action] Remove the equipment and flour and thoroughly clean this area. 2. Paint on the ceiling in the back storage room found to be chipping off. [corrective action] Repaint the ceiling.
- K40: Wiping cloths: properly used, stored
Chlorine sanitizer in the bucket measured 25 PPM. [corrective action] Maintain chlorine sanitizer at 100 PPM. [correction] Fresh sanitizer was prepared in the bucket.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water at the restroom hand sink had very low water pressure. [corrective action] Repair faucet so that there is adequate water pressure for hand washing.